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Food waste management in the catering industry: Enablers and interrelationships

机译：餐饮业的食品废物管理：推动者和相互关系

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摘要

Food waste has a wide range of negative implications on the environment, economy and society and it is a concern for the catering industry and a growing percentage of the population. This work investigates the main root causes of food waste, in the catering industry, based on data collected from 32 businesses located in Wales, UK. The research uses multi-criteria decision making methods (Analytic Hierarchy Process and Decision Making Trial and Evaluation Laboratory), to analyse the degrees of importance and interrelationships of food waste enablers using holistic cause and effect diagrams and priority ranking. The analysis identifies critical food waste enablers in different dimensions (procurement and storage, processing, operation strategy, people and consumer) for various business outlets. Those causes can be addressed with limited resources and create the maximum value for the business and environment. The methodology could be used as a strategic tool by businesses in daily operations by managing and controlling identified root causes.
机译：食物垃圾对环境，经济和社会具有广泛的负面影响，并对餐饮业和人口增长的百分比令人关切。这项工作根据来自英国威尔士的32家商人收集的数据，调查食品废物的主要根本原因。该研究采用多标准决策方法（分析层次流程和决策试验和评估实验室），分析了使用整体原因和效果图和优先级排名的食品废物使能力的重要性和相互关系。分析识别各种尺寸（采购和储存，加工，运营策略，人员和消费者）的关键食品废物使能为各种商业网点。这些原因可以用有限的资源解决，并为业务和环境创造最大值。该方法可以通过管理和控制所识别的根本原因，作为日常业务的业务用作战略工具。

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  • 来源
    《Industrial marketing management》 |2021年第4期|1-18|共18页
  • 作者

    Wu Zepeng; Mohammed Ahmed; Harris Irina;

  • 作者单位

    Cardiff Univ Cardiff Business Sch Logist & Operat Management Sect Cardiff Wales;

    Muscat Univ Fac Transport & Logist Muscat Oman;

    Cardiff Univ Cardiff Business Sch Logist & Operat Management Sect Cardiff Wales;

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  • 正文语种 eng
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