Determinants and Impacts of Practices Adopted in Restaurants Related to Food Loss and Waste: A Systematic Review
(A2022-108178)

AUTHORS

Alessandro Silva, ESPM - Escola Superior de Propaganda e Marketing; LUCIANA DE ALMEIDA, ESPM

ABSTRACT

Research on Food Loss and Waste (FLW) has been focused on the causes and quantification of waste, but there are few studies related to the practices adopted for its reduction. Restaurants, as part of the food chain, have their motivating factors and difficulties in adopting such practices and the institutional environment exerts a strong influence on this implementation. This article aims to identify the determinants for the practices adopted by restaurants to reduce Food Loss and Waste through a systematic review of the literature. Also, we identified the impacts of such practices. Results show that FLW practices in restaurants have an economic and environmental impact, and their actions depend on consumer behavior, on the actions of employees of the establishments and, on adequate public policies.