Management of food waste in the field of hospitality in the context of the formation of food security of territorial communities

In this work, the necessity of food waste management in the field of hospitality is considered. It is noted that the latter is the most generating area � 18% of the total volume of all food waste. The key directions regarding the formation of food security of territorial communities and the cooperation of interested community groups and food establishments are summarized. It was emphasized that such cooperation will have a synergistic effect: the development of the local economy and the rational use of food products.