Food and Humanity 3 (2024) 100405

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Food and Humanity

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Food waste in restaurants: A qualitative investigation of chefs’ practices

Josephine Reardon a , Kelly A. Way b, M.E. Betsy Garrison b,*
a
5110 Herringbone Dr. Apt 233, Cincinnati, OH 45227, USA
b
School of Human Environmental Sciences, 208 HOEC Bldg, University of Arkansas, Fayetteville, AR 72701, United States

A R T I C L E I N F O A B S T R A C T

Keywords: Through qualitative inquiry, the study’s objective was to investigate the practices of chefs about food waste in
Chefs’ practices restaurants. Informed by practice theory, 10 chefs in northwest Arkansas participated in semi-structured in­
Food waste terviews. Five themes emerged from the data analysis: tracking, composting, repurposing ingredients, designing
Qualitative interviews
menus, and donating. The study highlights the importance of chef-driven initiatives in reducing food waste and
Restaurant industry
Sustainability
concludes that it is imperative for restaurants to persist in endorsing food waste reduction methods. Commu­
nicating these types of initiatives to customers should not only increase their awareness, but also raise their
environmental consciousness. Policymakers should enact simplified and lawful ways for the entire food service
industry, including organizations interested in accepting food donations from restaurants, to reduce food waste,
and thus, minimize their carbon footprints.

1. Introduction behavior change in hospitality, particularly related to environmental

issues (Munir, 2022). Practice theory emphasizes the social and collec­
The significance of reducing food waste lies in its environmental tive organization of practices and is considered grounded in real, often
impact, as it prevents the disposal of food into landfills, mitigates more tangible, processes (Hargreaves, 2011). Informed by practice
methane emissions, and diminishes carbon footprints. Food waste is a theory, the study’s aim was to address a gap in the research and
global issue, both economically and environmentally, and a matter of contribute to the ongoing efforts in sustainable and responsible culinary
public concern (Montesdeoca-Calderón et al., 2024; Stockli et al., 2018). strategies, fostering more environmentally conscious approaches within
Between 33 % and 50 % of all food produced globally is never eaten, and the restaurant industry.
the value of this wasted food is worth over $1 trillion dollars (United
Nations Environment Programme, 2024). The percentage of waste is 2. Background
strongly dependent on the kind of food. The FAO SAVE FOOD Initiative
(2018) found that food waste comprised 20 % of beef, 35 % of fish 2.1. Causes of food waste
products, and 45 % of fruits and vegetables. Western countries are the
major contributors to the problem, with the U.S. producing the most Bloom (2011) found that when both front-of-house and
food waste worldwide (Natural Resources Defense Council, 2022). In the back-of-house waste is accounted for, around a half pound of food waste
U.S., about 40 % of all food is wasted, including 66 billion pounds of is created per meal served at a restaurant. ReFed (2023) found that
commercial leftover food. In the U.K., approximately 9.5 million tons of full-service restaurants contributed 6.1 million tons of food waste that
food waste are generated yearly, with 1.1 million tons (12 %) coming equaled 34 % of the total restaurant waste contribution at the remark­
from the hospitality and food service sector. Australia wastes 7.6 million able cost of $67.6 billion dollars. Limited-service restaurants did not fare
tons of food annually, costing their economy $36.6 billion. Boston much better with an annual food waste of 2.6 million tons or 14 % waste
Consulting Group estimates that global food waste represents $1.5 tril­ contribution at a price tag of $25.3 billion dollars and lastly the “other
lion in lost potential value (Mettler, 2023). These alarming statistics foodservice” category disposed of 4.3 million tons (24 %) worth an
underscore the urgent need for collective efforts to reduce food waste in estimated $44.7 billion dollars. Food waste in restaurants is not only
the food service sector. indicative of the restaurant staff’s actions, but also of the actions of
Increasingly practice theory is being used to inform research about consumers. Silvennoinen et al. (2015) found that the leading cause of

* Corresponding author.
E-mail address: [email protected] (M.E.B. Garrison).

