Reducing Food Waste in Large-Scale Institutions and Hospitals

Reducing Food Waste in Large-Scale Institutions and Hospitals: Insights From Interviews With Danish Foodservice Professionals

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Standard

Reducing Food Waste in Large-Scale Institutions and Hospitals : Insights From Interviews With Danish Foodservice Professionals. / Ofei, Kwabena T.; Werther, Michelle; Thomsen, Jane D.; Holst, Mette; Rasmussen, Henrik H.; Mikkelsen, Bent E.

I: Journal of Foodservice Business Research, Bind 18, Nr. 5, 2015, s. 502-519.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Ofei, KT, Werther, M, Thomsen, JD, Holst, M, Rasmussen, HH & Mikkelsen, BE 2015, 'Reducing Food Waste in Large-Scale Institutions and Hospitals: Insights From Interviews With Danish Foodservice Professionals', Journal of Foodservice Business Research, bind 18, nr. 5, s. 502-519. https://doi.org/10.1080/15378020.2015.1093457

APA

Ofei, K. T., Werther, M., Thomsen, J. D., Holst, M., Rasmussen, H. H., & Mikkelsen, B. E. (2015). Reducing Food Waste in Large-Scale Institutions and Hospitals: Insights From Interviews With Danish Foodservice Professionals. Journal of Foodservice Business Research, 18(5), 502-519. https://doi.org/10.1080/15378020.2015.1093457

Vancouver

Ofei KT, Werther M, Thomsen JD, Holst M, Rasmussen HH, Mikkelsen BE. Reducing Food Waste in Large-Scale Institutions and Hospitals: Insights From Interviews With Danish Foodservice Professionals. Journal of Foodservice Business Research. 2015;18(5):502-519. https://doi.org/10.1080/15378020.2015.1093457

Author

Ofei, Kwabena T. ; Werther, Michelle ; Thomsen, Jane D. ; Holst, Mette ; Rasmussen, Henrik H. ; Mikkelsen, Bent E. / Reducing Food Waste in Large-Scale Institutions and Hospitals : Insights From Interviews With Danish Foodservice Professionals. I: Journal of Foodservice Business Research. 2015 ; Bind 18, Nr. 5. s. 502-519.

Bibtex

@article{287e7d6273d747b1b2427ea40d12ac93,

title = "Reducing Food Waste in Large-Scale Institutions and Hospitals: Insights From Interviews With Danish Foodservice Professionals",

abstract = "This study aimed to explore and understand foodservice professionals{\textquoteright} experiences and perceived barriers toward strategies of reducing food waste in large scale institutional kitchens. Explorative semi-structured individual interviews were conducted with eight foodservice professionals from four different foodservice institutions. Interviews were audio taped and transcribed verbatim. The results revealed nine main themes: forecasting and portion flexibility, routine monitoring, current strategies in use, enhancing internal awareness, collaboration through communication, taking on responsibility, attitude and habits, regulatory constraints and competing priorities. These findings highlight the importance of understanding barriers to overcoming the challenges foodservice professionals face in reducing food waste.",

keywords = "food waste, food waste reduction, foodservice professionals, foodservice settings, strategy",

author = "Ofei, {Kwabena T.} and Michelle Werther and Thomsen, {Jane D.} and Mette Holst and Rasmussen, {Henrik H.} and Mikkelsen, {Bent E.}",

note = "Publisher Copyright: Copyright {\textcopyright} Taylor & Francis Group, LLC.",

year = "2015",

doi = "10.1080/15378020.2015.1093457",

language = "English",

volume = "18",

pages = "502--519",

journal = "Journal of Foodservice Business Research",

issn = "1537-8020",

publisher = "Taylor & Francis",

number = "5",

}

RIS

TY - JOUR

T1 - Reducing Food Waste in Large-Scale Institutions and Hospitals

T2 - Insights From Interviews With Danish Foodservice Professionals

AU - Ofei, Kwabena T.

AU - Werther, Michelle

AU - Thomsen, Jane D.

AU - Holst, Mette

AU - Rasmussen, Henrik H.

AU - Mikkelsen, Bent E.

PY - 2015

Y1 - 2015

N2 - This study aimed to explore and understand foodservice professionals’ experiences and perceived barriers toward strategies of reducing food waste in large scale institutional kitchens. Explorative semi-structured individual interviews were conducted with eight foodservice professionals from four different foodservice institutions. Interviews were audio taped and transcribed verbatim. The results revealed nine main themes: forecasting and portion flexibility, routine monitoring, current strategies in use, enhancing internal awareness, collaboration through communication, taking on responsibility, attitude and habits, regulatory constraints and competing priorities. These findings highlight the importance of understanding barriers to overcoming the challenges foodservice professionals face in reducing food waste.

AB - This study aimed to explore and understand foodservice professionals’ experiences and perceived barriers toward strategies of reducing food waste in large scale institutional kitchens. Explorative semi-structured individual interviews were conducted with eight foodservice professionals from four different foodservice institutions. Interviews were audio taped and transcribed verbatim. The results revealed nine main themes: forecasting and portion flexibility, routine monitoring, current strategies in use, enhancing internal awareness, collaboration through communication, taking on responsibility, attitude and habits, regulatory constraints and competing priorities. These findings highlight the importance of understanding barriers to overcoming the challenges foodservice professionals face in reducing food waste.

KW - food waste

KW - food waste reduction

KW - foodservice professionals

KW - foodservice settings

KW - strategy

U2 - 10.1080/15378020.2015.1093457

DO - 10.1080/15378020.2015.1093457

M3 - Journal article

AN - SCOPUS:84946824331

VL - 18

SP - 502

EP - 519

JO - Journal of Foodservice Business Research

JF - Journal of Foodservice Business Research

SN - 1537-8020

IS - 5

ER -

ID: 345861904