Food waste measurement in a chain of industrial restaurants in Brazil

Pontes, Thais de Oliveira; César, Aldara da Silva; Conejero, Marco Antônio; Deliberador, Lucas Rodrigues; Batalha, Mário Otávio

doi:10.1016/j.jclepro.2022.133351

Cited by 7 publications

(1 citation statement)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Many definitions of food waste (e.g. leftovers, food loss and unconsumed foods) challenge the quantification of the phenomenon (Betz et al , 2015), which also means that each type of food waste may require specific effective interventions (de Oliveira Pontes et al , 2022). Specifically, limited studies on plate waste in a restaurant setting (Dolnicar et al , 2020) show that there is a need to address waste from dining out spurred by busy lifestyles of urban population (Huang and Tseng, 2020).…”

Section: Literature Review and Hypotheses Developmentmentioning

confidence: 99%

One needs to be reminded and motivated: mediating role of digital nudging for food waste reduction

Ong

Chiu

Andrews

et al. 2023

JSOCM

View full text Add to dashboard Cite

Purpose The global food waste and food scarcity paradox is steadfastly increasing. This study aims to examine the effects of digital nudging as forms of positive and negative reinforcement to change food waste behavior and found that nudging positive reinforcement modifies this habit. Design/methodology/approach A field experiment was conducted on 628 diners randomly split into experiment (n = 412) and control group (n = 216) in two separate dining locations over four weeks. Out of these, 412 diners were randomly subjected to tent cards with positive (n = 228) and negative (n = 184) reinforcement nudging and completed a questionnaire to ascertain if nudging affects their consumption behavior. Consumption waste per unit revenue was calculated from all 628 diners individually to analyze the financial impact between control and experiment groups. Findings SEM analysis reveals that positive reinforcement mediates between external motivators (social media and restaurant service) and reduction of food waste behavior. Further analysis also reveals that nudging has a higher three times effect on reducing food waste as compared with no nudging (control). Social implications Positive messaging encourages behavior change more effectively as compared to negative ones. Gentle reminders of how everyone can personally be a “warrior” or “hero” in the fight against global food waste increases the likelihood of altruistic motivation in tackling these issues. Originality/value This study demonstrates how positive reinforcement in the form of nudges acts as key mediator to support reduction of consumer food waste on site, ultimately helping to reduce financial costs compared to those without nudges.

show abstract

Section: Literature Review and Hypotheses Developmentmentioning

confidence: 99%

One needs to be reminded and motivated: mediating role of digital nudging for food waste reduction

Ong

Chiu

Andrews

et al. 2023

JSOCM

View full text Add to dashboard Cite

show abstract

Drivers and barriers in the institutionalisation of circular economy practices in food supply chains: A review

Ouro‐Salim,

Guarnieri

2023

Bus Strat Dev

View full text Add to dashboard Cite

The circular economy (CE) has gained global attention for its potential to promote sustainable production and consumption through continuous growth and the efficient use of resources. Despite several reports highlighting its benefits, there is still a lack of concrete and proven studies examining the importance of institutional pressures for the transition towards CE in food supply chains. This study aims to address this gap by conducting a Systematic Literature Review (SLR) to identify the drivers and barriers to the institutionalisation of CE in food supply chains, and to propose practical and managerial implications for achieving this transition through institutional pressure. We reviewed 25 studies and conducted a descriptive analysis of papers per year and journal, followed by a categorical thematic analysis. The results indicate that normative pressures were the most frequently identified among the different institutional pressures, followed by mimetic and coercive pressures. Therefore, promoting CE in food supply chains may require the implementation of laws, policies, and strict governance to reduce risks. This paper contributes to the existing literature and provides valuable insights for researchers and practitioners interested in the transition towards a CE in food supply chains.

show abstract

Using machine learning method to predict food waste in catering industry under high resolution: a case in Dongguan

Tang

Liu

et al. 2023

J Mater Cycles Waste Manag

View full text Add to dashboard Cite

Food waste measurement in a chain of industrial restaurants in Brazil

Cited by 7 publications

References 39 publications

One needs to be reminded and motivated: mediating role of digital nudging for food waste reduction

One needs to be reminded and motivated: mediating role of digital nudging for food waste reduction

Drivers and barriers in the institutionalisation of circular economy practices in food supply chains: A review

Using machine learning method to predict food waste in catering industry under high resolution: a case in Dongguan

Contact Info

Product

Resources

About