https://doi.org/10.1016/j.foohum.2024.100405
Received 5 May 2024; Received in revised form 11 September 2024; Accepted 12 September 2024
Available online 13 September 2024
2949-8244/© 2024 Elsevier B.V. All rights are reserved, including those for text and data mining, AI training, and similar technologies.
J. Reardon et al. Food and Humanity 3 (2024) 100405

food waste in restaurants was from food that consumers did not eat. cereal than those provided with smaller bowls. Similarly, Ravandi and
According to the U.S. Bureau of Labor Statistics (2023), the average Jovanovic (2019) discovered that reducing plate sizes from large to
American consumer spends over $3000 annually on dining out, signif­ small resulted in a reduction of plate waste by up to 30%. The trend
icantly contributing to the vast amount of food wasted in restaurants. towards larger portion sizes is identified as a primary driver of increased
Food Print (2024) estimates that 17 % of a diner’s meal goes uneaten food waste costs for restaurant operators (Lipinski et al., 2013) and
and that 55 % of restaurant leftovers are still edible. Furthermore, larger portion sizes have been found to contribute to the rising obesity
approximately 4 to 10 % of food purchased by restaurants is wasted rates in the U.S. (Herman et al., 2016).
before it even reaches the consumer. Key drivers of food waste in res­ The Food Waste Action Plan (2023) proposed a strategy of offering
taurants includes kitchen waste, serving loss, and plate leftovers smaller portions of standard menu items alongside a variety of side
(Heikkilä et al., 2016). This issue is exacerbated by portion sizes, which dishes to better match guests’ consumption preferences. Berkowitz et al.
have increased significantly over the past 30 years, often being two to (2016) discovered that serving these smaller portions resulted in
eight times larger than USDA or FDA standard servings (Food Print, significantly lower levels of food waste, food costs, and waste disposal
2024). Kitchen culture and staff behavior, such as improper food prep­ costs. Blum (2020) discerned that nearly 45% of restaurant leftovers
aration and storage, failure to utilize food scraps and trimmings, over­ were taken home in a to-go container or doggie bag and that social
production of food, and unsafe practices also contribute to food loss norms and embarrassment were driving factors in take home food de­
(Principato et al., 2021). cisions. Another factor was diners concern for the environment
(Hamerman et al., 2018; Liao et al., 2018; Sebbane & Costa, 2018;
2.2. Current strategies and initiatives Sharma et al., 2021).

