Хранителните отпадъци: извън дома – извън ума : причини, решения, добри практики
Food Waste: Out of Home – Out of Mind : Causes, Solutions, Good Practices

Author(s): Nina Tipova, Stiliyan Stefanov, Elka Vasileva, Daniela Ivanova, Miroslav Stefanov, Maria Chifligarova
Subject(s): Social Sciences, Economy, National Economy, Business Economy / Management, Agriculture, Sociology, Human Ecology, Political Ecology, Environmental interactions, Socio-Economic Research, Transport / Logistics, Green Transformation
Published by: Университет за национално и световно стопанство (УНСС)
Keywords: food waste; sustainable development; agrifood chain; public catering; logistics practices; good practices; waste management; sustainable consumption
Summary/Abstract: This book explores one of the most pressing yet insufficiently examined sustainability challenges in Bulgaria: food waste generated across the entire agrifood chain, with a particular focus on the out-of-home consumption sector. Food waste represents a complex ecological, economic, social and ethical issue that emerges at every stage of the food system—from production and processing to transportation, retail, and final consumption. Addressing it effectively requires a clear understanding of the drivers behind its formation, as well as the development and implementation of strategies for its prevention, reduction, reuse, and recycling. Drawing on a combination of secondary data analysis and original empirical research, the publication provides an in-depth and interdisciplinary examination of food waste in public catering establishments in Bulgaria. Using qualitative and quantitative methods, including surveys, interviews, and case studies, the authors identify key patterns and causes of waste generation outside the home, offering evidence-based insights into the behaviour of both businesses and consumers. The research reveals critical operational, logistical, and organizational factors contributing to waste, and highlights opportunities for more sustainable practices. Structured into four comprehensive chapters, the book covers: the global, European, and national context of food waste as a multidimensional challenge; empirical findings on food waste generation in the Bulgarian public catering sector; logistical and supply-chain practices that can significantly reduce avoidable waste; good international and national practices aligned with the waste management hierarchy and applicable to the Bulgarian context. By combining analysis of policies, case-based evidence, and practical recommendations, the book offers a holistic perspective on how food waste can be minimized in a sector with high environmental and social impact. It provides valuable insights for researchers, policymakers, practitioners, students, and all actors involved in shaping a more sustainable and resource-efficient food system. The book contributes to an emerging body of knowledge that supports the design and implementation of effective measures to reduce food waste and promote responsible consumption in Bulgaria.

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