Managing Food Waste in the Restaurant Sector: Comparative Insights from Greece and Armenia

Efforts to reduce food waste in restaurants are crucial for business efficiency, environmental sustainability, and social responsibility. Food waste varies by restaurant type, operations, menu offerings, and customer behavior, yet research on effective reduction strategies remains limited, particularly in Greece and Armenia. This study aims to identify key approaches to minimizing food waste in these countries. Using fuzzy-set Qualitative Comparative Analysis (fsQCA), a method for examining complex causal relationships, we analyzed multiple cases to determine conditions that lead to reduced food waste. Four main paths emerged: (1) digital inventory management combined with educational programs, excluding customer choice enhancement; (2) digital inventory management with flexible dining options, without customer choice enhancement; (3) educational programs with flexible dining, excluding customer choice enhancement; and (4) the combination of digital inventory management, educational programs, and flexible dining. Most cases demonstrating these paths were observed in Greece, indicating more advanced food waste management practices. Interviews highlighted recurring themes such as overordering, portion control, supplier challenges, and the importance of education and policy grounded in social responsibility. The findings provide actionable insights for restaurants and policymakers seeking effective strategies to reduce food waste and promote sustainable practices.