There is a growing body of literature focusing on food loss and waste, 2.3. Challenges, barriers and opportunities
including zero waste cooking (Auguste Escoffier School of Culinary Arts,
2019), primarily examining various behavioral aspects (Aires et al., Addressing food waste in restaurants requires a multifaceted
2021; Bishop & Megicks, 2019; Nikolaus et al., 2018). Studies have approach involving both systemic changes and individual actions. Fili­
explored consumers’ attitudes toward and awareness of the high costs of monau et al. (2020) determined that food waste programs in the UK and
food waste, based on rational choice theory or the theory of planned Netherlands are unviable and recommended a top-down approach with
behavior (Aydin & Yildirim, 2021; Bishop & Megicks, 2019; Coşkun & corporate-level involvement and routine top management-level moni­
Özbük , 2020; Graham-Rowe et al., 2015; Russell et al., 2017) and found toring. Researchers, such as Sakaguchi et al. (2018), have found that
that positive emotions were associated with environmental sustain­ 75% of surveyed restaurants cited uncertainty about liabilities as a
ability and can reinforce waste-reducing habits. barrier to donating surplus food. Tax policies can make these donations
Previous research about the impact of purchasing large packages and costlier than discarding the food. The biggest liability for restaurants
overbuying (Brennan et al., 2023; Ganeson et al., 2023; Halloran et al., regarding donating food is the fear of being sued. Despite good in­
2014;) and plate waste (Ergül et al., 2023; Gómez-Talal et al., 2024; tentions, many establishments hesitate to donate surplus food due to
Kamalul Ariffin et al., 2023; Levesque et al., 2023; Lorenz et al., 2017) concerns over potential legal repercussions if someone were to become
on food waste has included strategies to reduce overbuying by intro­ ill from consuming donated items. This issue is exacerbated by the lack
ducing new menus and purchasing less food, improving storage of information and accessible guidelines concerning safety protocols for
methods, and reusing leftovers (Alcorn et al., 2021). Despite the sig­ food donations. In the U.S., most states lack specific provisions
nificant amount of waste generated, there remains a lack of optimal addressing food safety for donated foods, relying instead on the guide­
waste management strategies, lines outlined in the Food and Drug Administration (FDA) Food Code.
Organizations have made efforts to mitigate food waste. In Berkeley, However, this food code does not include language pertaining to food
California, a study revealed that 65% of restaurants monitored food donations (Leib et al., 2018).
waste, with 84% of them utilizing compost bins to dispose of inedible More than 15 years ago, Federal Bill Emerson Good Samaritan Food
food waste (Sakaguchi et al., 2018). Another study by Duursma et al. Donation Act was passed to encourage the donation of food to non-profit
(2016), focusing on an individual restaurant, aimed to gain insight into organizations (Feeding America, 2019). However, it was not as effective
the quantity and types of wasted food. They found that kitchen staff as intended because it failed to clearly define key terms such as "good
required better guidance and awareness regarding the importance of faith" and "food quality” (Munger, 2018). Additionally, while the act
accurate measurement. Similarly, Sakaguchi et al. (2018) observed a provides strict protection for food donors who donate to non-profit or­
lack of knowledge among restauranteurs regarding proper food waste ganizations, it did not protect individuals who allow food donors onto
measurement techniques. their property to recover food, a deterrent. The U.S. FDA 2022 Food
ReFED (2018) developed a Restaurant Food Waste Action Guide, Code has helped to reduce barriers to food donations by clarifying, for
which outlines action-oriented solutions, tools, and best practices for the first time, that food donations from retail food establishments are
effectively reducing food waste. Burgess (2016) conducted a study acceptable as long as proper food safety practices are followed.
involving Michelin-starred chefs and discovered that their strategies for Despite a growing commitment to reducing food waste, restaurants
reducing food waste included eliminating à-la-carte menu items, offer­ are constrained by their customers and their menus. For example, a
ing smaller dish selections, and introducing three-course menus or restaurant might have sufficient quantities of an item today, but face
tasting menus. Similarly, Gallion (2018) found that some local eateries shortages tomorrow. Additionally, the cost of donating leftover food is a
increased the number of daily specials to allow chefs to repurpose sur­ concern, as it involves paying employees, transportation expenses, and
plus ingredients that would otherwise be discarded. Although the uti­ containers for food transport. Some charities are so large that individual
lization of food scraps is not yet a widespread practice, there have been restaurant donations would have minimal impact. For instance, the Los
incremental efforts to incorporate this approach into restaurant opera­ Angeles Regional Food Bank (Jimbo, 2020) collects and distributes tens
tions, engaging kitchen staff in the process. of millions of pounds of food annually to those in need, but lacks a fa­
Controlling portion sizes is a chef practice that can effectively reduce cility to prepare or serve food on-site, making the transport and storage
food waste; however, the size of the plate also plays a crucial role. of prepared foods challenging. Arrangements for the delivery of food
Wansink and van Ittersum (2013) observed that diners using larger must also be made – one cannot just pick a shelter and drop off food.
plates served themselves 52% more and wasted 135% more food Although there is an abundance of research about food waste, there
compared to those using smaller plates. Resnick and Belluz (2018) is less research that has focused on food waste in restaurants and the
observed that consumers given larger bowls tended to take 16% more practices of chefs. The research that does exist is typically about fine

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J. Reardon et al. Food and Humanity 3 (2024) 100405

