When sustainable cuisine imaginaries become unsustainable: Storage and preservation practices in Swedish restaurants

Ocampo, Julia C. Carrillo; Marshall, Matilda; Wellton, Lotte; Jonsson, Ing-Marie

doi:10.1016/j.ijgfs.2021.100353

Cited by 19 publications

(8 citation statements)

References 18 publications

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“…Structured interviews were selected due to their flexible design appropriate to collect detailed data from nuanced practices among these selected hotels [67,69,70]. This exploratory qualitative research method is appropriate for this study as it seeks to understand food waste management practices through the top management's experiences and perspectives [67,71,72].…”

Section: Methodsmentioning

confidence: 99%

Sustainable Food Waste Management Practices: Perspectives from Five-Star Hotels in Thailand

2023

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Although food waste management has been significant for all stakeholders from all industries globally, research in hospitality food waste management and practices still needs to be further studied, especially in five-star hotels in developing countries. Using the Food Waste Hierarchy, this study proposes to contribute to the knowledge of sustainable food waste management and practices in five medium and large five-star hotels to promote the United Nations Sustainable Development Goals (SDGs). Findings of in-depth structured questions from purposive and snowballing samplings show different aspects of sustainable food waste management and practices at these hotels supported by policies and implemented by practices at all levels, from top management to operations levels. The thematical analysis shows four emerging themes: food waste management policies; food service planning, procurement, and storage; food waste handling and operations in the kitchens, staff canteen and restaurants; and food waste management through reusing, recycling, donations, and disposal. The findings highlight these hotels’ challenges and suggestions for sustainable food waste management and practices. By providing the current situation of sustainable food waste management and practices, this study embellishes the guidance and recommendations for the hotels’ restaurants. It augments the industry practitioners with actual practices and solutions in implementing sustainable food waste management and practices in hotels’ restaurants.

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Section: Methodsmentioning

confidence: 99%

Sustainable Food Waste Management Practices: Perspectives from Five-Star Hotels in Thailand

2023

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“…A lack of employee training may lead to subpar or non-existent sustainable practices (Khan et al ., 2021). Additionally, it is important to rely on staff that understand the value of sustainability and are motivated to work responsibly (Ocampo et al ., 2021). Further, by offering possibilities for training and growth as part of socially responsible practices, hotels could enhance the social welfare of their staff members (Olya et al ., 2021).…”

Section: Maintaining the Balance Between Present And Future Hospitali...mentioning

confidence: 99%

“…This centres on environmental consciousness which ultimately influences purchasing decisions by encouraging consumers to check whether a product is sustainable and eco-friendly. As a result, businesses must take rapid action to meet this need, and increasingly it can be a differentiator and a source of competitive advantage (Ocampo et al ., 2021).…”

Section: Introductionmentioning

confidence: 99%

Hospitality sustainable practices, a global perspective

Sharma¹

2023

WHATT

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PurposeThe purpose of this study is to discern the impacts of the hospitality industry on the global ecosystem and how sustainable learning can help strengthen the tourism and hospitality industry globally. Deployment of strategies such as change management is required, and in so doing, this is likely to have an impact on economic gain, society and the environment.Design/methodology/approachThis is an exploratory study based on secondary data drawn from relevant books, articles, journals and online sources. The opinions of the key stakeholders are compiled and discussed to provide further guidance.FindingsThe results show that although there is a lot of variance in the information that hotel chains publicly disclose about their sustainability commitments and accomplishments, they are committed to a wide variety of environmental, social and economic issues. It also points to indicators that the global hotel industry is currently pursuing “weak” rather than “strong” practices of sustainability and that efficiency gains are framed within existing business models that focus on continued growth.Practical implicationsThe study provides guidance for global hospitality chains given that they are well positioned to play a leading role in promoting sustainability. Yet more can be done to broaden sustainability and reporting in the context of an external assurance framework. The study should also be helpful to hospitality managers, students and academics with an interest in hospitality industry sustainable practices.Originality/valueThe study explores the challenges that industry faces in ensuring sustainability is embedded in all aspects of learning and in equipping sustainability-sensitive individuals to make a difference.

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“…Thus, food storage reflects cultural change and continuity through our cohabitation with food, which can be noted in several ethnographically inspired studies. These studies investigate storage practices as part of broader food phenomena, such as cooking, shopping, restaurant practices and waste, often in relation to sustainability (to name a few authors: Evans 2011; Gojard and Véron 2018;Heidenstrøm and Hebrok 2021;Carrillo Ocampo et al 2021). However, few studies focus primarily on storage practices to understand how and why people store food.…”

Section: Cultural Perspectives On Food Storage and Household Preparednessmentioning

confidence: 99%

Prepared for a crisis and the unexpected: managing everyday eventualities through food storage practices

Marshall

2021

Food, Culture & Society

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How and why do people store food? What norms, skills and items are involved in practices of stocking up and keeping food in pantries, refrigerators, and freezers? Despite an increasing interest in everyday food practices within food studies, research on domestic food storage practices is limited. In this article I depart from a practice theoretical framework to explore how food storage practices are made meaningful and involve certain competences and materials, with focus on preparedness. I draw on findings from a study on food storage in Sweden using an open-ended questionnaire and popular consumer magazines. The findings show that storing food is a concrete way of managing daily food work, time, social obligations, and potential societal crises. Households' food storage practices are attempts to manage and control everyday life with its routines and disruptions, and the immediate, distant, or imagined future. However, societal advice for of long-term storage, for example for crises, is challenged by normalized storage spaces, skills, and values attached to food and food storage. I conclude by proposing that a new rationale relating to storage economy may influence the meaning, competences, and materials of food storage practices in favor of household preparedness.

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When sustainable cuisine imaginaries become unsustainable: Storage and preservation practices in Swedish restaurants

Cited by 19 publications

References 18 publications

Sustainable Food Waste Management Practices: Perspectives from Five-Star Hotels in Thailand

Sustainable Food Waste Management Practices: Perspectives from Five-Star Hotels in Thailand

Hospitality sustainable practices, a global perspective

Prepared for a crisis and the unexpected: managing everyday eventualities through food storage practices

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