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Journal of Foodservice Business Research Volume 22, 2019 - Issue 5
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Articles

A cross industry evaluation of food waste in restaurants

Bruce McAdamsSchool of Hospitality, Food and Tourism Management, University of Guelph, Guelph, Ontario, CanadaCorrespondence[email protected]
,
Mike von MassowDepartment of Food and Resource Economics, University of Guelph, Guelph, Ontario, Canada
,
Monica GallantDepartment of Food and Resource Economics, University of Guelph, Guelph, Ontario, Canada
&
Mychal-Ann HayhoeSchool of Hospitality, Food and Tourism Management, University of Guelph, Guelph, Ontario, Canada
Pages 449-466 | Published online: 27 Jun 2019

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Mohamed Fawzi Afifi, JJ Healy & Máirtín Mac Con Iomaire. (2023) Chefs’ perspectives of failures in foodservice kitchens, part 2: A phenomenological exploration of the consequences and handling of food production failure. Journal of Foodservice Business Research 26:5, pages 669-699.
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Jean Pierre Enriquez, Adriana Hernandez Santana, Sandra Karina Espinoza & Juan Carlos Archila-Godinez. (2023) Sustainable and healthy food consumption patterns in a multicultural university cafeteria by plate waste visual estimation. Journal of Foodservice Business Research 0:0, pages 1-21.
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Yuying Huang, C. Michael Hall & Ning (Chris) Chen. (2023) The sustainability characteristics of Michelin Green Star Restaurants. Journal of Foodservice Business Research 0:0, pages 1-26.
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Emily Robinson, Bruce McAdams, Simon Somogyi & Kimberly Thomas-Francois. (2023) Managerial decision-making during the COVID-19 pandemic and its impact on the sustainability initiatives of Canadian foodservice businesses. Journal of Foodservice Business Research 26:2, pages 352-380.
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Shalini Talwar, Puneet Kaur, Rambalak Yadav, Rajat Sharma & Amandeep Dhir. (2023) Food waste and out-of-home-dining: antecedents and consequents of the decision to take away leftovers after dining at restaurants. Journal of Sustainable Tourism 31:1, pages 47-72.
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Viachaslau Filimonau, Hana Kadum, Nameer K. Mohammed, Hussein Algboory, Jamal M. Qasem, Vladimir A. Ermolaev & Belal J. Muhialdin. (2022) Religiosity and food waste behavior at home and away. Journal of Hospitality Marketing & Management 31:7, pages 797-818.
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Aurelia Stirnimann & Laura Zizka. (2022) Waste not, want not: Managerial attitudes towards mitigating food waste in the Swiss-German restaurant industry. Journal of Foodservice Business Research 25:3, pages 302-328.
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Chloe Alexander, Maggie Bain, Ece Ikiz, Katie Motta, Jo-Anne St. Godard & Kate Parizeau. (2023) Food and organic waste diversion in industrial, commercial, and institutional (IC&I) sectors: A Canadian pilot project. Cleaner Waste Systems 6, pages 100120.
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Wen-Hwa Ko & Yi-Ling Hong. (2023) Establishment and implementation of behavioral observation scale for avoiding food waste for hospitality students. International Journal of Sustainability in Higher Education 24:8, pages 1704-1725.
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Na Hao, H. Holly Wang, Xinxin Wang & Wetzstein Michael. (2023) Will the “nouveau-riche” (new-rich) waste more food? Evidence from China. China Agricultural Economic Review.
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Yan Dong, Sayed Fayaz Ahmad, Muhammad Irshad, Muna Al-Razgan, Yasser A. Ali & Emad Marous Awwad. (2023) The Digitalization Paradigm: Impacts on Agri-Food Supply Chain Profitability and Sustainability. Sustainability 15:21, pages 15627.
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Claudia Troncoso-Pantoja, Paola Cáceres-Rodríguez, Antonio Amaya-Placencia, Claudia Lataste-Quintana & Rodrigo Valenzuela. (2023) Exploring the Meanings of Food Sustainability: An Interpretive Phenomenological Analysis. Sustainability 15:18, pages 13548.
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Jade Lévesque, Véronique Perreault & Sergey Mikhaylin. (2023) Food waste environmental impact assessment as leverage to better guide restaurants toward improving their sustainability. International Journal of Gastronomy and Food Science 33, pages 100742.
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Min-Yen Lu & Wen-Hwa Ko. (2023) Sustainable Preparation Behavior for Kitchen Staff in Order to Limit Food Waste. Foods 12:16, pages 3028.
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Emily Robinson, Rebecca Gordon & Bruce McAdams. (2023) Assessing the current sustainability initiatives of Canadian SME restaurants. Journal of Hospitality and Tourism Insights.
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Bruce McAdams, Emily Robinson & Rebecca Gordon. (2023) Investigating food waste generation at long-term care facilities in Ontario. British Food Journal 125:8, pages 2902-2917.
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Uraiporn Kattiyapornpong, Morakot Ditta-Apichai & Chatchasorn Chuntamara. (2023) Sustainable Food Waste Management Practices: Perspectives from Five-Star Hotels in Thailand. Sustainability 15:13, pages 10213.
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Meghana Salins & P. S. Aithal. (2023) Consumers’ Intention toward Mitigation of Plate Waste Behaviour in Restaurants – Development of Conceptual Model. International Journal of Management, Technology, and Social Sciences, pages 190-230.
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Derek Ong, Shirley Chiu, Elizabeth Andrews & Geetha Nadarajan. (2023) One needs to be reminded and motivated: mediating role of digital nudging for food waste reduction. Journal of Social Marketing 13:3, pages 449-471.
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Yuying Huang & C. Michael Hall. (2023) Locality in the Promoted Sustainability Practices of Michelin-Starred Restaurants. Sustainability 15:4, pages 3672.