dining or luxury experiences (Batat, 2020; Filimonau et al., 2023) or is capture the shared experiences relevant to the research objective. The
primarily published by Filimonau and colleagues (Filimonau et al., scope of the study was relatively focused, concentrating specifically on
2000, 2022, 2024; Filimonau, & Uddin, 2021) who have advocated for the practices of chefs regarding food waste management. This narrower
more qualitative investigations of food waste generated in commercial scope allowed for a more targeted inquiry, making a smaller sample size
or out-of-home kitchens and how it can be reduced or prevented. Chefs adequate for obtaining meaningful insights (Vasileiou et al., 2018).
are considered indispensable in the operation of restaurants (Wu et al., Four of the chefs worked in fine dining establishments, and none
2023) and to the adoption of food-related practices in restaurants were currently employed at a fast food, café , or buffet restaurant. Most
(Filimonau et al., 2023). Implementing sustainable practices in the of the participants had been employed at their current restaurant for
kitchen starts with careful menu planning to ensure the efficient use of over six years. Surprisingly, almost half of the chefs reported having no
ingredients, minimizing the potential for waste. Chefs also prioritize the educational degrees in their chosen profession (Table 1).
use of seasonal and locally sourced products, which often have a longer
shelf life and reduce the carbon footprint. They are also responsible for 3.2. Data collection
training kitchen staff on proper food storage, portion control, and cre­
ative ways to repurpose leftovers into new dishes. By fostering a culture An interview protocol of open-ended questions was developed to
of sustainability, chefs can significantly reduce food waste, benefiting measure food waste reduction practices, including benefits challenges
both the environment and the bottom line of the restaurant. and opportunities (Reardon, 2020). The interviews were conducted
In summary, the reviewed literature highlighted the growing interest within a span of three weeks during the fall months. Each interview,
in minimizing food waste in the food service section. Research has ranging from 15 to 48 min, with an average duration of 29 min, was
underscored the environmental and economic impacts of food waste, recorded to ensure accurate capturing of the insights shared by the
driving the need for better waste reduction strategies in commercial participants. Following the conclusion of the interviews, chefs
kitchens. The review also emphasized the importance of policy support completed a questionnaire comprising demographic inquiries related to
and industry collaboration, to achieve substantial progress towards food both their personal backgrounds and the restaurants where they
waste reduction goals. The objective of the study, informed by practice currently held the position of chef.
theory, was to investigate the practices of chefs about food waste in
restaurants, an understudied population in the food service sector.
3.3. Data analysis
3. Methods
The researchers manually transcribed the audio recordings verbatim
from each interview, without the use of software, for precise docu­
The researchers chose to perform a qualitative study to gain an in-
mentation and a more thorough analysis. This approach allowed for a
depth understanding of the complex and sometimes nuanced practices
meticulous and detailed examination of the data, ensuring accuracy in
of chefs regarding food waste in different types of restaurants, as rec­
the process. By personally transcribing the interviews, the researchers
ommended by Sezerel and Filimonau (2023), Filimonau et al. (2024)
more closely engaged with the content, facilitating a deeper under­
and Batat (2020). This approach allows for the exploration of attitudes,
standing of the participants’ experiences. Additionally, manual
motivations, and practices in a detailed and context-rich manner that
quantitative methods might not capture (Guba & Lincoln, 1994). By
conducting interviews, the researchers gathered rich, narrative data that Table 1
Restaurant Type, Position Title, Length of Employment, Educational/Culinary
revealed the underlying reasons behind behaviors related to food waste.
Background, and Number of Environmentally Friendly Restaurants of
This method is particularly valuable for identifying insights that can
Participants.
inform more effective strategies and interventions for reducing food
waste in the restaurant industry. Variable n %
Restaurant Type
Semi-structured interview guides were used to ensure consistency
while allowing flexibility for participants to express their thoughts Fine Dining 4 40.0%
Casual Dining 2 20.0%
freely. This design enabled the collection of detailed, context-specific
Fast Casual 1 10.0%
data, facilitating a deeper understanding of the factors influencing Contract Foodservice 1 10.0%
food waste practices in different culinary settings. Thematic analysis was Fine Casual 1 10.0%
then conducted to identify common patterns and unique insights (Guba Several Types 1 10.0%
& Lincoln, 1994) providing a more comprehensive picture of reducing Position Title
Owner/Chef 3 30.0%
food waste within the restaurant industry. The study was approved by Executive Chef 5 50.0%
the University of Arkansas’ Institutional Review Board (IRB; human Corporate Executive Chef 1 10.0%
subjects) as protocol #1911234785. Sous Chef 1 10.0%
Length of Employment
Less than 1 year 2 20.0%
3.1. Sampling and description of the sample
1 − 5 years 2 20.0%
7 − 8.99 years 3 30.0%
The researchers employed a purposive sampling technique to select Over 9 years 3 30.0%
participants who could provide rich, relevant insights into the topic Variable n %
because generalizability is not a part of qualitative inquiry. This study
Educational/Culinary Background
recruited self-identified chefs at any type of restaurant in northwest Culinary school degree 2 20.0%
Arkansas (NWA) who volunteered to participate through the Facebook Culinary school degree + other degree 1 10.0%
page NWA Chefs & Culinary Collaborative. Initial contact with chefs was 2-year college degree 1 10.0%
established through instant messenger, and they were invited to take 4-year college degree 2 20.0%
No degree, self-taught 4 40.0%
part in the study. All that volunteered and affirmed the IRB-approved
Environmentally Friendly Restaurants
informed consent protocol were interviewed, totaling 10 chefs. 0 4 40.0%
Although the sample size of the study was small, the researchers 1 2 20.0%
deemed it appropriate because of its homogeneity and the narrow scope 2 2 20.0%
of the study. The participants were all chefs from a similar geographic 3 1 10.0%
5+ 1 10.0%
region and culinary background, a smaller sample size was sufficient to

