Food Waste and the Three Pillars of Sustainability: Economic, Environmental and Social Perspectives from Greece’s Food Service and Retail Sectors

Food loss and food waste (FLFW) constitute a major global challenge with profound economic, environmental, and social consequences. This study examines how businesses in Greece’s food service and retail sectors perceive and manage food waste, integrating the triple bottom line framework—economic, environmental, and social sustainability—as the guiding analytical lens. The research aims to: (1) analyze perceptions, practices, and barriers to food waste reduction among businesses; (2) explore the relationship between awareness, business policies, technological adoption, and consumer-oriented strategies; and (3) situate the Greek experience within broader European and international contexts to identify transferable lessons for policy and business innovation. Drawing on a structured survey of 250 industry representatives and comparative international evidence, the study finds that although awareness of food waste is widespread, it remains weakly connected to structured policies, technology adoption, or operational practices. Businesses recognize economic opportunities in waste reduction—such as supply chain optimization and near-expiry discounting—but these remain underexploited due to a lack of strong regulatory and financial incentives. The findings highlight that addressing food waste is not only an environmental and ethical necessity but also a strategic opportunity to enhance economic resilience, competitiveness, and sustainability within the agri-food sector.