The airline business is a capital-intensive industry that consumes a large amount of resources in order to provide its services. The provision of food for airline passengers demonstrates an unsustainable consumption and production pattern and food waste from flight catering poses a significant sustainability issue, not only because valuable caloric content is lost, but also the loss of land, water and energy required in the production of food. A conduct of literature review of food waste management in airline catering business revealed a lack of research in this area. Through a case study of Halal food production process, the research aims to identify the amount of food waste generated from Halal kitchen flight catering production process in order to identify food waste hotspots by conducting a food waste composition analysis, Material Flow Analysis and eco-efficiency analysis. It also endeavors to provide insights that can help organizations better understand the food waste generation and composition imperative to the establishment of food waste management policies and make informed decisions to ensure that the future growth is more sustainable. One of the goals of this research is to develop a recommendation for sustainable food waste management by promoting the most preferred approaches of sustainable food waste management, which can prevent and reduce food wastage at source instead of the least preferred approach, which is recovering energy before landfill disposal.

This research found that vegetable wastes accounted for 40–50 percent of the total food generated in the operation. From the quantitative analyses, it is recommended that the company prioritize its efforts in reducing seafood waste due to relatively high impact the reduction in seafood wastes will have in terms of cost-savings potential. This can be achieved by designing menus and recipes that aim to utilize seafood efficiently in combination with starting a dialogue with airline customers on the benefits of food waste reduction. The material flow diagram clearly illustrates the hotspots in the halal production process. Although the meal portioning process did not generate the highest amount of food waste, but in terms of edibility, this process generated the highest amount of wasted food (edible parts). Measures should be established in order to address the inefficiencies in the resource use. The company can reduce vegetables waste by selecting high quality suppliers, improve the effectiveness of selection and quality control process by providing additional training, changing the washing process and investing in new technology that facilitate staff in their jobs.

航空业是资本密集型行业，为了提供服务需要消耗大量资源。为航空旅客提供食物表明消费和生产方式是不可持续的，而餐饮服务产生的食物浪费则构成了重大的可持续性问题，这不仅是因为损失了宝贵的热量，而且还损失了生产食品所需的土地，水和能源。食物。对航空餐饮业食物垃圾管理的文献回顾表明，在这一领域缺乏研究。通过清真食品生产过程的案例研究，该研究旨在确定清真食品厨房飞行餐饮生产过程中产生的餐厨垃圾量，以便通过进行餐厨垃圾成分分析来识别餐厨垃圾热点，物料流分析和生态效率分析。它还努力提供见解，以帮助组织更好地理解食物垃圾的产生和构成，这对于制定食物垃圾管理政策至关重要，并做出明智的决定，以确保未来的增长更加可持续。这项研究的目标之一是通过推广最可取的可持续食物垃圾管理方法来制定关于可持续食物垃圾管理的建议，该方法可以预防和减少源头的食物浪费，而不是最不推荐的方法，后者是在能源回收之前垃圾填埋场处置。它还努力提供见解，以帮助组织更好地理解食物垃圾的产生和构成，这对于制定食物垃圾管理政策至关重要，并做出明智的决定，以确保未来的增长更加可持续。这项研究的目标之一是通过促进可持续食品废物管理的最佳方法来制定可持续食品废物管理的建议，该方法可以预防和减少源头的食物浪费，而不是最不推荐的方法，后者是在能源回收之前垃圾填埋场处置。它还努力提供见解，以帮助组织更好地理解食物垃圾的产生和构成，这对于制定食物垃圾管理政策至关重要，并做出明智的决定，以确保未来的增长更加可持续。这项研究的目标之一是通过促进可持续食品废物管理的最佳方法来制定可持续食品废物管理的建议，该方法可以预防和减少源头的食物浪费，而不是最不推荐的方法，后者是在能源回收之前垃圾填埋场处置。

这项研究发现，蔬菜废物占该行动产生的食物总量的40％至50％。从定量分析中，建议公司优先考虑减少海鲜废物，因为相对而言，减少海鲜废物具有很大的影响力，可以节省成本。这可以通过设计旨在有效利用海鲜的菜单和食谱，以及与航空公司客户就减少食物浪费的对话进行结合来实现。材料流程图清楚地说明了清真食品生产过程中的热点。尽管进餐分配过程不会产生最多的食物浪费，但是就食用性而言，此过程产生了最多的浪费食物（可食用部分）。应该建立措施以解决资源使用效率低下的问题。该公司可以通过选择高质量的供应商来减少蔬菜浪费，通过提供额外的培训，更改洗涤程序以及投资新技术来提高员工的工作效率，从而提高选择和质量控制流程的效率。