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Short-term gains, long-term losses: exploring food waste practices of chefs in professional kitchens of casual dining restaurants through the lens of time discounting and habit formation
(2026-09-01)
Sinchai, Ananta
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Koiwanit, Jarotwan
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Chatmarathong, Awirut
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Filimonau, Viachaslau
Food waste in professional kitchens is a significant challenge, but the cognitive and behavioural drivers of chefs' food waste practices remain under-explored. Drawing on the concept of time discounting and habit theory, this study investigates how chefs navigate immediate operational priorities of busy kitchens and how routinised food waste behaviour is formed and maintained. Semi-structured interviews with chefs in Thailand (n = 20) identify a pattern of short-term incentives i.e., speed, aesthetics, and perceived guest satisfaction, reinforcing food waste habits among chefs. Findings reveal that conventional, temporally distant interventions designed to encourage resourceful behaviour, such as monthly food cost reports, fail to disrupt habitual, present-biased wasteful behaviour. Theoretically, the study offers a novel conceptual framework for understanding food waste generation by chefs as a habit loop reinforced by time-discounted decision-making. Practically, it advocates for ‘present-focussed’ interventions, such as real-time feedback on leftover repurposing, to facilitate food waste reduction in professional kitchens.
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Utilization of coconut meal waste as a filler in a starch-based bioplastic and its application
(2026-05-01)
Tankaew, Saichon
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Phonsing, Benjamat
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Sukolrat, Apinya
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Torpee, Salwa
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Kaewtatip, Kaewta
This research focuses on the utilization of coconut meal waste (CM) as a filler for a bioplastic made from cassava starch. The study investigates the effects of different CM contents (0, 2, 4, 6, 8, and 10 wt%) on the properties of the bioplastic. The addition of 2 wt% CM provided the best performances in terms of tensile strength, and water and weathering resistance. Strong hydrogen bonding between starch and CM contributed to the performance of the biocomposite. The optimized composite was used to fabricate biodegradable seeding pots, which were coated with Bacillus thuringiensis strain SL56, known for its plant growth-promoting properties. Chinese cabbage grown in the fabricated pots showed significantly enhanced seedling height and leaf number. This study demonstrates the potential of seeding pots made from a starch/CM biocomposite coated with beneficial microbes as eco-friendly alternatives to conventional seeding pots. The proposed product provides a use for an agricultural waste and aligns with the principles of a circular economy and sustainable development.
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‘Wasting food is normal!’: How food waste can become the (new) norm in casual dining restaurants
(2025-03-01)
Koiwanit, Jarotwan
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Filimonau, Viachaslau
Food waste is a major societal challenge, and hospitality and foodservice organisations make a significant contribution to its occurrence. Although research on food waste in these organisations is emerging, there remains a limited understanding of the underlying reasons behind managerial inaction on its mitigation. This mixed methods study employs neutralization theory, specifically the concept of normalization of deviance, to examine the sociological impediments of effective food waste mitigation among managers of casual dining restaurants in Bangkok, Thailand (n = 17). The findings delineate the process of how food waste can become perceived by managers as a norm and outline the factors contributing to this normalization, namely repeated personal observations of food waste generation, peer reports and media influence. By understanding the determinants of managerial disengagement with food waste mitigation, the study outlines potential interventions exemplified by the design of educational campaigns, regular food waste audits, set-up of corporate goals on food waste reduction and changes to how food waste is presented in the media.
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Simulation and optimization of anaerobic co-digestion of food waste with palm oil mill effluent for biogas production
(2021-12-01)
Tiong, Jasmine Sie Ming
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Chan, Yi Jing
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Lim, Jun Wei
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Mohamad, Mardawani
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Ho, Chii Dong
Food waste (FW) utilized as substrate for anaerobic digestion (AD) to produce biogas is promising. Simultaneously, waste is handled and value-added products such as biogas and fertilizer are produced. Palm oil mill effluent (POME) is used as the co-substrate. This study aims to simulate the complete process flow of anaerobic co-digestion (AcoD), consisting of pre-treatment of feedstock, biogas upgrading, wastewater treatment and sludge dying using SuperPro Designer. Parameters, namely hydraulic retention time (HRT), recycle ratio of sludge, water to FW ratio (kg/kg) and co-substrate to FW ratio (kg/kg), would affect the performance of digester. The optimization of these parameters is performed using Design-Expert software, involving response surface methodology (RSM). The effects on responses such as methane flow, chemical oxygen demand (COD) and volatile solid (VS) removal efficiencies are analyzed. In treating 25,000 kg/h of feed, the optimized values for HRT, recycle ratio, water to feedstock ratio, POME to FW ratio are 37.2 days, 0.381, 0.027 and 0.004, respectively. The methane yield is 0.30 L CH<inf>4</inf>/g of COD removed, with COD and VS removal efficiencies of 81.5% and 68.9%, respectively. The project is profitable, with a payback period of 6.14 years and net present value (NPV) of $5,680,000. A comprehensive understanding of AD matures it for commercialization purposes.

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