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. The only available data is based on approximations. The statistics have no conclusive data because the measurements are not segregated - FW is quantified in bulk with other recyclable materials.
Here is explored how the 'doggy bag' solution is perceived by customers/managers from the Romanian restaurants and what solutions are adopted for leftovers as a re-use method of saving food following the food waste hierarchy.
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