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Food waste management in ethnic food restaurants.

Filimonau, V., Nghiem, V.N. and Wang, L.E., 2021. Food waste management in ethnic food restaurants. International Journal of Hospitality Management, 92 (January), 102731.

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DOI: 10.1016/j.ijhm.2020.102731

Abstract

© 2020 Elsevier Ltd The foodservice sector generates excessive amounts of food waste. This wastage remains however understudied, especially in the context of specific foodservice sub-sectors catering for a large number of consumers. This holds true for ethnic food restaurants holding a noticeable share of the global out-of-home food consumption market. This paper contributed to knowledge with an exploratory study of food waste and its management in Chinese cuisine restaurants operating in the UK. By applying a novel approach to estimating food waste in foodservice operations, it demonstrated the magnitude, established the drivers and revealed managerial approaches to food waste mitigation. The study showcased the role of contextual, UK market-specific, and cultural, ethnic cuisine-related, factors in food waste generation and its management. Drawing upon perspectives of foodservice operators, the study outlined the key barriers to more effective mitigation of food waste and proposed how these could be at least partially overcome in the future.

Item Type:Article
ISSN:0278-4319
Uncontrolled Keywords:Food waste; Foodservice provision; Ethnic food; Chinese cuisine; United Kingdom
Group:Bournemouth University Business School
ID Code:34794
Deposited By: Unnamed user with email symplectic@symplectic
Deposited On:10 Nov 2020 11:48
Last Modified:11 Nov 2020 16:33

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