Minimising Food Waste in Lithuanian Restaurants: Challenges, Practices and Opportunities for Sustainable Management
David Ilgas, Aivaras Anužis, Eglė Purvaneckaitė
Keywords: food waste, sustainability, hospitality management.
Abstract:
Food waste has become a critical issue in the hospitality sector, with restaurants playing a significant role in both its generation and potential reduction. In Lithuania, growing attention to sustainability highlights the need to better understand the factors driving food waste in restaurants and identify practices that can minimise it. This research focused on leading Lithuanian restaurants to evaluate current food waste management approaches, associated challenges, and opportunities for improvement.
Interviews with restaurant representatives provided insights into sustainability initiatives, major causes of food waste, inventory planning and tracking practices, surplus and leftover management, staff training, and cooperation with local suppliers and farmers. Ethical standards were strictly followed, ensuring confidentiality and privacy of the collected data. The study also examined technologies applied in daily operations, barriers to their broader implementation, and educational gaps that limit the adoption of sustainable practices.
The findings revealed that the primary causes of food waste are unpredictable customer flows, inadequate inventory planning, and insufficient staff knowledge or motivation. Nevertheless, several positive practices were identified, including creative reuse of leftovers, partnerships with local producers, and targeted training activities. Persistent challenges remain, particularly in regulatory frameworks, infrastructure, and staff education.
The research concludes that reducing food waste in Lithuanian restaurants requires innovative technologies, improved employee involvement, and creative approaches to menu planning and inventory management. By addressing these areas, restaurants can not only minimise waste but also enhance their competitiveness, reputation, and social responsibility. The recommendations emphasise that fostering a culture of sustainability through practical, scientifically grounded solutions is essential for the long-term resilience of Lithuania’s hospitality industry.
DOI: