Reducing Food Waste in Large-Scale Institutions and Hospitals: Insights From Interviews With Danish Foodservice Professionals
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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.
In: Journal of Foodservice Business Research, Vol. 18, No. 5, 2015, p. 502-519.Research output: Contribution to journal › Journal article › Research › peer-review
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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.
N1 - Publisher Copyright: Copyright © Taylor & Francis Group, LLC.
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