Resourcefulness of chefs and food waste prevention in fine dining restaurants
Open accessAbstract
The challenge of food waste in top-end, luxury foodservice provision is understudied, especially from the chefs’ perspective. This is a major knowledge gap as (in)effective management of food waste depends on chefs’ (dis)engagement. This exploratory study employs practice theory to examine how chefs (dis)engage in food waste prevention in kitchens of UK fine dining restaurants. 17 in-depth, semi-structured interviews reveal that chefs have good awareness of food waste and understand its negative socio-economic and environmental implications. Chefs have access to professional equipment enabling them to waste less food. However, the competencies of chefs in resourceful cooking are often limited while corporate policies and procedures discourage resourcefulness in the kitchen. The study’s findings suggest that resourceful cooking should become an integral element of hospitality teaching curriculum and chefs’ training. Corporate policies and procedures of fine dining restaurants should be streamlined to encourage more active engagement of chefs in food waste prevention.
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Generation Z consumers are easily adapting their behaviors toward an eco-friendly, environmentally conscious direction.
“Generation Z consumers are easily adapting their behaviors toward an eco-friendly, environmentally conscious direction (Filimonau et al., 2023; Mason et al., 2025).”
From Antecedents to Green Personal Care Product Purchase Intention Among Gen Z Consumers from India (2026) · cites this paper as Filimonau et al., 2023
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Antecedents to Green Personal Care Product Purchase Intention Among Gen Z Consumers from India
Radhakrishnan, K., Krishnan, M. M., Parayitam, S., & Cristofaro, M. (2026) · Administrative Sciences · doi:10.3390/admsci16060278
“Generation Z consumers are easily adapting their behaviors toward an eco-friendly, environmentally conscious direction (Filimonau et al., 2023; Mason et al., 2025).”
- Authors
- Filimonau, V., Chiang, C.-C., Wang, L.-E., Muhialdin, B. J., & Ermolaev, V. A.
- Affiliations
- Hotelschool The Hague (NL)
- Bournemouth University (GB)
- Chinese Academy of Sciences (CN)
- University of Minnesota (US)
- Corresponding author
- Filimonau, Viachaslau
- Venue
- International Journal of Hospitality Management
- Publisher
- Elsevier BV
- Published
- 2023-01
- Volume
- 108
- Pages
- 103368
- ISSN
- 0278-4319 (ISSN-L)
- OpenAlex
- W4307569615
- Cited by
- 98
- References
- 72
- Citations by year
- 2026: 23 · 2025: 41 · 2024: 25 · 2023: 9
- FWCI
- 9.98
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- International Journal of Hospitality Management (publishedVersion, cc-by)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Waste Reduction and Sustainability
- Life Sciences › Agricultural and Biological Sciences › Food Science › Culinary Culture and Tourism
- Social Sciences › Business, Management and Accounting › Tourism, Leisure and Hospitality Management › Hospitality and Tourism Education
- Keywords
- food waste prevention, chefs, fine dining restaurants, practice theory, hospitality education, chef training, kitchen waste management
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