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transcription provided the flexibility to capture nuances in speech pat­ that we are being responsible.
terns and non-verbal cues that might have been missed by automated Alex, Jamie, and Casey were actively involved in the ongoing dis­
transcription tools. The transcripts were then analyzed by thematic cussion with composting companies. Alex had not initiated composting
coding, in which the data were transformed from general codes into yet due to the company’s ongoing research on how to implement it
themes (Williams & Moser, 2019). The final thematic categories were effectively, particularly since seafood was a predominant component of
elucidated through descriptive quotes, emphasizing both the common­ the dishes served at the restaurant. This chef expressed the intention to
alities and the distinctions observed across participants. To maintain begin the process promptly once a viable solution was identified. Jamie
confidentiality and to protect the identity and workplace details of the (quoted below) and Casey both conveyed their plans to transition within
chefs, gender-neutral names were assigned. the upcoming months, emphasizing the necessity for everyone to be on
board for the execution to be successful:
4. Results All of the ideas that they have seem cool, but we just need to execute
them properly. It’s not going to be of any good if we can’t get everybody
4.1. Tracking to buy into this with our staff members and having somebody respon­
sible for making sure it’s done. I will argue realistically and ask if we are
Most of the participants revealed the absence of a formal system for really going to do this or are we just talking about it. If we are going to do
monitoring food waste. Among them, two participants mentioned this, then fine. I want to support that. But I also don’t want to get all set
relying on a more intuitive approach, noticing when items seemed to be up and then next week, it is already not being used.
depleting rapidly. Both participants said that they needed to track these None of the participants expressed opposition to composting; the two
higher dollar items for economic reasons and that they put more focus chefs who were not engaged in composting had distinct reasons for their
on tracking meats than they did with produce. Additionally, a couple of choice. Taylor attributed their decision partly to the nature of the con­
the participants specified that their tracking efforts were concentrated tract food service business, highlighting a lack of “incentive” to reduce
solely on high-value items, such as meats. One of the participating chefs, food waste. However, Taylor had previously initiated composting in
Sam, elaborated on the existing process for tracking meat: other restaurants where they worked and mentioned practicing com­
We break down beef tenderloin, we’ll take the full weight of fat, and posting in their personal life. In contrast, Lane straightforwardly
then we’ll trim it, and take the weight of that, and then convert it into mentioned not having sufficient waste to warrant composting.
percentages at the end of the day. We’ll take the weight of the trimmed All the chefs that implemented composting discussed the ease of it
one and then take the weight of the other and that’s kind of how we and how there were not many problems with the implementation. Some
track the amount of food waste. And we do that with stuff like short rib, even regarded composting as the easiest practice to implement in their
filet, tenderloin, stuff like that. restaurant.
Almost half of the participants acknowledged engaging in some form
of food waste tracking. Jamie further explained that they employed a 4.3. Repurposing ingredients
monthly food waste tracking system:
We keep track during the week, or during the month, sometimes on a All, but one, of the participants emphasized the significance of
daily basis. So, if something goes bad, or something is about to go bad, repurposing ingredients as a crucial practice in their respective restau­
we’ll know … we have to figure out what to do with it … and then every rants. Whether incorporating a single ingredient into multiple dishes or
month we do a food inventory and we match that versus sales and find crafting daily specials, most chefs actively sought to minimize waste.
out what our cost percentage is. And then we can see how significant of a Alex outlined their process:
problem that waste played into whether we have a high cost or a low How do we not waste things? And for us, it’s figuring out how do we
cost. A lot of the times, you can see if you have been wasting a lot per reuse things in the kitchen? Celery for example. A head of celery … a
month. stalk of celery, we don’t use the very end of the celery; we cut it off. If we
Devin, Kelly, and Riley, as participants, were working with a com­ throw it in the trash, I mean, that’s wasteful; that’s food waste. What we
pany that facilitated the measurement of their food waste and provided do is we take … we have a bin and we put those things in there, and then
them with the quantity diverted from landfills. The practice of we use those things to boil seafood. We make stocks. So those are just
measuring food waste was closely linked to the chefs’ decision to engage little bitty things that I do at my little restaurant to go farther. We get
in composting. Pat discussed the workings of the composting company bread every day and when we cut the sandwiches, the ends of the breads
in their restaurant and clarified why they refrained from tracking any off, we throw those into the bin and make bread pudding out of that. If I
food waste electronically: didn’t save all of those little pieces, then each time I make bread pud­
They give us the weight—they weigh it—how much they are picking ding, I would have to use a new piece of bread each time. We try not to
up. But in terms of percentages, like food we served and food that gets have a lot of waste, but if we do, just put it in the bin.
composted, we don’t track that. We’ve looked at software to be able to Alex’s restaurant also bought ingredients it could use in multiple
do that, but the reality of what type of restaurant that we are, we aren’t a ways:
chain concept that has one menu that never changes. We are constantly I use a boneless, skinless, 10 oz. chicken breast, always fresh, never
evolving, cooking from scratch; so, it would be a data entering night­ frozen. Because … I use it in my gumbo, I strip it up for my chicken
mare to keep up with one more thing. strips, I use it for my jambalaya, and I use it for the center of a plate, and I
use it for my Po’boy. So, I have five uses for that one product, and it goes
4.2. Composting a long way for me.
Sam expressed the effort to repurpose ingredients, but underscored
Among the participants, half were actively composting stated that the importance of thoughtful consideration and pride in the creation of
implementing composting had not posed significant challenges, with the each dish:
majority considering it the easiest practice to adopt. Of these, most We aren’t just going to take a bunch of scraps and make a risotto out
collaborated with existing composting programs, which supplied bins of it. We have to be more thoughtful than that. Again, my job as a chef is
and bags and managed the pickup of compost from the restaurants. Riley to be very creative and low waste as possible.
elaborated on the simplicity of composting:
They take care of everything. They pick it up, they put it in a new 4.4. Designing menus
bag.… And we just about fill it every week, so they come pick it up like
once a week and it’s just really seamless. It’s a great way to make sure Many of the participants acknowledged the consideration of food

