The role of chefs’ creativity in food waste management in professional kitchens

IF 8.3 1区管理学 Q1 HOSPITALITY, LEISURE, SPORT & TOURISM

International Journal of Hospitality Management Pub Date : 2025-03-19 DOI:10.1016/j.ijhm.2025.104183

Hakan Sezerel , Hare Kılıcaslan , Viachaslau Filimonau , Esranur Dülger

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引用次数: 0

Abstract

This study explores chefs' creativity in managing food waste, a significant yet understudied issue in professional kitchens. By employing an exploratory qualitative design and semi-structured interviews (n:16), it reveals a "chain of adjustments"—incremental changes chefs make across kitchen operations, such as design and workflow to minimise waste. Though minor, these innovative and resourceful practices collectively enhance waste management by reducing waste or preventing its occurrence. The study introduces the componential creativity model into professional kitchens, highlighting how chefs' practices inspire sustainability. Additionally, it examines the role of kitchen materiality—layout, tools, and resources—in influencing creativity and food waste reduction. The findings offer a framework for understanding creativity in food waste management and highlight the need for future research on how creativity and resourcefulness interact in professional kitchens.

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厨师的创造力在专业厨房食物垃圾管理中的作用

本研究探讨了厨师在处理食物浪费方面的创造力，这是专业厨房中一个重要但尚未得到充分研究的问题。通过采用探索性定性设计和半结构化访谈（n:16），它揭示了一个“调整链”——厨师在厨房操作中做出的增量改变，比如设计和工作流程，以尽量减少浪费。这些创新和资源丰富的做法虽然微不足道，但通过减少废物或防止废物的发生，共同加强了废物管理。该研究将成分创意模型引入专业厨房，强调厨师的实践如何激发可持续性。此外，它还考察了厨房材料——布局、工具和资源——在影响创造力和减少食物浪费方面的作用。这些发现为理解食物垃圾管理中的创造力提供了一个框架，并强调了未来对专业厨房中创造力和足智多谋如何相互作用的研究的必要性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Hospitality Management HOSPITALITY, LEISURE, SPORT & TOURISM-

CiteScore

21.20

自引率

9.40%

发文量

218

审稿时长

85 days

期刊介绍： The International Journal of Hospitality Management serves as a platform for discussing significant trends and advancements in various disciplines related to the hospitality industry. The publication covers a wide range of topics, including human resources management, consumer behavior and marketing, business forecasting and applied economics, operational management, strategic management, financial management, planning and design, information technology and e-commerce, training and development, technological developments, and national and international legislation. In addition to covering these topics, the journal features research papers, state-of-the-art reviews, and analyses of business practices within the hospitality industry. It aims to provide readers with valuable insights and knowledge in order to advance research and improve practices in the field. The journal is also indexed and abstracted in various databases, including the Journal of Travel Research, PIRA, Academic Journal Guide, Documentation Touristique, Leisure, Recreation and Tourism Abstracts, Lodging and Restaurant Index, Scopus, CIRET, and the Social Sciences Citation Index. This ensures that the journal's content is widely accessible and discoverable by researchers and practitioners in the hospitality field.