Food waste in hospitality and food services: A systematic literature review and framework development approach

JOURNAL OF CLEANER PRODUCTION

卷:270

Review

Dhir, Amandeep^1,2  Talwar, Shalini³  Kaur, Puneet^2,4  Malibari, Areej^5,6 

[1] Lappeenranta Univ Technol, Sch Business & Management, Lappeenranta, Finland

[2] North West Univ, Optentia Res Focus Area, Vanderbijlpark, South Africa

[3] Somaiya Vidyavihar Univ, KJ Somaiya Inst Management, Mumbai, Maharashtra, India

[4] Univ Bergen, Dept Psychosocial Sci, Bergen, Norway

[5] Princess Nourah Bint Abdulrahman Univ, Coll Engn, Riyadh, Saudi Arabia

[6] King Abdulaziz Univ, Fac Comp & IT, Dept Comp Sci, Jeddah, Saudi Arabia

关键词: Food waste;    Food loss;    Hospitality food service;    Waste reduction;    Intervention;    Sustainability;   

DOI  :  10.1016/j.jclepro.2020.122861

来源: Elsevier

【 摘 要 】

This study critically analyzes the state-of-the-art of food waste in the hospitality and food services (HaFS) sector body of literature. It uses a systematic literature review (SLR) approach implemented through search, evaluation, and synthesis of peer-reviewed articles. The primary focus is on uncovering key research themes and gaps in the extant knowledge to edify and advance a future research agenda. Content analysis is used to aggregate the selected articles around nine themes representing various aspects of food waste. The themes range from the causes of waste generation to leftover handling and waste reduction. Additionally, extensive research profiling is undertaken to present summary statistics of the selected articles in terms of research design, methods of data analysis, variables investigated, and the theoretical lens used. The SLR raises some interesting research questions and offers actionable inferences for practice. The study concludes with a framework that brings the findings together to inform future empirical research in the area. (C) 2020 The Author(s). Published by Elsevier Ltd.

【 授权许可】

Free