Analysis of Food Waste at A ‘Popular Restaurant’ In the State of Rio de Janeiro

Objective: Analyze the extent of food waste that occurs in a Popular Restaurant unit located in the state of Rio de Janeiro. Theoretical Framework: In Brazil, “popular restaurants” are establishments that provide affordable meals to low-income people who are food insecure. Reducing waste in these restaurants would make it possible to expand the population served, as well as improve the quality of the meals offered. Method: The study was conducted in two stages. Initially, we diagnosed the problem through semi-structured interviews, participant observation and data collection. We then compared the results obtained with those reported in the literature on food waste in restaurants. Results and Discussion: We found that the restaurant in question sets targets for wasted dishes (3%) and kitchen scraps (2%), allowing the determination of the overall limit on the amount of wasted food. The restaurant exceeded these targets in the period analyzed, characterizing excessive food waste. Research Implications: The research highlights the importance of controlling food waste, contributing to operational efficiency, cost reduction and promoting sustainability. Originality/Value: The research stands out for its originality in investigating food waste in a popular restaurant, a topic little explored in academic literature. Its practical approach provides unprecedented data and replicable strategies for waste management, contributing to public policies on food security and sustainability.