Restaurant food waste and the determinants of its effective management in Bulgaria: An exploratory case study of restaurants in Plovdiv

• Published in: Tourism management perspectives Vol. 32; p. 100577
• Main Authors: Filimonau, Viachaslau, Fidan, Hafize, Alexieva, Iordanka, Dragoev, Stefan, Marinova, Denitsa Dimitrova
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.10.2019
• Subjects: Environmental impact; Environmental management; Food waste; Policy intervention; Restaurant; South-Eastern Europe; Food waste; Restaurant; South-Eastern Europe; Environmental impact; Environmental management; Policy intervention
• ISSN: 2211-9736; 2211-9744
• DOI: 10.1016/j.tmp.2019.100577

Restaurant food waste represents a significant societal challenge in transitional economies where frequency of dining out is rising. The problem of restaurant food waste in this context is however under-researched which hampers understanding of its causes and effects. This paper contributes to knowledge with a case study of food waste management in restaurants of Plovdiv in Bulgaria, a transitional economy in South-Eastern Europe. Through the lens of qualitative research, it establishes the causes of restaurant food waste and explores managerial approaches to mitigation. The study highlights the crucial role of targeted governmental support in more effective management of restaurant food waste. The government should train restaurateurs on how to quantify and characterise major food waste streams. It should further provide reliable services of municipal waste collection to facilitate on-site food separation and recycling. Lastly, public awareness campaigns should be developed to better engage customers in restaurant food waste minimisation. •Explores the challenge of restaurant food waste in South-Eastern Europe.•Reports on a case study of a sample of restaurants in Plovdiv, Bulgaria.•Identifies major drivers of restaurant food waste and reveals managerial approaches to its mitigation.•Discloses the determinants of more effective management of restaurant food waste.•Elaborates upon required changes to policies and consumer mindsets.