Food Waste on Restaurant – A Circular Economy Approach

Jelena Jevtić – Academy of Professional Studies Šabac, Department of Medical and Business-Technological Studies, Šabac, Serbia

Mirjana Antonijević Nikolić – Academy of Professional Studies Šabac, Department of Medical and Business-Technological Studies, Šabac, Serbia

Dragana Ilić Udovičić – Academy of Professional Studies Šabac, Department of Medical and Business-Technological Studies, Šabac, Serbia

Abstract: Food waste is a serious environmental and economic problem. Some studies suggest that about 1/3 of the food produced for human con­sumption is wasted, amounting to about 1.3 billion tons per year. Consider­ing the economic aspect, food waste means money losses, both for individ­ual units and national economies. The circular economy is a general term that encompasses all activities that reduce, reuse, and recycle materials in the processes of production, distribution, and consumption. Organic compo­nents of food waste are of interest for further use because they contain large quantities of highly valuable molecules.

This paper aimed to show that food waste from restaurants represents a re­source that can be incorporated into other processes, which are the basic principles of the circular economy. Food waste in catering is caused by in­adequate procedures, poor organization, or insufficiently trained workers, as well as specific and changing consumer demands. The circular economy model strives to return food as much as possible to the production chain and considers waste as a resource and raw material. Some possibilities are pre­sented in this paper.

7th International Scientific Conference – EMAN 2023 – Economics and Management: How to Cope With Disrupted Times, Ljubljana, Slovenia, March 23, 2023, CONFERENCE PROCEEDINGS, published by: Association of Economists and Managers of the Balkans, Belgrade, Serbia; ISBN 978-86-80194-69-1, ISSN 2683-4510, DOI: https://doi.org/10.31410/EMAN.2023

Creative Commons Non Commercial CC BY-NC: This article is distributed under the terms of the Creative Commons Attribution-Non-Commercial 4.0 License (https://creativecommons.org/licenses/by-nc/4.0/) which permits non-commercial use, reproduction and distribution of the work without further permission. 

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