Restoranda Gıda İsrafı Konusunda Güncel Araştırma Eğilimlerinin R Programı ile Haritalandırılması (Mapping Current Research Trends on Food Waste in Restaurants Using R Programming)
DOI:
https://doi.org/10.21325/jotags.2025.1629Keywords:
Food waste, Restaurant, Bibliometric analysis, R program, BiblioshinyAbstract
Restaurants are one of the service sectors that cause the most food waste. For this reason, studies on food waste in restaurants have recently increased. This increase is also reflected in the number of publications accessible in the Web of Science (WoS) database. However, no bibliometric study was found on how research on food waste in restaurants is distributed during the literature review. Therefore, this research aimed to reveal the scientific map and performance status of studies published until 2025. Within the scope of this purpose, data were obtained using the WoS database. The R-based “Biblioshiny” program was used in the analysis of the data. 369 studies were identified in the WoS database on the subject. It was observed that 88% (326) of these studies were research articles. It was observed that research on FW (food waste) in restaurants has increased rapidly especially in the last decade and the most publications were made in 2022. It was determined that the most productive country in terms of publications was China. When the frequency of term usage is examined, it is determined that the most frequently used concepts are “food waste”, “reduction”, “management” and “behavior”. When examined on a yearly basis, it is determined that the trend topic of 2024 focuses on the concept of “employees”.
References
Amicarelli, V., Aluculesei, A.-C., Lagioia, G., Pamfilie, R., Bux, C. (2022). How to manage and minimize food waste in the hotel industry: an exploratory research. Int. J. Cult. Tour. Hosp. Res. 16 (1), 152–167. https://doi.org/10.1108/IJCTHR-01-2021-0019.
Aria, M., & Cuccurullo, C. (2017). Bibliometrix: An R-Tool for comprehensive science mapping analysis. Journal of İnformetrics, 11(4), 959-975. https://doi.org/10.1016/j.joi.2017.08.007.
Assis, T. I., & Gonçalves, R. F. (2022). Valorization of food waste by anaerobic digestion: a bibliometric and systematic review focusing on optimization. Journal of Environmental Management, 320, 115763. https://doi.org/10.1016/j.jenvman.2022.115763.
Batat, W. (2020). Pillars of sustainable food experiences in the luxury gastronomy sector: a qualitative exploration of Michelin-starred chefs’ motivations, J. Retail. Consum. Serv. 57, 102255. https://doi.org/10.1016/j.jretconser.2020.102255.
Bell, R. & Bell, L. (2002). A Bibliography of Articles on Technology in Science Education. Contemporary Issues in Technology and Teacher Education, 2(4), 426-446. Norfolk, VA: Society for Information Technology & Teacher Education. Retrieved May 22, 2025 from https://www.learntechlib.org/primary/p/14458/.
Bernstad Saraiva Schott, A., Andersson, T. (2015). Food waste minimization from a life-cycle perspective. J. Environ. Manag. 147, 219e226. https://doi.org/10.1016/j.jenvman.2014.07.048.
Bernstad, A., la Cour Jansen, J. (2011). A life cycle approach to the management of household food waste e a Swedish full-scale case study. Waste Manag. 31, 1879e1896. https://doi.org/10.1016/j.wasman.2011.02.026.
Bilici, N. S., & Parlak, U. (2022). Gıda israfına yönelik uluslararası çalışmaların analizi: Web Of Science veri tabanı örneği. Gastro-World, 1(1), 8-30.
Bond, M., Meacham, T., Bhunnoo, R., & Benton, T. (2013). Food waste within global food systems. Swindon, UK: Global Food Security.
Boston Consulting Group. (2018). Tackling the 1.6-Billion-Ton Food Loss and Waste Crisis, available at: https://www.bcg.com/publications/2018/tackling-1.6-billion-ton-food-loss-and-waste-crisis.
Boyack, K. W., & Klavans, R. (2010). Co‐Citation analysis, bibliographic coupling, and direct citation: which citation approach represents the research front most accurately?. Journal of The American Society For Information Science And Technology, 61 (12), 2389-2404. https://doi.org/10.1002/asi.21419.
