Evaluation of the Impact of Reducing Food Losses and Waste in Typical Andean Gas-tronomy Restaurants in the Historic Center of Quito

Abstract

Today, the world faces a crucial debate on global hunger and malnutrition, focused on two main approaches: increasing food production or reducing food waste. Annually, around a third of food intended for human consumption worldwide is wasted, most evident in perishable products such as fruits, vegetables, fish, meat and dairy products. Developed countries such as Norway, Australia, the Netherlands, the United States and Italy have taken measures to prevent and reduce food waste throughout the supply chain. However, developing countries face challenges in implementing similar measures. This study focused on analyzing the problem of food waste in Ecuador, specifically in restaurants in the Historic Center of Quito. The owners of these restaurants were found to lack understanding of the negative impacts of food waste on society, the economy and the environment. Furthermore, a lack of attention to the management, reduction and recording of data related to this problem was identified. These findings underline the need to raise awareness and take concrete measures in the gastronomic industry for more efficient and sustainable management of food resources. Addressing food waste is essential to combat hunger, reduce pressure on natural resources and mitigate environmental impact. In short, it is imperative that both developed and developing countries work together to address this global challenge and promote more responsible and sustainable food practices.