Food waste: an exploratory investigation of causes, practices and consequences perceived by Brazilian supermarkets and restaurants

Abstract

PurposeSustainable food consumption is crucial to protect the environment and to promote a better quality of life. Our study analyses and compares the causes, perceived consequences of food waste and practices to mitigate it in supermarkets and restaurants.Design/methodology/approachWe conducted 17 semi-structured interviews with managers or other responsible persons with mastery of information about food waste of restaurants (self-service and à la carte) and supermarkets. The data were analysed via thematic content analysis.FindingsThe leading causes of food waste for the interviewed supermarkets and restaurants were improper handling by the staff, ineffective stock control management and lack of employee training. Supermarkets perceived other causes such as inadequate food packaging, refrigeration and temperature issues and dishonesty of carriers. The perceived consequences of food waste were mainly related to the economic aspect. Regarding adopting practices to reduce waste, some highlights are employee training, waste management by a specialized employee, assertive demand forecasting, meal preparation in the store and food donation. Just the supermarkets employ price reduction as a practice to reduce food waste. We concluded that, in general, supermarkets perceive more causes for waste than restaurants but do not necessarily present practices to mitigate these additional causes.Originality/valueThis research expanded the scope of studies about food waste and reveals procedures that those in charge can implement to reduce food waste. Our study analysed the causes, practices and consequences of food waste in two types of food channels (supermarkets and restaurants, in different formats). The literature does not clearly disclose aspects assigned to different food marketing channels, especially in emerging economies.

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“…, 2015). Second, hospitality companies place less emphasis on food waste training (Watanabe et al. , 2021a) and give higher priority to guest satisfaction related training outcomes such as culinary training (e.g.…”

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“…(9) Information technology (IT). (10) Ecology (sustainable food consumption, natural minimally-processed food, the position of the food service industry in a sustainable development policy (CSR)) (Watanabe et al, 2022).…”

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