Büyüköztürk, Ş., Kılıç Çakmak, E., Akgün, Ö. E., & Karadeniz, Ş. ve Demirel, F.(2010). Bilimsel Araştırma Yöntemleri (6. Baskı). Ankara: Ayrıntı Matbaası.
Chen, C., Chen, Y., Horowitz, M., Hou, H., Liu, Z., & Pellegrino, D. (2009). Towards an explanatory and computational theory of scientific discovery. Journal of Informetrics, 3(3), 191–209. https://doi.org/10.1016/j.joi.2009.03.004.
Cobo M., López-Herrera A. G., Herrera-Viedma E., Herrera F. (2012). Scimat: a new science mapping analysis software tool. Journal of The American Society For Information Science, 3 (8), 1609–1630. https://doi.org/10.1002/asi.22688.
Cook, N., Collins, J., Goodwin, D., Porter, J. (2022). A systematic review of food waste audit methods in hospital foodservices: development of a consensus pathway food waste audit tool. J. Hum. Nutr. Diet. 35 (1), 68–80. https://doi.org/10.1111/jhn.12928.
Derqui, B., Fernandez, V., Fayos, T. (2018). Towards more sustainable food systems. Address Food Waste Sch. Canteens. Appetite 129, 1–11. https://doi.org/10.1016/j.appet.2018.06.022.
Dhir, A., Talwar, S., Kaur, P. and Malibari, A. (2020). Food waste in hospitality and food services: a systematic literature review and framework development approach. Journal of Cleaner Production, Vol. 270. https://doi.org/10.1016/j.jclepro.2020.122861.
Durieux, V., & Gevenois, P. A. (2010). Bibliometric indicators: quality measurements of scientific publication. Radiology, 255(2), 342-351. https://doi.org/10.1148/radiol.09090626.
Engström, R. and Carlsson-Kanyama, A. (2004). Food losses in food service institutions examples from Sweden. Food Policy, Vol. 29 No. 3, pp. 203-213. https://doi.org/10.1016/j.foodpol.2004.03.004.
Erkan, İ. (2020). Dijital pazarlamanın dünü, bugünü, geleceği: bibliyometrik bir analiz. Akademik Hassasiyetler, 7(13), 149-168.
FAO (2019). Food Loss and Food Waste, Food and Agriculture Organization of the United Nations, Rome, available at: http://www.fao.org/3/ca6030en/ca6030en.pdf.
FAO, G. (2011). Global food losses and food waste–Extent, causes and prevention. Save Food: An İnitiative On Food Loss And Waste Reduction, 9, 2011.
Filimonau, V., Chiang, C. C., Wang, L. E., Muhialdin, B. J., & Ermolaev, V. A. (2023). Resourcefulness of chefs and food waste prevention in fine dining restaurants. International Journal of Hospitality Management, 108, 103368. https://doi.org/10.1016/j.ijhm.2022.103368.
Filimonau, V., Ermolaev, V.A., Vasyukova, A., (2022). Food waste in foodservice provided in educational settings: an exploratory study of institutions of early childhood education. Int. J. Gastron. Food Sci. 28, 100531. https://doi.org/10.1016/j.ijgfs.2022.100531.
Filimonau, V., Krivcova, M., Pettit, F. (2019). An exploratory study of managerial approaches to food waste mitigation in coffee shops. Int. J. Hosp. Manag. 76, 48–57. https://doi.org/10.1016/j.ijhm.2018.04.010.
Filimonau, V., Todorova, E., Mzembe, A., Sauer, L. and Yankholmes, A. (2020). A comparative study of food waste management in full service restaurants of the United Kingdom and the Netherlands. Journal of Cleaner Production, 258, 120775. https://doi.org/10.1016/j.jclepro.2020.120775.
Goh, E. and Jie, F. (2019). To waste or not to waste: Exploring motivational factors of Generation Z hospitality employees towards food wastage in the hospitality industry. International Journal of Hospitality Management, 80, 126-135. https://doi.org/10.1016/j.ijhm.2019.02.005.
