Environmental Assessment of Casual Dining Restaurants in Urban and Suburban Areas of Peninsular Malaysia During the Covid-19 Pandemic

doi:10.21203/rs.3.rs-1736385/v1

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Environmental Assessment of Casual Dining Restaurants in Urban and Suburban Areas of Peninsular Malaysia During the Covid-19 Pandemic

https://doi.org/10.21203/rs.3.rs-1736385/v1

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Food waste has been considered a global problem due to its adverse impacts on food security, the environment and the economy; hence needs urgent attention and action. Its generation is still increasing despite the COVID-19 outbreak, which may lead to more waste globally. This study sought the possible environmental impacts of one week of operation of selected casual dining restaurants in urban (Ampang, Kuala Lumpur) and suburban areas (Kota Bharu, Kelantan and Jasin, Melaka) in Peninsular Malaysia during the pandemic. The food waste in this study was classified into three categories: preparation loss, serving loss and customer’s plate waste. Our Material Flow Analysis revealed that the highest food loss in those locations came from preparation loss (51.37%), followed by serving loss (30.95%) and preparation loss (17.8%). Meanwhile, the total average electricity consumption and its carbon footprint for Ampang were 127kWh and 13.87kgCO₂e, Kota Bharu 269.8kWh and 29.47kgCO₂e, and Jasin 142.2kWh and 15.54kgCO₂e, respectively. As for water, Ampang exhibited 22.93m³ total average consumption and 7.91kgCO₂e greenhouse emissions from this source, Jasin 17.11m³ and 5.88kgCO₂e, and 58.71m^3, and Kota Bharu 20.21kgCO₂e. Our findings indicate that casual dining restaurants in a suburban area may be a greater carbon emitter than those in the urban area, despite being less developed. Besides, the biggest contributor to food waste generation in this type of restaurant is preparation loss.

food waste

material flow analysis

carbon footprint

foodservice industry

casual dining restaurants

COVID-19 pandemic

The escalation of the development globally has affected the demand for services, technologies, food, energy, and water. Consequently, all those demands raise concern due to their detrimental impacts on the environment and human beings (Jayachandran, 2022). As population and demand grow over the years, the establishment of restaurants, including casual dining restaurants, also experiences sustainable growth in Malaysia (Kueh & Ho Voon, 2007). Furthermore, there is an escalating number of eating-out behaviour among the Malaysian population (Lee et al., 2017). Other than that, one study has shown an increasing number of foodservice establishments opening in all sectors of the industry, from hotels to food retail, catering, health foodservice, food manufacturing and casual dining restaurants (Othman et al., 2021). The key to the booming of this sector is due to the restaurant sector’s capability to provide consumers with a pleasing experience.

Malaysia is one of the Asian countries that has many cultural foods and traditional cooking, making it known as a food paradise. However, the paradox to food production is food waste. Almost one-third of the food produced for human consumption leads to the generation of 1.3 billion tonnes of food waste per year, and that amount of food is considered lost or wasted globally at some stage in the supply chain (FAO, 2011; Papargyropoulou et al., 2016). Moreover, Malaysia Solid Waste Management and Public Cleansing Corporation reported that around 17000 tonnes of food was discarded by Malaysians per day, whereby this amount could feed about 12 million people (SWCorp, 2018). One contributor to this waste generation is massive food production in the foodservice industry, whereby supply may exceed demand from consumers (Barnhill & Civita, 2020; Pirani & Arafat, 2014). Besides, improper food waste management in the foodservice sector is one of the main reasons that leads to massive food waste generation (Thi et al., 2015). This can be due to the lack of skill in food preparation and waste management, which may lead to waste pollution and odour problem.

As the COVID-19 pandemic struck Malaysia, the government had decided to restrict travel and social interactions, termed “lockdown”, to curb the spread of COVID-19 (Fan & Cheong, 2021; Tang, 2022). For instance, citizens’ movement was restricted to limit the number of people in one store at a time, while the foodservice sector, such as casual dining restaurants, could only operate through home delivery or take-away. This situation made the production of food waste decline as the restaurant owners may consider the amount of food to be prepared as customers preferred to cook at home more during the pandemic (Liu et al., 2021; Qian et al., 2020). The electricity and water consumption were also lower than before the pandemic. However, there was an increase in food quantity bought by households due to fears of food supply disruptions (Pappalardo et al., 2020). In November 2021, the lockdown has been fully lifted in Malaysia and casual dining restaurants have been fully opened where customers can dine in with their families. As the foodservice industry comes back to normal, so does customers’ behaviour whereby they order more than what they can eat, contributing to food waste. Besides, electricity and water consumption are also increasing to prepare food for the customers during the operation hours, consequently affecting the environment (Tollefson, 2021).

