Tackling the challenges of reducing and managing food waste in Mumbai restaurants

2018 ◽  
Vol 120 (3) ◽  
pp. 639-649 ◽  
Author(s):  
Jehangir Bharucha
Keyword(s):  
Waste Management ◽  
Food Waste ◽  
Large Scale ◽  
Qualitative Inquiry ◽  
Restaurant Industry ◽  
Content Type ◽  
Innovative Strategies ◽  
A Value ◽  
Research Population ◽  
Restaurant Owners

Purpose Around 67 million tons of food is wasted in India every year, which has a value of more than US$14 billion (Haq, 2016). The purpose of this paper is to concentrate on one major source to which the current massive proportion of wastage can be attributed: restaurants. It investigates the statistics, the problem at large, how the restaurants are handling it and recommends ways to better manage the issue. Design/methodology/approach A qualitative inquiry has been used. The research population for this study consisted of 63 restaurant owners across Mumbai city and its suburbs. In-depth discussions were held with these restaurant owners/managers in various matters of interest to this study. Findings The group of restaurateurs opined that the solution to Mumbai’s restaurants waste management lies in micro management rather than large scale plans. In total, 75 percent of the restaurants have 10-20 percent extra preparation. High-end fine-dining restaurants make even more additional preparations and are the ones more receptive to participating and also sensitive toward importance of waste management. Several of the restaurant owners claim that they can estimate the requirements on specific days of the week. In all, 18 percent of the restaurants surveyed claimed to have a complete dispose of policy. Majority of the restaurants have a clear policy to distribute the surplus food among their staff. Several other innovative strategies were shared. Research limitations/implications The restaurant owners/mangers may not have truthfully answered all questions. The participants might have the fear that the authorities would take cognizance of some of the practices that they are following and would have been guarded in their responses. There would always be a fear that the identities would not be kept confidential. Practical implications India as a country has been agriculture based for centuries and characterized by massive food production. Yet, people face rampant starvation and malnourishment. This arises to a large extent due to the colossal amounts of food wasted at marriages, restaurants and even by destruction of crops. Originality/value The restaurant industry is of critical importance to the Indian economy and while research in India has focused on overall food wastage, studies on restaurant food waste are lacking.

scholarly journals Material flow cost accounting for food waste in the restaurant industry

2017 ◽  
Vol 119 (3) ◽  
pp. 600-612 ◽  
Author(s):  
Katherine Leanne Christ ◽  
Roger Burritt
Keyword(s):  
Waste Management ◽  
Food Waste ◽  
Material Flow ◽  
Low Cost ◽  
Tool Material ◽  
Cost Accounting ◽  
Restaurant Industry ◽  
Content Type ◽  
Restaurant Waste ◽  
Case Basis

Purpose The purpose of this paper is to examine how a new tool, material flow cost accounting (MFCA), can effectively support and be used to improve food waste management in the restaurant industry, thereby improving the financial viability and environmental performance of restaurants. Design/methodology/approach The paper brings together two previously unrelated research streams – MFCA and restaurant waste management – with specific focus on food waste. Findings The advantages of using MFCA for assessing food waste in the restaurant industry are derived from the joint literatures. These include simplicity and low cost of application of the tool, as well as the potential for experimentation on a case-by-case basis to demonstrate the advantages for assessing and managing food waste in the industry. Practical implications This pragmatic research introduces the MFCA tool to the restaurant industry. It highlights the need for restaurants to implement MFCA for themselves for it to be effective. It also encourages small restaurants to work together to obtain the resource and financial advantages MFCA can deliver. Originality/value This is the first paper to integrate the internationally recognised International Organization for Standardization 14051 MFCA literature with the problem of food waste management in restaurants.

scholarly journals Restaurant Industry Practices to Promote Healthy Sustainable Eating: A Content Analysis of Restaurant Websites Using the Value Chain Approach

2020 ◽  
Vol 12 (17) ◽  
pp. 7127
Author(s):  
Borham Yoon ◽  
Yeasun Chung ◽  
Kyungyul Jun
Keyword(s):  
Content Analysis ◽  
Value Chain ◽  
Fast Food ◽  
Restaurant Industry ◽  
Cooking Methods ◽  
Related Information ◽  
A Value ◽  
Comprehensive Picture ◽  
Fast Food Restaurants ◽  
Restaurant Owners

