Tackling the issue of food waste in restaurants: Options for measurement method, reduction and behavioral change

Sakaguchi, Leo; Pak, Nina; Potts, Matthew D.

doi:10.1016/j.jclepro.2017.12.136

Cited by 175 publications

(147 citation statements)

References 8 publications

Supporting

Mentioning

128

Contrasting

Unclassified

Order By: Relevance

“…These ties bring together supply chain constituents having goods and materials with no value to them, and actors, including "non-traditional" ones (Pagell and Wu 2009), who are able to save goods and materials from landfilling by unleashing their value. More specifically, waste recovery relationships may, for example, consist of (1) novel buyer-supplier ties enabling the reverse flow of end-of-life products and components upstream for recycling or remanufacturing (Govindan et al 2015 Cicatiello et al (2017), Filimonau and Gherbin (2017), Gaiani et al (2018), Garrone et al (2016), Hebrok and Boks (2017), Holweg et al (2016), Mourad (2016), Muriana (2017), Richter and Bokelmann (2018), Sakaguchi et al (2018), Schanes et al (2018), Sert et al (2018), Stancu et al (2016), Stangherlin and de Barcellos (2018), and Thyberg and Tonjes (2016) Wassenhove 2009); (2) connections between consumers to exchange used/surplus products (Kortmann and Piller 2016); or (3) links between businesses and new customer segments that avoid the disposal of products which can be of value to individuals or organizations. While these kinds of connections are fundamental for waste minimization, supply chains often feature 'holes' that hinder the transfer of waste and the recovery of its value.…”

Section: Food Waste Recovery and Supply Chainsmentioning

confidence: 99%

“…In the food supply chain, in particular, organizations and consumers are frequently resistant to transferring or receiving waste, and therefore not eager to engage in establishing connections for its recovery. For example, on the supply side, based on perceived costs and risks of recovery, manufacturers prefer to throw edible food waste in the landfill (Devin and Richards 2018;Filimonau and Gherbin 2017;Sakaguchi et al 2018). On the demand side, standards for a product's maximum shelf-life, quality and aesthetics (Garrone et al 2016;Ribeiro et al 2018) as well as consumers' health concerns (e.g., about donated food) and misperceptions about the 'best-before-date' label (Schanes et al 2018) lead to the rejection and discard of food that is still fit for human consumption.…”

Section: Network For Waste Recovery: Structural Holes and Brokeragementioning

confidence: 99%

See 1 more Smart Citation

Circularity Brokers: Digital Platform Organizations and Waste Recovery in Food Supply Chains

2019

View full text Add to dashboard Cite

In recent years, researchers and practitioners have increasingly paid attention to food waste, which is seen as highly unethical given its negative environmental and societal implications. Waste recovery is dependent on the creation of connections along the supply chain, so that actors with goods at risk of becoming waste can transfer them to those who may be able to use them as inputs or for their own consumption. Such waste recovery is, however, often hampered by what we call 'circularity holes', i.e., missing linkages between waste generators and potential receivers. A new type of actor, the digital platform organization, has recently taken on a brokerage function to bridge circularity holes, particularly in the food supply chain. Yet, extant literature has overlooked this novel type of brokerage that exploits digital technology for the transfer and recovery of discarded resources between supply chain actors. Our study investigates this actor, conceptualized as a 'circularity broker', and thus unites network research and circular supply chain research. Focusing on the food supply chain, we adopt an interpretive inductive theory-building approach to uncover how platform organizations foster the recovery of waste by bridging circularity holes. We identify and explicate six brokerage roles, i.e., connecting, informing, protecting, mobilizing, integrating and measuring, and discuss them in relation to extant literature, highlighting novelties compared to earlier studies. The final section reflects on contributions, implications, limitations and areas for further research.

show abstract

Section: Food Waste Recovery and Supply Chainsmentioning

confidence: 99%

Section: Network For Waste Recovery: Structural Holes and Brokeragementioning

confidence: 99%

Circularity Brokers: Digital Platform Organizations and Waste Recovery in Food Supply Chains

2019

View full text Add to dashboard Cite

show abstract

“…Reducing waste in the foodservice industry has been found to have a number of positive environmental and socio-economic consequences [23,47,48]. The foodservice sector is one of the largest food waste sectors based on food inputs, with sustainable measures potentially reducing waste and improving efficiency and thereby lowering costs [47].…”

Section: Waste Reduction In Foodservicesmentioning

confidence: 99%

“…The foodservice sector is one of the largest food waste sectors based on food inputs, with sustainable measures potentially reducing waste and improving efficiency and thereby lowering costs [47]. The attitudes and behaviors surrounding food waste in the foodservice sector significantly influence the amount of food waste in restaurants [48]. The level of interest in protecting the environment is so substantial that some consumers actively seek restaurants that adopt sustainable practices e.g., food safety, improved energy efficiency, waste reduction, recycling, and low-carbon food [23].…”

Section: Waste Reduction In Foodservicesmentioning

confidence: 99%

Can Climate Change Awareness Predict Pro-Environmental Practices in Restaurants? Comparing High and Low Dining Expenditure

