Forecasting foodservice' innovations in waste management

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) ; Pasamar, Susana (Department of Management, Universidad Pablo de Olavide, Seville, Spain)

Tourism and hospitality businesses influence the sustainability of their natural environment by producing significant amounts of food waste. However, research on applying sustainable innovation with process of food waste production to construct green management indicators for foodservice is lacking. This study thus establishes an agenda of food waste innovations that restaurants can implement. This study combines innovation and foodservice management to develop green foodservice standards, and primarily adopts the Delphi Technique to develop eco-innovations of restaurant management. A total of 15 experts from government, industry, and academia were invited to participate. The results show that innovations in food waste management comprise three facets (operational, ecological and bio-technological), and fifteen sub-facets, and 41 indicators. In addition to its practical implications, an important contribution of this study is its application of management innovation practices to establish waste management standards for restaurants.


Mots-clés:
Type de conférence:
full paper
Faculté:
Economie et Services
Ecole:
EHL
Classification:
Economie/gestion
Adresse bibliogr.:
Almeria, Spain, 13-15 June 2018
Date:
2018-06
Almeria, Spain
13-15 June 2018
Pagination:
29 p.
Veröffentlicht in:
Proceedings of the GRONEN Research Conference 2018
Le document apparaît dans:

Note: The status of this file is: restricted


 Datensatz erzeugt am 2018-10-24, letzte Änderung am 2020-10-27

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