Food waste management: an example from university refectory

Börühan, Gülmüş; Özbiltekin-Pala, Melisa

doi:10.1108/bfj-09-2020-0802

Cited by 6 publications

(5 citation statements)

References 79 publications

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“…Sustainable management is related to consumer behaviour and attitudes. Consequently, stakeholder training and awareness-raising is essential (Leipold et al, 2021;B€ or€ uhan and Ozbiltekin-Pala, 2022) to coin the term "circular society" in the field of waste management. To encourage circular consumer behaviour, factors such as process and packaging design improve food recovery (Teigiserova et al, 2020).…”

Section: Discussionmentioning

confidence: 99%

“…UNEP (2021) The Food Waste Index Report calculated that in 2019, around 931 million tons of food waste were generated: 61% from households, 26% from food services and 13% from retail. Food waste is particularly common in developed countries (B€ or€ uhan and Ozbiltekin-Pala, 2022). In Europe, around 50% of the global municipal solid waste is food waste (Ananno et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

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Towards circular economy practices in food waste management: a retrospective overview and a research agenda

Alonso-Muñoz

Muiña²,

Medina-Salgado³

et al. 2022

BFJ

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PurposeThis study aims to offer a research overview of circular food waste management, covering key themes and trends. It analyses state-of-the-art research in this field and proposes an agenda to guide future research.Design/methodology/approachThis study outlines bibliometric analysis from a sample of 349 articles with VOSviewer and SciMat software to identify research trend topics.FindingsThe findings reveal a substantial amount of interest in this field. The main research topics relate to the recovery processes and valorisation of food waste and its conversion into renewable and cleaner materials or energy sources, towards circularity. However, these processes require consideration of social aspects that facilitate their implementation, which are currently under-researched.Practical implicationsCompanies can target their circular food waste management by considering three key aspects. Firstly, the establishment of closer and more sustainable relationships with various stakeholders; Secondly, a regulatory framework and the support of institutions are both required for the correct implementation of circularity. Finally, what is not measured does not exist. It is therefore necessary to establish indicators to measure both the level of development of circularity in waste management and the fulfilment of the established objective.Originality/valueThis bibliometric analysis looks at the application of circularity principles in food waste management from a holistic perspective, considering different areas of knowledge.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Towards circular economy practices in food waste management: a retrospective overview and a research agenda

Alonso-Muñoz

Muiña²,

Medina-Salgado³

et al. 2022

BFJ

View full text Add to dashboard Cite

show abstract

“…, 2008). Predominantly, hospitality food waste can be categorized into two main groups of waste: food preparation and plate waste (Boruhan and Ozbiltekin-Pala, 2021; Okumus, 2020). “ Preparation waste ” occurs due to poor storage, wrong cooking techniques, poor forecasting, not adhering to recipe cards, excessive trimmings and over-portioning (Boschini et al.…”

Section: Literature Reviewmentioning

confidence: 99%

“…Food waste can be defined as "any by-product or waste product from the production, processing, distribution, and consumption of food" (Okazaki et al, 2008). Predominantly, hospitality food waste can be categorized into two main groups of waste: food preparation and plate waste (Boruhan and Ozbiltekin-Pala, 2021;Okumus, 2020). "Preparation waste" occurs due to poor storage, wrong cooking techniques, poor forecasting, not adhering to recipe cards, excessive trimmings and over-portioning (Boschini et al, 2020;Filimonau et al, 2020b;Goh and Jie, 2019).…”

Section: Literature Review 21 Hospitality Employees and Food Wastementioning

confidence: 99%

Managing food wastage in hotels: discrepancies between injunctive and descriptive norms amongst hotel food and beverage managers

