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, FS is the second largest FW producer, with 20% of total production - approx. 25.5 million tonnes, annually. 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.
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. The only available data is based on approximations.
Regarding the legislation of food surplus and the donation option in the sustainable development goals I am interested to know how is this option of re-using food adopted by management in the Romanian food services - particularly in restaurants.
Many times, we cannot persuade others (stubborn, selfentred) to accept any idea, no matter, how brilliant idea is!
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