The role of chefs' creativity in food waste management in professional kitchens

SEZEREL H., KILIÇASLAN H., Filimonau V., DÜLGER E.

INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT, cilt.128, 2025 (SSCI) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 128
  • Basım Tarihi: 2025
  • Doi Numarası: 10.1016/j.ijhm.2025.104183
  • Dergi Adı: INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT
  • Derginin Tarandığı İndeksler: Social Sciences Citation Index (SSCI), Scopus, CAB Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index, Psycinfo, Veterinary Science Database
  • Anadolu Üniversitesi Adresli: Evet

Özet

This study explores chefs' creativity in managing food waste, a significant yet understudied issue in professional kitchens. By employing an exploratory qualitative design and semi-structured interviews (n:16), it reveals a "chain of adjustments"-incremental changes chefs make across kitchen operations, such as design and workflow to minimise waste. Though minor, these innovative and resourceful practices collectively enhance waste management by reducing waste or preventing its occurrence. The study introduces the componential creativity model into professional kitchens, highlighting how chefs' practices inspire sustainability. Additionally, it examines the role of kitchen materiality-layout, tools, and resources-in influencing creativity and food waste reduction. The findings offer a framework for understanding creativity in food waste management and highlight the need for future research on how creativity and resourcefulness interact in professional kitchens.