Reducing food waste in Vietnam's food service sector: A grey theory-based analysis of critical factors
نویسندگان
1 Department of Business Management, National Taipei University of Technology, Taipei 10608, Taiwan.
2 Department of Applied Sciences, Faculty of Business, FPT University, Hanoi 100000, Vietnam.
3 Department of Business Management, National Taipei University of Technology, Taipei 10608, Taiwan.
4 Department of Applied Sciences, Faculty of Business, FPT University, Hanoi 100000, Vietnam.
doi
10.22105/riej.2025.530815.1621چکیده
Food waste in Vietnam’s food service sector poses significant economic, environmental, and social challenges. This study uses an integrated grey Delphi and Decision-Making Trial and Evaluation Laboratory (DEMATEL) approach to identify critical factors contributing to food waste. An initial list of factors was identified from existing literature and further refined through expert evaluation using the Grey Delphi approach. Sixteen experts were selected for the panel based on their background and professional experience. Finally, 34 valid factors were identified as valid and arranged into six major groups: Purchasing, receiving, inventory control, preparing, selling, and general drivers. These factors were then analyzed using grey DEMATEL to map causal relationships and influence strengths. The findings highlight improper inventory management, inaccurate demand forecasting, and limited customer awareness as key drivers requiring managerial focus. This research introduces a novel application of grey theory to address complex, data-scarce problems, offering a robust framework for analyzing food waste. By delineating the origins and pathways of waste propagation, the study provides actionable insights for managers to enhance sustainability and reduce waste in Vietnam’s food service industry.
