Fundamental elements of the food waste reduction process. The case of agritourism pensions in Romania

Food waste is a generalized process that affects both the environment and resources (natural, financial, sanitary, etc.). The negative effects are felt both at the individual level (household budget) and at the society level, and they are, as a rule, difficult to combat. From the existing quantitative and qualitative analyses, it was observed that food waste at household level represents over 50% of its total volume, even if food waste is produced throughout the supply chain. It is also noted that some economic sectors, by the nature of their activities, have a greater predilection to waste food (eg HoReCa or large retail stores). The case study carried out concerning the agro-tourist guesthouses in the mountainous area of Romania showed that, at their level, food waste has a reduce dimension. This is due to the household spirit and the ethical and spiritual values passed down from generation to generation, to which is added the love and respect for Romania's mountains. Solutions to reduce this phenomenon take different forms of manifestation, from awareness of the phenomenon itself to rethinking portions, promoting good practices, innovative packaging, etc. Considering the above, the article aims to contribute to a better knowledge of the phenomenon of food waste and to the identification of viable solutions by which this phenomenon can be tackled.