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J. Reardon et al. Food and Humanity 3 (2024) 100405

waste, with the majority of them providing detailed insights into the know reheating and reheating. I would be concerned with like … once
repurposing of ingredients. Within this theme, sub-themes of economics something leaves our space, the variables to control it is very chal­
and food cost emerged. Participants specifically highlighted the impact lenging and I don’t want somebody to get sick and there to be a liability
of food waste on food costs, emphasizing its negative consequences if not issue. So, it is unfortunate that, you know, that’s the case, but that being
managed effectively. Casey articulated this viewpoint: said, I think the food being donated is being donated for an event or
I try to, and I think every chef does. Just because it affects your food those types of things as opposed to going to local homeless shelters.
cost if you don’t. So, you try to get the most out of every product you When questioned about their awareness of the Bill Emerson Good
possibly can and use it in different ways. Um, a lot of us have a thing Samaritan Act of 1996, a chef revealed a lack of specific knowledge
where we don’t like to use the same thing twice or three or four times on about it. On the other hand, Jamie, who was actively involved in
a menu, so we try to use it or hide it in other things. So, like it will add donating, expressed the opinion that an act like this would not alter the
flavor to this dish and a very mild component, whereas, on another dish, potential risks associated with foodborne illnesses:
it will be very potent and forward. So, we try to blend it in that way. Regardless of the act, I would have a personal problem with deliv­
Devin added: ering something to somebody that I didn’t feel [was] safe…. So, there is
Mainly what we are trying to do is make more money, so squeezing … whatever act they provide … that they pass or whatever, doesn’t
your penny out of everything is important … but it also just happens to change the possibility of a food-borne illness. If for instance, the food
be good for the environment and we can coincide with that, which is was held longer than the allotted time or wasn’t held at the proper temp
pretty cool. or wasn’t handled properly…. You know, as a chef, you should know if it
Jamie also mentioned how it was more of an economical reason to is able to be served or not.
minimize waste than an environmental or social motivation:
You have to … economically: you can’t just throw away food. 5. Discussion
Because your profit comes from the last steaks, not the first steaks.
You’re paying rent, you’re paying for the meat, and the last three of The objective of this study was to investigate chefs’ practices about
them on that is actually what you make for that day. food waste in restaurants. The study addressed gaps in the current
Others found joy in being creative while designing their menus with literature by providing detailed, qualitative data on food waste practices
a goal of minimizing waste. Sam stated: from those directly involved in food preparation (chefs). Based on a
So, something that I do for that is, I try to have a list of ingredients thematic analysis, the results provide insights into practical applications
that are in season and then I try not to stray away from those ingredients. and real-world strategies, cultural and behavioral shifts, policies, and
So, basically, I try to use the same seven ingredients in all dishes in sustainability. The chefs’ firsthand experiences and innovative practices
different ways. So, that’s not really thinking about it in terms of cutting offer a tangible connection to theoretical models. Their accounts of
out waste, but that’s what it’s doing.… We aren’t going to order overcoming operational challenges and shifting kitchen cultures provide
butternut squash for one dish and if we don’t sell it, it’s going to be depth to understanding the behavioral and systemic changes required
thrown away. You order butternut squash for four different dishes that’s for successful food waste reduction (Aydin & Hamilton, 2021; Batat,
