Management of food waste in restaurants by way of circular practices

Sehnem, Simone; Pereira, Lorena Izá; Santos, Sílvio Aparecido dos; Bernardy, Rógis Juarez; Lara, Ana Claudia

doi:10.1007/s10163-022-01377-x

Cited by 7 publications

(6 citation statements)

References 21 publications

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“…Finally, food waste projections were made. As there is no weighing measurement in schools, only approximate estimates, we adopted the assumptions of the studies by [1] and [35] to project estimates of food waste in the schools surveyed. Other studies performed the estimation of losses in previous studies, such as that conducted by the authors of [36], who measured waste along the production and distribution chain [12]; who evaluated waste in a university restaurant [37]; who addressed waste in a restaurant chain; [38], who carried out the measurement in a teaching network; and [14], who addressed waste in a municipality of Switzerland.…”

Section: Principals Of School Units Invited To Participate In the Res...mentioning

confidence: 99%

“…Producing food demands consumption of natural resources on an exponential scale [1]. Such production yields healthy food, recognized as nutritious and capable of satisfying the hunger of the most diverse species.…”

Section: Introductionmentioning

confidence: 99%

“…Food waste and leftovers represent significant sums for the Brazilian economy [1]. Waste refers to the end of the food chain [5], that is, retail and consumption, and leftovers refer to food that is prepared in excess, served and not consumed.…”

Section: Introductionmentioning

confidence: 99%

“…According to information released by [7] (p. 1), "between a quarter and a third of the food produced annually for human consumption is wasted, which would be enough to feed two billion people". Therefore, it is not possible to admit that food in conditions of consumption ends up going to waste.…”

Section: Introductionmentioning

confidence: 99%

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Management Food Waste in Municipality Schools: An Analysis from a Circular Economy Perspective

et al. 2023

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Background: Food waste is a situation that triggers certain controversy, considering that there is still a significant number of people who do not have access to healthy and nutritious food every day. The management of food leftovers from school lunches depends on the creation of measurement mechanisms. Thus, current characteristics of schools should be identified in order to mitigate and better manage these leftovers. This study addresses this gap, that is, it seeks to understand how food waste management is carried out in schools from a circular economy perspective. Methods: Focusing on the management of school lunches in municipal schools, this study aims to build an inductive interpretive theory in order to understand how schools promote food waste management. Results: Loss estimates and their monetization were identified and explained, and alternatives for waste recovery using the ReSOLVE framework were proposed. Conclusions: Therefore, it was assumed that the perspective of circularity is a possible and viable way to manage food waste in school lunches. Stakeholder engagement and awareness raising become necessary premises for success in the food circularity journey.

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Section: Principals Of School Units Invited To Participate In the Res...mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Management Food Waste in Municipality Schools: An Analysis from a Circular Economy Perspective

et al. 2023

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“…The circular economy offers a set of practices to support the restaurant industry in achieving sustainable development, attaining the Sustainable Development Goals (SDGs) adopted by the United Nations, and utilising resources more efficiently [12,14]. For example, a significant amount of restaurant waste can be prevented and minimised through circular practices [4,15].…”

Section: Introductionmentioning

confidence: 99%

Restaurants without Bins: How Does a Circular Restaurant Operate?

Renfors,

Wendt

2024

Sustainability

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The circular economy is seen as a potential solution to tackle the environmental concerns of the restaurant industry, offering a set of practices to support the industry in achieving more efficient use of resources and becoming more sustainable. However, studies that focus on the circular economy as a theoretical framework in the restaurant context are scarce. Thus, this study aims to increase understanding of how a circular restaurant operates in practice and provide insight into the circular transformation of restaurants. This article adopts a qualitative, multiple case study methodology, assessing six pioneer restaurants fully embracing a circular economy. The results show that a circular restaurant can be defined as a restaurant based on a systemic design that eliminates waste and keeps materials in circulation. A circular restaurant redesigns and reverses the supply chain, designs circular menus, is committed to closed-loop cooking, and reprocesses the remaining waste. In addition, a circular restaurant features a circular approach to interior design and embraces its social capital. The article includes various practical implications for chefs who can lead the transition to a more circular food system by adopting relevant practices.

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Industry 4.0 technologies as a motivator for the circular economy in foodtechs: A stakeholder perspective

Silva,

Sehnem

2024

Sustainable Development

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This study aims to analyze the Industry 4.0 (I4.0) technologies as motivators to circular economy (CE) in the Brazilian foodtech sector via most relevant stakeholders. The study focuses on specific startups in the foodtech sector in the Brazilian context, offering a unique perspective on a relevant niche. It explores how I4.0 technologies are fundamental in the practices adopted by foodtechs, indicating an innovative approach aligned with technological trends. About the methodology, it was carried out through interviews with nine managers of foodtechs. Other sources of data collect have been used, such as reports, presentations, folders, products catalogs, consultations in companies sites, Instagram, Facebook, Linkedin, and videos on the Companies YouTube. The results show that: (i) the I4.0 technologies are fundamental in the practices adopted by the foodtechs; (ii) the CE being internalized, supported by I4.0; (iii) CE is made possible by gathering synergy and co‐participation from stakeholders which are strategic and relevant to foodtechs; (iv) innovation factor is present in the adoption of I4.0, in the operationalization of the practices of CE and in the production of synergy among the stakeholders relevant to foodtechs; (v) the creation of new markets is also a consequence of the adoption of I4.0, the adoption of CE and the articulation of stakeholders in the context analyzed; (vi) virtualize and regenerate are the most strengthened strategies at the sphere of the analyzed foodtechs; (vii) IoT, Big Data and integration of ubiquitous and intelligent components in supply chains are the highlighted artifacts in the making of CE practices at foodtechs levels; (viii) foodtechs of food producers have shown a greater synergy and articulation of stakeholders to the success of CE supported by I4.0. The contribution of the study is associated to the legitimation of I4.0 technologies as motivators to the adoption of CE and the engagement of stakeholders to successful circular business models. The study used a qualitative approach and collected data through interviews with nine startups in Brazil. Thematic analysis was employed to analyze the data. The limitations of the study include the small sample size and the focus on startups in one country. Future research should aim to explore the integration of I4.0 and the CE in larger samples, across multiple countries, and involving different types of organizations. Additionally, the study highlights the need for government support for startups in the form of funding, incentives, and regulations, as well as the importance of education and training programs to develop skills related to I4.0 and the CE. Overall, the research objectives are to understand the opportunities and challenges of I4.0 and CE integration in startups and to provide insights for policymakers and practitioners on how to foster sustainable business practices. The specificity of your study in exploring the relationship between the CE and I4.0 technologies in Brazilian foodtechs is a unique contribution. Many studies may focus on broader industries or international contexts, while yours delves into a specific, relevant niche.

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Management of food waste in restaurants by way of circular practices

Cited by 7 publications

References 21 publications

Management Food Waste in Municipality Schools: An Analysis from a Circular Economy Perspective

Management Food Waste in Municipality Schools: An Analysis from a Circular Economy Perspective

Restaurants without Bins: How Does a Circular Restaurant Operate?

Industry 4.0 technologies as a motivator for the circular economy in foodtechs: A stakeholder perspective

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