Relevant Methods for Reducing the Phenomenon of Food Waste in the HORECA Sector in the Romanian Mountain Regions

Food waste is a generalized process that affects both the environment and resources (natural, financial, sanitary, etc.). The negative effects are felt both at the individual level (household budget) and at the society level, being difficult to combat. From the quantitative and qualitative analyses, it was observed that food waste at the household level represents over 50% of its total volume, although food waste is produced throughout the supply chain. Some economic sectors, by the nature of their activities, have a greater predilection to waste food, such as the HoReCa sector or large stores. Advanced solutions for diminishing the food waste take on different forms of manifestation, from awareness of the phenomenon itself to the sizing of portions, the promotion of good practices, innovative packaging, etc. Considering the aforementioned, this article seeks to contribute to a better knowledge of the phenomenon of food waste and to identify some viable solution by which this phenomenon can be combated.