Causal analysis of factors contributing to food wastage in restaurants of India

India accounts for 37% of the world's total food-insecure population. Despite this fact, food is still being wasted knowingly or unknowingly. This study identifies the factors contributing to food wastage in restaurants of India. The study is based on the survey analysis which identifies the factors contributing to food wastage in restaurants. A total of 6 factors have been identified through an extensive literature survey. The factors are analyzed to establish a causal relationship using the DEMATEL (Decision-Making Trial and Evaluation Laboratory) approach. The findings reveal that Less Shelf Life (LSL) is the most influencing factor, from the identified ones.