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Article

HoReCa Food Waste and Sustainable Development Goals—A Systemic View

1
Faculty of Production Engineering, Warsaw University of Technology, 02-524 Warszawa, Poland
2
Sintef Ocean, N-7010 Trondheim, Norway
*
Author to whom correspondence should be addressed.
Academic Editor: Michael Carolan
Sustainability 2021, 13(10), 5510; https://doi.org/10.3390/su13105510
Received: 13 April 2021 / Revised: 12 May 2021 / Accepted: 13 May 2021 / Published: 14 May 2021
(This article belongs to the Special Issue Systems Engineering for Sustainable Development Goals)
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. View Full-Text
Keywords: food waste; food services; HoReCa; Sustainable Development Goal; regional policy food waste; food services; HoReCa; Sustainable Development Goal; regional policy
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MDPI and ACS Style

Buczacki, A.; Gładysz, B.; Palmer, E. HoReCa Food Waste and Sustainable Development Goals—A Systemic View. Sustainability 2021, 13, 5510. https://doi.org/10.3390/su13105510

AMA Style

Buczacki A, Gładysz B, Palmer E. HoReCa Food Waste and Sustainable Development Goals—A Systemic View. Sustainability. 2021; 13(10):5510. https://doi.org/10.3390/su13105510

Chicago/Turabian Style

Buczacki, Aleksander, Bartłomiej Gładysz, and Erika Palmer. 2021. "HoReCa Food Waste and Sustainable Development Goals—A Systemic View" Sustainability 13, no. 10: 5510. https://doi.org/10.3390/su13105510

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