Determinación de las causas del desperdicio de alimentos comestibles en la fase de consumo ligados a la cadena de suministros de restaurantes de una estrella o cuarta categoría de la ciudad de Quito

Abstract

This thesis is intended to identify the causes of food waste and propose alternatives to reduce and manage this waste in the restaurants of one star or fourth category in the Quito city, based on the analysis of the current situation of these establishments. The analysis is based on a compilation of quantitative and qualitative data obtained through surveys of 264 customers of 25 one star restaurants located in the different administrative areas in the city and also interviews with the representatives of the restaurants where the food weighing process was performed; which facilitated the analysis of results, their interpretation and the drafting of the discussion and conclusions. The results shown by the study demonstrate the causes of food waste in these restaurants can be divided into two large groups, on the one hand, the waste generated by the activities of the food preparation process in the restaurants and the service, and on the other hand, the group of wastes that are objects of the behavior, culture and the monetary factor of the diners. Therefore, the alternatives presented here can help to improve the production process, to implement other forms of service and to properly channel and take advantage of food waste for the own benefit of the establishments and also contribute to the welfare of society and the care of the environment.