Food waste mitigation practices and their barriers in Santiago, Chile’s higher education cafeterias and canteens

Food production significantly impacts the environment through natural resource consumption and greenhouse gas emissions. However, the ongoing increase in global food waste (FW), driven by diverse factors and regional differences, highlights the urgent need for accurate FW assessment and effective mitigation strategies. While many studies address broad sectors, such as tourism, there is a clear need for focused research in areas where FW reduction could yield substantial benefits, particularly in the food service sector, which generates 244 Mt of FW annually. This paper investigates FW mitigation strategies in higher education cafeterias and canteens (HECC) in Santiago (Chile), a region needing more specific studies. Using a qualitative methodology, structured questionnaires and semi-structured interviews with HECC managers were employed to uncover both the benefits and challenges of FW management. A convenience sampling method yielded a sample size of n = 17. The findings offer vital insights: FW in HECCs is primarily driven by inadequate infrastructure, high operational costs, limited awareness among managers and consumers, and insufficient institutional backing. The study also highlights tangible benefits, such as cost reduction and operational efficiency, while identifying barriers like regulatory hurdles and spatial limitations. These insights support the development of actionable public policy recommendations to reduce FW in the food service sector, improve infrastructure, refine management practices, and foster greater institutional awareness and support.