Challenges of Food Service towards Sustainability Beyond Food Waste

Abstract

Food service comprises the production of meals consumed outside the home, including consumers from all age groups and in different sectors, such as schools (from kindergarten to university), public and private companies, the health sector (from hospitals to elderly care institutions), military, sports facilities and restaurants (from fine dining to fast-food). Food service units (FSU) achieved importance and responsibility not only for feeding the population but also as an important setting for public health interventions, potentially educating consumers and modulating behaviours through the meals provided. In addition to its socioeconomic impact, the food service industry has a strong environmental impact. More sustainable food service starts with the basics: minimizing environmental impact by reducing carbon footprint. Food service industry is being encouraged to make choices that positively impact the environment. Nevertheless, most of the efforts and research made in the last years have been focused on evaluating and reducing food waste. This article focuses on strategies that could be implemented beyond food waste, and act on changing the food offer towards health and sustainability while promoting consumers’ behaviour change.

The State of Knowledge on Food Safety and Food Waste Among Young Consumers

“…The process of development of the food market is also accompanied by the phenomenon related to the lack of rational food management and the growing phenomenon of food waste [39]. Catering establishments have become not only places related to feeding people of different ages but also institutions responsible for the potential education of young consumers, especially in terms of care for sustainable development and the environment [43]. Food waste has a significant impact on food security both globally and locally [4].…”