For this study, the type of restaurants selected was Casual Dining Restaurants located in urban (Ampang, Kuala Lumpur) and suburban areas (Kota Bharu, Kelantan and Jasin, Melaka). A casual dining restaurant can be defined as a restaurant surrounded by a fun and comfortable atmosphere and serves food at an affordable price. People tend to dine at these restaurants due to their family-friendly surroundings too. The restaurants may also serve various types of food for breakfast, lunch and dinner during their operation time, giving customers more food choices. However, they have created a substantial environmental footprint from the emissions released during livestock production to the water used in the food supply chain and the food waste generated along the way. The use of energy and water sources by the restaurants will increase the carbon footprint, contributing to environmental pollution.

Importantly, there is limited information on how food waste produced from the foodservice industry, such as in casual dining restaurants, amidst the COVID-19 outbreak could influence the carbon footprint generated from this establishment. Additionally, most of the recent literature only reported on the food waste behaviour of households and general society (Burlea-Schiopoiu et al., 2021; Filho et al., 2021; Lahath et al., 2021; Qian et al., 2020; Scharadin et al., 2021). Thus, this study aimed to investigate which food loss category generated the largest quantity of waste from the casual dining restaurants during their daily operation, using Material Flow Analysis (MFA). We also assessed the impact of this food waste generation on the carbon footprint production by the selected restaurants during the COVID-19 pandemic.

Experimental design

Generally, this study involved four phases: preparation, implementation, data collection and data analysis (Fig. 1). The preparation phase started with reviewing all the checklists and making sure all the equipment was allocated sufficiently. Meanwhile, the implementation phase was by ensuring all staff understood well the requirement to separate the food waste into three sections: preparation loss, serving loss and customer’s plate loss. The initial meter reading for water and electricity consumption were also recorded in this phase. For the data collection phase, the food waste amount at the end of the restaurant’s operation hours was measured accordingly. The final meter reading for water and electricity consumption were recorded in this phase to determine the carbon footprint released for each casual dining restaurant selected in this study. In the last phase, all the obtained data were analysed, followed by the data interpretation. A flow diagram of the detailed data collection plan for the daily operation assessment of casual dining restaurants was illustrated in Fig. 2.

With some appropriate criteria (similar operating hours, eateries' information, the number of customers per day), five casual dining restaurants in each district, Ampang, Kota Bharu and Jasin, were selected to obtain and identify the amount of food waste produced for a seven-day duration. The number of food establishments used and the duration of the study was based on previous literature (Silvennoinen et al., 2019). The number of employees, hours of operation, method of waste disposal and expected number of customers were also recorded, whereby these data were obtained from the restaurant owners, who were in charge of those records. This study was conducted during the Recovery Movement Control Order, before a second total lockdown was implemented due to the second wave of the outbreak (Fan & Cheong, 2021).

Food loss categories

According to (Engström & Carlsson-Kanyama, 2004), to improve the harmonization of the acquisition methods, losses can be divided into four sections: storage loss, preparation loss, serving loss and plate waste. In this study, only three types of losses were measured:

Preparation loss (PREP) - Losses occurred during food preparation and cooking, such as fruit and vegetable peels or spoiled food collected prior to and during cooking time.

Serving loss (SERV) - Leftover food from the buffet or serving bowls obtained after service hours.

Plate waste (PLATE) - Uneaten food on customers’ plates collected after the operation hours.

At these selected casual dining restaurants, three separate bins with different labelling were provided to collect food waste related to the preparation, serving and plate losses. At the same time, some visual observations were conducted to identify waste generation factors at the restaurants. The food waste was then collected at the end of the restaurants’ operation hours and weighed using a calibrated weighing scale to get an accurate reading.

