Αποτροπή και μείωση των τροφικών αποβλήτων, ένα περιβαλλοντικό και κοινωνικό ζήτημα

Βιτωράκη, Μαρία

Food waste prevention and reduction : an environmental and social challenge

Master Thesis

Author

Βιτωράκη, Μαρία

Date

2026-07

Advisor

Παπαδοπούλου, Κωνσταντίνα

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Abstract

Food waste is one of the most pressing environmental, economic, and social challenges of the 21st century. Every year, substantial quantities of food intended for human consumption are lost or wasted throughout the food supply chain, from production and processing to distribution, retail, and final consumption. This phenomenon results in the unnecessary depletion of valuable natural resources, including water, energy, and fertile land, while significantly contributing to greenhouse gas emissions, environmental degradation, and climate change. Beyond its environmental implications, food waste represents a critical social issue. At a time when food insecurity and unequal access to food continue to affect millions of people worldwide, the disposal of edible food raises important ethical concerns regarding the sustainability and fairness of current food systems. Consequently, the prevention and reduction of food waste have become key priorities within international sustainability agendas and are closely linked to the achievement of the United Nations Sustainable Development Goals (SDGs) and the principles of the Circular Economy. Recognizing the urgency of the issue, the European Union has adopted a series of policies and initiatives aimed at reducing food waste across Member States, including the European Green Deal, the Farm to Fork Strategy, and the Circular Economy Action Plan. Achieving these objectives requires the active involvement of all stakeholders, including governments, businesses, research institutions, and citizens. In this context, local authorities play a particularly important role in promoting awareness, supporting businesses, collecting data, and implementing targeted food waste prevention measures at the community level. The Municipality of Halandri has emerged as a notable example of local action in the field of food waste prevention through its participation in European-funded projects and its collaboration with scientific and academic institutions. These initiatives seek to identify local patterns of food waste generation, promote sustainable food management practices, and support the transition towards more resource-efficient and circular food systems. The present Master's Thesis, entitled “Prevention and Reduction of Food Waste: An Environmental and Social Challenge”, focuses on the prevention and reduction of food waste within the restaurant and food service sector of the Municipality of Halandri. Emphasis is placed on food and beverage establishments, as the hospitality and restaurant industry constitutes one of the sectors where significant quantities of food waste are generated. Understanding the factors that contribute to food waste in this sector is essential for the development of effective prevention strategies and evidence-based policy interventions. To address this objective, primary research was conducted through the design, distribution, and analysis of structured questionnaires administered to restaurant and food service businesses operating within the Municipality of Halandri. The study investigates existing food management practices, identifies the main causes of food waste generation, evaluates the level of awareness among business operators regarding food waste prevention, and examines the willingness of businesses to adopt sustainable practices aimed at reducing food waste. The findings of the research contribute to a better understanding of food waste generation within the restaurant sector and provide valuable insights for the development of targeted prevention measures at the local level. Furthermore, the study highlights the crucial role of local government, businesses, and community stakeholders in addressing food waste as both an environmental and social challenge. The results may support future municipal policies and initiatives designed to promote sustainable consumption patterns, strengthen circular economy practices, and reduce the environmental footprint of the food service industry.

Postgraduate Studies Programme

Βιοοικονομία, Κυκλική Οικονομία και Βιώσιμη Ανάπτυξη

Department

Σχολή Οικονομικών, Επιχειρηματικών και Διεθνών Σπουδών. Τμήμα Οικονομικής Επιστήμης

Number of pages

103

Language

Greek

URI

https://dione.lib.unipi.gr/xmlui/handle/unipi/19677

Collections

Τμήμα Οικονομικής Επιστήμης

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Except where otherwise noted, this item's license is described as
Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ελλάδα