Reducing food waste from a circular economy perspective: The case of restaurants in Brazil

Abstract

AbstractBrazil wastes 23.6 million foods per year, and 15% of this total is generated by restaurants. In this worrying scenario, this study aims to analyze the reduction of food waste in the segment of restaurants located in Asa Sul, Brasília‐DF (Federal District), under the perspective of the circular economy. To achieve this objective, applied, descriptive, and quanti‐qualitative research was carried out. The focus of the study is on Asa Sul's restaurants, in Brasília‐DF, associated with the organization “Instituto Ecozinha: Sustainable Restaurants.” For data collection, two questionnaires were prepared, one aimed at managers and the other aimed at consumers, applied online. The Instituto Ecozinha plays an environmental education role and is an intermediary for the management of waste from these restaurants. Seventeen questionnaires from managers and 385 from consumers were obtained. Data analysis was performed through content analysis and simple descriptive statistical analysis, through frequency analysis. The results show that the association of restaurants with this organization is beneficial to the company, especially in the matter of waste; the main motivation for joining is the environmental issue and waste management; most members were invited by the Institute; the main challenges are those related to employee training, and consumers would be positively affected by this association with Ecozinha. The research contributes to identifying the perception of managers and consumers about an initiative in Brasília and provides information that can be used by the food establishments to improve its processes.