Gaurav Chawla
Biographic Data
| ID | 6960041 |
|---|---|
| NAME | Gaurav Chawla |
| GIVEN NAMES | Gaurav |
| FAMILY NAME | Chawla |
| SIGNATURE | CHAWLA G |
| AFFILIATIONS | University of South Wales |
| ORCID | 0000-0001-6845-3004 |
| VERIFIED | Yes |
| TOTAL WORKS | 2 |
| TOTAL CITATIONS | 5 |
| AUTHOR COUNT | 2 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2020 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 1 |
Evaluating localized conceptions and embedded applications of the Food Waste Hierarchy in luxury hotels
The Food Waste Hierarchy is a prescriptive framework advocating the use of waste prevention and reuse strategies above less sustainable ones such as recycling, recovery, and disposal. However, its adoption and effective deployment in the tourism and hospitality sector remain questionable. This paper examines hospitality workers’ conceptions and applications of waste hierarchy principles within the context of routine operations to assess the impli…
Evaluating materiality in food waste reduction interventions
This paper assesses how interventions utilising material apparatus can drive food waste reduction in professional kitchens. Using non-participant observation and interviews, this study evaluated work-based experiments to cut waste in luxury hotels. The paper focuses on the impacts of one specific intervention: the introduction of small, transparent food waste bins, positioned at each food preparation station. The findings examine how the material…
Evaluating materiality in food waste reduction interventions
This paper assesses how interventions utilising material apparatus can drive food waste reduction in professional kitchens. Using non-participant observation and interviews, this study evaluated work-based experiments to cut waste in luxury hotels. The paper focuses on the impacts of one specific intervention: the introduction of small, transparent food waste bins, positioned at each food preparation station. The findings examine how the material…
Evaluating materiality in food waste reduction interventions
This paper assesses how interventions utilising material apparatus can drive food waste reduction in professional kitchens. Using non-participant observation and interviews, this study evaluated work-based experiments to cut waste in luxury hotels. The paper focuses on the impacts of one specific intervention: the introduction of small, transparent food waste bins, positioned at each food preparation station. The findings examine how the material…
Evaluating localized conceptions and embedded applications of the Food Waste Hierarchy in luxury hotels
The Food Waste Hierarchy is a prescriptive framework advocating the use of waste prevention and reuse strategies above less sustainable ones such as recycling, recovery, and disposal. However, its adoption and effective deployment in the tourism and hospitality sector remain questionable. This paper examines hospitality workers’ conceptions and applications of waste hierarchy principles within the context of routine operations to assess the impli…
Business (2 works) · Culinary Culture and Tourism (2 works) · Engineering (2 works) · Food waste (2 works) · Food Waste Reduction and Sustainability (2 works) · Geography (2 works) · Waste management (2 works) · Advertising (1 works) · Commerce (1 works) · Computer Science (1 works)