Passively concerned: Horeca managers' recognition of the importance of food waste hardly leads to the adoption of more strategies to reduce it.
Waste Manag
; 107: 266-275, 2020 Apr 15.
Article
en En
| MEDLINE
| ID: mdl-32320939
Recent works have found a negative correlation between the amount of food waste generated in foodservice outlets and the extent to which managers perceive it as a relevant problem. However, it is hard to believe that food flows would be impacted by wishful thinking alone. In this paper, we try to offer an explanation to these findings by testing the associations between importance recognition, food waste measurement and compliance to waste reduction strategies in three different stages (pre-kitchen, in-kitchen and post-kitchen). We do so by fitting a generalized structural equation model in the results of a survey ran in Italy with almost 500 Horeca (Hotels, restaurants and cafeterias) managers. Our findings reveal that importance perception triggers strategies' adoption in only one of the three stages (in-kitchen). Furthermore, this association is essentially dependent on the mediation performed by measurement, suggesting that importance recognition covers a complex pathway to arrive in reduced amounts of waste. Additional results indicate that larger and higher-end outlets tend to place more importance on food waste. Moreover, although 77% of the sample recognizes the relevance of food waste to their businesses, the incorporation of some of the main reduction strategies is still low, as 85% of the establishments report the adoption of no more than 3 out of the 9 strategies presented.
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Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Eliminación de Residuos
/
Administración de Residuos
Tipo de estudio:
Prognostic_studies
País/Región como asunto:
Europa
Idioma:
En
Revista:
Waste Manag
Asunto de la revista:
SAUDE AMBIENTAL
/
TOXICOLOGIA
Año:
2020
Tipo del documento:
Article
Pais de publicación:
Estados Unidos