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Food waste (FW) is the decrease in the mass of edible food during retail, food service, and final consumption. In recent years, research related to this topic has spread. However, there are still few references about food waste in the service sector in developing countries, which is a concern for three reasons: first, due to the overgrew of food consumption out of the home before the COVID-19 pandemic; secondly, due to the interest in carrying out this research at the local level avoiding regional or global generalizations and, finally for the nutritional implications derived from this research. With this background, this paper fills this gap and aims to evaluate food waste in the service sector, concretely in higher education cafeterias and canteens (HECC). Our specific objectives include obtaining information on the causes of FW in HECC in Santiago (Chile) using approximation methods that are better suited to the purposes of this paper. The study employed the qualitative research paradigm to analyze primary data and comprises a structured questionnaire survey and a qualitative semi-structured interview of HECC managers. Non-probabilistic sampling was used as a convenience sampling technique to select the HECC to be surveyed (n = 17). The results show a total FW by year comprised 309 tons of FW generated in the higher education canteens surveyed and 115 tons generated in the higher education cafeterias surveyed, representing 425 tons of FW annually. Divided by the total FW by the working days of HECC, the average FW generated daily is 1381 kg, corresponding to 1005 kg per day in higher education canteens and 376 kg per day in higher education cafeterias. [ABSTRACT FROM AUTHOR]

Given the recent surge in restaurant research, there is a need for timely reviews employing quantitative methods to portray the intellectual structure of the field. This paper aims to address this gap by conducting a comprehensive bibliometric analysis of restaurant research on the Web of Science database. The research investigates the dynamic evolution of the restaurant literature during three critical stages between 1995 and 2021. Based on 1146 journal articles published by 1849 authors, the paper analyzes different bibliometric networks, including co-citation, keyword co-occurrence, and collaboration networks. The study additionally highlights the most influential scholars and publications in the restaurant field. Results indicate that restaurant research has grown exponentially over the last five years. Findings also show that consumer behavior, consumer satisfaction, consumer-brand relationships, corporate social responsibility, and green restaurants represent the contemporary hotspots in restaurant research. Finally, the study provides practical implications and some opportunities for future research. [ABSTRACT FROM AUTHOR]

The major societal challenges of climate change and animal welfare call for novel solutions to produce food. Cultivated meat may represent one of such solutions and research is emerging to understand its implications for food consumption. However, to date research has excluded the sector of foodservice provision as part of the wider tourism and hospitality industry from analysis. The current conceptual paper addresses this critical gap in knowledge by introducing cultivated meat to the context of food consumption outside the home. The paper elaborates upon the implications of cultivated meat for global foodservice provision and outlines an agenda for future research. This agenda considers the interests of multiple stakeholders, including developers/manufacturers of cultivated meat, foodservice providers, consumers, policymakers, and digital technology providers to highlight research avenues that warrant in-depth empirical investigation. [ABSTRACT FROM AUTHOR]

The advancement in technology is transforming the competitive ecosystem of the foodservice industry, thus enabling firms to enhance their intention to adopt emerging technologies. This transformation enables foodservice industry-based firms to focus on innovation and emerging technologies adoption within a rapidly changing business landscape. This study explores the critical factors of emerging technologies adoption intention in the foodservice industry and employs “modified total interpretive structural modeling” and “matrices impacts cruises multiplication applique classement” analysis to create a hierarchical model that establishes the relationship among identified factors impacting emerging technologies adoption intention. A five-level hierarchical model is developed. Findings of this study indicate that organizational characteristics and competitive pressure experienced by the foodservice industry are the driving factors that impact emerging technologies adoption intention. This paper helps to understand the dynamics between identified factors of technology adoption in the context of the foodservice industry using frameworks (“unified theory of acceptance and use of technology” and “technology acceptance model”). The proposed hierarchical model provides a structural framework that helps practitioners and researchers to understand the interrelation among critical factors of emerging technologies adoption intention in the rapidly evolving dynamic ecosystem of the foodservice industry. [ABSTRACT FROM AUTHOR]

This study investigates the evolving restaurant sector in Pakistan, highlighting the significant role of Platform Service Supply Chains (PSSC) facilitated by food ordering apps like Foodpanda. Understanding PSSC is essential for businesses to thrive in the digital age and effectively manage the dynamics of digital service delivery. Foodpanda exemplifies a complex multi-stakeholder ecosystem that involves intricate technology integration, logistics challenges, robust data management, and a continuous need for innovation in a competitive market. This research aims to identify the key factors driving customer satisfaction and repurchase intention in this dynamic environment, acknowledging the transformative impact on consumer behavior. It also examines how health consciousness and food safety concerns influence these relationships in Pakistan. The study employs an integrated model based on the Theory of Planned Behaviour (TPB) and the Unified Theory of Acceptance and Use of Technology (UTAUT), collecting data from a convenient sample of Foodpanda app users. Using structural equation modeling, the findings highlight critical determinants such as effort expectancy, perceived usefulness, information quality, perceived risk, social influence, and trust in shaping customer satisfaction. This satisfaction, in turn, positively affects repurchase intention. Importantly, the study reveals that health consciousness and food safety concerns negatively impact the positive relationship between customer satisfaction and repurchase intention. The paper contributes theoretically by exploring customer behavior intricacies within the PSSC framework and offers practical insights for researchers and professionals in the food app industry. However, it acknowledges limitations, such as the use of a convenient sample, and suggests avenues for further research in this growing field. [ABSTRACT FROM AUTHOR]

