Evaluating materiality in food waste reduction interventions

Bibliographic Data

ID13136336
AuthorsGaurav Chawla (0000-0001-6845-3004, University of South Wales), P Lugosi (0000-0002-7611-128X, Oxford Brookes University, corresponding author), Rebecca Hawkins (0000-0003-1811-1369, Oxford Brookes University)
Year2020
Volume1
Issue1
Pages100002-100002
Publication date2020-10-20
Peer ReviewedYes
Open AccessYes
TypeARTICLE
VenueAnnals of Tourism Research Empirical Insights (JOURNAL)
Journal identifiersISSN: 2666-9579 • E-ISSN: 2666-9579
PublisherElsevier BV (PUBLISHER)
DOI10.1016/j.annale.2020.100002
OpenAlexW3093835340
LanguageEN
Citations received10
References cited4

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 properties of these apparatus, including size, calibration and transparency, coupled with their location, shaped chefs' food waste related practices. Moreover, the findings show how chefs' organisational and occupational norms interact with the influence exerted by utensils to create new meanings and assign value to food, waste and the craft skills used to reduce it

Business · Craft · Food industry · Food preparation · Food safety · Food waste · Geography · Materiality (auditing · Psychological intervention · Transparency (behavior · Waste management · Computer Science · Culinary Culture and Tourism · Engineering · Food Waste Reduction and Sustainability · Psychology · Sustainable Urban and Rural Development · Food Science

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Open DOIOpen Access