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Food Waste in Public Food Service Sector—Surplus and Leftovers

Author

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  • Carla Gonçalves

    (CITAB–Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
    Biology and Environment Department, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
    CISAS—Center for Research and Development in Agrifood Systems and Sustainability, Insituto Politécnico de Viana do Castelo, 4900-347 Viana do Castelo, Portugal
    EPIUnit—Epidemiology Research Unit—Associate Laboratory for Integrative and Translational Research in Population Health (ITR), University of Porto, 4050-600 Porto, Portugal)

  • Sónia Saraiva

    (CECAV–Veterinary and Animal Science Research Centre, 5000-801 Vila Real, Portugal
    AL4AnimalS—Associate Laboratory for Animal and Veterinary Sciences, 5000-801 Vila Real, Portugal
    Department of Veterinary Sciences, School of Agrarian and Veterinary Sciences, University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal)

  • Fernando Nunes

    (CQ-VR–Chemistry Research Centre-Vila Real, Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
    Chemistry Department, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal)

  • Cristina Saraiva

    (CECAV–Veterinary and Animal Science Research Centre, 5000-801 Vila Real, Portugal
    AL4AnimalS—Associate Laboratory for Animal and Veterinary Sciences, 5000-801 Vila Real, Portugal
    Department of Veterinary Sciences, School of Agrarian and Veterinary Sciences, University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal)

Abstract

Food waste occurs at various stages of the food supply chain, starting from the production stage on farms to processing, distribution, and consumption. It is an important global problem that has social, environmental, ethical, and economic costs. The present work aims to discuss the differences in waste generated from surpluses or leftovers, the monitoring systems of food waste in public food services, and the good practices to reduce food waste. Besides the accessible knowledge about reducing waste, tonnes of food were daily discarded and wasted. To achieve a sustainable food system, food waste must be reduced significantly. Collaborative efforts are necessary to achieve significant reductions in food waste for achieving SDG 12.3 in public food services. Thus, policies that support or enforce larger implementation of best practices are needed. Knowledge about food waste is important to change attitudes and behaviors toward surplus food and leftovers. Some best practices can include promoting awareness campaigns to educate staff about the impact of food waste and the best practices to reduce it, including information on proper storage, portion control, and meal planning; implementing inventory management systems; donating surplus food via collaboration with food banks and charities; optimizing portion sizes, ensuring they are adequate and manageable for customers, reducing the likelihood of leftover food on the plate; allowing customers to order smaller quantities or share a meal; providing packaging to allow customers take their leftovers home for later consumption. The procedures to be adopted by public food services should provide guidance for the selection of products that can be donated. However, specific temperature requirements depending on the food category should be complied with. This paper enlarges the understanding of surpluses and leftovers and the best practices that could be implemented in public food services to minimize food waste.

Suggested Citation

  • Carla Gonçalves & Sónia Saraiva & Fernando Nunes & Cristina Saraiva, 2023. "Food Waste in Public Food Service Sector—Surplus and Leftovers," Resources, MDPI, vol. 12(10), pages 1-10, October.
    • Handle: RePEc:gam:jresou:v:12:y:2023:i:10:p:120-:d:1255327
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    References listed on IDEAS

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    1. Larissa Diekmann & Claas Christian Germelmann, 2021. "Leftover Consumption as a Means of Food Waste Reduction in Public Space? Qualitative Insights from Online Discussions," Sustainability, MDPI, vol. 13(24), pages 1-30, December.
    2. Aoife Brennan & Sarah Browne, 2021. "Food Waste and Nutrition Quality in the Context of Public Health: A Scoping Review," IJERPH, MDPI, vol. 18(10), pages 1-26, May.
    3. Gang Liu, 2014. "Food Losses and Food Waste in China: A First Estimate," OECD Food, Agriculture and Fisheries Papers 66, OECD Publishing.
    4. Jing Li & Wei Li & Lei Wang & Baihui Jin, 2021. "Environmental and Cost Impacts of Food Waste in University Canteen from a Life Cycle Perspective," Energies, MDPI, vol. 14(18), pages 1-16, September.
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    Cited by:

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    2. Yu, Mengting & Principato, Ludovica & Formentini, Marco & Mattia, Giovanni & Cicatiello, Clara & Capoccia, Leonardo & Secondi, Luca, 2024. "Unlocking the potential of surplus food: A blockchain approach to enhance equitable distribution and address food insecurity in Italy," Socio-Economic Planning Sciences, Elsevier, vol. 93(C).

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