Food Surplus and Food Waste Management of Convenience Stores in Phuket

Abstract

This research aims to: 1) examine the general situation of surplus food and food waste management in convenience stores in Phuket Province, 2) identify the problems related to surplus food and food waste management in these stores, and 3) explore effective management approaches for surplus food and food waste. This study employs a qualitative research methodology, collecting data through interviews with municipal officials responsible for public health and waste management, convenience store operators, store owners, and employees, totaling 42 participants. Data analysis was conducted using analytical induction.

The findings revealed that: 1) the amount of surplus food and food waste varied among convenience stores, depending on sales volume, store location, store size, and product types. The budget allocated for waste control ranged from 300 to 1,000 baht per store. The most commonly discarded food items included bakery products, pre-cut fresh vegetables and fruits, beverages, dairy products, and ready-to-eat meals. 2) The main issues in surplus food and food waste management stemmed from over-ordering products beyond customer demand, leading to food expiration before being sold. Additionally, new products unfamiliar to consumers often remained unsold, contributing to food waste, and 3) effective surplus food and food waste management strategies should involve efficient inventory management, aligning procurement with actual demand, arranging products according to their shelf life, maintaining cleanliness and organization within stores, implementing promotional campaigns to boost sales of short-shelf-life products, and utilizing applications to highlight near-expiry items and notify consumers to increase sales opportunities. Moreover, surplus food should be donated to organizations or foundations that can distribute it to underprivileged individuals.