Sustainable Food Waste Management in Chain Restaurants: The Case of Istanbul
DOI:
https://doi.org/10.21325/jotags.2025.1613Keywords:
Sustainability, Food waste, Management, Restaurants, Chain restaurantsAbstract
The study investigates the origins, stages, and consequences of food waste within chain restaurant settings. It further seeks to address the central research question: What are the limitations, assessment methodologies, governance mechanisms, and operational procedures implemented to ensure effective and sustainable food waste management? In this respect, the research aims to develop a generic framework for sustainable food waste management in chain restaurants, identify the key variables influencing planning and implementation, and offer contributions to the existing body of literature capable of analyzing and explicating food waste management processes. In this direction the study holds significance in that it provides a comprehensive assessment of the current state of food waste management practices in chain restaurant operations. Also, the study has original value in that it provides valuable insights to practitioners by integrating empirical data with theoretical perspectives, providing evidence-based conclusions from participant interviews and academic literature. Employing a qualitative research design within a process management framework, the study reveals that food waste originates from a combination of cognitive, behavioral, and managerial shortcomings. Moreover, it highlights that strategies for the prevention and recycling of food waste are shaped by regulatory environments, financial capacity, infrastructural conditions, and technological resources. As such, the research underscores the urgent need to establish a systematic and sustainable model for food waste governance. In line with this, the study concludes by presenting a series of action recommendations for both scholars and restaurant managers.
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