QUANTIFYING FOOD WASTE IN RESTAURANTS: A PROPOSAL TO AVOID THE GENERATION OF WASTE.

Sehnem, Simone; Provensi, Tais; Lais Marcon, Maiara

Objective: This study aims to quantify food waste in Brazilian restaurants and propose alternatives for its management within the framework of the circular economy. Methodology: The research was conducted in the city of Chapecó, Brazil, based on the database of companies registered in municipal archives. Researchers visited these establishments to administer a questionnaire, aiming to quantify food waste during preparation, during, and after meals. A total of 177 valid responses were obtained. Results: The findings reveal that the largest volumes wasted in all three stages of food production consist of vegetables, carbohydrates, meats, and bones. Meat and bones, followed by vegetables and carbohydrates, emerge as the main sources of revenue loss resulting from waste. On average, the analyzed restaurants waste 339 kg of food per month, approximately 13 kg per day, representing an estimated loss of R$ 2,577.85 per month in revenue for each establishment. The results highlight the need for actions aimed at reducing these losses, with circular economy principles proving effective for this purpose. Practical implications: A set of guidelines is proposed, delineating the key elements necessary for an efficient food waste management system that contributes to the circularity of food in the value chain. Optimisation of menus, adjustable portions, demand forecasting technologies, and designs for reuse through recipes incorporating unused food leftovers, donations, or even reintegration of organic waste through composting are examples of the application of the circular economy in this context. Originality/value: The study quantifies food waste in the Brazilian context and relates the topic to the circular economy, elucidating circular premises as instruments for waste management.

CIRCULAR economy; FOOD waste; WASTE management; FOOD industry; ORGANIC wastes

Revista Alcance, 2024, Vol 31, Issue 2, p67

1413-2591

Academic Journal

10.14210/alcance.v31n2(mai/ago).67-84