Grimberg, S.J., Hilderbrandt, D., Kinnunen, M., Rogers, S. (2015). Anaerobic digestion of food waste through the operation of a mesophilic two-phase pilot scale digester e assessment of variable loadings on system performance. Bioresour. Technol. 178, 226e229. https://doi.org/10.1016/j.biortech.2014.09.001.
Hamerman, E. J., Rudell, F., & Martins, C. M. (2018). Factors that predict taking restaurant leftovers: Strategies for reducing food waste. Journal of Consumer Behaviour, 17(1), 94-104. https://doi.org/10.1002/cb.1700.
Harvey, J., Nica-Avram, G., Smith, M., Hibbert, S., & Muthuri, J. (2022). Mapping the landscape of consumer food waste. Appetite, 168, 105702. https://doi.org/10.1016/j.appet.2021.105702.
Heikkila, L., Reinikainen, A., Katajajuuri, J., Silvennoinen, K., Hartikainen, H. (2016). Elements affecting food waste in the food service sector. Waste Management,. 56, 446–453. https://doi.org/10.1016/j.wasman.2016.06.019.
Hennchen, B. (2019). Knowing the kitchen: Applying practice theory to issues of food waste in the food service sector. Journal of Cleaner Production, 225, 675-683. https://doi.org/10.1016/j.jclepro.2019.03.293.
Jamrisko M. (2015). Americans' spending on dining out just overtook grocerysales for the first time ever. Bloomberg. Available at https://www.bloomberg.com/news/articles/2015‐04‐14/americans‐spending‐on‐dining‐out‐just‐overtook‐grocery‐sales‐for‐the‐first‐time‐ever.
Jia, L., & Qiao, G. (2022). Quantification, environmental impact, and behavior management: A bibliometric analysis and review of global food waste research based on CiteSpace. Sustainability, 14(18), 11293. https://doi.org/10.3390/su141811293.
Kaman, G. S., Bozkurt, İ., Bölükbaş, R., Özhasar, Y., Demi̇rci̇, B., & İrfan, Y. Ğ. L. (2024). The strategy food waste in restaurants: a systematic literature review. Trends İn Food Science & Technology, 104625. https://doi.org/10.1016/j.tifs.2024.104625.
Kanwal, N., Zhang, M., Zeb, M., Batool, U., & Rui, L. (2024). From plate to palate: Sustainable solutions for upcycling food waste in restaurants and catering. Trends in Food Science & Technology, 104687. https://doi.org/10.1016/j.tifs.2024.104687.
Kurutkan, M. N., & Orhan, F. (2018). Kalite Prensiplerinin Görsel Haritalama Tekniğine Göre Bibliyometrik Analizi. Sageya Yayınevi. Ankara.
Li, N., Wang, J. (2020). Food waste of Chinese cruise passengers. J. Sustain. Tour. 28 (11), 1825–1840. https://doi.org/10.1080/09669582.2020.1762621.
Liao, C., Hong, J., Zhao, D. et al. Confucian Culture as Determinants of Consumers' Food Leftover Generation: Evidence from Chengdu, China. Environ Sci Pollut Res 25, 14919–14933 (2018). https://doi.org/10.1007/s11356-018-1639-5
Lim, L. Y., Bong, C., Ho, W. S., Lim, J. S., Van Fan, Y., Ong, P. Y., ... & Lee, C. T. (2022). Research update on food waste composting: A bibliometric analysis and way forward. Chemical Engineering Transactions, 97, 523-528. https://doi.org/10.3303/CET2297088.
Littell, J. H., Corcoran, J., & Pillai, V. (2008). Systematic Reviews And Meta-Analysis. New York: Oxford University Press.
Loth, S. (2021). Three food waste facts everyone should needs to know. https://www.wh ich.co.uk/news/2019/06/three-food-waste-facts-everyone-needs-to-know/.
Martin-Rios, C., Hofmann, A., Mackenzie, N. (2020). Sustainability-oriented innovations in food waste management technology. Sustainability 13 (1), 210. doi:10. 3390/SU13010210, 2021, Vol. 13, Page 210. https://doi.org/10.3390/su13010210.
