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

Food waste;
Circular economy


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.

Download full 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:

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

Suggested citation
Jevtić. J., Antonijević Nikolić, M., & Ilić Udovičić, D. (2023). Food Waste on Restaurant – A Circular Economy Approach. In V. Bevanda (Ed.), International Scientific Conference – EMAN 2023: Vol 7. Conference Proceedings (pp. 277-284). Association of Economists and Managers of the Balkans.


Anh, H. Q., Watanabe, I., Minh, T. B., Tue, N. M., Tuyen, L. H., Viet, P. H., & Takahashi, S. (2020). Polychlorinated biphenyls in settled dusts from an end-of-life vehicle process­ing area and normal house dusts in northern Vietnam: Occurrence, potential sources, and risk assessment. Science of The Total Environment, 728, 138823.

Asano, Y., Saito, T., Ito, Y., Shiomi, K., Hirose, H., Matsumoto, T., Aoi, S., Hori, S., & Sekigu­chi, S. (2011). Spatial distribution and focal mechanisms of aftershocks of the 2011 off the Pacific coast of Tohoku Earthquake. Earth, Planets and Space, 63(7), 669-673.

Bogetić, S., Đorđević, D., Ćočkalo, D., Đorđević, L., & Bakator, M. (2021). Cirkularna ekonomija i izazovi globalnog tržišta. Ecologica, 28(101), 65-71. 

Borrello, M., Caracciolo, F., Lombardi, A., Pascucci, S., & Cembalo, L. (2017). Consumers’ Per­spective on Circular Economy Strategy for Reducing Food Waste. Sustainability, 9(1), 141. 

Calabrò, P. S., & Satira, A. (2020). Recent advancements toward resilient and sustainable munic­ipal solid waste collection systems. Current Opinion in Green and Sustainable Chemistry, 26, 100375.

Camilleri, M. A. (2017). “The rationale for responsible supply chain management and stake­holder engagement”, Journal of Global Responsibility, Vol. 8 No. 1, pp. 111-126. 

Camilleri, M. A. (2021). Sustainable Production and Consumption of Food. Mise-en-Place Cir­cular Economy Policies and Waste Management Practices in Tourism Cities. Sustainability, 13(17), 9986.

European Environment Agency. (2019). Retrieved February 5, 2023, from­ 

FAO. (Food and Agriculture Organization of the United Nations). (2011). Global Food Losses and Food Waste – Extent, Causes and Prevention. Rome: FAO. 

FAO. (Food and Agriculture Organization of the United Nations). (2015). Food Wastage Footprint & Climate Change. Rome: FAO. 

Food Loss and Waste Protocol. (2018). Retrieved February 25, 2023, from https://www.flwpro­ Food-Loss-and-Waste.pdf.

Food Loss and Waste Protocol. (2019). Retrieved February 10, 2023, from https://www.flwproto­ 

GIZ. (2019). Procena efekata uvođenja cirkularne ekonomije. Otpad od hrane u HORECA sektoru (Assessment of the effects of the introduction of the circular economy Food waste in the HO­RECA sector).­tisan-ka-ce-horeca.pdf 

Heidari, R., Yazdanparast, R., & Jabbarzadeh, A. (2019). Sustainable design of a municipal solid waste management system considering waste separators: A real-world application. Sustaina­ble Cities and Society, 47, 101457. 

HOTREC. (2017). European Hospitality Industry Guidelines to Reduce Food Waste and Recom­mendations to Manage Food Donations. Hotels, Restaurants and Cafes in Europe. Retrieved February 11, 2023, from 

Mukherjee, C., Denney, J., Mbonimpa, E. G., Slagley, J., & Bhowmik, R. (2020). A review on mu­nicipal solid waste-to-energy trends in the USA. Renewable and Sustainable Energy Re­views, 119, 109512. 

Okumus, B., Taheri, B., Giritlioglu, I., & Gannon, M. J. (2020). Tackling food waste in all-inclu­sive resort hotels. International Journal of Hospitality Management, 88, 102543.  

Papargyropoulou, E., Lozano, R., K. Steinberger, J., Wright, N., & Ujang, Z. b. (2014). The food waste hierarchy as a framework for the management of food surplus and food waste. Journal of Cleaner Production, 76, 106-115. 

Pokimica, B., García-Conesa, M. T., Zec, M., Debeljak-Martačić, J., Ranković, S., Vidović, N., Petrović-Oggiano, G., Konić-Ristić, A., & Glibetić, M. (2019). Chokeberry Juice Containing Polyphenols Does Not Affect Cholesterol or Blood Pressure but Modifies the Composition of Plasma Phospholipids Fatty Acids in Individuals at Cardiovascular Risk. Nutrients, 11(4), 850. 

Rios, C. M. (2015). Innovation in organisational control systems: toward greater accountabili­ty. International Journal of Business Performance Management, 16(4), 373.  

Sakaguchi, L., Pak, N., & Potts, M. D. (2018). Tackling the issue of food waste in restaurants: Op­tions for measurement method, reduction and behavioral change. Journal of Cleaner Pro­duction, 180, 430-436.

Tamasiga, P., Miri, T., Onyeaka, H., & Hart, A. (2022). Food Waste and Circular Economy: Chal­lenges and Opportunities. Sustainability, 14(16), 9896. 

United Nations Development Programme – Serbia. (n.d.). 

Zhou, D., Zhao, S., Liu, S., Zhang, L., & Zhu, C. (2014). Surface urban heat island in China’s 32 major cities: Spatial patterns and drivers. Remote sensing of environment, 152, 51-61. 

Živković, D., Petrović, P., & Protić, M. (2021). Upravljanje otpadom od hrane kao deo cirkularne ekonomije: uticaj na ugostiteljstvo i hotelijerstvo. Ecologica, 28(102), 187-192.  

Share this

Association of Economists and Managers of the Balkans – UdEkoM Balkan
179 Ustanicka St, 11000 Belgrade, Serbia

Udekom Balkans is a dynamic non-governmental and non-profit organization, established in 2014 with a mission to foster the growth of scientific knowledge within the Balkan region and beyond. Our primary objectives include advancing the fields of management and economics, as well as providing educational resources to our members and the wider public.

Who We Are: Our members include esteemed university professors from various scientific disciplines, postgraduate students, and experts from ministries, public administrations, private and public enterprises, multinational corporations, associations, and similar organizations.

Building Bridges Together: Over the course of nine years since our establishment, the Association of Economists and Managers of the Balkans has established impactful partnerships with more than 1,000 diverse institutions across the Balkan region and worldwide.

EMAN conference publications are licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.