Reducing Environmental Risk by Applying a Polyvalent Model of Waste Management in the Restaurant Industry

Romulus Gruia, Gabriel-Iustin Florescu, Liviu Gaceu, Oana Bianca Oprea and Nicolae Ţane
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Romulus Gruia: Faculty of Food and Tourism, Transilvania University of Brasov, 500036 Brasov, Romania
Gabriel-Iustin Florescu: Faculty of Food and Tourism, Transilvania University of Brasov, 500036 Brasov, Romania
Liviu Gaceu: Faculty of Food and Tourism, Transilvania University of Brasov, 500036 Brasov, Romania
Oana Bianca Oprea: Faculty of Food and Tourism, Transilvania University of Brasov, 500036 Brasov, Romania
Nicolae Ţane: Faculty of Food and Tourism, Transilvania University of Brasov, 500036 Brasov, Romania

Sustainability, 2021, vol. 13, issue 11, 1-14

Abstract: A series of concerns regarding the circular economy and linked to a responsible attitude toward environmental protection, have been approached in this paper. These represent essential demands in order for restaurants to be profitable and sustainable in the future. The cost of food wastes has been taken into consideration as a strategic problem in the restaurant logistic chain. A literature review shows that there is a lack of appropriate knowledge and technology in dealing with eco-waste management. The paper presents a functional polyvalent model of the logistic chain of a restaurant, represented in the form of interconnected processes covered by the flows of food goods and wastes in different stages and operations, having associated the flows of optimized costs. The application of the sustainable technology model and waste management system is illustrated by a case study from Brașov County, Romania. The research proves that applying the “polyvalent model of improvement of waste management practices” has positive effects concerning the possibilities of minimizing physical waste to reduce the volume of waste from restaurant activity, to reduce costs with waste elimination, and to create value-added, by reusing and recycling food raw materials. Results show that by applying the TEWAMA-R model to food preparation, the total amount of reused beef waste per month increased to 33.4% and the recycling of waste increased to 41.1% (given that all waste was disposed of in application of standard technology). The disposal was reduced from 100% to 25.5%. The presented model allows for environmental impact reduction in the restaurant industry by reducing/eliminating waste or by-products that are carriers of huge resources of water and energy.

Keywords: food wastes; hospitality; management; restaurant (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (5)

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Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:13:y:2021:i:11:p:5852-:d:560487

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