Food waste management as a driver of restaurant performance
An fsQCA study in sustainable foodservice
Bibliographic Data
| ID | 22423640 |
|---|---|
| Authors | Craig Lee (0000-0001-8500-821X, Adelaide University, corresponding author), Rob Hallak (0000-0003-1390-217X, Adelaide University), Kohsuke Matsuoka (0000-0003-3486-3632, Yamagata University), Takatoshi Murayama (0000-0002-1311-6286, Tohoku Gakuin University) |
| Year | 2026 |
| Publication date | 2026-07-13 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Tourism and Hospitality Research (JOURNAL) |
| Journal identifiers | ISSN: 1467-3584 • E-ISSN: 1742-9692 |
| Publisher | SAGE Publications (PUBLISHER • US) |
| DOI | 10.1177/14673584261467854 |
| OpenAlex | W7168120823 |
| Language | EN |
| References cited | 42 |
Food waste poses a pressing global challenge with wide-ranging environmental, social, and economic consequences, with the hospitality sector being a significant contributor. This study conceptualizes food waste management (FWM) not only as a sustainability practice but as a strategic capability that can enhance restaurant performance. Drawing on the Enlightened Self-Interest Model, the study identifies four key dimensions of FWM—procurement and storage, menu planning and design, staff and customer engagement, and leftover handling—and theorizes how these practices generate value through distinct mechanisms. Using data from 260 restaurant managers in Japan and applying fuzzy-set qualitative comparative analysis (fsQCA), the results reveal three alternative configurations of practices associated with high expected future performance. The findings demonstrate that restaurants can achieve positive outcomes through multiple pathways, rather than uniformly adopting all practices, highlighting the principle of equifinality. By linking configurations to underlying mechanisms—operational efficiency, demand–supply alignment, behavioral and relational processes, and value recovery/reputation—this study advances the theoretical understanding of FWM and provides actionable insights for hospitality firms balancing resource constraints with sustainability goals. The results illustrate how “win–win” strategies can simultaneously deliver environmental and business benefits.
Food waste · Hospitality · Hospitality industry · Qualitative comparative analysis · Sustainability · Sustainable Value · Value proposition · Environmental Sustainability in Business · Food Waste Reduction and Sustainability · Municipal Solid Waste Management
Food waste in hospitality and food services
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| Citation velocity | historical |
|---|---|
| Highly cited | No |