How chefs develop the practice to manage food waste in professional kitchens

dc.contributor.authorFilimonau, Viachaslau
dc.contributor.authorSezerel, Hakan
dc.contributor.authorAshton, Mark
dc.contributor.authorKubal-Czerwinska, Magdalena
dc.contributor.authorBhaskara, Gde Indra
dc.contributor.authorA. Ermolaev, Vladimir
dc.date.accessioned2024-11-18T03:31:09Z
dc.date.available2024-11-18T03:31:09Z
dc.date.issued2024
dc.descriptionInternational Journal of Hospitality Management 119 (2024) 103712vi
dc.description.abstractThroughout their career, chefs develop practices for food waste mitigation, but little is known about how these practices occur and evolve. This study draws upon the social practice theory, social leaning theory and ecological systems theory to explore the lifelong experiences of food waste and its management among 44 chefs in England, Indonesia, Poland, and Russia. The study highlights the multiple environments in which chefs develop the practice of food waste management. The main points for intervention within a lifelong experience of chefs where they start recognising the significance of food waste and develop skills for its mitigation are identified. The study showcases family and senior chefs/supervisors as the key actors of learning who shape the meanings of food waste among chefs and provide them with competencies towards its management. The role of education pro­ viders in preparing chefs for dealing with food waste in professional kitchens is established as limited.vi
dc.identifier.urihttps://thuvienso.hoasen.edu.vn/handle/123456789/15912
dc.language.isoenvi
dc.publisherElserviervi
dc.subjectFood waste,Chef,Environmental awareness,Sustainable behaviour,Habitsvi
dc.titleHow chefs develop the practice to manage food waste in professional kitchensvi
dc.typeArticlevi

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