The issue of food waste (FW) in the global context has an in-depth meaning for sustainability. FW is not an exotic topic anymore, nurtured by the scientific community only. It has economic, social and environmental impacts. It has become a wide topic for debates. FW is met throughout all the food supply chain (FSC). At the end of this chain, at the consumption stage, are the households and the restaurants. FW is social misbehaviour. In Europe, food services (FS) are the second largest FW producer, with 20% of total production - approx. 25.5 million tonnes, annually (EC). Presently, In Romania, where the research is carried out, there are no studies attesting the existence of FW in the FS, especially in the restaurants.
In Algeria this notion of waste goes beyond the bounds of bread. Generally there is not an adequate valorization of these discarded foods. Rarely will there be a domestic recovery for farm animals.
It is not possible to determine or control the amount of waste in restaurants or anywhere in the world except in the case of imposing large fines on restaurants and on all places where the waste is intended. This requires study and planning by the state to prevent the accumulation of wastes for food residues
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