Restaurant food waste and the determinants of its effective management in Bulgaria: an exploratory case study of restaurants in Plovdiv.

摘要: Abstract Restaurant food waste represents a significant societal challenge in transitional economies where frequency of dining out is rising. The problem restaurant this context however under-researched which hampers understanding its causes and effects. This paper contributes to knowledge with case study management restaurants Plovdiv Bulgaria, economy South-Eastern Europe. Through the lens qualitative research, it establishes explores managerial approaches mitigation. highlights crucial role targeted governmental support more effective waste. government should train restaurateurs on how quantify characterise major streams. It further provide reliable services municipal collection facilitate on-site separation recycling. Lastly, public awareness campaigns be developed better engage customers minimisation.