Data analysis

The proportion of food loss generated from each category was determined by conducting the Material Flow Analysis (MFA) using Sankeymatic.com. Previous studies adopted this method to identify the quantity of material input and output related to food loss in order to create a more sustainable practice of food waste management (Amicarelli et al., 2020; Padeyanda et al., 2016). Using MFA as a tool is supported by (Kasavan et al., 2021), wherein MFA is one of the analyses that can depict the entire flow of materials within complex systems, from input to output. Various studies have used MFA as a tool, such as (Wu et al., 2021), to identify the carbon footprint (CF) resulting from the import and export activity of the world regions. Other than that, (Betz et al., 2015) used MFA to identify food and monetary losses. In addition, MFA is also an effective instrument for assessing and evaluating the food waste management of input and output of waste created in the foodservice industry, including casual dining, in terms of both quantity and quality measurements.

Meanwhile, a specific equation was used to calculate the partial carbon footprint produced using electricity and water consumption readings from the restaurants (Mekonnen & Hoekstra, 2011). Two main elements were considered in this equation: (i) the activity data (AD), which indicates the process of quantification and ii) emission factor (EF), which indicates the amount of carbon released per activity data (AD) unit, as shown Eq. 1 (Malek & Kumarasan, 2019):

Carbon footprint (kgCO ₂ e) = Activity Data (AD) * Emission Factor (EF) (1)

The emission factors (EF) used in this study were based on Table 1, adapted from a previous carbon footprint study conducted at Universiti Teknologi Nasional (a local university) (Malek & Kumarasan, 2019):

Table 1

Emission factors for each activity data.
Activity Data	Type	Unit	GHG	Emission Factor
Electricity	Malaysia (commercial rate)	Kilowatt-hours (kWh)	kg CO2 e	0.10919
Water Consumption	Water Supply	Cubic meters (m³)	kg CO2 e	0.344

Food Waste Generation by Different Loss Categories During Casual Dining Restaurants’ Daily Operation

A total of 2186.53 kg of food waste was produced from 15 casual dining restaurants in three different districts in Peninsular Malaysia, with an average of 145.77 kg of food waste generated from each restaurant in a week (Table 2). From this analysis, we observed that preparation loss contributed the most to the food waste generation (1123.2 kg), followed by serving loss (676.83 kg) and plate loss (386.5 kg). The daily weighing up value for each loss category from all three districts revealed that the highest total food waste generated from preparation loss was during the weekend, whereby Sunday generated the largest quantity, 178.3 kg (Table 3). Similarly, for the serving loss category, Sunday was the biggest contributor compared to the other days, with a total amount of 109.15 kg of waste generated, followed by Saturday (104.7 kg) and Tuesday (107.6 kg) (Table 4). In contrast, the day that had the largest amount of plate loss was Wednesday, with 63.5 kg of waste produced, followed by Friday (59.3 kg) and Saturday (57.2 kg) (Table 5).

Table 2

Food waste generation by different loss categories.
Region of the Restaurants	Food loss categories			Total weight (kg week^− 1)
Region of the Restaurants	Preparation Loss	Serving Loss	Plate Loss	Total weight (kg week^− 1)
Ampang	598.3	64.3	110.2	772.8
Kota Bharu	136.3	492.43	118.8	747.53
Jasin	388.6	120.1	157.5	666.2
Total	1123.2	676.83	386.5	2186.53

Table 3

Prep loss from casual dining restaurants in three different districts in Malaysia.
Prepa-ration Loss	kg day^− 1							Total weight (kg week^− 1)
Prepa-ration Loss	Day 1 (Sun)	Day 2 (Mon)	Day 3 (Tue)	Day 4 (Wed)	Day 5 (Thu)	Day 6 (Fri)	Day 7 (Sat)	Total weight (kg week^− 1)
Ampang	90.6	81.9	87.5	79.3	76.5	93.6	88.9	598.3
Kota Bharu	20.8	21.2	22.7	16.9	12.7	21.7	20.3	136.3
Jasin	66.9	50	52.8	46	53.1	57.4	62.4	388.6
Total	178.3	153.1	163	142.2	142.3	172.7	171.6	1123.2

