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Impact of the COVID-19 pandemic on the generation of plastic waste in the catering business (Case study of Tan Thinh ward, Thai Nguyen city, Vietnam)
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This study surveyed 129 restaurants in a Vietnamese urban ward to assess how the COVID-19 pandemic affected catering businesses and their plastic waste generation. Results showed that smaller food stalls and street vendors produced significantly more single-use plastic waste per transaction than larger restaurants.
The article focuses on assessing the effects of COVID-19 pandemic on catering business and the generation of plastic waste from this activity in Tan Thinh ward, Thai Nguyen city, Vietnam. The study conducted a survey of all 129 restaurants in 3 groups with the largest number of stores in Tan Thinh ward. The results show that the COVID-19 pandemic had a great impact on the catering business of Tan Thinh ward. The generation of plastic waste depends on the type of food business. Small restaurants, street stand stores selling items such as sticky rice, bread, stuffed pancake, noodles soup, kebab rice noodle... using plastic bags and single-use plastics increased because of the increase in the number of take-out customers. Great restaurants generate fewer single-use plastic bags and items because they tend to close during an outbreak.
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Research digests by email
When a large batch of papers lands in the Atlas, we read through it and send a short write-up of what stood out.