<p>&nbsp;

Chapter 1

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

Chapter 2

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

Chapter 3

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

Chapter 4

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

Chapter 5

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