Sustainable 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.
We 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.
The 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.
This 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.
