HoReCa Food Waste and Sustainable Development Goals—A Systemic View

Abstract

A significant share of food waste originates in the food services domain and HoReCa sector. Organizational improvements leading to the decrease of food waste and related costs in HoReCa are needed to make progress in this issue. A systems engineering approach was applied to examine the links between food waste generated in the HoReCa industry and the Sustainable Development Goals (SDGs). A literature review discovered two dimensions of actions leading to decreasing food waste in HoReCa; i.e., actions triggered by companies and by authorities (e.g., governmental policies). Additionally, customers and society were also considered. A framework is proposed to explicitly illustrate the dependencies of different micro actions devoted to food waste reduction in HoReCa in support of the SDGs. The other dimension of this framework is macro policies and their impact on SDGs. To increase food waste reduction awareness and collaboration, stakeholders on both the macro (launched by authorities for the whole sector) and micro (initiated by single organizations on their own) levels must work together. The results of this research will be useful in coordinating the efforts of all (consumers, HoReCa companies and suppliers, policymakers and administrations on different levels) involved in the supply chain of food production and consumption.

Assessment and Solutions to Food Waste at Congress Events: A Perspective of the MagNuS Project

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“…Undoubtedly, the first step in addressing the challenge of reducing food waste is measuring it, since these figures are crucial to raising awareness of the problem and seeking solutions [36,42], always from a sustainability perspective [19]. This is reflected in target 12.3, which specifically addresses these statistics and states, "By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses" [43].…”

Implementación de tecnología NFC en el canal HORECA

“…El primer paso es analizar las posibles problemáticas encontradas con la emisión de los tickets en el sector HORECA. La utilización de rollos de papel, la tinta, el tipo de impresora suponen costes fijos para el negocio y, además, el contacto toxico a los competentes y residuos de los tickets pueden derivar en la aparición de riesgos laborales (Buczacki et al, 2021). Una vez identificados los potenciales inconvenientes de la utilización del ticket, se procede a buscar soluciones para sustituir los mismos y aprovechar, al mismo tiempo, datos que obtenemos de los usuarios (García-Madurga et al, 2021).…”

Analyzing the relationship between consumers’ and entrepreneurs’ food waste and sustainable development using a bibliometric approach

“…The current study broadly examines the available literature and discusses the interdisciplinary nature of food waste and its role in sustainable development (Buczacki et al, 2021). Our investigation seeks to unravel the main findings of the current research on sustainable development and SDGs.…”