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A Prioritization Method for Sustainable Food Waste Reduction Practices

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Listed:
  • Natália Valmorbida Moraes
  • Sânia da Costa Fernandes
  • Aline Cafruni Gularte
  • Cecília Gravina da Rocha
  • Márcia Elisa Echeveste

Abstract

Amid growing concerns over food waste, effective waste management practices in the food service sector have become increasingly needed. Limited research exists on prioritizing and implementing sustainable food waste reduction practices within this sector. This study develops a method to guide decision‐makers in identifying and prioritizing impactful practices to prevent and minimize food waste. Using Design Science Research, a pilot application case was conducted in southern Brazil. This study introduces the Food Waste Reduction Action Guide, a structured and evidence‐based approach comprising two phases: a food waste audit and practices prioritization. The method quantifies food waste, assesses the efficacy and ease of implementation of reduction practices, and visually sequences them. The method aligns with Target 12.3 of the Ssustainable Ddevelopment Goal (SDG) 12 by unveiling empirical evidence, supporting efforts to scale up food waste reduction across preparation and consumption phases through an actionable guide.

Suggested Citation

  • Natália Valmorbida Moraes & Sânia da Costa Fernandes & Aline Cafruni Gularte & Cecília Gravina da Rocha & Márcia Elisa Echeveste, 2025. "A Prioritization Method for Sustainable Food Waste Reduction Practices," Sustainable Development, John Wiley & Sons, Ltd., vol. 33(3), pages 4227-4247, June.
    • Handle: RePEc:wly:sustdv:v:33:y:2025:i:3:p:4227-4247
    DOI: 10.1002/sd.3342
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