TY - JOUR
T1 - Food waste management in chain-affiliated and independent consumers' places
T2 - A preliminary and exploratory study
AU - Filimonau, Viachaslau
AU - Uddin, Riaz
N1 - Publisher Copyright:
© 2021 Elsevier Ltd
PY - 2021/10/15
Y1 - 2021/10/15
N2 - Past research on food waste in foodservices has focused on restaurants in general and failed to examine how/if the ownership model of a restaurant business correlates with the approaches to food waste management adopted in-house. This study employs the qualitative research methods to explore how the challenge of food waste is managed in (inter)national chain-affiliated and (local) independent restaurants. The study finds that chain-affiliated businesses routinely measure food waste and have developed consistent measures to prevent and mitigate its occurrence. In contrast, independent restaurants, particularly those specializing in ethnic cuisine, take no measurements of food waste and manage it on an ad-hoc basis. (Inter)national strategies on food waste prevention and mitigation in restaurants should therefore focus on independent foodservice operators as this is where the largest reduction potential rests. This study offers preliminary insights on the role of various stakeholders within the broader food system whose engagement is critical for effective food waste prevention and mitigation in restaurants.
AB - Past research on food waste in foodservices has focused on restaurants in general and failed to examine how/if the ownership model of a restaurant business correlates with the approaches to food waste management adopted in-house. This study employs the qualitative research methods to explore how the challenge of food waste is managed in (inter)national chain-affiliated and (local) independent restaurants. The study finds that chain-affiliated businesses routinely measure food waste and have developed consistent measures to prevent and mitigate its occurrence. In contrast, independent restaurants, particularly those specializing in ethnic cuisine, take no measurements of food waste and manage it on an ad-hoc basis. (Inter)national strategies on food waste prevention and mitigation in restaurants should therefore focus on independent foodservice operators as this is where the largest reduction potential rests. This study offers preliminary insights on the role of various stakeholders within the broader food system whose engagement is critical for effective food waste prevention and mitigation in restaurants.
KW - Chain-affiliated foodservices
KW - Ethnic cuisine
KW - Food waste
KW - Independent restaurant
KW - United Kingdom
UR - http://www.scopus.com/inward/record.url?scp=85113276064&partnerID=8YFLogxK
U2 - 10.1016/j.jclepro.2021.128721
DO - 10.1016/j.jclepro.2021.128721
M3 - Article
AN - SCOPUS:85113276064
SN - 0959-6526
VL - 319
JO - Journal of Cleaner Production
JF - Journal of Cleaner Production
M1 - 128721
ER -