Journal
RESOURCES CONSERVATION AND RECYCLING
Volume 166, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.resconrec.2020.105350
Keywords
Environmental innovation; FEW nexus; Food service industry
Categories
Funding
- CAPES Foundation (Coordination for the Improvement of Higher Education Personnel)
- CNPq (National Research Council)
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This paper analyzed the impact of environmental innovation on the balance of the food, energy, and water (FEW) nexus in the food service industry through questionnaire surveys and structural equation modeling. The results showed that environmental innovation can reduce food waste and natural resource consumption, with collaboration being essential for implementation.
The purpose of this paper is to analyze the effect of environmental innovation on the balance of the food, energy, and water (FEW) nexus in the food service industry. The study was carried out through the completion of questionnaires by managers of food service companies in Brazil. Structural equation modeling (SmartPLS) was used for the analysis, which was based on 206 responses. The results show that food waste can be reduced by innovation in the planning of menus and purchases and in the process of food preparation. Furthermore, the reduction of natural resource consumption, especially of water and energy, can be achieved by leveraging changes in internal processes. In this sense, the typical trade-offs associated with the FEW nexus can be solved through environmental innovation. In addition, collaborative approaches between farms, suppliers and governments are essential for the implementation of the innovation processes. The paper presents suggestions for scholars, policy makers and managers in the food service industry to address the FEW nexus challenges.
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