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The purpose of the paper was to determine the quantity and composition of plate waste left over after the guests had consumed their meals in a res-taurant that serves only vegan meals and in restau-rant that serves dishes including food of animal origin. Both restaurants are located in Zagreb (Cro-atia) and the sample size was 500 plates. After meal consumption, each component was weighed sepa-rately. Subsequently, in-depth interviews were conducted with restaurant staff members. Out of the 500 plates served in the vegan restaurant, 377 were empty after the guests had finished their consump-tion. The remaining 123 plates contained 6, 951 g of plate waste. In the restaurant that serves meals containing meat, 264 out of the 500 serving plates remained empty. The remaining 236 plates contained 20, 966 g of plate waste. In addition, it was assessed whether the size of the portion caused an increase in amount of food waste. Namely, when portion size was larger than 410 g more plate waste was generated, but at the same time also more food was eaten. The results and research methodology could act as a useful guide for decreasing plate waste in restaurants and invoke a possible change of eating habits. |
