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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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Carbon Footprint Assessment of Food Waste Disposal Methods in a Thai Hypermarket’s Fresh Food Department
(2026-04-01)
Hutangkoon, Thunyanat
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Yuangyai, Chumpol
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Puttongsiri, Tongchai
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Filimonau, Viachaslau
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Koiwanit, Jarotwan
The global urgency to mitigate environmental degradation and promote sustainable resource use necessitates effective waste management strategies, particularly in the retail sector, which is a significant contributor to food waste. This study explores the carbon ramifications of food waste disposal methods within a hypermarket’s fresh food department in Bangkok, Thailand. Using the method of life cycle assessment (LCA) under the CML2001 framework, this study evaluates three food waste management methods: anaerobic digestion (AD), sanitary landfill, and mechanical and biological waste treatment (MBT). The analysis is structured to quantify the carbon footprint associated with each waste management strategy, measured in kilograms (kg) of carbon dioxide (CO<inf>2</inf>) equivalent (eq.) per kg of food waste. The estimated carbon footprint is 0.0066 kg CO<inf>2</inf> eq./kg of food waste for MBT, 0.1221 kg CO<inf>2</inf> eq./kg of food waste for AD, and 1.4667 kg CO<inf>2</inf> eq./kg of food waste for sanitary landfill. These values were derived from defined system boundaries, modeling assumptions, and available operational data used to construct the life cycle inventory (LCI). In addition, a formal sensitivity analysis was not conducted in this study. Therefore, the reported values should be interpreted within the context of the modeling assumptions and data sources applied.
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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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Sustainable Practices and Environmental Impact Assessment in a Lifelong Learning Center
(2024-01-01)
Koiwanit, Jarotwan
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Areerob, Yonrapach
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Saepoo, Sakkarin
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Filimonau, Viachaslau
Climate change is a major environmental challenge that should be mitigated by all parties concerned. One such party is the KMITL Lifelong Learning Canter (KLLC) which has committed to reducing its environmental externalities, including the impact of its operations on climate change. The idea of a “green KLLC” seeks to reduce adverse effects on the environment and improve indoor environmental quality through the use of natural building materials and biodegradable products, resource conservation (water, energy, paper), responsible waste disposal, and eco-friendly practices (recycling). To reduce these environmental externalities, the environmental performance of the KLLC canter should first be examined to establish measures for improvement. However, accurate evaluations of the environmental impact of Lifelong Learning Centers (LLCs) are uncommon because of the lack of data and the immaturity of appraisal methodologies. With a case study of KLLC, the newest LLC in Thailand, this paper appraises the environmental effects, thus setting benchmarks for subsequent studies. The appraisal demonstrates that the KLLC community can significantly reduce the environmental consequences by using e-certificates, motion sensor light installation, banana leaf packaging, solar cell installation, and carpooling systems. Although e-certificates and banana leaf packaging are the most cost-effective methods of implementation, the adoption of carpooling systems and electric vehicles demonstrates the highest potential for Greenhouse Gas (GHG) emissions reduction. The paper showcases how KLLC can reduce its GHG emissions and wastes, thus turning into a more environmentally sustainable business.
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Stakeholder collaboration for solid waste management in a small tourism island
(2023-07-01)
Koiwanit, Jarotwan
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Filimonau, Viachaslau
Although stakeholder collaboration is key for sustainable development of tourism in small islands, research on its determinants is only emerging. The lack of empirical studies hampers an understanding of how effective stakeholder partnerships for sustainability in small tourism islands can be formed and sustained. To partially address this knowledge gap, this study explores stakeholder collaboration for solid waste management in the island of Koh Phayam, Thailand, from the perspective of stakeholder theory, social capital and proximity effect. Semi-structured interviews (n = 26) reveal a lack of understanding of collaboration benefits alongside leadership and reciprocity among stakeholders. However, due to geographical proximity, the level of stakeholder trust in each other is significant, thus indicating potential for future successful partnerships. For these partnerships to become effective, a system of financial incentives for stakeholders to separate and recycle solid waste in situ should be designed. To improve stakeholder communication and reciprocity, capacity building workshops and round tables can be organised. Municipal authorities should lead on solid waste management, and a steering committee comprising the representatives of all other stakeholders needs to be established to oversee the work of municipal authorities. Lastly, the feasibility of setting private public partnerships for solid waste management in Koh Phayam should be considered given the significant extent of knowledge and trust among local stakeholders. External stakeholders, such as farmers, can be involved in management of organic waste, thus extending the scope of partnerships for sustainability beyond the island.
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Carbon footprint assessment of home-stays in Thailand
(2021-01-01)
Koiwanit, Jarotwan
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Filimonau, Viachaslau
Home-stays represent a popular category of tourist accommodation in South-East Asia but their carbon footprint has not been systematically assessed. This hampers an understanding of the energy consumption patterns of home-stays, impedes identification of the main carbon hotspots in home-stay operations and prevents a comparative analysis of the carbon performance of home-stays against other tourist accommodation categories. Using the method of screening Life Cycle Energy Analysis (LCEA), this study assessed the carbon footprint of a sample of home-stays in Thailand and undertook its comparative analysis against other categories of tourist accommodation, globally and in Thailand. The overall annual carbon footprint of home-stays was assessed as low (1.3 tonnes of CO<inf>2</inf>-eq. per home-stay on average) which was due to small size and limited guest amenities. The ‘per guest night’ carbon footprint of home-stays was comparable to that of budget hotels in Thailand (0.32 kg of CO<inf>2</inf>-eq. per home-stay on average) which was attributed to low occupancy driven by high demand seasonality.

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