utilized in four different ways. So, it kind of helps with creativity and it 2020; Filimonau et al., 2020) and complement the existing literature,
helps with food waste because it’s not just sitting there; it’s not just including previous research of consumers (Bishop & Megicks, 2019;
being used if that dish is not that popular…. I don’t necessarily think, Coşkun, A., & Özbük, 2020; Hamerman et al., 2018; Liao et al., 2018;
how can I not waste things, I think of it more as, how can I use every­ Stöckli et al., 2018), together, cultivating a more comprehensive un­
thing. Which I guess is the same thing. derstanding about food waste, specifically, and sustainability, more
Many chefs implemented measures to minimize food waste during generally, in the food service industry.
the cooking process. However, a significant challenge arose from the Food waste presents a multifaceted challenge with significant envi­
unpredictability of guest numbers during each restaurant shift, resulting ronmental, economic, and social implications. These challenges, based
in some edible food that could no longer be sold. This introduced a on the findings of the current study indicate the importance of tracking
dilemma: chefs had the option to discard the surplus food, compost it, or inventory and food waste, composting, repurposing ingredients,
choose to donate it. designing efficient menus, and donating leftover food. Effective in­
ventory management is fundamental to reducing food waste (Principato
4.5. Donating et al., 2021; Read & Muth, 2021). Accurate tracking systems enable
kitchens to monitor stock levels, expiration dates, and usage patterns,
Half of the participants confirmed their regular practice of donating ensuring that food is used before it spoils. Implementing digital in­
leftover food whenever feasible, and among them, three chefs expressed ventory systems can provide real-time data, facilitating better
motivation driven by the observation of less fortunate individuals in decision-making and reducing the likelihood of overbuying. Regular
their vicinity. Alex stated: audits of food waste can help identify key areas where waste is most
When I drive from my house to the restaurant, I drive past the prevalent, allowing for targeted interventions.
homeless shelter and every day, every morning, I see 50–60 people Composting is a sustainable method to manage unavoidable food
standing with their backpacks and their sleeping bags…. It really does waste (Audette, 2018). By converting organic waste into nutrient-rich
hurt my soul that they went to bed without food. And as a restaurant compost, kitchens can reduce the amount of waste sent to landfills,
chef, I love to feed people. So, I know there are people every morning in thus lowering greenhouse gas emissions. Composting not only supports
a three-mile area, who have a food insecurity. Food insecurity is right waste reduction but also enhances soil health, promoting sustainable
here.…. agriculture. Encouraging businesses to adopt composting practices can
When inquiring about why participants opted not to donate, a couple significantly contribute to a balanced economy.
of the participants explained that, given the newer status of their res­ Repurposing ingredients across multiple recipes is a creative and
taurants, their primary focus was on business development and building efficient way to minimize waste. By designing menus that incorporate
a clientele. Nonetheless, both chefs emphasized their willingness to versatile ingredients, kitchen staff can ensure that surplus food is uti­
consider donation practices once their businesses were better lized effectively (Alcorn et al., 2020). For example, vegetable trimmings,
established. including stems, can be used to make stocks, and stale bread can be
Only one chef mentioned how liability was the reason they chose not transformed into croutons or breadcrumbs. This approach not only re­
to donate: duces waste, but also enhances culinary innovation and resourcefulness.
I think the health department would have a problem with us, you Menu design plays a crucial role in food waste reduction (Aires et al.,

