Chapter 1

: Introduction
1.1 Background and Context
1.2 Objectives of the Study
1.3 Importance of Food Waste Management
1.4 Scope and Significance
1.5 Research Questions
1.6 Definition of Key Concepts
1.7 Overview of the Thesis Structure

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Chapter 2

: Literature Review
2.1 Understanding Food Waste Generation in the Food Service Sector
2.2 Environmental and Economic Impacts of Food Waste
2.3 Current Practices in Food Waste Management
2.4 Innovations and Best Practices in Sustainable Waste Management
2.5 Regulatory Frameworks and Policy Initiatives
2.6 Theoretical Framework
2.7 Summary of Key Knowledge Gaps

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Chapter 3

: Methodology
3.1 Selection Criteria for Participating Establishments
3.2 Development of Sustainable Waste Management Strategies
3.3 Implementation Plan and Timeline
3.4 Data Collection Methods
3.5 Evaluation Metrics and Performance Indicators
3.6 Ethical Considerations
3.7 Potential Challenges and Mitigation Strategies

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Chapter 4

: Results and Discussion
4.1 Profile of Participating Restaurants
4.2 Effectiveness of Sustainable Waste Management Practices
4.3 Reduction in Food Waste Generation
4.4 Cost Savings and Economic Benefits
4.5 Challenges Encountered During Implementation
4.6 Stakeholder Perceptions and Feedback
4.7 Lessons Learned and Success Factors

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Chapter 5

: Conclusion
5.1 Summary of Findings
5.2 Contributions to Sustainable Food Practices
5.3 Practical Recommendations for Implementation
5.4 Policy Implications and Advocacy Strategies
5.5 Future Research Directions and Closing Remarks