From prevention to Redistribution: Strategies, barriers and benefits in food waste management in Chilean restaurants

Food waste (FW) in the restaurant sector represents a growing environmental, social, and economic concern, yet empirical evidence from developing countries remains scarce. This study examines FW in restaurants in the Metropolitan Region of Santiago, Chile, using a qualitative approach to analyze mitigations practices, barriers and benefits of reducing FW. Data were collected from 146 restaurants through a semi-structured interview. Results reveal that FW is driven by multiple interrelated factors, including inadequate storage infrastructure, mismatches between demand and production, staff practices, and customer behavior. Although several reduction initiatives were identified, such as inventory and procurement planning, portion size management, demand-based production, preservation techniques, redistribution, and composting, these efforts remain fragmented and largely voluntary. The findings underscore the need for stronger policy frameworks and institutional support to foster systematic change. Chile’s emerging strategies on circular economy and organic waste management provide opportunities to scale up these initiatives and promote a more sustainable food service sector.