Understanding food waste in the hospitality industry: A social practice theory approach

Global food waste has gained attention over the past decade given the alarming percentage of wastage specifically occurring in the hospitality industry. Recent research has tried to address this issue by identifying the reasons behind food waste and methods of reducing it by focusing on superficial behavioural change. The current study takes on a social practice approach in exploring this superficiality in the Australian hospitality industry. Data was primarily gathered through semi-structured interviews with actors from various food service businesses (FSBs). The findings illustrate the multiple practices pertaining to food waste and highlight how these practices are deep-rooted into social beliefs and norms. Using social practice as a theoretical lens, we examine how meanings, competencies and materiality embedded in social contexts shape different actors’ attitudes, values and behaviours which caused food waste and how to manage it. Specifically, looking through the social practice theory allows us to recognise and respect the importance of integrated practices and their influence on an actor’s everyday actions related to food waste in the hospitality industry. The overall analysis enables us to think differently about food waste as a whole and consequently consider strategies and interventions that can be undertaken to collectively manage food waste.