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Reducing Environmental Risk by Applying a Polyvalent Model of Waste Management in the Restaurant Industry

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  • Romulus Gruia

    (Faculty of Food and Tourism, Transilvania University of Brasov, 500036 Brasov, Romania
    CSCBAS &CE-MONT Centre, INCE-Romanian Academy, 023993 Bucharest, Romania
    Academy of Romanian Scientists, 050094 Bucharest, Romania)

  • Gabriel-Iustin Florescu

    (Faculty of Food and Tourism, Transilvania University of Brasov, 500036 Brasov, Romania)

  • Liviu Gaceu

    (Faculty of Food and Tourism, Transilvania University of Brasov, 500036 Brasov, Romania
    CSCBAS &CE-MONT Centre, INCE-Romanian Academy, 023993 Bucharest, Romania
    Academy of Romanian Scientists, 050094 Bucharest, Romania)

  • Oana Bianca Oprea

    (Faculty of Food and Tourism, Transilvania University of Brasov, 500036 Brasov, Romania)

  • Nicolae Ţane

    (Faculty of Food and Tourism, Transilvania University of Brasov, 500036 Brasov, Romania)

Abstract

A series of concerns regarding the circular economy and linked to a responsible attitude toward environmental protection, have been approached in this paper. These represent essential demands in order for restaurants to be profitable and sustainable in the future. The cost of food wastes has been taken into consideration as a strategic problem in the restaurant logistic chain. A literature review shows that there is a lack of appropriate knowledge and technology in dealing with eco-waste management. The paper presents a functional polyvalent model of the logistic chain of a restaurant, represented in the form of interconnected processes covered by the flows of food goods and wastes in different stages and operations, having associated the flows of optimized costs. The application of the sustainable technology model and waste management system is illustrated by a case study from Brașov County, Romania. The research proves that applying the “polyvalent model of improvement of waste management practices” has positive effects concerning the possibilities of minimizing physical waste to reduce the volume of waste from restaurant activity, to reduce costs with waste elimination, and to create value-added, by reusing and recycling food raw materials. Results show that by applying the TEWAMA-R model to food preparation, the total amount of reused beef waste per month increased to 33.4% and the recycling of waste increased to 41.1% (given that all waste was disposed of in application of standard technology). The disposal was reduced from 100% to 25.5%. The presented model allows for environmental impact reduction in the restaurant industry by reducing/eliminating waste or by-products that are carriers of huge resources of water and energy.

Suggested Citation

  • Romulus Gruia & Gabriel-Iustin Florescu & Liviu Gaceu & Oana Bianca Oprea & Nicolae Ţane, 2021. "Reducing Environmental Risk by Applying a Polyvalent Model of Waste Management in the Restaurant Industry," Sustainability, MDPI, vol. 13(11), pages 1-14, May.
    • Handle: RePEc:gam:jsusta:v:13:y:2021:i:11:p:5852-:d:560487
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    References listed on IDEAS

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    1. Giovanni Peira & Luigi Bollani & Chiara Giachino & Alessandro Bonadonna, 2018. "The Management of Unsold Food in Outdoor Market Areas: Food Operators’ Behaviour and Attitudes," Sustainability, MDPI, vol. 10(4), pages 1-16, April.
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    7. René Audet & Éliane Brisebois, 2019. "The Social Production of Food Waste at the Retail-Consumption Interface," Sustainability, MDPI, vol. 11(14), pages 1-18, July.
    8. Minoo Tehrani & Lawrence Fulton & Bryan Schmutz, 2020. "Green Cities and Waste Management: The Restaurant Industry," Sustainability, MDPI, vol. 12(15), pages 1-22, July.
    9. Chun-Yi Ho & Bi-Huei Tsai & Chiao-Shan Chen & Ming-Tsang Lu, 2021. "Exploring Green Marketing Orientations toward Sustainability the Hospitality Industry in the COVID-19 Pandemic," Sustainability, MDPI, vol. 13(8), pages 1-18, April.
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    Cited by:

    1. Codruța Cornelia Dura & Ana Maria Mihaela Iordache & Alexandru Ionescu & Claudia Isac & Teodora Odett Breaz, 2022. "Analyzing Performance in Wholesale Trade Romanian SMEs: Framing Circular Economy Business Scenarios," Sustainability, MDPI, vol. 14(9), pages 1-34, May.
    2. Phemelo Tamasiga & Taghi Miri & Helen Onyeaka & Abarasi Hart, 2022. "Food Waste and Circular Economy: Challenges and Opportunities," Sustainability, MDPI, vol. 14(16), pages 1-30, August.
    3. Oana Dobre-Baron & Alina Nițescu & Dorina Niță & Cătălin Mitran, 2022. "Romania’s Perspectives on the Transition to the Circular Economy in an EU Context," Sustainability, MDPI, vol. 14(9), pages 1-26, April.
    4. María-Gabriela Montesdeoca-Calderón & Irene Gil-Saura & María-Eugenia Ruiz-Molina & Carlos Martín-Ríos, 2024. "Does Employee Training in Sustainable Practices and Food Waste Influence a Restaurant’s Level of Sustainability-Oriented Service Innovation (SOSI) and Brand Equity? Evidence-Based Research into the Ec," Sustainability, MDPI, vol. 16(22), pages 1-14, November.
    5. Mirela Stanciu & Agatha Popescu & Iuliana Antonie & Camelia Sava & Bogdan Gabriel Nistoreanu, 2022. "Good Practices on Reducing Food Waste Throughout the Food Supply Chain," The AMFITEATRU ECONOMIC journal, Academy of Economic Studies - Bucharest, Romania, vol. 24(60), pages 566-566, April.

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