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Food waste management in Shanghai full-service restaurants: A senior managers’ perspective.

Filimonau, V., Zhang, H. and Wang, L.E., 2020. Food waste management in Shanghai full-service restaurants: A senior managers’ perspective. Journal of Cleaner Production, 258 (10 June), 120975.

Full text available as:

Filimonau et al. 2020 JCLEP China.pdf - Accepted Version
Available under License Creative Commons Attribution Non-commercial.


DOI: 10.1016/j.jclepro.2020.120975


© 2020 Elsevier Ltd The challenge of food waste in the foodservice sector of China is under-examined. This paper advances knowledge by exploring the food waste management practices adopted in a sample of Shanghai full-service restaurants. Through 22 in-depth semi-structured interviews with senior managers it establishes the significance of the food waste challenge and identifies Chinese food consumption habits as a major cause. Despite the pronounced role of consumers in food waste generation, restaurateurs largely fail to engage them in mitigation. To mitigate food waste occurring on customer plates, changes to the Chinese dining culture should be facilitated via nation-wide campaigns aiming to raise public awareness of food waste when eating out. The government of China should lead on the design of such campaigns, ideally involving celebrities for better consumer appeal and academics for the assessment of their effectiveness. The national government should also provide free-to-attend specialist training to restaurant managers and staff on how to mitigate food waste occurring in kitchens.

Item Type:Article
Uncontrolled Keywords:Foodservice sector; Full-scale restaurant; Food waste; Mitigation; Dining culture; China
Group:Bournemouth University Business School
ID Code:33783
Deposited By: Symplectic RT2
Deposited On:18 Mar 2020 10:14
Last Modified:14 Mar 2022 14:21


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