Mcburney, M. K., & Novak, P. L. (2002). What İs Bibliometrics And Why Should You Care?. Proceedings. Ieee International Professional Communication Conference, 108-114.
Monde jar-Jim enez, J.A., Ferrari, G., Secondi, L. and Principato, L. (2016). From the table to waste: an exploratory study on behaviour towards food waste of Spanish and Italian youths. Journal of Cleaner Production, Vol. 138, pp. 8-18. https://doi.org/10.1016/j.jclepro.2016.06.018.
Mu’awanah, H., Ulfa, M., Rajikan, R., Saygili, M., & Akca, N. (2024). Hospital food waste trends: a bibliometric analysis. Journal of Health Science and Medical Research, 43(1), 20241069. DOI: http://dx.doi.org/10.31584/jhsmr.20241069.
Närvänen, E., Mesiranta, N., Sutinen, U. M. and Mattila, M. (2018). Creativity, aesthetics and ethics of food waste in social media campaigns. Journal of Cleaner Production, 195, 102-110. https://doi.org/10.1016/j.jclepro.2018.05.202.
Ng, P. Y., & Sia, J. K. M. (2023). Managers’ perspectives on restaurant food waste separation intention: The roles of institutional pressures and internal forces. International Journal of Hospitality Management, 108, 103362. https://doi.org/10.1016/j.ijhm.2022.103362.
Onur, M., Özgen, L., & Keskin, E. (2025). Determining the correlations between intention to reuse food waste, food waste behaviour and the culinary creativity level. International Journal of Gastronomy and Food Science, 40, 101141. https://doi.org/10.1016/j.ijgfs.2025.101141.
Ouyang, Y., Cai, Y., & Guo, H. (2021). Visualization and analysis of mapping knowledge domains for food waste studies. International Journal of Environmental Research and Public Health, 18(10), 5143. https://doi.org/10.3390/ijerph18105143.
Öztemiz, H. (2024). Yalın lojistik üzerine bibliyometrik bir analiz: wos veri tabanı (1994-2022). Journal of Transportation And Logistics.
Parfitt, J., Barthel, M. and Macnaughton, S. (2010). Food waste within food supply chains: quantification and potential for change to 2050. Philosophical Transactions of The Royal Society B: Biological Sciences, 365(1554), 3065-3081. https://doi.org/10.1098/rstb.2010.0126.
Petkoska, T.A., Daniloski, D., D’Cunha, N.M., Naumovski, N., Broach, A.T. (2021). Edible packaging: sustainable solutions and novel trends in food packaging. Food Res. Int. 140, 109981. https://doi.org/10.1016/j.foodres.2020.109981.
Pilone, V., di Santo, N., & Sisto, R. (2023). Factors affecting food waste: A bibliometric review on the household behaviors. Plos one, 18(7), e0289323. https://doi.org/10.1371/journal.pone.0289323.
Page MJ, et al. BMJ 2021;372:n71. doi: 10.1136/bmj.n71. PRISMA Akış Şeması Erişim Adresi: https://www.prisma-statement.org/prisma-2020-flow-diagram. Erişim Tarihi: 18.05.2025
Priyambada, I. B., Budihardjo, M. A., Al Qadar, S., & Puspita, A. S. (2023). Bibliometric analysis for sustainable food waste using multicriteria decision. Global Journal of Environmental Science and Management, 9(Special Issue (Eco-Friendly Sustainable Management)), 271-300. DOI: 10.22034/GJESM.2023.09.SI.16.
Rakesh, B., & Mahendran, R. (2024). Upcycling of food waste and food loss–A sustainable approach in the food sector. Trends in Food Science & Technology, 143, 104274. https://doi.org/10.1016/j.tifs.2023.104274.
Recycle Track Systems. (2021). Food waste in America in 2021: Statistics + facts. htt ps://www.rts.com/wp-content/uploads/2021/04/RTS_Food_Waste_Guide_2021.pd f.
