A case study of sustainable hospitality education relating to food waste from the perspective of transformative learning theory

Chen, Yeong-Shyang; Wu, Shou-Tsung

doi:10.1016/j.jhlste.2022.100372

Cited by 5 publications

(2 citation statements)

References 68 publications

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“…Cluster two: sustainability and the curriculum (2011-2022) Cluster two, with four articles and 102 citations, focusses on the sustainability curriculum. Of the four, one article (Chen and Wu, 2022) was related to food waste and so we excluded this study from further analysis and only three articles remained in this cluster. Out of three articles, two were quantitative studies (Deale et al, 2009;Deale and Barber, 2012) and one was a paper by B. Bynum Boley.…”

Section: Sustainability and Hospitality Educationmentioning

confidence: 99%

Sustainability in hospitality education: research trends and future directions

Piramanayagam

Mallya

Payini

2023

WHATT

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PurposeEducation for Sustainable Development (ESD) is a method intended to create awareness, knowledge, competence and attitude amongst stakeholders towards Sustainable Development Goals (SDGs) through higher education curricula. This bibliometric analysis, coupled with a systematic review, presents a comprehensive and objective assessment of the evolution of Sustainability in Hospitality Education (SHE) literature.Design/methodology/approachThis study integrated two review techniques: a systematic review and bibliometric analysis of peer-reviewed scientific articles published in journals indexed in Scopus. This study discloses the research landscape and thematic evaluation of the structure of existing literature on SHE.FindingsThe results show that SHE is an emerging field comprised of five main themes. The themes that emerged were SHE and perspectives, sustainability and curriculum, implications of sustainability education (SE), sustainability and learning and sustainability, students' perception and literacy.The authors' study findings also revealed that SHE is imbalanced and scarce in developing countries.Practical implicationsThis systematic review, integrated with a bibliometric analysis, indicates that SHE is an emerging field. The findings offer a broadened perspective on scholarly research on the concept, current trends and future research direction.Originality/valueTo the best of the authors' knowledge, this study is the first study that attempts to uncover various research themes of SHE literature. The authors' work also acts as an entry point for critical conceptual ideas and empirical discoveries of SHE research. The study findings are helpful for future researchers in the SHE domain.

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Section: Sustainability and Hospitality Educationmentioning

confidence: 99%

Sustainability in hospitality education: research trends and future directions

Piramanayagam

Mallya

Payini

2023

WHATT

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“…The throwaway culture and reliance on single-use items was an unanticipated finding of the study. However, upon reflecting on the results and reviewing other literature on food waste and waste in healthcare, it appears waste in one area easily translates to waste in others (Chen and Wu, 2022;North and Halden, 2013). This is likely due to the medical backgrounds of the staff who, for good reason, are trained to feel comfortable using items only once for sanitation purposes.…”

Section: Recommendationsmentioning

confidence: 99%

Investigating food waste generation at long-term care facilities in Ontario

McAdams

Robinson

Gordon

2023

BFJ

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PurposeThis research aims to investigate the sources of food waste generation at two long-term care (LTC) homes located in Canada. Given the distinctive regulatory and operational context LTC's work within there is an opportunity that unique causes of food waste exist.Design/methodology/approachAn initial audit using the Food Delivery System Framework determined the most appropriate method to measure food waste for this study was a quantitative approach supported by field observations.FindingsResults of the study show a significant food waste of over 55% at both facilities. Investigation into the generation of this waste isolated the major cause being government policy ensuring patients at these facilities are offered choices throughout the meal selection process. Plate waste was generated because of additional policies guaranteeing pre-determined nutritional and caloric intakes for each patient.Practical implicationsThese findings put into question the operating practices involved with adhering to policies on the choice of food. Ethical questions are raised pitting a patient's “quality of life” versus the environmental impact of the waste generated because of policies. Field observations note a “throw away culture” and an absence of established foodservice management practices that create a lack of awareness and attention to the issue of food waste.Originality/valueMost studies of food waste in healthcare facilities have looked at caloric and nutritional loss from a patient's point of view. To the best of the authors’ knowledge, this study is one of the first to look at the causes of food waste generation in these operations.

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