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Passively concerned: Horeca managers’ recognition of the importance of food waste hardly leads to the adoption of more strategies to reduce it by Vizzoto, Felipe; Tessitore, Sara; Iraldo, Fabio; Testa, Francesco is a Environmental Science article available to read on EtoBox.

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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 o

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Author

Vizzoto, Felipe; Tessitore, Sara; Iraldo, Fabio; Testa, Francesco

Publisher

Elsevier Science; Elsevier ; Elsevier Ltd.; Elsevier BV (ISSN 0956-053X)

Published

2020

Language

EN

Field

Environmental Science (Physical Sciences)