2015). However little is known about the successful adoption of sustainable business models (SBMs). 2016;Myung 2018), modern slavery and child prostitution (Kalargyrou and Woods 2015;Robinson 2013), sustainable development (Prud'homme and Raymond 2013), environmental degradation (Chan and Hsu 2016) and food waste management, This project explores the links between innovation, strategy and renewal in service sectors, particularly the opportunities and challenges of adopting sustainable innovations for service adaptation, Every government is seeking to provide the best services to its country to achieve efficiency and accepted performance. We explain how these capabilities are built and strengthened for sustainable innovation and how these capabilities function throughout the development process of sustainable innovation. We develop a conceptual framework that illustrates collective stakeholder orientation emerging from aligned vertical and horizontal stakeholder orientation across the supply chain towards reducing FLW. Negative results include: (1) Radio-frequency identification (RFID) tags need to be renewed often due to the frequent handling of waste bins, thus increasing operating costs; (2) dynamic/automatic weight sensors had a higher degree of error than the more time-consuming static/manual weighing method; and (3) there were disagreements between the city's government agencies about how to interpret data from the IoT system, which led to some inefficiencies in management. In this context, we integrate the discourse on collaborative relationships in supply chains with stakeholder theory (roles and orientations) and use a multi-method approach combining systematic literature review (SLR) and embedded case studies based on secondary data. British Food Journal, 118, 2326 – 2343 . facilities and take-away establishments than in full service or event organizations. Its multidisciplinary perspective as well as the variety of theoretical perspectives and practical insights provides interesting and innovative contributions. View Article Google Scholar 10. The determinants of hotels' marketing managers' g, Eriksson, M., Osowski, C.P., Malefors, C., B, mobile applications in reducing domestic f, Fieschi, M. & Pretato, U. This article employs criticality, a concept that embodies various intellectual values, to evaluate the forms and degree of criticality currently manifested in hospitality higher education. Transition to better performing waste management systems requires not only determining what needs to be changed but also finding out how this change can be realized. The food service industry and its relation to climate change have recently gained attention, as the greenhouse gas intensity of food production and consumption has become better understood. full industry adoption, while many other projects fizzle out and never advance beyond the initial research phase. Therefore, in this paper, an IoT-based smart garbage system (SGS) is proposed to reduce the amount of food waste. This panel provides the opportunity for practitioners and academics to engage in a meaningful discussion around the topic of technology transfer. The study revealed that conceptualizations of criticality in relation to the academic subject of hospitality largely occupy an uncritical conceptual space. Join ResearchGate to find the people and research you need to help your work. The paper has an applied nature and is part of the Austrian Special Report on Tourism and Climate Change. Attention to food waste is an increasingly growing phenomenon today, especially in the context of a circular economy. Discourse coalitions are delineated by referring to the Advocacy Coalition Framework (Sabatier, 1998) and using the Discourse Network Analysis (Leifeld and Haunss, 2012) method. Gaiani, S., Caldeira, S., Adorno, V., Segrè, A., & Vittuari, M. (2018). and private waste management companies, food donation coordinators and sustainability. We address this question through a retrospective longitudinal case study of the attempts of the KLM Royal Dutch Airlines (KLM), which uses its influential position in the value chain to stimulate production and use of biofuel for aviation. In this context energy saving campaigns might be helpful to enhance the awareness Gerade für Touristen stellt das Speise- und Getränkeangebot ein wichtiges Element nahezu jeder Urlaubsreise dar. Reducing waste of food left on plates: Interventions based on means-end chain analysis of customers in foodservice sector. Scientific literature suggests that in developed countries food is predominantly wasted at the consumption stage of the food supply chain. Thus, the paper aims at reviewing the state of the art of the F-W/L issue, and proposing new research topics in the field of the prevention and minimization of F-W/L, by focusing on: (i) the forecasting of F-W/L, the implementation of adaptive-holistic approaches that model the non-stationary and holistic behaviour of the phenomenon; (ii) the determination of analytical conditions that entail the generation of F-W/L, in relation to the implementation of specific SC strategies; (iii) the study of mathematical models for the assessment of the shelf life, and the evaluation of innovative technologies, which enable the shelf life monitoring; (iv) the study of new shelf life-dependent demand models based on the consumer-utility theory; (v) the redesign of the logistic SC management models, by proposing new SC coordination models, planning and replenishment strategies, and pricing models, for the prevention/minimization of the predictable component of F-W/L; (vi) the design of new risk assessment plans for the management of the accidental component of F-W/L. The absence of efficient waste management has caused serious environmental problems and cost issues. Summary of innovations in food service waste management identified, . Wasting food means missing opportunities to feed the growing world population and consuming scarce resources, such as land, water and energy used in the production, processing, distribution and consumption