Wasting Away: The Hidden Cost of Food Waste in Peru and Beyond

Food loss and waste are generally difficult to measure in developing countries. There is much data accessible that seems to be evidence of what was said above, but restricted facts support it. In recent years, food waste and loss have gained importance since more than 35% of food is wasted. That percentage of food could feed the vast majority of the 800 million people worldwide who go hungry every day.

In Peru alone, more than 12 million tons of food are wasted yearly: each consumer throws away 67 kilos of food annually, 5.6 million fruits and vegetables.

Saravia (2018) investigated how the cost management system in food and beverage establishments affects the business management of restaurants in the Los Olivos district in Lima. He carried out a field investigation. He had a sample of 99 restaurants out of a total population of 204.

He obtained as a result of the investigation that most restaurants have insufficient merchandise storage and a deficient percentage of excellence when using the merchandise and putting it to use. Finally, it was shown that restaurants need better management of food and beverage cost control, in addition to adequate organization. All of this causes a lot of food waste.