From prevention to Redistribution: Strategies, barriers and benefits in food waste management in Chilean restaurants

Food waste (FW) in the restaurant sector represents a growing environmental, social, and economic concern, yet empirical evidence from developing countries remains scarce. This study examines FW in restaurants in the Metropolitan Region of Santiago, Chile, using a qualitative approach to analyze mit...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Daniel Durán-Sandoval, Gustavo Barrera-Verdugo, Francesca Uleri, Cristián Acevedo
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Elsevier 2026-06-01
Schriftenreihe:	Waste Management Bulletin
Schlagworte:	Food Waste Food Supply Chain Restaurants Mitigation Strategies Waste Management
Online-Zugang:	http://www.sciencedirect.com/science/article/pii/S2949750726000192
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