RT Journal Article
T1 Sustainable waste management solutions for the foodservice industry: A Delphi study.
A1 Martin-Rios, Carlos
A1 Demen Meier, Christine
A1 Pasamar, Susana
K1 Delphi technique
K1 F&B
K1 Waste management
K1 best practices
K1 catering
K1 foodservice industry
K1 innovation
K1 managerial framework
K1 restaurants
K1 sustainability management
AB Foodservice businesses influence the sustainability of their natural environment by producing significant amounts of waste. Yet, research has, thus far, been dominated by studies that limit their scope to food waste alone. Few studies have taken a broader look at sustainable waste initiatives, including innovative waste processing techniques, with a view to constructing management indicators for foodservices. This study combines management innovation practices related to resource management, waste prevention, processing and disposal techniques, and stakeholder involvement to offer sustainable standards. It primarily adopts the Delphi technique to propose specific solutions pertaining to waste management. Experts from government, industry, and academia reveal that potential waste management initiatives comprise three facets - service, process (operational), and organisational practices and innovations, 15 sub-facets and 41 indicators. This study thus establishes a catalogue of solutions for food, packaging and other 'non-food' waste that foodservice establishments can implement. In addition to its practical implications, an important contribution is its focus on management systems to establish waste management standards for hospitality, food and beverage (F&B) services, restaurants, and non-commercial catering.
YR 2022
FD 2022-02-18
LK http://hdl.handle.net/10668/20209
UL http://hdl.handle.net/10668/20209
LA en
DS RISalud
RD Apr 11, 2025