Table 4

Serving loss from casual dining restaurants in three different districts in Malaysia.
Serving Loss	kg day^− 1							Total weight (kg week^− 1)
Serving Loss	Day 1 (Sun)	Day 2 (Mon)	Day 3 (Tue)	Day 4 (Wed)	Day 5 (Thu)	Day 6 (Fri)	Day 7 (Sat)	Total weight (kg week^− 1)
Ampang	4.7	5.8	8.7	8.2	13	11.9	12	64.3
Kota Bharu	82.25	69.85	82.5	59.53	63	64.7	70.6	492.43
Jasin	22.2	14.1	16.4	14.3	17.2	13.8	22.1	120.1
Total	109.15	89.75	107.6	82.03	93.2	90.4	104.7	676.83

Table 5

Plate loss from casual dining restaurants in three different districts in Malaysia.
Plate Loss	kg day^− 1							Total weight (kg week^− 1)
Plate Loss	Day 1 (Sun)	Day 2 (Mon)	Day 3 (Tue)	Day 4 (Wed)	Day 5 (Thu)	Day 6 (Fri)	Day 7 (Sat)	Total weight (kg week^− 1)
Ampang	13.4	14.2	14.5	18.6	12.6	18.2	19	110.2
Kota Bharu	13.9	13.15	15	17.1	15.65	25.6	18.4	118.8
Jasin	21.6	20	29.8	27.8	19.4	19.1	19.8	157.5
Total	48.9	47.35	59.3	63.5	47.65	62.9	57.2	386.5

The weekend for Ampang and Jasin consists of Saturday and Sunday, while for Kota Bharu, the weekend is on Friday and Saturday. Considering this time frame, we can see that the waste production in all three locations of the restaurants rose proportionally to the demand for foodservice which depends on the number of walk-in customers and online orders. People usually enjoy dining out on weekends to unwind and enjoy themselves after a long week of work. However, some prefer cook at home due to safety measures for COVID-19 transmission (Nair, 2020), as stated by (Liu et al., 2020), in which COVID-19 virus has mainly triggered the concerns of many due to its morbidity rate and speed of spread. Perhaps, this could be one of the reasons why more food waste was generated during the weekend, whereby the customers that came in or ordered online did not meet restaurant owners' estimates for the number of customers.

Material Flow Analysis (MFA) on the Production of Food Waste in Casual Dining Restaurants

Food waste flow and loss type with higher waste generation were identified using the Material Flow Analysis (MFA) (Fig. 3). From this analysis, preparation loss (51.37%) was the biggest type of food waste generated in all three districts (Ampang, Kota Bharu and Jasin) during the pandemic, while serving loss (30.95%) came second and plate loss (17.68%) last. Generally, food loss is generated during the process that occurs in casual dining restaurants, such as the pre-serving stage, including storage, peeling, cutting, expiration, cooking and trimming process before entering the serving and consuming stages, including on plate or leftover. The reason behind the lower percentage of plate loss from this analysis was due to the fewer customers that dined in, as most were still anxious to dine out. Meanwhile, the factor contributing to serving loss was that owners expected more customers to come. On the other hand, expired or stale raw materials were one factor of preparation loss, which can be avoided if owners prepare a detailed kitchen inventory list.

This evaluation was conducted to help restaurant owners to take the initiatives to reduce food loss by determining which category was the biggest contributor to food waste generation. From our observation, the preparation loss was a bigger food waste contributor than the plate loss, indicating that the generation of food loss in the pre-consuming stage was much bigger. Our result is consistent with a previous study conducted within the United Kingdom hospitality and foodservice sector (Parfitt et al., 2013). Although some would say that preparation loss is inevitable, restaurant owners can stock up on lesser raw materials to avoid food spoilage, to reduce the amount of waste generated from this category. Plate loss contributed the least to food waste production. From another perspective, some food chain restaurants, especially those that serve buffets, charge a penalty fee to customers for their leftovers. Perhaps, the same can be implemented in casual dining restaurants to reduce waste from this category. As for the serving loss category, the restaurants should prepare less food, especially during the weekends when owners expect more customers to come. The restaurant’s kitchen can also consider preparing the food by batch if there are more customers to come.

Carbon Emission from Casual Dining Restaurants’ Electricity Consumption

The average electricity consumption in casual dining restaurants at Kota Bharu consumed an extensive amount of electricity compared to the other two locations, Ampang and Jasin (Fig. 4). As seen in the graph, Saturday demonstrated a considerable amount of electricity consumption for all three locations in this study, with a total of 88 kWh. On the other hand, Wednesday or Day 4 had the lowest electricity consumption with a total of 70.4 kWh. Meanwhile, the district with the highest total average daily electricity consumption in a week was Kota Bharu (269.8 kWh), followed by Ampang (127 kWh) and Jasin (142.2 kWh) (Table 6).