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Viachaslau Filimonau, Hussein Algboory, Nameer K. Mohammed, Hana Kadum, Jamal M. Qasem & Belal J. Muhialdin. (2023) Food waste and its management in the foodservice sector of a developing economy: An exploratory and preliminary study of a sample of restaurants in Iraq. Tourism Management Perspectives 45, pages 101048.
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Viachaslau Filimonau, Chien-Chang Chiang, Ling-en Wang, Belal J. Muhialdin & Vladimir A. Ermolaev. (2023) Resourcefulness of chefs and food waste prevention in fine dining restaurants. International Journal of Hospitality Management 108, pages 103368.
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Omar Ouro‐Salim & Patrícia Guarnieri. (2021) Circular economy of food waste: A literature review. Environmental Quality Management 32:2, pages 225-242.
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Aziz Khalida, Veknesh Arumugam, Luqman Chuah Abdullah, Latifah Abd Manaf & Muhammad Heikal Ismail. (2022) Dehydrated Food Waste for Composting: An Overview. Pertanika Journal of Science and Technology 30:4, pages 2933-2960.
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Viachaslau Filimonau, Vladimir A. Ermolaev & Ann Vasyukova. (2022) Food waste in foodservice provided in educational settings: An exploratory study of institutions of early childhood education. International Journal of Gastronomy and Food Science 28, pages 100531.
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Peter Sanciolo, Eduardo Rivera, Dimuth Navaratna & Mikel C. Duke. (2022) Food Waste Diversion from Landfills: A Cost–Benefit Analysis of Existing Technological Solutions Based on Greenhouse Gas Emissions. Sustainability 14:11, pages 6753.
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Fahimeh Khatami, Francesca Ricciardi, Angelo Cavallo & Valter Cantino. (2021) Effects of globalization on food production in five European countries. British Food Journal 124:5, pages 1569-1589.
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Sinecan Cerrah & Vedat Yigitoglu. (2022) Determining the effective factors on restaurant customers’ plate waste. International Journal of Gastronomy and Food Science 27, pages 100469.
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Na Hao, Yi Zhang, Huashu Wang & H. Holly Wang. (2022) Which Consumer Perceptions Should Be Used in Food Waste Reduction Campaigns: Food Security, Food Safety or Environmental Concerns?. Sustainability 14:4, pages 2010.
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Eluiza Alberto de Morais Watanabe, Caroline Rodrigues do Nascimento, Michele Gasparoto Moreira Teixeira de Freitas & Mayra Monteiro Viana. (2021) Food waste: an exploratory investigation of causes, practices and consequences perceived by Brazilian supermarkets and restaurants. British Food Journal 124:3, pages 1022-1045.
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Viachaslau Filimonau, Umidjon Matyakubov, Ollonazar Allonazarov & Vladimir A. Ermolaev. (2022) Food waste and its management in restaurants of a transition economy: An exploratory study of Uzbekistan. Sustainable Production and Consumption 29, pages 25-35.
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Komal Munir. (2022) Sustainable food waste management strategies by applying practice theory in hospitality and food services- a systematic literature review. Journal of Cleaner Production 331, pages 129991.
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Ahmed E. Abu Elnasr, Nadir Aliane & Mohamed F. Agina. (2021) Tackling Food Waste in All-Inclusive Resort Hotels in Egypt. Processes 9:11, pages 2056.
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Viachaslau Filimonau & Riaz Uddin. (2021) Food waste management in chain-affiliated and independent consumers' places: A preliminary and exploratory study. Journal of Cleaner Production 319, pages 128721.
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Shalini Talwar, Puneet Kaur, Bendegul Okumus, Umair Ahmed & Amandeep Dhir. (2021) Food waste reduction and taking away leftovers: Interplay of food-ordering routine, planning routine, and motives. International Journal of Hospitality Management 98, pages 103033.
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Gaurav Chawla, Peter Lugosi & Rebecca Hawkins. (2021) Food Waste Drivers in Corporate Luxury Hotels: Competing Perceptions and Priorities across the Service Cycle. Tourism and Hospitality 2:3, pages 302-318.
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Brenna Ellison & Melissa Pflugh Prescott. (2021) Examining Nutrition and Food Waste Trade-offs Using an Obesity Prevention Context. Journal of Nutrition Education and Behavior 53:5, pages 434-444.
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Viachaslau Filimonau & Vladimir A. Ermolaev. (2021) A sleeping giant? Food waste in the foodservice sector of Russia. Journal of Cleaner Production 297, pages 126705.
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Zepeng Wu, Ahmed Mohammed & Irina Harris. (2021) Food waste management in the catering industry: Enablers and interrelationships. Industrial Marketing Management 94, pages 1-18.
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Wagih Salama & Essam Abdelsalam. (2021) Impact of Hotel Guests’ Trends to Recycle Food Waste to Obtain Bioenergy. Sustainability 13:6, pages 3094.
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Viachaslau Filimonau & Judit Sulyok. (2021) ‘Bin it and forget it!’: The challenges of food waste management in restaurants of a mid-sized Hungarian city. Tourism Management Perspectives 37, pages 100759.
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Amandeep Dhir, Shalini Talwar, Puneet Kaur & Areej Malibari. (2020) Food waste in hospitality and food services: A systematic literature review and framework development approach. Journal of Cleaner Production 270, pages 122861.
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Deborah A. Saber & Linda Silka. (2020) Food Waste as a Classic Problem that Calls for Interdisciplinary Solutions: A Case Study Illustration. Journal of Social Issues 76:1, pages 114-122.
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