Food waste generation: restaurant data and consumer attitudes

Food waste and related negative impacts are gaining attention at all policy levels. Therefore, there is an increased need for research and analysis in the field, especially in different countries and different sectors. In Lithuania, so far there are only a couple of studies regarding food waste as such; thus, the aim of this study is to estimate food waste generation in one of food supply chain stages – catering at the restaurant – and to determine restaurant costumers’ attitudes towards food waste and related aspects. Results indicate that there are weekly and daily variations in food waste generation per capita. The biggest share of wasted food was composed of grain/cereal products. Shame was identified as one of the reasons for not taking plate leftovers home. However, restaurants could employ activities like educating its consumers or providing personalised portions. In general, consumers indicated lack of information on food waste problems and related environmental impacts, although at home the majority of respondents throw away food that is still good to consume rather often. Hence, information provision and greater attention both from consumers and service providers could be a significant input to food waste reduction in the public catering service sectorAplinkotyros katedraGamtos mokslų fakultetasVytauto Didžiojo universiteta