The carbon emission calculated from the average daily electricity consumption demonstrated that Kota Bharu is the district with the highest carbon footprint produced throughout the week compared to the other two locations in this study (3.8–4.98 kgCO2e; Fig. 5). Other than that, Kota Bharu and Ampang showed the highest amount of carbon released on Saturday (4.98 kgCO2e and 2.18 kgCO2e, respectively), compared with other days due to the larger electricity consumption in all casual dining restaurants involved. Interestingly, in Jasin, the carbon footprint released was the highest on Monday (2.49 kgCO2e) and the lowest on Saturday (1.97 kgCO2e). The total carbon footprint produced in a week was the highest in Kota Bharu (29.47 kgCO2e), followed by Jasin (15.54 kgCO2e), and Ampang (13.87 kgCO2e) (Table 6).

Table 6

The total average daily electricity consumption and carbon footprint produced from casual dining restaurants in three selected districts in Peninsular Malaysia in a week.
District	Total average daily electricity consumption (kWh)	Total carbon footprint produced (kgCO2e)
Ampang	127	13.87
Kota Bharu	269.8	29.47
Jasin	142.2	15.54

From this information, it can be concluded that the food industry, in our case, the casual dining restaurants consumes an extensive amount of energy, which starts from the initial preparation procedure until the final consumption by the customers. Moreover, it has been shown that the energy consumption of the foodservice facilities tripled the amount of that in other types of commercial buildings (PG&E, 2010). The use of kitchen appliances such as refrigerators, rice cookers and water heaters may contribute to the total amount of power consumed at the establishment. This is supported by (Mudie et al., 2013), in which refrigerators constitute a significant portion of the large amount of energy consumed for food storage. From our observation, most of the selected restaurants in this study used at least one refrigerator and chiller to accommodate and sustain their raw material temperatures, such as vegetables, meat, chicken, fish and other raw materials. This was also to prevent food spoilage as all the raw materials used are mostly perishable and easy for microorganisms to grow at the ‘danger zone’ if the temperature range is not being maintained (Byrd-Bredbenner et al., 2013). Another possible component of higher electricity consumption is non-efficient electrical appliances (De Grosbois & Fennell, 2015).

Global warming has been a hot topic for quite a while, in which the most significant contributors that we know of are industrialization, deforestation, oil drilling, and transport and vehicles (Berry, 2021). Meanwhile, we neglect that the basic needs of our life, such as food (which involves farming and fishing) and clothes (which represents consumerism), share the same amount of responsibility in this phenomenon. Importantly, it has been shown that the food chain under the food industry sector is also a greenhouse gases (GHGs) emitter in which every stage of its life cycle, from agriculture and its inputs to manufacturing, distribution, refrigeration, preparation, serving and also to the customer plate, contributes a certain percentage to the GHG emissions (Garnett, 2011). Thus, this study aimed to compute the carbon footprint caused by electricity usage due to carbon dioxide and other gases including methane, are the main GHGs contributing to global warming.

Carbon Emission from Casual Dining Restaurants’ Water Consumption

The daily average water consumption (m³) and carbon footprint emission based on water consumption from casual dining restaurants in three different states in Malaysia were depicted in Figs. 6 and 7, respectively. Water consumption in three locations of casual dining restaurants peaked on Thursday with an average of 15.23 m³, whereby Kota Bharu contributed the most water consumption compared to the other two locations (Fig. 6). Our data also demonstrated that Kota Bharu monopolised total water consumption in a week, contributing about 60% of total water consumption in casual dining restaurants from three different states (Table 7).

On the other hand, the data for the amount of carbon footprint produced from the average daily water consumption revealed that Kota Bharu was the top generator of carbon footprint in comparison to Jasin and Ampang in one week (Fig. 7; Table 7). Besides, it was shown that Saturday generated a considerable amount of carbon footprint, with a total of 5.09 kgCO2e (Fig. 7). Meanwhile, the days that produced the least carbon footprint were Wednesday and Tuesday, which were 4.36 kgCO2e and 4.65 kgCO2e, respectively.

