What´s cooking guys?- A study on responses to food waste and related energy & water consumption in the food service sector.
(2014) In IIIEE Master thesis IMEN41 20131The International Institute for Industrial Environmental Economics
- Abstract
- New legislation, rules and regulations concerning food waste creation mostly aim at private households and not the industry sector. This thesis is broaching on the issue of food waste within the food service sector to tackle the problem on a managerial level. The research question tries to answer in which way the food service sector, with special focus on Quick Service Restaurants (QSRs), can reduce and prevent food waste and related energy and water consumption. As part of the methodology, the research area was determined by making use of the Ishikawa diagram which represents causal relationships to determine main causes for food waste. Three main areas were defined as men, methods and environment. The most common responses towards the... (More)
- New legislation, rules and regulations concerning food waste creation mostly aim at private households and not the industry sector. This thesis is broaching on the issue of food waste within the food service sector to tackle the problem on a managerial level. The research question tries to answer in which way the food service sector, with special focus on Quick Service Restaurants (QSRs), can reduce and prevent food waste and related energy and water consumption. As part of the methodology, the research area was determined by making use of the Ishikawa diagram which represents causal relationships to determine main causes for food waste. Three main areas were defined as men, methods and environment. The most common responses towards the causes were identified. All responses that met the criteria to be a best practice example, according to the literature analysis, were clustered in a matrix. The literature analysis also led to the development of a change management strategy for food waste, energy and water reduction. All processes, occurring in a food & beverage area of a QSR that could be linked to the different best practices were than analysed by using the five-step-extrapolation approach developed by Edoardo Ongaro to determine common factors that would make it possible to use the process also in different organizations. Result was a catalogue of different actions and routines that makes it possible to determine whether an organization is on the right track already with their environmental management or needs more assistance. This catalogue therefore functions also as a tool which was used to evaluate how far the investigated case studies have come in their environmental change management strategy. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/4693575
- author
- Hackfurth, Anja LU
- supervisor
- organization
- course
- IMEN41 20131
- year
- 2014
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- Quick Service Restaurants, Best Practices, Change Management, Reduction, Prevention, Causes, Food Waste
- publication/series
- IIIEE Master thesis
- report number
- 2014:31
- ISSN
- 1401-9191
- language
- English
- id
- 4693575
- date added to LUP
- 2014-10-22 12:55:39
- date last changed
- 2014-10-22 12:55:39
@misc{4693575,
abstract = {{New legislation, rules and regulations concerning food waste creation mostly aim at private households and not the industry sector. This thesis is broaching on the issue of food waste within the food service sector to tackle the problem on a managerial level. The research question tries to answer in which way the food service sector, with special focus on Quick Service Restaurants (QSRs), can reduce and prevent food waste and related energy and water consumption. As part of the methodology, the research area was determined by making use of the Ishikawa diagram which represents causal relationships to determine main causes for food waste. Three main areas were defined as men, methods and environment. The most common responses towards the causes were identified. All responses that met the criteria to be a best practice example, according to the literature analysis, were clustered in a matrix. The literature analysis also led to the development of a change management strategy for food waste, energy and water reduction. All processes, occurring in a food & beverage area of a QSR that could be linked to the different best practices were than analysed by using the five-step-extrapolation approach developed by Edoardo Ongaro to determine common factors that would make it possible to use the process also in different organizations. Result was a catalogue of different actions and routines that makes it possible to determine whether an organization is on the right track already with their environmental management or needs more assistance. This catalogue therefore functions also as a tool which was used to evaluate how far the investigated case studies have come in their environmental change management strategy.}},
author = {{Hackfurth, Anja}},
issn = {{1401-9191}},
language = {{eng}},
note = {{Student Paper}},
series = {{IIIEE Master thesis}},
title = {{What´s cooking guys?- A study on responses to food waste and related energy & water consumption in the food service sector.}},
year = {{2014}},
}