of food. Reducing food waste is a key sustainability challenge for the food service industry. The integration of climate-related content into the curricula of hospitality schools, universities and food programs will also be essential for mainstreaming food climate knowledge. With the prevalent neoliberal influences on higher education, an uncritical conceptual space of hospitality raises serious concerns regarding the future development of hospitality as an academic subject in higher education. The InnovaEcoFood project investigates the use of by-products of the Piedmontese rice and wine production chains to valorize their untapped potential in the food sector by applying the Systemic Design approach. Für Hotel- und Gastronomiebetriebe ist es daher wichtig, ein exzellentes Speisen- und Getränkeangebot zu gestalten, das auch die für den Gast wichtigen Nachhaltigkeitsaspekte v. a. auch in Hinblick auf den Klimawandel berücksichtigt (Lund-Durlacher et al. Food waste includes organic … Over 75% of the cafeteria waste measured in this study could be recycled in this manner. In many cases the implementation of measures requires FIFA World CupTM (FWC) is the world’s largest sporting event in a single sport. Currently, various kinds of approaches are investigated in waste food processing and management for … (2016). Food is essential to our survival, yet the Food and Agriculture Organization of the United Nations (FAO) estimates that about 820 million people were undernourished in 2018. Foram desenvolvidos três tratamentos laboratoriais de chutney de goiaba (T1 = frutas em perfeitas condições de venda; T2 = frutos sem valor de comercialização; T3 = frutas e tomates sem valor de comercialização). Food waste occurs in every stage of the supply chain, but the value-added lost to waste is the highest when consumers waste food. Considering the entire supply chain, food waste can occur at every stage of the process: during production and processing, distribution and storage, and eventually during preparation and final consumption [1, ... Around 88 million tons of food waste are generated annually within the EU, with an estimated cost of 143 billion euros [4]. partially avoidable, considering rules for purchases, preparation and presentation. setting and the formal and informal feedback mechanisms. Food waste is a major problem that must be reduced in order to achieve a sustainable food supply chain. challenge. Zusammenfassung retail business, including 14 million in the USA and 8 million in Europe (Euromonitor. processes and technology so it is relatively less complex than radical innovation. Discourse coalitions in Swiss waste management: Gridlock or winds of change? The food is available in abundance and is affordable'. This paper uses innovation management and social constructionism to investigate interrelationships of food service provisions and innovations in waste management… "Food waste matters - A systematic review of household food waste practices and their policy implications." This article contributes to the emerging field of SBMs, which embed economic, environmental and social flows of value that are created, delivered and captured in a value network. As much as it is an ethical issue on one hand, it also leads to economic losses and has negative impacts on the environment. Kitchens that received warm food prepared in another kitchen (satellite kitchens) had a 42% higher waste level than kitchens preparing all food themselves (production units), possibly due to the latter having higher flexibility in cooking the right amount of food and being able to chill and save surplus food. Further, this research demonstrated a possible methodological approach to … Results, based on self-reporting, allow to sketch different 'waster' types, providing a picture of food waste related to eating, shopping, and storage behaviours and suggesting a number of differences existing in terms of perceived quantities and causes of generated food waste. An exception is, ... High competition and dominance of small and medium-sized enterprises, according to Chan (2011), cause reluctance among managers of tourist accommodations to be actively involved in environmental innovations, which confirms the conservative nature of the sector (Orfila-Sintes et al., 2005). Gleaning and food recovery/rescue are two strategies commonly employed to help … This project addresses concerns related to the antecedents, characteristics, implementation, and output of sustainable innovations in service firms and, particularly for tourism, hospitality and foodservice activities. As a result of continued global urbanisation, over 70% of the human population will live in cities by 2050, so there is a particularly pressing need to improve the management of food waste in urban areas. Such a combination of methods could also be used to include the waste management stages of food, which are allocated to the waste sector in I‐O models and omitted from this assessment. introducing innovations is the difficulty, topic among professionals, if only beca, food waste management systems, particularly among independent suppliers and e. and tourism) organizers (Hottle, et al. where children benefit from its educational value. International Journal on Food System Dynamics. Despite the significance of this issue to the global foodservice industry, the link between technology, SOI practices and food waste management has received limited attention. Yet, some actors holding different beliefs appear to have overlapping interests on secondary issues such as the treatment of biogenic waste or plastics. Attention to food waste is an increasingly growing phenomenon today, especially in the context of a circular economy. All rights reserved. Without understanding the political context, insights from decision support tools such as life cycle assessment (LCA) are likely to be lost in translation to decision and policy making. The work is based on a survey performed in Italy on a heterogeneous sample of 3,087 respondents. It is based on the evaluation of food waste solutions and