The purpose of this study is to help researchers and restaurant owners gain an understanding of healthy sustainable initiatives within restaurant businesses. This study applied a content analysis of 93 restaurant chains’ websites with a systematic coding procedure. The study identified fifteen healthy sustainable initiatives under a value chain framework, four of which follow value chain dimensions: sourcing, production, marketing, and service. The most frequently mentioned healthy sustainable practice was presenting nutrition-related information, followed by providing healthy menu options and using organic/natural produce. Sit-down restaurants were more likely to engage in healthy sustainable eating initiatives than were fast-food restaurants (e.g., increasing the availability of healthy options, smaller/reduced portion sizes, using fresh and local food, and using healthy cooking methods). This study contributes to the restaurant/foodservice management and food marketing literature by showing a comprehensive picture of what U.S. restaurant chains are doing to promote healthy sustainable eating. The findings can be used as a benchmark tool for practitioners to evaluate and develop healthy sustainable restaurant initiatives and as the foundation of measurement items for scholars.

The impact of Wi-Fi service on millennial diners

2019 ◽  
Vol 10 (3) ◽  
pp. 383-400 ◽  
Author(s):  
Jiyeon Jeon ◽  
Myongjee Yoo ◽  
Natasa Christodoulidou
Keyword(s):  
Fast Food ◽  
Value Added ◽  
Restaurant Industry ◽  
Content Type ◽  
Casual Dining ◽  
A Value ◽  
Fast Food Restaurants ◽  
Customer's Loyalty ◽  
The Impact ◽  
Coffee Shops

Purpose The purpose of this study is to explore the impact of Wi-Fi service on the millennial generation’s loyalty to restaurants. Additionally, this study examines the impact of Wi-Fi service on three different types of restaurants (coffee shops, fast-food restaurants and casual dining restaurants). Furthermore, this study examines the similarities and differences that exist cross-culturally between Americans and Koreans. Design/methodology/approach A total number of 480 questionnaires were collected to empirically test the study model. A factor analysis that used a principal components analysis with varimax rotation was performed to condense the loyalty items into a few underlying constructs, and the Cronbach’s alpha was checked to test for reliability. A multiple regression analysis and t-test were performed to test the study hypotheses. Findings The results show that Wi-Fi service has a significant impact on millennials’ loyalty behavior on all three types of restaurants in this study. However, the differences between Americans and Koreans on how they perceive the Wi-Fi services turned out to be significant only for coffee shops. Research limitations/implications The authors used a non-probability convenience sampling method for data collection. The findings cannot be generalized to other types of restaurants, such as fine dining and luxury restaurants. Although the results indicate a positive relation between Wi-Fi usage and a customer’s loyalty, loyalty is a multifaceted concept where a variety of factors, such as frequency or convenience can have an impact. Practical implications The findings should encourage marketers in the restaurant industry to use Wi-Fi as a value-added service for their customers. Originality/value There are limited studies on how significant Wi-Fi service is for the hospitality industry, and in particular, for restaurants. This study builds on the scholarship of Cobanoglu et al. (2012) on the value of the customer loyalty by providing new insights into customers’ views on Wi-Fi service in the restaurant industry.

Household food waste: attitudes, barriers and motivations

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Robin Nunkoo ◽  
Meetali Bhadain ◽  
Shabanaz Baboo
Keyword(s):  
Grounded Theory ◽  
Waste Management ◽  
Food Waste ◽  
Waste Recycling ◽  
Theory Approach ◽  
Small Islands ◽  
Content Type ◽  
Household Level ◽  
Household Food ◽  
Food Waste Recycling

PurposeFood waste at the household level represents a major component of all food waste. Therefore minimizing food waste at the household level remains an important component of the food chain responsibility. This study explores the problem of food waste in Mauritius through an understanding of households' attitudes toward food waste and their motivations and barriers to food waste recycling.Design/methodology/approachThe study uses a grounded theory approach to identify thematic categories that represent participants' attitudes toward food waste and the barriers they face to food waste reduction. We used a purposive sampling technique to guide the selection of participants. Interviews were conducted with 14 participants: three experts in food waste and 11 households. The data were analyzed using the tools of grounded theory.FindingsParticipants' expressed views on food waste included (1) guilt toward wasting food; (2) (lack of) environmental awareness; (3) financial considerations and (4) exemption from responsibility. The findings also led to the development of four themes that defined the barriers participants face to recycling food waste: (1) lack of awareness; (2) space limitations on recycling methods; (3) inadequate policy and (4) lack of time/priority.Practical implicationsAddressing the problem of food waste requires a holistic approach that takes into account households' attitudes to food waste, their motivation and barriers to food waste recycling as well as the regulatory and institutional framework governing food waste management in Mauritius. Policymakers should try to improve households' knowledge about food waste through educational campaigns. The authorities can provide different types of bins to households freely to facilitate the sorting out of waste and impose a fee for food waste generated beyond a certain limit or provide subsidies to them for handling food waste properly.Originality/valueThe management of food waste is particularly challenging for small islands developing states because of their unique characteristics of smallness, limited resources and environmental vulnerability. Appropriate interventions to reduce household food waste require place-based and geographically sensitive analyses that take into account the specificities of local food and waste management systems and cultural norms with respect to food. However, there is not only a paucity of research on household food waste, but most studies have been carried out in nonisland economies. The study contributes to the limited research on household food waste in small islands.

