Performance evaluation model of a pilot food waste collection system in Suzhou City, China

Wen, Zhi-Ying; Wang, Yuanjia; Clercq, Djavan De

doi:10.1016/j.jenvman.2015.02.025

Cited by 25 publications

(9 citation statements)

References 12 publications

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“…Such markets are rapidly emerging in the transitional economies and the phenomenon of restaurant food waste is growing here accordingly, thus calling for its in-depth research (Pirani and Arafat 2016;Wang et al 2017;Wen et al 2015).…”

Section: Introductionmentioning

confidence: 99%

The determinants of consumer engagement in restaurant food waste mitigation in Poland: An exploratory study

Filimonau

Matute

Kubal-Czerwińska

et al. 2020

Journal of Cleaner Production

131

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The growing magnitude of restaurant food waste undermines the environmental sustainability of the global sector of food service provision. The challenge of restaurant food waste is of particular concern for transitional and developing economies where food consumption out of home is becoming increasingly popular. In these markets, a large share of restaurant food waste comes from customer plates, which highlights changes to consumer behaviour as an important mitigation opportunity. Little is however known about how these behavioural changes can be activated and subsequently reinforced. This study explores the prerequisites of consumer involvement in mitigating restaurant food waste in Poland, a transitional economy in East-Central Europe. It tests the role of such prerequisites of pro-environmental consumer behaviour as public environmental knowledge, environmental concern, anticipated regret and pro-environmental behaviour at home in shaping positive customer attitudes towards the need to mitigate restaurant food waste with a subsequent trigger of behavioural intentions to engage in mitigation. The study offers policy and management recommendations on how these behavioural intentions can be reinforced.

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Section: Introductionmentioning

confidence: 99%

The determinants of consumer engagement in restaurant food waste mitigation in Poland: An exploratory study

Filimonau

Matute

Kubal-Czerwińska

et al. 2020

Journal of Cleaner Production

131

View full text Add to dashboard Cite

show abstract

“…This is a major shortcoming given the growth of the local middle class which drives the frequency of out-of-home food consumption with subsequent wastage (Pirani and Arafat 2016). For example, it is estimated that the foodservice sector in China generates up to a half of food wastage across the national food supply chain (Wen et al 2015). The under-developed research agenda on restaurant food waste in emerging economies hinders understanding of how it can be managed more effectively (Papargyropoulou et al 2016).…”

Section: Introductionmentioning

confidence: 99%

Restaurant food waste and the determinants of its effective management in Bulgaria: An exploratory case study of restaurants in Plovdiv

Filimonau

Fidan

Alexieva

et al. 2019

Tourism Management Perspectives

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Restaurant food waste represents a significant societal challenge in transitional economies where the frequency of dining out is rising. The problem of restaurant food waste in this context is however underresearched which hampers understanding of its causes and effects. This paper contributes to knowledge with a case study of food waste management in restaurants of Plovdiv in Bulgaria, a transitional economy in SouthEastern Europe. Through the lens of qualitative research, it establishes the causes of restaurant food waste and explores managerial approaches to mitigation. The study highlights the crucial role of targeted governmental support in more effective management of restaurant food waste. The government should train restaurateurs on how to quantify and characterise major food waste streams. It should further provide reliable services of waste collection to facilitate on-site food separation and recycling. Lastly, public awareness campaigns should be developed to better engage customers in restaurant food waste minimisation.

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“…Furthermore, a study [29] that evaluated the opinion of health, agriculture, and environmental professionals (n = 298) about sustainable practices in New Zealand showed that the majority (63%) reported that practices in the Food System are not sustainable. Although the consequences of unsustainable meal production activities such as increased food waste, excessive use of energy through non-renewable sources, carbon footprint accumulation, and excessive use of plastics are numerous [30,31], few studies propose practical strategies to assess the performance of these activities by food services.…”

Section: Discussionmentioning

confidence: 99%

Green Restaurants ASSessment (GRASS): A Tool for Evaluation and Classification of Restaurants Considering Sustainability Indicators

et al. 2021

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Green restaurants are based on the implementation of environmental management and are closely related to quality management through a set of instruments and programs. This study aimed to build an instrument classification adopting cutoff points and classify restaurants using traffic light scores from the sustainability assessment checklist validated in Brazilian Portuguese for restaurants. The questionnaire classification validation was performed using a cross-sectional study conducted in a convenience sample of 97 restaurants. The instrument has 76 items, and all items were based on yes/no/not applicable answers, comparing sustainability activities. The instrument score was obtained by assigning one point to each “yes” item. Each section received a score, and a total score was provided to the restaurant from the three sections’ sum. International instruments used in the checklist development stage were checked to assist in the cutoff points determination. Therefore, the score for restaurants with low adherence to sustainable practices or red seal ranges from 0 to 40%, restaurants with medium adherence to sustainable practices or yellow seal from 40% > to <75%, and restaurants with good adherence to sustainable practices or green seal ≥75%. The instrument is divided into three sections (1. water, energy, and gas supply; 2. menu and food waste; 3. waste reduction, construction materials, chemicals, employees, and social sustainability). Percentages must be reached in all sections. Researchers did not find any green or sustainable restaurants through the checklist application in the tested sample, and 47.4% of the restaurants had the yellow seal (presenting sustainable activities) with higher scores for Section 2 regarding menu and food waste. The items less scored were the company has goals for the rational use of water, the company achieves zero greenhouse gas emissions with proven partnerships, the company has a documented program to reduce carbon emissions, and towels or uniforms are made of organic or sustainable material. Thus, it demonstrates the attention points and improvements in the analyzed restaurants. We hope that the construction and validation of the checklist and its score’s determination have contributed to broadening the discussions on sustainability in food services and serve as a starting point for future research. Strategies like these are fundamental to improve the understanding of the subject and to expand the knowledge of nutritionists who deal directly with this economic sector.

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Performance evaluation model of a pilot food waste collection system in Suzhou City, China

Cited by 25 publications

References 12 publications

The determinants of consumer engagement in restaurant food waste mitigation in Poland: An exploratory study

The determinants of consumer engagement in restaurant food waste mitigation in Poland: An exploratory study

Restaurant food waste and the determinants of its effective management in Bulgaria: An exploratory case study of restaurants in Plovdiv

Green Restaurants ASSessment (GRASS): A Tool for Evaluation and Classification of Restaurants Considering Sustainability Indicators

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