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Addressing Food Waste in Restaurant Training: Practices and Challenges

Food waste significantly impacts the restaurant industry’s financial viability and environmental sustainability. This study explores training practices used to minimize food waste and identifies obstacles encountered in implementing these practices. Semi-structured interviews with 10 chefs from dive...

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Hoofdauteurs: Kelly A. Way, Nicholas E. Johnston, Josephine Reardon, M. E. Betsy Garrison
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: MDPI AG 2025-06-01
Reeks:Tourism and Hospitality
Onderwerpen:
food waste
restaurant employee training
employee engagement
sustainability
chefs
waste reduction
Online toegang:https://www.mdpi.com/2673-5768/6/3/121
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