Goh

Okumuş

Jie

et al. 2022

BFJ

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Purpose The purpose of the present research is to examine the underlying motivations of food and beverage (F&B) hotel managers towards their intentions to implement food wastage initiatives in the Indonesian hotel sector.Design/methodology/approach Using in-depth personal interviews with 26 F&B managers, this study employed the theory of planned behaviour (TPB) to explain F&B managers' intentions towards implementing food wastage initiatives.Findings The study findings revealed prevailing constraints (such as lack of resources and rigid menu design) preventing them from carrying out their food wastage plan. There was evidence of disparity between who the F&B managers perceive about as important (injunctive norms) and supportive about their food wastage initiatives as compared to the perceived actual behaviour (descriptive norms) of these important reference groups. One such discrepancy is where respondents believe that senior management is important and would support their food wastage initiatives, but the senior management themselves do not allocate resources to combat food wastage.Practical implications The findings have important implications for hoteliers to rethink and motivate hotel employees to carry out food wastage initiatives effectively with a more synchronized approach between different management levels.Originality/value This is the first paper to examine the discrepancy between injunctive and descriptive norms between middle and senior management in hotels. A key theoretical contribution to the body of knowledge is the fractionation of injunctive and descriptive norms to understand subjective norms in TPB elicitation research.

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“…For example, (Hebrok & Boks, 2017) and (Stangherlin & de Barcellos, 2018) identified food waste's main drivers and barriers using an extensive and systematic literature review. Meanwhile, research on the driving factors of household food waste has been extensive (Liegeard & Manning, 2020;Ilakovac, Iličković & Voća, 2018;Xu, Elomri, Pokharel, Zhang, Ming & Liu, 2017;Bernstad, 2014;Ko & Lu, 2020;Börühan & Ozbiltekin-Pala, 2021), followed by research on the driving factors of food waste in restaurants (Chalak, Abou-Daher, Chaaban & Abiad, 2016), food waste in service sectors (Wang, Liu, Liu, Liu, Gao, Zhou et al, 2017), hotels (Kasavan, Mohamed and Abdul-Halim, 2019), and retails (Belavina, Girotra & Kabra, 2017). It should be noted that previous studies have not examined the relationships among the driving factors of food waste in cities in more detail.…”

Section: Introductionmentioning

confidence: 99%

Modeling the relationships among the driving factors of food waste in Indonesian city

Cahyana,

Vanany,

Arvitrida

et al. 2024

JIEM

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Purpose: Food waste in cities has become a pressing issue not only in developed countries but also in developing countries like Indonesia. The main objectives of this study are to (1) identify the relationships among the driving factors of food waste in Indonesian cities by considering the perspective of food industry practitioners and academics and (2) model the relationships among the driving factors of food waste to reduce food waste in Indonesian cities.Design/methodology/approach: The driving factors of food waste were selected from literature reviews and corroborated using in-depth interviews with practitioners and academics. A combination of three methods comprising (1) Decision-Making Trial and Evaluation Laboratory (DEMATEL), (2) Interpretive Structural Modelling (ISM), and Matrice d'Impacts Croisés Multiplication Appliqué un Classement (MICMAC) were used to construct the hierarchical model the relationship among the driving factors of food waste based on their driving power and dependence power.Findings: There are three key players in the food waste chain in urban areas in Indonesia: households, restaurants, supermarkets/markets. Fifteen driver factors on food waste based on the supplier-input-process-output-customer (SIPOC) framework were identified. The relationship among the driving factors of food waste was constructed in a hierarchical structure of food waste in Indonesian cities. With this, strategic action is formulated to reduce food waste.Practical implications: The proposed model of the driving factors of food waste can inform the city government on how to manage food waste. Likewise, the findings can assist Indonesian households, restaurants, and markets/supermarkets in minimizing their food waste. The ISM approach's hierarchical structure allows practitioners to better identify the objectives for reducing food waste in Indonesian cities.Originality/value: Previous studies have not examined and specifically modeled the relationships among the driving factors of food waste in Indonesian cities with three main players, i.e., households, restaurants, and supermarkets or traditional markets.

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Food waste management: an example from university refectory

Cited by 6 publications

References 79 publications

Towards circular economy practices in food waste management: a retrospective overview and a research agenda

Towards circular economy practices in food waste management: a retrospective overview and a research agenda

Managing food wastage in hotels: discrepancies between injunctive and descriptive norms amongst hotel food and beverage managers

Modeling the relationships among the driving factors of food waste in Indonesian city

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