5
J. Reardon et al. Food and Humanity 3 (2024) 100405

2012; Alcorn et al., 2020). Menus should be planned with waste mini­ in the areas of cost savings, enhanced efficiency, and sustainability
mization in mind, prioritizing seasonal and locally sourced ingredients credentials and recognition (Batat, 2020; Lévesque et al., 2023). Food­
that are less likely to spoil quickly. Portion control is another critical service operations can experience operational benefits such as meeting
aspect; by offering customizable portion sizes, kitchens can cater to regulatory demands for sustainability and waste management. Addi­
varying appetites and reduce plate waste. Using smaller plates or bowls tionally, training staff in sustainable practices may foster a culture of
is an effective strategy (Ravandi & Jovanovic, 2019; Resnick & Belluz, stewardship and innovation, which can potentially enhance job satis­
2018). Similarly, for portion control and food waste reduction because it faction and improve employee retention.
leverages psychological and visual cues that influence eating behavior Zero waste kitchens can enhance the dining experience for cus­
(Berkowitz et al., 2016; Herman et al., 2016: Wansink & van Ittersum, tomers, showing how the general public directly benefits from food­
2013). Additionally, integrating zero waste cooking that utilizes all parts service operations that follow food waste guidelines. The general public
of ingredients can further decrease food waste. is concerned about foodservice operations for several reasons including
Both individually and collectively, tracking, repurposing ingredients, the environment impact (waste reduction and sustainability practices),
and designing menus all can translate into significant cost savings. By social responsibility (community support and responsibility), health and
minimizing overbuying and optimizing ingredient use food service safety (food and nutrition), economic considerations (cost efficiency and
businesses can lower their procurement costs. supporting the local economy), and lastly consumer awareness and ed­
Donating leftover food to charities and food banks can be an effective ucation (transparency and mindful consumption of food).
way to address food insecurity while reducing waste. Establishing Lastly, these findings can be used as educational material for culinary
partnerships with local organizations can ensure that surplus food rea­ schools, hospitality management programs, and professional develop­
ches those in need instead of being discarded (Sakaguchi et al., 2018). ment courses. Aspiring chefs and food service managers can learn from
Implementing proper food safety protocols is essential to maintain the the experiences of professionals, fostering a new generation of chefs and
quality and safety of donated food (Principato et al., 2021). By fostering food service professionals committed to zero waste and sustainability.
a culture of giving, the food industry can play a significant role in sup­
porting community well-being while enhancing a business’ reputation 6. Conclusion
for sustainability. Such acts may be appealing to eco-conscious con­
sumers; thereby, potentially increasing customer loyalty and market The implementation of comprehensive food waste reduction strate­
share. gies benefits the foodservice industry by lowering costs, enhancing
Informed by practice theory, the results highlighted tangible actions operational efficiency, enhances profitability, and improves sustain­
that chefs are taking to reduce waste. This practical knowledge is ability credentials. For the general public, these practices promote
essential for translating theoretical concepts into effective, everyday environmental stewardship, conserves resources, reduces landfill use,
practices, such as those mapped by Principato et al. (2021). Under­ supports community food security, and encourages more mindful and
standing these discrepancies can drive more effective policymaking and sustainable consumption patterns. Together, these efforts contribute to a
support tailored interventions that resonate with the everyday realities more sustainable food system, balancing economic, environmental, and
of food service professionals. social goals while creating a more sustainable and resilient food system.
These insights are important as solutions are often proposed at a
policy or industry level, focusing on systemic changes rather than spe­
CRediT authorship contribution statement
cific operational adjustments. The participating chefs highlighted spe­
cific challenges they faced in their kitchens, such as managing portion
Josephine Reardon: Writing – original draft, Methodology, Data
sizes, dealing with unpredictable customer counts and menu selections,
curation, Conceptualization. Kelly A. Way: Writing – review & editing,
and educating staff about waste reduction. They also provided concrete
Writing – original draft, Methodology, Formal analysis, Data curation,
solutions, including real-time inventory tracking, and partnerships for
Conceptualization. M. E. Betsy Garrison: Writing – review & editing,
composting. By detailing specific, in-the kitchen challenges and solu­
Writing – original draft, Methodology, Formal analysis, Data curation,
tions, the chefs’ insights provide a more grounded understanding of
Conceptualization.
what it takes to implement zero waste food practices in real settings.

5.1. Limitations and future research

Declaration of Competing Interest
One of the limitations of the current study is that results of qualita­
The authors report there are no competing interests to declare.
tive investigations are not generalizable. Another limitation is that this
particular study involved a single location in a single U.S. state. Future
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