The sharing economy in the context of reducing food waste in the catering market

Abstract

The purpose of the study was to analyse the importance of the sharing economy as a tool to reduce food waste in the gastronomy sector. The theoretical part discusses the concept of the sharing economy, food sharing, and the zero waste approach in the context of sustainable consumption. The empirical part included a survey conducted among consumers (n=108) and in-depth interviews with representatives of gastronomic establishments. The results indicate that consumers are significantly more willing to use the services offered by restaurants involved in food waste reduction activities. Restaurant owners perceive food-sharing applications primarily as ideological and image-building tools, as well as a means of reducing financial losses, at the same time pointing out the key barriers to their implementation.