Unveiling food waste: A case study of a restaurant specializing in Japanese cuisine in Brazil

Abstract

Food waste is a global problem with significant economic, human and environmental impacts. The sources of food waste are many: households, grocery stores, restaurants, food service companies, farms and manufacturers. In restaurants, food waste occurs at all stages, from sellers to consumers, making it a serious social, environmental and economic issue. This study investigates food waste resulting from overstocking in a restaurant specializing in Japanese cuisine in Itabira, Minas Gerais, Brazil using the case study methodology. The findings indicate that the most probable cause of food waste in the restaurant is inaccurate demand and sales forecasting, leading to an outdated production plan. To address the outdated production plan, the following actions are recommended: run informative campaigns, analyze portion and dish sizes, conduct periodic reviews of food quality, change the menu frequently, select an appropriated demand and sales forecasting technique, implement pre-ordering, engage in charity/donation, apply coercion, define standard procedures and train employees. This case study offers a unique perspective by focusing on the specific geographical context of Itabira, Minas Gerais, Brazil, providing insights into waste management in restaurants. The theoretical implications demonstrate how the research advances existing frameworks by integrating a regionally relevant and distinctive context. On the practical side, the findings provide actionable insights to help develop targeted policies and strategies that address the specific challenges and needs faced by managers of restaurants.