innovations that combine strategic dimensions of waste management with practice-driven initiatives, including incremental (processes and technologies) and radical innovations. The long-term goal of the panel is to increase technology transfer in the software engineering domain. During the second round of interviews, food service professionals from, Another area of enquiry was management attitudes and motivations toward waste and whether, behaviors-motivations-actions. By continuing you agree to the use of cookies. pre-existing but impractical or unpopular food waste reduction measures. Firms in HORECA (hospitality, restaurant and catering) represent a considerable share of total food waste and, more importantly, are characterized by an overall low sense of awareness about the sustainability-oriented innovation opportunities and challenges of minimizing food waste. To achieve this, we have to show the usefulness of the different business models developed in entrepreneurship. US EPA. The aim of this paper is to examine current practice of hotel operators towards sustainable food waste management from purchasing of food resources to food wastes disposal. tools that facilitate two already existing, but rarely exploited, options: food donations and end-, Switzerland), indicating that barriers may be perceived rather than real, and more likely linked, because these professional support systems must comply with legal restrictions, they are likely. Cristóbal, J., V. Castellani, S. Manfredi and S. Sala (2018). For instance, the UK’s Waste Reduction Action Programme (WRAP) has developed a number of solid and liquid food waste estimates [5, 21, 52, 53] using waste management tonnage data collected by local authorities, the results of waste audits and from kitchen diaries (i.e., food waste tracking by residents). Management implications in piloting strategic initiatives, they influence the adoption decision of global strategic initiatives. Lausanne Hospitality School (Ecole hôtelière de Lausanne). Owing to a paradigm shift toward Internet of Things (IoT), researches into IoT services have been conducted in a wide range of fields. This process study aims to investigate what the organizational and managerial capabilities through which companies can innovate for sustainability are, referred to as dynamic capabilities for sustainable innovation. Therefore, one should not undermine the importance of controlling food waste which will give way to food JUAN LUIS ANDRE MONZÓN SANTOS Monzón Santos, J.L.A., 2017: Food Waste Management – Perceptions, Decisions, and Actions: The case of Guatemala City Department Restaurants. In an SGS, battery-based smart garbage bins (SGBs) exc… Opportunities for implementing food waste innovations, All figure content in this area was uploaded by Carlos Martin-Rios, FOOD WASTE MANAGEMENT INNOVATIONS IN THE FOODSERVICE. We conclude that food waste management constitutes a basic relay that allows entrepreneurs to contribute actively to sustainable development. Foram realizadas análises microbiológicas, de umidade, testes sensoriais e questionário estruturado sobre o perfil dos julgadores e percepção sobre sustentabilidade e gastronomia. Notwithstanding the relevance of these developments for service firms, the field is still in its infancy and many open areas have emerged. Managers, however, did not discuss that buffet-t. have high food waste levels due to losses in serving (e.g. To this end, two scenarios are assessed: in Scenario 1 the current structure of 32 teams is maintained and in Scenario 2 an expansion to 48 teams is considered. This misconception has led to tremendous food waste which is as severe as 50%. Due to its popularity, starting with its 2026 edition, FWCs will accommodate 48 participating teams instead of the current 32. sustainable management of food waste, these commitments cannot be met - so it is clearly essential to take action on this front. To reduce this carbon footprint, FIFA should consider choosing host countries on the basis of their national energy use matrices. There is growing evidence that a significant share of global food is thrown away, with concomitant detrimental repercussions for sustainability. The subject of food waste has recently been given high visibility worldwide due to its role as a direct threat to environmental, social and economic sustainability and calls for urgent and adequate measures. Hence, the purpose of this, In order to improve software quality and reduce costs and deadlines, many companies are adopting Software Product Line approaches. Aliando conceitos de sustentabilidade e gastronomia, pesquisou-se a viabilidade técnica, microbiológica e sensorial para aproveitamento do subproduto de frutas com grau de maturação elevado e/ou pequenas avarias físicas para geração de preparo gastronômico sofisticado e seguro para o consumo humano. Finally, we link the identified factors with a set of policy, business, and retailer options. The volume of solid waste generated has continually increased at a faster rate than management resources, resulting Similarly, there was consensus with regard to, quantities. In this fourth offering of the Ready-Set-Transfer panel, three research groups will present products that they believe to be industry-ready to a panel of industrial practitioners. Environmental innovations are often motivated only by the need to comply with legal aspects, ... , cause reluctance among managers of tourist accommodations to be actively involved in environmental innovations, which confirms the conservative nature of the sector(Orfila- Sintes et al., 2005). (2017). requires creativity, procedures, awareness. Funding opportunities may encourage business and customers to move forward on climate-friendlier food choices. (2010). 