DEVELOPMENT OF WASTE PREVENTION, REDUCTION AND REDISTRIBUTION STRATEGIES IN RESTAURANT ESTABLISHMENTS

Abstract

This study examines the factors that contribute to and hinder food waste in restaurants, providing a comprehensive framework for a waste management strategy (prevention, reduction and redistribution). To accurately reflect the various aspects of restaurant food, a new framework, the Restaurant Food Map (RFWM), has been developed. Key points of interest relevant to food waste were identified and behaviors that significantly impact waste reduction were analysed. By examining actions at both the restaurant and consumer levels, such as reducing or recycling waste through specific procedures, a conceptual framework was proposed to strengthen the links between the changes that contribute to food waste and the corresponding mitigation measures. This map does not only look at the behavior that corresponds to the waste hierarchy, but explores the best methods of waste management. Food waste of a larger size in kitchens and in outbuildings. Here, chefs and restaurant managers play a key role in the creation and disposal of food products, including storage, procurement and preparation. Restaurants can significantly minimize costs by implementing simple waste reduction and recycling programs or using seasonal produce. Platforms like Too Good to Go and Bring the Food offer solutions for excess food due to forecasting errors or unexpected food. These platforms facilitate the redistribution of unsold but still good food to consumers and charities. Our results show a correlation between restaurant size and food products, with larger establishments reducing costs more. In addition, the type of cuisine offered works on the level of waste, with traditional Ukrainian cuisine creating more waste than modern Western cuisine. The conclusions drawn highlight the significant economic benefits of implementing waste reduction strategies in the restaurant industry. By applying an integrated approach to food management, restaurants can not only reduce their environmental impact, but also achieve significant cost savings. This study highlights the urgent need for targeted interventions to address food waste issues in the restaurant sector of Ukraine.