Passively concerned: Horeca managers’ recognition of the importance of food waste hardly leads to the adoption of more strategies to reduce it

Vizzoto, Felipe; Tessitore, Sara; Iraldo, Fabio; Testa, Francesco

doi:10.1016/j.wasman.2020.04.010

Cited by 36 publications

(36 citation statements)

References 43 publications

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“…According to Vizzoto et al [23], companies should focus on constantly revising the dishes offered in the menu, reduction of overcooking, creative reproduction, donations to staff/charity organizations, offering options of ordering smaller portions (e.g., for kids) and marketing actions. In general for waste reduction, many companies use the following types of actions [24,59]: measuring, engaging staff, reducing overproduction, rethinking in-ventory and purchasing practices, and repurposing excess food.…”

Section: Best Practices On the Micro Levelmentioning

confidence: 99%

HoReCa Food Waste and Sustainable Development Goals—A Systemic View

2021

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A significant share of food waste originates in the food services domain and HoReCa sector. Organizational improvements leading to the decrease of food waste and related costs in HoReCa are needed to make progress in this issue. A systems engineering approach was applied to examine the links between food waste generated in the HoReCa industry and the Sustainable Development Goals (SDGs). A literature review discovered two dimensions of actions leading to decreasing food waste in HoReCa; i.e., actions triggered by companies and by authorities (e.g., governmental policies). Additionally, customers and society were also considered. A framework is proposed to explicitly illustrate the dependencies of different micro actions devoted to food waste reduction in HoReCa in support of the SDGs. The other dimension of this framework is macro policies and their impact on SDGs. To increase food waste reduction awareness and collaboration, stakeholders on both the macro (launched by authorities for the whole sector) and micro (initiated by single organizations on their own) levels must work together. The results of this research will be useful in coordinating the efforts of all (consumers, HoReCa companies and suppliers, policymakers and administrations on different levels) involved in the supply chain of food production and consumption.

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Section: Best Practices On the Micro Levelmentioning

confidence: 99%

HoReCa Food Waste and Sustainable Development Goals—A Systemic View

2021

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“…Several authors highlight the importance of studying solid waste as a basis for the development of sustainable policies aimed at combating it (8,9). As people become aware of the implications of solid waste, the decrease in environmental impact is almost immediate.…”

Section: International Journal Of Advanced Engineering Research and Science (Ijaers)mentioning

confidence: 99%

Predictive studies of solid waste production capacity in fast food restaurants using the bootstrap method and time series

Alexandre¹,

Silva²,

Castro³

2020

IJAERS

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Fast food restaurants are responsible for much of the solid waste produced in Brazil. The management of these wastes has a such fundamental importance, because the environmental impact caused by its inadequacy causes incalculable damage to the environment. The performance of the solid waste management system can be determined by evaluating your service level. In restaurants, the level of solid waste service is determined based on the quantity generated. Therefore, the objective of this study was to develop a statistical planning to explore the predictability of the amount of solid waste generated in a fast food restaurant, aiming to develop a monitoring system, based on sustainability indexes, increasing knowledge about the relevant processes and possible internal barriers. Thus, a computational routine was created in the C++ language through the bootstrap statistical method. The results showed that the bootstrap method is a robust statistical tool to predict the amount of solid waste generated in fast food restaurants. The use of time series was important for comparative studies with the data obtained by the bootstrap method, as well as the implementation of a routine predictive analysis of solid waste in a fast food restaurant.

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“…[5], research on the development of sustainable business models in this industry with an integral approach is still in an incipient stage [6]. Concerning HoReCa, and from a sustainability perspective, the sector has been a subject of research due to its environmental impact, especially food waste management [7][8][9][10], its quantification [11] and the prevention options [12,13]. The potential impact that e-commerce and innovative digital technologies can have on hospitality has also been analysed by academic studies [14][15][16][17].…”

Section: Introductionmentioning

confidence: 99%

CoVid Key Figures and New Challenges in the HoReCa Sector: The Way towards a New Supply-Chain

2021

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The profound impact of the coronavirus pandemic on global tourism activity and the hospitality industry has rendered statistical approaches on tourism-demand forecasting obsolete. Furthermore, literature review shows the absence of studies on the supply chain in the HoReCa (hotel, restaurant, catering) sector from a sustainability perspective that also addresses economic and social aspects, and not only environmental ones. In this context, the objective of this article is to carry out a prospective analysis on how the changes in the behaviour of consumers during the pandemic and the uncertainties regarding the exit from the health emergency can give rise to social trends with a high impact on the HoReCa sector in the coming years and, specifically, how they will affect the HoReCa supply chain. In the absence of investigations due to the proximity of what has happened, public sources and reports of international relevance have been identified and analysed from the future studies and strategic and competitive intelligence disciplines. The HoReCa sector in Spain has been chosen as field of observation. This analysis draws the future of the HoReCa sector, describes the changes in customer behaviour regarding food and beverages, explains the changes in distribution chains, and reflects on the impact of potential scenarios on the sector. The confluence of all these changes and trends can even configure a new supply chain in the hospitality sector with the emergence of new actors and the increase of access routes to a new final customer for whom security prevails in all its dimensions: physical, emotional, economic, and digital.

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Passively concerned: Horeca managers’ recognition of the importance of food waste hardly leads to the adoption of more strategies to reduce it

Cited by 36 publications

References 43 publications

HoReCa Food Waste and Sustainable Development Goals—A Systemic View

HoReCa Food Waste and Sustainable Development Goals—A Systemic View

Predictive studies of solid waste production capacity in fast food restaurants using the bootstrap method and time series

CoVid Key Figures and New Challenges in the HoReCa Sector: The Way towards a New Supply-Chain

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