REDUCING FOOD WASTE AS AN INDICATOR OF SUSTAINABLE MANAGEMENT IN THE HORECA SECTOR

Abstract

This study examines food waste generation in the HoReCa sector as a critical indicator of sustainable management performance in the hospitality industry. The relevance of the research is driven by the increasing environmental, economic, and social impacts of inefficient use of food resources, as well as the need to align Ukrainian enterprises with European sustainability standards. The aim of the study is to identify the key drivers of food waste generation and to substantiate effective approaches to its reduction based on international best practices and the principles of the circular economy. The research methodology is based on a systematic approach, including the analysis of scientific publications, analytical reports of international organisations, and operational practices of restaurant enterprises. The findings show that the main causes of food waste include inefficient demand forecasting, inadequate production planning, technological losses during storage and food preparation, and consumer behaviour patterns. The study demonstrates that the implementation of digital monitoring systems, menu engineering, portion control strategies, and food redistribution practices can significantly reduce food waste volumes and improve operational efficiency. Particular attention is paid to the application of circular economy principles, which enable the transition from linear consumption models to resource-efficient closed-loop systems in the HoReCa sector. It is established that effective food waste management contributes to cost reduction, optimisation of business processes, strengthening of competitive advantages, and the formation of a positive image of socially responsible enterprises. The study also identifies key challenges for the Ukrainian HoReCa sector, including the lack of standardised methods for measuring food waste, insufficient digitalisation, and underdeveloped infrastructure for organic waste processing. Based on the obtained results, practical directions for improving food waste management systems are proposed through the integration of technological, organisational, and behavioural solutions.