Restaurant management and food waste reduction: factors affecting attitudes and intentions in restaurants of Spain

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Viachaslau Filimonau ◽  
Ayşen Coşkun ◽  
Belen Derqui ◽  
Jorge Matute
Keyword(s):  
Market Orientation ◽  
Food Waste ◽  
Structural Equation ◽  
Large Scale ◽  
Behavioural Intention ◽  
Content Type ◽  
Factors Affecting ◽  
Restaurant Management ◽  
Negative Effect ◽  
Neutralization Theory

Purpose Although the challenge of food waste (FW) in the foodservice sector is significant, restaurant managers do not always engage in its reduction. The psychological reasons for this disengagement remain insufficiently understood. This study aims to explore the antecedents of behavioural intention of restaurateurs (not) to reduce FW. The influence of three factors is tested, namely, market orientation; environmental apathy alongside selected neutralization techniques, namely, appeal to higher loyalties; denial of injury and denial of responsibility. Design/methodology/approach The study uses the method of a large-scale managerial survey (n = 292) administered in the commercial foodservice sector of Spain. The data are analysed via structural equation modelling with partial least squares. Findings The study finds that market orientation affects managerial intention to reduce FW but not their attitude, while environmental apathy influences managerial attitudes but not their behavioural intention. The study confirms the negative effect of such neutralizers as the appeal to higher loyalties and the denial of injury on suppressing managerial intention to reduce FW. Contrary to initial anticipations, another established neutralizer, the denial of responsibility, exerts no significant effect. Practical implications The study elaborates on the interventions necessitated to neutralize the effect of the neutralizers on managerial (un)willingness to reduce FW in the commercial foodservice sector. Originality/value This is the first known attempt to understand the drivers of managerial engagement in FW reduction in the commercial foodservice sector through the prism of environmental apathy, market orientation and neutralization theory.

Impact of lifestyle scenarios on household wastes in Port Harcourt

2019 ◽  
Vol 30 (4) ◽  
pp. 864-889 ◽  
Author(s):  
Johnbosco Emeka Umunnakwe ◽  
Ikem Ekweozor ◽  
Bernadine Akuoma Umunnakwe
Keyword(s):  
Waste Management ◽  
Food Waste ◽  
Scenario Planning ◽  
Household Waste ◽  
Government Agencies ◽  
Content Type ◽  
Port Harcourt ◽  
The Future ◽  
Key Drivers ◽  
Destination Point

