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

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 León-Panduro and Toni Burrowes-Cromwell
Additional contact information
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

Sustainability, 2022, vol. 14, issue 3, 1-17

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.

Keywords: food waste; hospitality; circular economy; responsible consumption; sustainability; Peru (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (2)

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