In an industry facing challenges such as rising operating costs and the push for more sustainable practices, charging a waste fee at restaurants continues to spark debate. The practice aims to discourage food waste, but it requires legal and ethical care to avoid conflicts with the Consumer Protection Code (CDC).
Under the CDC (Law No. 8,078/1990), consumer rights are protected, and no additional charge can be made without proper notice. The waste fee must be clearly stated on the menu or in visible notices at the establishment, so customers are aware of the charge before ordering.
Although the practice is permitted in principle, Adriana Lara, food safety specialist at the Brazilian Association of Bars and Restaurants (Abrasel), points out that there are effective alternatives to reduce waste without resorting to punitive measures. These include strict inventory control, adopting up-to-date recipe cards, and regular staff training.
Gerador de Ficha Técnica para Restaurantes
Generate Recipe Cards for Free
"FEFO (first expired, first out) and restocking food in small batches are key measures for avoiding unnecessary losses," Adriana points out.
At Beggiato Restaurante, in Belo Horizonte, owner Fernanda Beggiato prefers not to charge a waste fee. According to her, the self-service, pay-by-weight format already encourages customers to control their own portions.
"The bigger challenge is finding the balance between not running out of food and avoiding leftovers, especially toward the end of service, when we restock in smaller batches," she explains.
Fernanda also implements sustainable practices, such as repurposing peels and trimmings in creative recipes. "Our pineapple-peel tea is a hit here," she comments.
Even so, challenges remain, such as the high cost and logistics of separating organic waste. She notes that, despite these limitations, she sorts recyclables like cardboard, plastic bottles, and cans, though limited storage space is a difficulty.
Beyond that, raising customer awareness about responsible consumption is crucial. Adriana suggests strategies like adding educational messages to the menu and posters. These actions not only reduce waste, but also reinforce the restaurant's sustainable image.
The debate over the waste fee shows that the solution isn't just about charging for it, but about a set of practices that promote efficiency, sustainability, and a good relationship with customers.
So yes, bars and restaurants can charge waste fees, but they should also work to reduce waste while strengthening their reputation in the market.
