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Causes and Strategies for Plate Waste Management in the HoReCa Sector

Author

Listed:
  • Dimitrie Stoica

    (“Dunărea de Jos†University of Galati, Romania)

  • Angela-Eliza Micu

    (“Ovidius†University of Constanta, Romania)

  • Maricica Stoica

    (“Dunărea de Jos†University of Galati, Romania)

Abstract

Food waste in the HoReCa sector is a global phenomenon and has a negative worldwide impact. Despite that HoReCa units (restaurants, bars, cafeterias, pubs, canteens, etc) are large generators of food waste, they were given less theoretical consideration than other food waste generators. The objective of this article is to analyze the plate waste causes in HoReCa units and measures of how to reduce it. The work was carried out using an exploratory research method, being analyzed a number of WoS and Scopus publications to clarify the main causes of plate waste in the HoReCa units. At the same time, this paper summarizes the strategies to reduce of plate waste in the HoReCa areas. The advantages of knowing the causes of plate waste may be a target for interventions to reduce it.

Suggested Citation

  • Dimitrie Stoica & Angela-Eliza Micu & Maricica Stoica, 2022. "Causes and Strategies for Plate Waste Management in the HoReCa Sector," Ovidius University Annals, Economic Sciences Series, Ovidius University of Constantza, Faculty of Economic Sciences, vol. 0(2), pages 753-762, Decembrie.
    • Handle: RePEc:ovi:oviste:v:xxii:y:2022:i:2:p:753-762
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    File URL: https://stec.univ-ovidius.ro/html/anale/RO/2022-issue2/Section%204/39.pdf
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    References listed on IDEAS

    as
    1. Dolnicar, Sara, 2020. "Designing for more environmentally friendly tourism," Annals of Tourism Research, Elsevier, vol. 84(C).
    2. Dimitrie Stoica & Angela-Eliza Micu & Maricica Stoica, 2022. "The Impact of Economic Drivers on Food Loss Management," Ovidius University Annals, Economic Sciences Series, Ovidius University of Constantza, Faculty of Economic Sciences, vol. 0(1), pages 753-761, September.
    3. Vaneet Kaur, 2019. "Review of Literature," Innovation, Technology, and Knowledge Management, in: Knowledge-Based Dynamic Capabilities, chapter 0, pages 21-76, Springer.
    Full references (including those not matched with items on IDEAS)

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    More about this item

    Keywords

    HoReCa units; plate food waste; causes; management;
    All these keywords.

    JEL classification:

    • E30 - Macroeconomics and Monetary Economics - - Prices, Business Fluctuations, and Cycles - - - General (includes Measurement and Data)
    • J43 - Labor and Demographic Economics - - Particular Labor Markets - - - Agricultural Labor Markets
    • L66 - Industrial Organization - - Industry Studies: Manufacturing - - - Food; Beverages; Cosmetics; Tobacco
    • M11 - Business Administration and Business Economics; Marketing; Accounting; Personnel Economics - - Business Administration - - - Production Management
    • N50 - Economic History - - Agriculture, Natural Resources, Environment and Extractive Industries - - - General, International, or Comparative
    • O13 - Economic Development, Innovation, Technological Change, and Growth - - Economic Development - - - Agriculture; Natural Resources; Environment; Other Primary Products
    • O15 - Economic Development, Innovation, Technological Change, and Growth - - Economic Development - - - Economic Development: Human Resources; Human Development; Income Distribution; Migration
    • Q13 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Agriculture - - - Agricultural Markets and Marketing; Cooperatives; Agribusiness
    • Q17 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Agriculture - - - Agriculture in International Trade

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