Purpose The purpose of this paper is to highlight the relationship between lifestyles, household and household wastes, by exploring possible future development path for the lifestyle and the possible consequences for household waste composition. The study predicates on a reasonably simple and straightforward idea that the waste generated from homes is a product of the way the people live and since the way of life of people change overtime, getting an idea of how people may live in future may give an insight into the sorts of composition of waste produced by them. It tends to provide a contribution to the evidence base on household waste at a general level. Design/methodology/approach The overall approach hinged on the notion that the household is the appropriate analytical unit of household waste production composition. This specified inputs needed to develop scenarios for future waste composition. The weekly generation of sorted wastes from their various sources was determined by direct measurement in kilograms on a weighing scale. Questionnaires were administered to elicit information on key drivers and factors that influence lifestyles scenarios and their development. Interviews were conducted with relevant stakeholders and government agencies on waste management. Findings The results indicated that food related waste constituted the major percentages and tonnages (44 percent, 269,870 tons) of household waste, while the least portion was glass (1.2 percent,7,278 tons). The key drivers responsible for generation of food waste include level of income, subsistence farming that generate organic food waste and rise in fast food outfits that give preference to readymade food over cooking at homes. The drivers for developing future scenarios include population, government regulations, nature of apartment, level of income, consumer spending, management technology. Three scenarios were developed: status quo trends, strong government and destination point. Research limitations/implications Models should be developed for better simulation studies of lifestyle scenarios by quantifying household wastes in terms of carbon footprint and money instead of relying on quantities generated in tons. Further studies should extend to other sources of waste such as industrial waste, electrical and electronic waste, among others. The implication from research findings shows the need for sustained for sustained awareness on people’s lifestyle with regard to handling of household wastes by government agencies, institutions and non-governmental organizations. Scenario planning is required to enable, encourage and engage householders to make changes in their lifestyles. Practical implications Food waste, by virtue of its tonnage and percentage composition, dominated the overall picture during the study period and will continue to do so in the near future. The composition of household waste in the future will be driven by the population and lifestyles of the householders. The drivers of lifestyles are crucial factors that determine the picture of the future. Furthermore, it is possible to conjecture circumstances in which household waste is converted to wealth at the destination point but the period before then imply some radical changes in both lifestyles and underlying economic growth facilitated by a strong political will. Originality/value This research could be of enormous benefit to policy makers, practitioners and others with an interest in or responsibility to the development and implementation of sustainable waste management. Scenarios are devices for enabling organizations and the individuals within them better to understand their operating environment, so as to make better decisions. This research is a scenario-planning exercise, considering how future changes in lifestyles of people in Port Harcourt metropolis now and in future may impact on the future composition of wastes they generate.

Modelling the drivers for sustainable agri-food waste management

2018 ◽  
Vol 25 (3) ◽  
pp. 981-993 ◽  
Author(s):  
Ankur Chauhan ◽  
Roma Mitra Debnath ◽  
Surya Prakash Singh
Keyword(s):  
Waste Management ◽  
Food Waste ◽  
Information Dissemination ◽  
Management Planning ◽  
Policy Makers ◽  
Content Type ◽  
The People ◽  
Awareness Programs ◽  
Disaster Management Planning ◽  
And Training

Purpose The waste of invaluable agri-food produce is the concern of United Nations Organisation and all countries across the world. The purpose of this paper is to identify and model the drivers of agri-food waste management in India. Design/methodology/approach The interpretive structural modelling method is used to model the drivers in this study. This method helps in understanding the driver-dependent relationships among various drivers/criteria which are selected for studying. Findings The findings of the study vividly shows that the drivers such as disaster management planning, information dissemination, and training and awareness programs for farmers are most vital for tackling the issue. Research limitations/implications This work would help the policy makers in developing the effective policies regarding the management of agri-food waste in a sustainable manner. Practical implications This work would be very helpful for deeply understanding the causes of occurring waste and carefully handling it scientifically with a managerial perspective. Hence, it has the potential to reduce the generation of waste and saving the food for society. Social implications With the help of this study, the people, society, and underprivileged will be benefited directly. The savings in agri-food waste will not only help in controlling the prices of it but also its more availability would be beneficial for all in beating the hunger. Originality/value The identification of drivers for the sustainable management of agri-food is the novelty of this research.

scholarly journals How to manage and minimize food waste in the hotel industry: an exploratory research

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Vera Amicarelli ◽  
Alina-Cerasela Aluculesei ◽  
Giovanni Lagioia ◽  
Rodica Pamfilie ◽  
Christian Bux
Keyword(s):  
Waste Management ◽  
Food Waste ◽  
Empirical Studies ◽  
Hotel Industry ◽  
Food Service ◽  
Personal Communication ◽  
Service Planning ◽  
Exploratory Research ◽  
Content Type ◽  
Food Procurement

Purpose The hospitality industry is responsible for significant amounts of waste, more than one-third of which is food waste. Through the comparison between an Italian and a Romanian hotel, this paper aims to provide a better understanding of food waste management trends in the hotel industry as well as to highlight hotel kitchens and hotel food services weaknesses and opportunities to minimize food waste. Design/methodology/approach In-depth interviews, personal communication and observations were conducted to investigate food service planning, food procurement and food waste management, as well as to better comprehend current individuals’ understanding and attitudes, infrastructures, legislative culture and opportunities either from the managerial and the employees’ perspective. Data were analyzed according to a content analysis approach. Findings Three critical hot spots emerged from the analysis: prediction and check of guests’ attendance, communication and transparency with local suppliers and among departments within the unit and purchasing frequency and perishable food provisioning. The accurate forecasting of the number of guests and their nationality is fundamental in avoiding food waste at food service, as well as implementing transparency and communication with local suppliers. Originality/value Although academia and authorities have recognized the crucial importance of food waste management, food waste research in the hotel industry remains under-researched. The present exploratory research contributes to the scarce empirical studies about hotels’ food waste, giving theoretical and managerial recommendations for supporting further studies, highlighting the need for formal deals between hotels and local suppliers (food procurement), as well as the importance of food-networks that holds together companies, retailers and charities (food donation).

