Dataset for "Reducing Food Waste in Restaurant Kitchens through Participatory Design: A Collaborative System Model Approach"

Session-level primary data and anonymised qualitative materials supporting the Journal of Cleaner Production (2025) paper "Reducing Food Waste in Restaurant Kitchens through Participatory Design: A Collaborative System Model Approach". The dataset documents a 72 % reduction in fruit waste (ΔW = 2.27 kg/session) and 1.14–3.41 kg CO₂e avoided per kitchen session, along with the expandable LCI template and NVivo codebook (κ = 0.86). All files are anonymised and ready for reuse under CC-BY 4.0.