Table 7

The total average daily water consumption and carbon footprint produced from casual dining restaurants in three selected districts in Peninsular Malaysia in a week.
District	Total average daily water consumption (m³)	Total carbon footprint produced (kgCO2e)
Ampang	23.02	7.92
Kota Bharu	58.71	20.21
Jasin	17.11	5.88

While casual dining restaurants from Jasin (a suburban area) had a moderate amount of water usage during their operating hours, similar to those restaurants in Ampang (an urban area), casual dining restaurants in Kota Bharu showed the opposite where their water consumption in a week doubled the amount of those in the urban area. We also noticed that when the quantity of food loss increased, the volume of water usage also increased, consequently producing a higher amount of carbon footprint from the restaurants. This finding was supported by (Kummu et al., 2012), whereby food loss and food waste in the foodservice industry participate in 24% of freshwater consumption globally. Additionally, some tasks in the restaurants use a lot of water, for instance, cleaning the raw materials, preparing drinks, dishwashing, hand washing for the customers, lavatory usage, sanitation purposes as well as ventilation purposes such as air humidifiers and diffusers. This is supported by a previous data analysed by the United States Environmental Protection Agency, showing that 52% of the end uses of water in restaurants was attributable to kitchen and dishwashing (EPA, 2012). Other than that, water is not only required for food production but also increasingly utilized in waste valorisation (Subramanian et al., 2021). Besides, the number of customers per day also plays a role in contributing to the total amount of water consumption, giving rise to the amount of carbon released.

Food waste and food loss generation from the foodservice industry has become an enormous threat globally. This is because most of the waste dumped generates a massive amount of carbon emission that negatively affects the environment. However, in light of the recent COVID-19 pandemic, how this event affects the daily operation of casual dining restaurants is still unknown in terms of their food waste generation and carbon emission. Therefore, this study aimed to conduct an environmental assessment of casual dining restaurants in three different districts in Peninsular Malaysia and evaluate the impacts of their establishment when travel restriction was being implemented. From the data obtained, the top contributor to food waste generation in casual dining restaurants was preparation loss, followed by serving loss and customers’ plate loss, revealed by the MFA analysis. We found that the number of customers due to the COVID-19 pandemic influenced these three loss categories in the urban and suburban areas in Peninsular Malaysia. Importantly, the total carbon footprint generated from electricity and water consumption of casual dining restaurants from Kota Bharu doubled the amount of those in Ampang and Jasin, despite the lockdown. Therefore, actions must be taken by the owners and workers of the restaurants to recognize the areas for improvement on reducing food waste generation and carbon footprint in order to save the environment as well as our precious resources.

Nonetheless, the data from this study is limited to the food lost in the foodservice stages of preparation, serving, and consumption only. Food lost at any other steps in the food supply chain, including production, post-harvest processing and storage, packing, distribution, as well as retailing, were not included in our analysis. Further research is necessary to better understand the environmental assessment of daily operations in casual dining restaurants in Malaysia, which incorporates GHG emissions from ingredient and beverage production, as well as transportation, like one recent study (Falciano et al., 2022).

Author contributions

Farah Ayuni Shafie: Conceptualization, Funding acquisition, Supervision, Writing- Reviewing and Editing. Nur Salsabiela Md Sha’ari: Investigation, Data curation, Formal analysis, Writing- Original draft preparation. Ummi Syahidah Sazali: Investigation, Data curation, Formal analysis, Writing- Original draft preparation. Ahmad Taufiq Zolkipli: Investigation, Data curation, Formal analysis, Writing- Original draft preparation. Roberto Quiros Vargas: Formal analysis, Writing- Reviewing and Editing.

Funding statement

This work was supported by Universiti Teknologi MARA (UiTM) [DANA UiTM Cawangan Selangor, grant number 600-UITMSEL (PI. 5/4) (022/2020)].

Acknowledgement

The authors would like to thank Sarah Zulkifli for her active involvement in finalising the manuscript.

Availability of data and materials

The datasets collected and used during the current study are available on reasonable request.

Conflict of interest

The authors declared no potential conflicts of interest with respect to the research, authorship, and/or publication of this article.

Ethics accordance statement

Not applicable.

Consent to participate statement

Not applicable.

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Environmental Assessment of Casual Dining Restaurants in Urban and Suburban Areas of Peninsular Malaysia During the Covid-19 Pandemic

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