A comparative study of food waste management in full service restaurants of the United Kingdom and the Netherlands

JOURNAL OF CLEANER PRODUCTION

卷:258

Article

Filimonau, Viachaslau¹  Todorova, Ekaterina¹  Mzembe, Andrew²  Sauer, Lieke²  Yankholmes, Aaron³ 

[1] Bournemouth Univ, Fac Management, Talbot Campus, Poole BH12 5BB, Dorset, England

[2] Breda Univ Appl Sci, Acad Hotel & Facil Management, Breda, Netherlands

[3] Univ South Wales, South Wales Business Sch, Usk Way, Newport NP20 2BP, Shrops, England

关键词: Environmental impact;    Food waste;    Full service restaurant;    Mitigation;    Sustainable food practice;   

DOI  :  10.1016/j.jclepro.2020.120775

来源: Elsevier

【 摘 要 】

The EU-28's food service sector generates excessive amounts of food waste. This notwithstanding, no comparative, cross-national research has ever been undertaken to understand how food waste is managed in restaurants across the EU-28. This study contributes to knowledge by presenting a first attempt to conduct a comparative analysis of restaurant food waste management practices in the UK and the Netherlands. It finds that although restaurateurs in both countries use demand forecasting as a prime approach to prevent food waste, forecasting does not always work. When this happens, food waste management programmes such as repurposing excess foodstuffs, redistribution of surplus food and consumer choice architecture are mostly considered commercially unviable. To improve the effectiveness of food waste management in the food service sectors of the UK and the Netherlands it is necessary to ensure that food waste mitigation becomes a corporate target for restaurateurs and the progress towards its achievement is regularly monitored by top management. This corporate commitment should be facilitated by national policy-makers, but also by EU regulators, by raising consumer awareness of food waste, incentivising surplus food redistribution and enabling food waste recycling. (C) 2020 Elsevier Ltd. All rights reserved.

【 授权许可】

Free