Management of Food Waste in Quick Service Restaurants in Ibadan, South West Nigeria: Practices, Volumes, and Reduction Strategies

Quick service restaurants represent a rapidly growing segment of the Nigerian urban food sector, and their operational models generate substantial food waste at preparation, service, and post-service stages. Ibadan, as the largest city in South West Nigeria and the third largest in sub-Saharan Africa, hosts hundreds of quick service and fast-casual restaurant outlets. This study assessed food waste management practices, waste volumes, and potential reduction strategies among fifty quick service restaurants in Ibadan Metropolis. Waste audits using weighed waste segregation protocols were conducted over four-week periods in each establishment. A management questionnaire assessed awareness of waste reduction approaches, current waste tracking practices, and willingness to adopt structured food waste management programmes. Results showed that mean daily food waste per restaurant was 18.4 kilograms, with preparation waste constituting 51 percent, plate waste 32 percent, and spoilage waste 17 percent. Only 14 percent of restaurants maintained food waste tracking records. Overproduction relative to daily customer volumes was identified as the primary driver of preparation waste. Plate waste was highest for rice and stew dishes. Eighty-two percent of managers expressed willingness to adopt food waste reduction strategies if provided with practical tools and training. The study recommends adopting portion standardisation, demand-forecasting tools, and staff training on waste prevention as primary interventions for quick service restaurant operators in Ibadan. Keywords: food waste, quick service restaurants, waste management, reduction strategies, Ibadan.