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Strengthening Collaborative Food Waste Prevention in Peru: Towards Responsible Consumption and Production

Author

Listed:
  • Franklin Cordova-Buiza

    (Research and Innovation Department, Universidad Privada del Norte, Lima 15306, Peru)

  • Alberto Paucar-Caceres

    (Business School, Manchester Metropolitan University, Manchester M15 6BH, UK)

  • Silvia Cristina Quispe-Prieto

    (Escuela Profesional de Enfermeria, Universidad Nacional Jorge Basadre Grohmann, Miraflores 23000, Peru)

  • Andrea Pierina Rivera-Garré

    (Sinba Sura SAC, Lima 15074, Peru)

  • Lucero Nicole Huerta-Tantalean

    (Faculty of Business, Universidad Privad a del Norte, Lima 15306, Peru)

  • Jesús Enrique Valle-Paucar

    (Escuela Profesional de Administración Turístico-Hotelera, Universidad Privada de Tacna, Tacna 23003, Peru)

  • Carla Vanessa Ponce de León-Panduro

    (Sinba Sura SAC, Lima 15074, Peru)

  • Toni Burrowes-Cromwell

    (Business School, Manchester Metropolitan University, Manchester M15 6BH, UK)

Abstract

Inefficient management and handling of organic waste generated by the food service sector is a big global challenge. In addition to the negative environmental impacts of food waste, the effect of the amount of food that is wasted when it is not handled properly is even more alarming. This is particularly when we witness the millions of people who suffer from lack of food and malnutrition. The objective of this research is to examine the situation of organic waste management in food services in the cities of Lima and Tacna in Peru. Using a quantitative methodological approach to waste management, a questionnaire was administered to a sample of 67 restaurants in both cities. The survey results suggest that the restaurants do not carry out the separation or reuse of organic waste. Furthermore, the main methods of disposal include providing surpluses to the staff and sending organic waste to the sanitary landfill and slaughterhouses. There is also a lack of awareness and training about the importance of organic waste management. From the restaurants interviewed, although around 60% claimed to segregate them, only 28% measured organic waste using a manual control and 18% indicated that they weighed the waste for management purposes. As a corrective measure for this deficiency, the production of an awareness video was created to improve decision-making and support change.

Suggested Citation

  • Franklin Cordova-Buiza & Alberto Paucar-Caceres & Silvia Cristina Quispe-Prieto & Andrea Pierina Rivera-Garré & Lucero Nicole Huerta-Tantalean & Jesús Enrique Valle-Paucar & Carla Vanessa Ponce de Leó, 2022. "Strengthening Collaborative Food Waste Prevention in Peru: Towards Responsible Consumption and Production," Sustainability, MDPI, vol. 14(3), pages 1-17, January.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:3:p:1050-:d:727000
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    References listed on IDEAS

    as
    1. Noelia S. Bedoya-Perales & Glenio Piran Dal’ Magro, 2021. "Quantification of Food Losses and Waste in Peru: A Mass Flow Analysis along the Food Supply Chain," Sustainability, MDPI, vol. 13(5), pages 1-15, March.
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    Cited by:

    1. Mehmet Efe Biresselioglu & Cigdem Kentmen-Cin & Muhittin Hakan Demir & Zehra Funda Savas & Berfu Solak & Burcin Onder & Gozde Ceviker-Cinar & Berker Ozcureci, 2023. "How to Exploit Sustainable Food Consumption Habits of Individuals: Evidence from a Household Survey in Izmir, Türkiye," Sustainability, MDPI, vol. 15(10), pages 1-21, May.
    2. Jurgita Paužuolienė & Ligita Šimanskienė & Mariantonietta Fiore, 2022. "What about Responsible Consumption? A Survey Focused on Food Waste and Consumer Habits," Sustainability, MDPI, vol. 14(14), pages 1-13, July.

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