2. The primary purpose of teaching criticality is perceived as an essential competency crucial for graduate employability. Role compostable tablewa. Each team will receive feedback from the panelists. The study identifies critical organizational and managerial capabilities that are forming the basis of the successful realignment of a firm's dynamic capabilities with its sustainable innovation strategies. Heikkilä, L., Reinikainen, A., Katajajuur, affecting food waste in the food service sec. An important factor. This study strives to provide a first insight into the political context and address the opportunities and barriers pertinent to initiating a change in Swiss waste management. Catering companies around the world generate tremendous amounts of waste; those in China are no exception. However, the expansion of FWC will also accelerate its carbon footprint due to increased use of transportation and tourist accommodation. Today, the role of the supply chain (SC) strategies in Food-Waste/Losses (F-W/L) generation is neglected, because F-W/L are generally considered an unavoidable consequence of accidental events. Every y, food produced (Lundqvist et al., 2008; Parfitt et al., 2010. For this purpose, the discourses around a major policy process are analysed to uncover the policy beliefs and preferences of actors. Also, awareness is highest when establishments must, commitment to sustainability. This case study draws on a tech startup providing services for HORECA companies to address a new way for companies to solve the food waste challenge. The role, Demen Meier, C., Siorak N., Buri, S., Cornuz, C. (2015). Critical research is perceived as studies that are relevant and applicable to ‘the hotel industry’. consumers’ attitude to waste food in Italy. This is a strategy already in place in some fast food and take-away restaurants. Globally, reducing wasted food has been cited as a key initiative in achieving a sustainable food future. 2017/25, 76 pp, 30 … ScienceDirect ® is a registered trademark of Elsevier B.V. ScienceDirect ® is a registered trademark of Elsevier B.V. Food waste matters - A systematic review of household food waste practices and their policy implications. The paper also discusses the role of policies and waste management in changing food use patterns. The study has taken into account the main requirements of the recently published Product Environmental Footprint (PEF) methodology of the European Commission. local, city-specific legislation) and int, chain restaurants and catering), customers bein, costs (19 managers from independent and chain restaurants, they mostly count on their practical experience to cope with. -a commitment of managers, employees, and guests. A life cycle assessment study, Food wasters: Profiling consumers’ attitude to waste food in Italy. The results show that the system had a strong impact. The results display an incoherent regime (Fuenfschilling and Truffer, 2014) with divergent belief clusters on core issues in waste management. Food waste can be reduced through educating students and staff in order to change behaviors that cause food waste. Indeed, a number of critical studies have engaged with commercial hospitality to examine and raise critical awareness on issues such as unethical managerial practices (Köseoglu et al. Papargyropoulou, E., Lozano, R., Steinberger, J., Wright, Ujang, N., & Bin, Z. About the journal. define effective managerial solutions for food waste mitigation in foodservice. in consumers’ daily activities for efficient food waste prevention. Food waste in the food service industry. The qualitative data collected during the interviews was analyzed through coding, of analytical processes linked to the grounded theory (Corbin and Strauss, 2008). We elaborate mechanisms through which multi-stakeholder collaboration can ameliorate food loss and waste (FLW) from the end-to-end supply chain. innovation on the basis of carpets made of recycled material. concepts, as well as different types of innovations and sources of c. collaborative firms and traditional food service organizations. “This book approaches a most relevant and complex societal problem: the management of food waste. Concluiu-se que é possível transformar um alimento que não seria consumido, em uma preparação gourmetizada, agregando valor, com índice de aceitação sensorial satisfatória, possibilitando a diminuição das perdas na cadeia de alimentos. Save to Library. Revealing key questions of e-government implementation and planning factors that would affect the success of e-Government is the study priority goal. The concepts discussed here could help prac. A comparative analysis of these two scenarios shows that, only due to increased demand for tourist accommodation, the FIFA's decision to increase the number of FWC participants will accelerate its carbon footprint by 24%. more aware of the factors that drive the adoption of food waste innovations. Formerly known as Nuclear and Chemical Waste Management; Waste Management is devoted to the presentation and discussion of information on solid waste generation, characterization, minimization, collection, separati... Read more. And how does it develop? Food wastage occurs along the entire food chain, from field to table. Detailed waste quantification for each kitchen can therefore be the first step in the process of waste reduction. This IoT-based system encompasses the generation, collection, transportation and final disposal of RFW. There are electrolyzers made specifically for restaurants (e.g. Master Thesis in Sustainable Development at Uppsala University, No. 20 The Open Waste Management Journal, 2016, Volume Tambe et al. Reflection as a meaning making process (Boud, Keogh & Walker, 1985), . The paper examines bodies of literature on business model innovation, sustainability innovation, networks theory, stakeholder theory and product-service systems. However prior studies have shown that successful projects often take from 20-25 years to reach the stage of. used consistent definitions, with for instance, little information on how foodservice professionals. The proportion of food waste in municipal waste stream is gradually increasing and hence a proper food waste management strategy needs to be devised to ensure its eco-friendly and sustainable disposal in the Middle East.

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