Causes and Strategies for Plate Waste Management in the HoReCa Sector

Dimitrie Stoica (), Angela-Eliza Micu () and Maricica Stoica ()
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Dimitrie Stoica: “Dunărea de Jos†University of Galati, Romania
Angela-Eliza Micu: “Ovidius†University of Constanta, Romania
Maricica Stoica: “Dunărea de Jos†University of Galati, Romania

Ovidius University Annals, Economic Sciences Series, 2022, vol. XXII, issue 2, 753-762

Abstract: Food waste in the HoReCa sector is a global phenomenon and has a negative worldwide impact. Despite that HoReCa units (restaurants, bars, cafeterias, pubs, canteens, etc) are large generators of food waste, they were given less theoretical consideration than other food waste generators. The objective of this article is to analyze the plate waste causes in HoReCa units and measures of how to reduce it. The work was carried out using an exploratory research method, being analyzed a number of WoS and Scopus publications to clarify the main causes of plate waste in the HoReCa units. At the same time, this paper summarizes the strategies to reduce of plate waste in the HoReCa areas. The advantages of knowing the causes of plate waste may be a target for interventions to reduce it.

Keywords: HoReCa units; plate food waste; causes; management (search for similar items in EconPapers)
JEL-codes: E30 J43 L66 M11 N50 O13 O15 Q13 Q17 (search for similar items in EconPapers)
Date: 2022
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