How chefs develop the practice to manage food waste in professional kitchens

Filimonau V., SEZEREL H., Ashton M., Kubal-Czerwinska M., Bhaskara G. I., Ermolaev V. A.

INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT, cilt.119, 2024 (SSCI) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 119
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1016/j.ijhm.2024.103712
  • 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

Throughout their career, chefs develop practices for food waste mitigation, but little is known about how these practices occur and evolve. This study draws upon the social practice theory, social leaning theory and ecological systems theory to explore the lifelong experiences of food waste and its management among 44 chefs in England, Indonesia, Poland, and Russia. The study highlights the multiple environments in which chefs develop the practice of food waste management. The main points for intervention within a lifelong experience of chefs where they start recognising the significance of food waste and develop skills for its mitigation are identified. The study showcases family and senior chefs/supervisors as the key actors of learning who shape the meanings of food waste among chefs and provide them with competencies towards its management. The role of education providers in preparing chefs for dealing with food waste in professional kitchens is established as limited.