Sakaguchi, L., Pak, N., Potts, M.D. (2018). Tackling the issue of food waste in restaurants: options for measurement method, reduction and behavioral change. J. Clean. Prod. 180, 430–436. https://doi.org/10.1016/j.jclepro.2017.12.136.
Sarıkaya, G. S., Bölükbaş, R., & Erol, E. (2020). Gıda İsrafına Yönelik Çalışmaların Bibliyometrik Analizi. Journal of Tourism and Gastronomy Studies, (4), 246-256.
Schanes, K., Dobernig, K., & Göbel, C. (2018). Food waste matters – A systematic review of household food waste practices and their policy implications. Journal of Cleaner Production, 182, 978-991. https://doi.org/10.1016/j.jclepro.2018.02.030.
Sridhar, A., Ponnuchamy, M., Kumar, P. S., Kapoor, A., & Xiao, L. (2022). Progress in the production of hydrogen energy from food waste: A bibliometric analysis. International Journal of Hydrogen Energy, 47(62), 26326-26354. https://doi.org/10.1016/j.ijhydene.2021.09.258.
Stancu, V., Haugaard, P., & Lähteenmäki, L. (2016). Determinants of consumer food waste behaviour: Two routes to food waste. Appetite, 96, 7-17. https://doi.org/10.1016/j.appet.2015.08.025.
Stenmarck, Â., Jensen, C., Quested, T., Moates, G., Buksti, M., Cseh, B., ... & Östergren, K. (2016). Estimates of European Food Waste Levels. IVL Swedish Environmental Research Institute.
Thompson, K. and Haigh, L. (2017). Representations of food waste in reality food television: an exploratory analysis of ramsay’s kitchen nightmares. Sustainability, 9, 1139. https://doi.org/10.3390/su9071139.
United Nations Food and Agriculture Organization. (2020). Food Loss and Waste Must Be Reduced for Greater Food Security and Environmental Sustainability. Accessed 6 Apr 2021. Food and Agriculture Organization, Rome. http://www.fao.org/news/story/ en/item/1310271/icode/
United Nations Food and Agriculture Organization. (2021). The World Is at a Critical Juncture. https://www.fao.org/state-of-food-security-nutrition.
Vizzoto, F., Tessitore, S., Testa, F. and Iraldo, F. (2021). Plate waste in foodservice outlets: Revealing customer profiles and their support for potentially contentious measures to reduce it in Italy. Resources, Conservation and Recycling, 174, 105771. https://doi.org/10.1016/j.resconrec.2021.105771.
Wang, B., Zhang, L., Shi, J., Su, Y., Wu, D., & Xie, B. (2023). Genome-centric metagenomics revealed functional traits in high-solids anaerobic co-digestion of restaurant food waste, household food waste and rice straw. Bioresource Technology, 376, 128926. https://doi.org/10.1016/j.biortech.2023.128926.
Xue, L.; Liu, X.; Lu, S.; Cheng, G.; Hu, Y.; Liu, J.; Dou, Z.; Cheng, S.; Liu, G. (2021). China’s food loss and waste embodies increasing environmental impacts. Nat. Food 2021, 2, 519–528. https://doi.org/10.1038/s43016-021-00317-6.
Young, C.W., Russell, S.V., Robinson, C.A. and Chintakayala, P.K. (2018). Sustainable retailing– influencing consumer behaviour on food waste. Business Strategy and the Environment, Vol. 27 No. 1, pp. 1-15. https://doi.org/10.1002/bse.1966.
Zhang, M., Gao, M., Yue, S., Zheng, T., Gao, Z., Ma, X., & Wang, Q. (2018). Global trends and future prospects of food waste research: a bibliometric analysis. Environmental Science and Pollution Research, 25(25), 24600– 24610. https://doi.org/10.1007/s11356-018-2598-6.
Zupic, I., & Čater, T. (2015). Bibliometric methods in management and organization. Organizational Research Methods, 18(3), 429- 472. https://doi.org/10.1177/1094428114562629.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Journal of Tourism & Gastronomy Studies
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
