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Author: search.filters.author.Filimonau, ViachaslauSubject: search.filters.subject.Food waste

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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
    ;
    Koiwanit, Jarotwan
    ;
    Chatmarathong, Awirut
    ;
    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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    ‘Wasting food is normal!’: How food waste can become the (new) norm in casual dining restaurants
    (2025-03-01)
    Koiwanit, Jarotwan
    ;
    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.