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HoReCa Food Waste and Sustainable Development Goals—A Systemic View

Author

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  • Aleksander Buczacki

    (Faculty of Production Engineering, Warsaw University of Technology, 02-524 Warszawa, Poland)

  • Bartłomiej Gładysz

    (Faculty of Production Engineering, Warsaw University of Technology, 02-524 Warszawa, Poland)

  • Erika Palmer

    (Sintef Ocean, N-7010 Trondheim, Norway)

Abstract

A significant share of food waste originates in the food services domain and HoReCa sector. Organizational improvements leading to the decrease of food waste and related costs in HoReCa are needed to make progress in this issue. A systems engineering approach was applied to examine the links between food waste generated in the HoReCa industry and the Sustainable Development Goals (SDGs). A literature review discovered two dimensions of actions leading to decreasing food waste in HoReCa; i.e., actions triggered by companies and by authorities (e.g., governmental policies). Additionally, customers and society were also considered. A framework is proposed to explicitly illustrate the dependencies of different micro actions devoted to food waste reduction in HoReCa in support of the SDGs. The other dimension of this framework is macro policies and their impact on SDGs. To increase food waste reduction awareness and collaboration, stakeholders on both the macro (launched by authorities for the whole sector) and micro (initiated by single organizations on their own) levels must work together. The results of this research will be useful in coordinating the efforts of all (consumers, HoReCa companies and suppliers, policymakers and administrations on different levels) involved in the supply chain of food production and consumption.

Suggested Citation

  • Aleksander Buczacki & Bartłomiej Gładysz & Erika Palmer, 2021. "HoReCa Food Waste and Sustainable Development Goals—A Systemic View," Sustainability, MDPI, vol. 13(10), pages 1-16, May.
    • Handle: RePEc:gam:jsusta:v:13:y:2021:i:10:p:5510-:d:554834
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    References listed on IDEAS

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    1. Weronika Ceynowa & Adam Przybyłowski & Piotr Wojtasik & Łukasz Ciskowski, 2024. "Digitalization and Sustainability of Supply Chains: Assessing the Potential of the DYLLI Application in the Hotel, Restaurant, and Catering Industry," Sustainability, MDPI, vol. 16(23), pages 1-20, November.
    2. Katarzyna Mazur-Włodarczyk & Agnieszka Gruszecka-Kosowska, 2024. "Sustainable Consumption and Production of Edible Plants in the Context of Reaching the EU Climate Neutrality by 2050: A Literature Review," Sustainability, MDPI, vol. 16(24), pages 1-35, December.
    3. Cecilia Haskins, 2021. "Systems Engineering for Sustainable Development Goals," Sustainability, MDPI, vol. 13(18), pages 1-3, September.
    4. Belén Derqui & Viachaslau Filimonau, 2024. "The (de)motives for using food waste reduction apps among hospitality providers," Sustainable Development, John Wiley & Sons, Ltd., vol. 32(6), pages 7262-7277, December.
    5. Juta Deksne & Jelena Lonska & Lienite Litavniece & Tatjana Tambovceva, 2025. "Shaping Sustainability Through Food Consumption: A Conceptual Perspective," Sustainability, MDPI, vol. 17(15), pages 1-55, August.

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