Food waste generation: restaurant data and consumer attitudes


  • Renata Dagiliūtė Vytautas Magnus University
  • Aira Musteikytė



food waste generation, restaurant, attitudes, behaviour.


Food waste and related negative impacts are gaining attention in all policy levels. Therefore, there is an increased need for research and analysis in the field, especially in different countries, different sectors. In Lithuania so far there are only couple of studies regarding food waste as such, therefore the aim of this study is to estimate food waste generation in one of food supply chain stages - catering at the restaurant – and to determine restaurant costumers’ attitudes towards food waste and related aspects. Results indicate that there are weekly and daily variations in food waste generation per capita. The biggest share of wasted food was composed of grain/cereals products. Shame was identified as one of the reasons for not taking plate leftovers home. However, restaurant could employ some of the activities like educating its consumers or providing personalized portions. In general, consumer indicated lack of information on food waste problems and related environmental impacts, though at home majority of the respondents throw away still good to consume food rather often. Hence, information provision and greater attention both from the consumers and the service providers could be a significant input in food waste reduction in public catering service sector.

Author Biography

Renata Dagiliūtė, Vytautas Magnus University department of Environmental Sciences, Vytautas Magnus University