Kim

Hall

2019

Sustainability

View full text Add to dashboard Cite

The purpose of this study is to develop a better understanding of what makes consumers reduce waste in order to address climate change, particularly when dining out. To accomplish this goal, this research constructs an extended theory of planned behavior model, using four main constructs of attitude, subjective norm, perceived behavioral control, and behavioral intention and incorporating climate change awareness and mitigation pursuing actions, anticipated pride and guilt, and high and low levels of dining expenses. An online survey was conducted of 482 respondents aged 20 years old or over who had dined in restaurants in the previous month in 2019. A partial least squares-structural (PLS) equation modeling analysis has been utilized with multi-group analysis. Results reveal that climate change awareness has significant effects on attitude and behavior intention, and climate change mitigation pursuing actions positively influence attitude and behavioral intention to reduce waste. Consumers' anticipated emotions lead to their behavioral intention. Diners' behavioral intention to reduce waste is significantly influenced by their attitude, subjective norms, and perceived behavioral control on waste reduction in restaurants. The levels of dining expenses significantly moderate seven out of nine hypotheses. Research on consumers' waste reduction in relation to climate change is not sufficiently conducted in the foodservice sector. Using an extended theory of planned behavior (TPB) to understand diner behavior related to waste reduction and climate change, this study therefore makes an important contribution to improving sustainability in foodservices, especially in the Asian context. Climate change mitigation is a significant challenge for the restaurant and foodservices sector given its relatively high energy and water use, often significant amounts of food waste, and supply chains that often carry a substantial carbon footprint [11]. To promote climate-friendly practices, longand short-term behavioral and system interventions are needed, which can complement interest among consumers and restaurants for information on food carbon footprints and sustainability [12]. In South Korea (hereafter Korea), such a situation creates some substantial issues as restaurants traditionally serve various side dishes without extra charge per each meal, resulting in substantial food waste [13]. Food waste is expensive for restaurants, as it is calculated by weight and even small restaurants pay upwards of Korean Won (KRW) 800,000 a month (e.g., under a food waste tax of KRW 160 per liter) [14] (US$1 was equivalent to KRW 1147 as of 1 May 2019). Although waste reduction in foodservices is critical for climate change mitigation as well as reducing environmental impacts in general, research has largely neglected examining consumers' attitude and behavior to waste reduction for climate change mitigation reasons in the foodservice industry, particularly in Asian contexts such as Korea.In studies of consumer behavior, the theory of planned...

show abstract

“…The hospitality and food service (HaFS) sector (for the definition of the HaFS sector refer to [5]) has been identified as a sector with significant potential for food waste prevention, hence food waste from this sector has recently received increased attention in research [6,7]. Recent studies are building an understanding of the drivers giving rise to food waste [8,9] offer suggestions for food waste prevention strategies targeting consumers' attitudes and behaviours [10,11] or alternative approaches drawing from social practice theory [12]. The majority of research on food waste provides evidence from developed countries such as Scandinavia and Norther Europe [6,13,14], Northern America [15], and Southern Europe [16] with only few studies providing a developed country/ emerging economy perspective [17][18][19].…”

Section: Introductionmentioning

confidence: 99%

Patterns and Causes of Food Waste in the Hospitality and Food Service Sector: Food Waste Prevention Insights from Malaysia

et al. 2019

View full text Add to dashboard Cite

Food waste has formidable detrimental impacts on food security, the environment, and the economy, which makes it a global challenge that requires urgent attention. This study investigates the patterns and causes of food waste generation in the hospitality and food service sector, with the aim of identifying the most promising food waste prevention measures. It presents a comparative analysis of five case studies from the hospitality and food service (HaFS) sector in Malaysia and uses a mixed-methods approach. This paper provides new empirical evidence to highlight the significant opportunity and scope for food waste reduction in the HaFS sector. The findings suggest that the scale of the problem is even bigger than previously thought. Nearly a third of all food was wasted in the case studies presented, and almost half of it was avoidable. Preparation waste was the largest fraction, followed by buffet leftover and then customer plate waste. Food waste represented an economic loss equal to 23% of the value of the food purchased. Causes of food waste generation included the restaurants’ operating procedures and policies, and the social practices related to food consumption. Therefore, food waste prevention strategies should be twofold, tackling both the way the hospitality and food service sector outlets operate and organise themselves, and the customers’ social practices related to food consumption.

show abstract

Tackling the issue of food waste in restaurants: Options for measurement method, reduction and behavioral change

Cited by 175 publications

References 8 publications

Circularity Brokers: Digital Platform Organizations and Waste Recovery in Food Supply Chains

Circularity Brokers: Digital Platform Organizations and Waste Recovery in Food Supply Chains

Can Climate Change Awareness Predict Pro-Environmental Practices in Restaurants? Comparing High and Low Dining Expenditure

Patterns and Causes of Food Waste in the Hospitality and Food Service Sector: Food Waste Prevention Insights from Malaysia

Contact Info

Product

Resources

About