Date of Award
Spring 5-11-2025
Degree Name
Bachelor of Arts (BA)
Department
Environmental Studies
Advisor(s)
John Van Buren
Abstract
This paper addresses the issue of food waste and how farm-to-table restaurants use minimal waste through their promotion of a circular economy. Using quantitative and qualitative data, Chapter 1 describes the current issue of wasteful human habits, diving into the causes and effects of food waste and how excessive waste affects our ecosystem. Chapter 2 explores the environmental history of farm-to-table restaurants and how we went from living on farms to living in cities, where there is a demand for more local produce. Chapter 3 delves into the environmental economic aspects of farm-to-table restaurants and their monetary versus non-monetary costs and benefits. Chapter 4 lays out the environmental sociological dimensions of the farm-to-table experience taken from a case study at the Peskesi restaurant in Crete, Greece. Drawing on discussions and lessons learned in previous chapters, the concluding Chapter 5 lists environmental policy recommendations for how to deal with food waste in the future, such as consumer education, the prevention and reduction of food waste, and support for food recovery and redistribution.
Recommended Citation
Werner, Maia J., "Waste in the Food Industry: How Farm-to-Table Restaurants Reduce Food Waste and Promote a Circular Economy" (2025). Student Theses 2015-Present. 196.
https://research.library.fordham.edu/environ_2015/196
