Food waste management innovations in the foodservice industry

Martin-Rios, Carlos (Ecole hôtelière de Lausanne, HES-SO // University of Applied Sciences Western Switzerland) ; Demen-Meier, Christine (Ecole hôtelière de Lausanne, HES-SO // University of Applied Sciences Western Switzerland) ; Gössling, Stefan (Service Management and Service Studies, Lund University) ; Cornuz, Clémence (Ecole hôtelière de Lausanne, HES-SO // University of Applied Sciences Western Switzerland)

There is growing evidence that a significant share of global food is thrown away, with concomitant detrimental repercussions for sustainability. Reducing food waste is a key sustainability challenge for the food service industry. Despite the significance of this issue to the global foodservice industry, the link between innovation practices and food waste management has received limited attention in the academic literature. This paper uses innovation management and social constructionism to investigate interrelationships of food service provisions and innovations in waste management. It is based on the evaluation of food waste solutions and innovations that combine strategic dimensions of waste management with practice-driven initiatives, including incremental (processes and technologies) and radical innovations. The paper presents a range of waste management initiatives, showing that their implementation in the foodservice sector varies depending on management’s beliefs, knowledge, goals and actions. The concepts discussed here could help practitioners to become more aware of the factors that drive the adoption of food waste innovations.


Mots-clés:
Type d'article:
scientifique
Faculté:
Economie et Services
Ecole:
EHL
Classification:
Economie/gestion
Date:
2018-09
Pagination:
11 p.
Publié dans:
Waste Management
Numérotation (vol. no.):
2018, vol. 79, pp. 196-206
DOI:
Le document apparaît dans:



 Notice créée le 2018-10-12, modifiée le 2020-10-27

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