About 60% of restaurants, cafeterias and bars generate some kind of leftover food daily, and the share of those who donate food does not reach 40%, according to a survey by Ticket in partnership with the startup Comida Invisível.
Most establishments believe that donations could be stimulated by tax incentives.
Almost 80% of them consider it important to distribute sustainability seals to solidarity restaurants in relation to products they do not use.
For Ticket, despite having passed a bill in 2020 that authorizes establishments to share the unmarketed surplus, the lack of information on the subject is still a barrier.
Joana Cunha with Paulo Ricardo Martins and Diego Felix
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I have over 8 years of experience in the news industry. I have worked for various news websites and have also written for a few news agencies. I mostly cover healthcare news, but I am also interested in other topics such as politics, business, and entertainment. In my free time, I enjoy writing fiction and spending time with my family and friends.
