The issue of food waste in restaurants

V diplomskem delu smo raziskovali količino zavržene hrane v gostinskem sektorju. Najprej smo opredelili teoretična izhodišča problematike zavržene hrane in načine za zmanjšanje količine. Dotaknili smo se tudi nekaj primerov dobrih praks in njihovega delovanja. V raziskovalnem delu smo z anketnim vprašalnikom ugotavljali, kakšna je povprečna dnevna količina zavržene hrane, na kakšne načine se gostinci trudijo zmanjšati količino zavržene hrane, kakšne stroške jim ta predstavlja in katere spodbude in pomoči države se jim zdijo pomembne. Z raziskavo smo uspeli odgovoriti na vsa vprašanja o količini zavržene hrane v gostinstvu. Z diplomsko nalogo želimo bolj izobraziti gostinski sektor o problematiki zavržene hrane.In graduation thesis we researched the amount of food waste in the food service sector. We first defined the theoretical starting points of the problem of food waste and ways to reduce this amount. We also presented some examples of good practice and how they work. In the research part, we used a questionnaire to determine the average daily amount of food wasted, in what ways restavrants try to reduce the amount of food waste, what costs it represents and what incentives and state aid they consider important. With the research we were able to answer all our questions about the amount of food discarded in catering. With the graduation thesis we want to educate the food service sector more about the issue of food wast