Capturing digital developments through qualitative inquiry

2016 ◽  
Vol 17 (1) ◽  
pp. 45-54
Author(s):  
Martha Kyrillidou ◽  
Colleen Cook ◽  
Sarah Lippincott
Keyword(s):  
Large Scale ◽  
Radical Change ◽  
Qualitative Inquiry ◽  
Digital Content ◽  
Future Research ◽  
Content Type ◽  
Research Libraries ◽  
The Public ◽  
Special Collections ◽  
Access And Quality

Purpose – The purpose of this paper is to describe a model of digital library (DL) work that surfaced through the ARL Profiles 2010 and resonates current work underway by the large-scale DL projects like DPLA, SHARE, Hathitrust, Academic Preservation Trust, and Digital Preservation Network. Design/methodology/approach – In total, 86 ARL members submitted institutional profiles that were analyzed using Atlas.ti and surfaced major themes that comprise the mission of research libraries including serving the public good, expanding their presence globally, setting standards for access and quality, needing to explore best practices, and being visible at the national and international levels. Findings – The analysis of the narratives identified three key areas for DL developments: first, digitized special collections, second, acquiring digital content, and third, developing digital services (Figure 1). Specific examples and context are provided in the paper. Research limitations/implications – The qualitative data collected from these profiles demonstrate that libraries are transforming their services to leverage digital technologies and meet the changing needs of their users. The approach was open ended and allowed libraries to celebrate their strengths and unique context. Some of the disadvantages of this approach include the amount of work both on behalf of the participating libraries as well as on behalf of the analysts and the difficulty of comparing libraries with one another. Originality/value – This was the first time ARL attempted to describe research libraries using narrative descriptions. The approach complements the traditional ARL Statistics and offers a viable alternative in a future environment that is dominated by radical change. This qualitative approach deployed here is critical for describing DL developments as current large-scale digitization projects have extended the directions that were surfacing in these profiles and have major implications for the future of digital content and research. Future research in this area is strongly encouraged.

scholarly journals Cultural politics of enterprise lending and controls in closely held banks

2016 ◽  
Vol 6 (4) ◽  
pp. 449-474 ◽  
Author(s):  
Candauda Arachchige Saliya ◽  
Kelum Jayasinghe
Keyword(s):  
Cultural Politics ◽  
Large Scale ◽  
Control Process ◽  
Bank Lending ◽  
Developed Countries ◽  
Qualitative Inquiry ◽  
Content Type ◽  
Political Processes ◽  
Five Cs ◽  
And Control

Purpose The purpose of this paper is to focus on the enterprise lending and control process in closely held banks, with special reference to Sri Lanka. It explores how those processes are being influenced by the distinctive cultural and political processes at organizational and societal levels. Design/methodology/approach The study relies on three cases built upon the life experiences of several employees in a closely held bank, articulating multiple sources of evidence: interviews, observations, documents, archival records, open-ended questionnaires, internet conversations and exchange of e-mails. The data analysis adopts cultural political economy theory. Findings The study’s findings reveal how cultural and political factors, such as egoistic motives and politics, gifts/rewards and a manipulative culture, along with exploitative and discriminatory politics at organizational and societal levels, articulate into the enterprise lending and control process (“five Cs”) in closely held banks. “Rational” enterprise lending and control processes in this context merely become a “ceremonial” practice, serving the petty interest of powerful capitalist business owners. Whereas previous studies emphasize that the criteria (five Cs) discriminate against ordinary people, as distinct from the élite, the findings of this study implicate that over and above that the criteria are set aside when it suits in order to favor or accommodate the élite. Originality/value The paper provides a “qualitative inquiry” on how cultural politics at organizational and societal-level effect on enterprise lending and control process within closely held banks in less developed countries (LDCs). The previous studies on bank lending and control used either large-scale surveys or alternatively devoted their interest toward the role and impact of accounting in World Bank and IMF-led lending schemes and policies, particularly in LDCs.

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