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Sustainable food waste management: comparative study of NGO and restaurant practices in Brazil and Togo

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  • Omar Ouro-Salim

    (University of Brasília)

  • Patricia Guarnieri

    (University of Brasília)

Abstract

This study explores the issue of food waste in restaurants, emphasizing the pivotal and significant role of Non-Governmental Organizations (NGOs) and restaurants in advancing circular economy (CE) practices in Brasília (Brazil) and Lomé (Togo). Their contributions are crucial in addressing this global issue. Using institutional theory and a qualitative approach, this research gathered insights from key stakeholders in restaurants and NGOs across both countries. The findings reveal divergent institutional environments where normative and mimetic pressures significantly influence NGOs but have little impact on restaurants. The adoption of circular practices in restaurants was low, while organic waste management in NGOs showed limited alignment with circular economy principles. A key takeaway from this study is the challenge of balancing circular economy practices with global food security concerns. To address this complex issue, the study underscores the need for a comprehensive and holistic approach, emphasizing further research, increased awareness, collaboration, and enhanced financial and technological support to foster the circular economy of food waste in developing countries.

Suggested Citation

  • Omar Ouro-Salim & Patricia Guarnieri, 2025. "Sustainable food waste management: comparative study of NGO and restaurant practices in Brazil and Togo," Review of Agricultural, Food and Environmental Studies, Springer, vol. 106(1), pages 99-136, May.
    • Handle: RePEc:spr:roafes:v:106:y:2025:i:1:d:10.1007_s41130-025-00226-3
    DOI: 10.1007/s41130-025-00226-3
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