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

Filimonau, V., Fidan, H., Alexieva, I., Dragoev, S. and Marinova, D.D., 2019. Restaurant food waste and the determinants of its effective management in Bulgaria: An exploratory case study of restaurants in Plovdiv. Tourism Management Perspectives, 32 (October), 100577.

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DOI: 10.1016/j.tmp.2019.100577

Abstract

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.

Item Type:Article
ISSN:2211-9736
Uncontrolled Keywords:Food waste; Restaurant; Environmental impact; Environmental management; Policy intervention; South-Eastern Europe
Group:Faculty of Management
ID Code:33481
Deposited By: Unnamed user with email symplectic@symplectic
Deposited On:24 Feb 2020 10:15
Last Modified:24 Feb 2020 10:15

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