Seafood Restaurant Food Waste:  Quantification, Causes, Valorization, and Circular Economy

Grace Vinda Arella Sumampouw Manurung; I Ketut  Satriawan; I Wayan Arnata

doi:10.63922/ijebir.v4i04.2136

Grace Vinda Arella Sumampouw Manurung Udayana University
I Ketut Satriawan Department of Agricultural Industrial Technology, Faculty of Agricultural Technology, Udayana University, Bali, Indonesia
I Wayan Arnata Department of Agricultural Industrial Technology, Faculty of Agricultural Technology, Udayana University, Bali, Indonesia

DOI: https://doi.org/10.63922/ijebir.v4i04.2136

Keywords: Circular Economy, Food Waste, Seafood Restaurants

Abstract

Seafood restaurants generate significant food waste due to the high perishability of fish and shellfish, operational inefficiencies, and stringent quality standards. Globally, 30–35% of seafood is wasted, with 25–60% of raw mass discarded as heads, bones, viscera, and shells. The supply chain faces additional challenges, including rapid spoilage and cold-chain dependency, intensifying storage and preparation losses. Studies indicate that 45% of seafood restaurant waste occurs during preparation, 30–34% from plate leftovers, and 20–25% from poor storage management. The environmental impact is considerable, contributing to methane emissions and resource depletion, while, economically, seafood restaurants lose up to 54.5% of potential revenue due to poor waste management. Seafood waste holds valorization potential, such as chitosan from crustacean shells, gelatin and collagen from fish bones and scales, biodiesel from residual fish oil, and bio-nanocomposites for sustainable packaging. Emerging circular ecsonomy models integrate prevention, redistribution, and valorization, aligning with sustainable development goals. This review synthesizes over 50 studies, highlighting that integrated interventions—operational redesign, consumer nudging, staff training, policy incentives, and valorization technologies—can reduce seafood restaurant waste by 30–50%, while unlocking economic and environmental benefits.

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