期刊
INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT
卷 92, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.ijhm.2020.102731
关键词
Food waste; Foodservice provision; Ethnic food; Chinese cuisine; United Kingdom
This study examined food waste and its management in Chinese cuisine restaurants in the UK, highlighting the scale, drivers, and approaches to mitigating food waste. It identified key barriers to effective waste reduction and proposed potential solutions for overcoming these obstacles in the future.
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.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据