The impact of COVID-19 restrictions on restaurant consumer behavior remains largely unexplored. The current paper examined how adherence to COVID-19 restrictions impacts willingness-to-pay by restaurant consumers. We examined the results of a survey of 634 participants with choice-based conjoint analysis. The results found that employees in masks, customers in masks, and seating capacity significantly impacted willingness-to-pay by restaurant consumers. Employees in masks had the largest increase on WTP while employees not wearing masks had the largest decrease on WTP. Additionally, consumers dining behavior and changes based on COVID-19 restrictions were the most accurate predictors of their post-vaccine dining behavior. [ABSTRACT FROM AUTHOR]

What satisfies food truck patrons? The current study attempted to answer this question by investigating the impacts of cognitive and affective image, perceived risk, and experiential value on customer satisfaction. Further, this paper looked to understand how satisfaction with food truck offerings translates into repurchase intention. To facilitate this research, a panel of Canadian and American food truck customers were surveyed. A total of 421 sample data were retained from online surveys and the relationships among the forementioned variables were analyzed through path analysis. The study findings indicate that a positive food truck image reduces customers' perceived risk of dining at a food truck and increases the value they believe they can obtain from the operation. Furthermore, finding that reduced perceived risk and positive image and value perceptions can result in increased customer satisfaction and, in turn, increased repurchase intention. Theoretical and practical implications are discussed. [ABSTRACT FROM AUTHOR]

This study examines the dynamics between the aesthetic appeal and social factors of destination social media foodscapes, e-Trust, destination food experiences, and future experiential intentions among gastronomy tourists. Data were collected for this quantitative research design using purposive sampling. Partial least squares structural equation modeling (PLS-SEM) was then employed to test the research hypotheses on 336 responses. The results illustrate that e-Trust and destination food experiences sequentially mediate the relationship between aesthetic appeal, social factors, and future experiential intentions. These findings should be interpreted with caution, as the effectiveness of social media in influencing food tourists may evolve and be subject to rapid changes. The study highlights the need for tourism stakeholders to strategically curate and create destination social media foodscapes to support tourists’ travel planning and consumption. The originality of this paper lies in its framework, which combines the theory of planned behavior (TPB) and the stimulus-organism-response (S-O-R) model to better understand the psychological processes of food tourists, from the social media realms of foodscapes to physical consumption experiences through a sequential mediation perspective. [ABSTRACT FROM AUTHOR]

The work described in this paper investigates the impact of cause-related marketing on brand image and loyalty from the perspective of international fast-food chains. Fourteen semi-structured interviews were conducted with the managers to assess the current use of cause-related marketing practices (CrM) in fast-food chain restaurants. From the results of the interviews and review of literature, a model was developed including four variables, these are as follows: CrM, customer loyalty, brand image, and price increase. A self-administered structured questionnaire was designed to collect data on managers perspective of CrM, impact on brand image, customer loyalty, and price increase. Seven hundred and four questionnaires were distributed. Results from the study indicate that there is a correlation between CrM and brand and that there is a positive and significant and relationship between CrM and customer loyalty, CrM was found to have more effect on attitudinal loyalty than on behavioral loyalty. In addition, results revealed that brand image and customer loyalty are correlated. Regression analysis signified that customer loyalty is affected by brand image as the relationship between them is significant and positive. The study also found that brand image acted as a partial mediator between CrM and customer loyalty. [ABSTRACT FROM AUTHOR]

The reduction of food losses and waste is part of the 2030 Agenda Sustainable Development Goals (target 12.3) and, consequently, is one of the EU’s political priority in the field of circular economy. In this framework, the target 12.3 of the UN’s 2030 Agenda for Sustainable Development stated, by 2030, a not quantified reduction in post-harvest losses and a halving of food waste at the retail and consumers levels; while the EU Commission has recently set the target, by 2030, of reducing by 10% food losses occurred at the stage of processing and manufacturing and by 30% food waste occurred at the stage of retail and consumption. Food losses and waste should primarily be considered an expression of inefficiency of agricultural production processes determining several environmental, social and economic impacts. The quantification of food losses and waste is still an unsolved problem so much so that, in EU; currently available data are only related to the period 2020–2021 and, in many cases, are based on estimates and are not uniform in individual Member States. This makes reliable predictions of results achievable by the European Union particularly difficult. The aim of this paper is to analyze whether the plan of losses and waste reduction established by the EU Commission is able to both ensure the achievement of 2030 Agenda target 12.3 and to make a contribution to improving the sustainability of agri-food systems. In doing so, in addition to Eurostat data on losses and waste, the EU-Commission projections and the latest results of recent studies on environmental, social and economic impact of food losses and waste in EU were used, including indicators on hidden costs of agrifood systems developed by FAO. What observed shows that the EU-Commission reduction plan, if implemented, should result in a reduction of losses and waste inadequate for complying with the recommendation given by the target 12.3. Furthermore, the EU-Commission’s decision not to provide for losses reduction at the agricultural stage should significantly limit environmental benefits, given that much of the negative environmental impacts (GHG, land and water use, etc.) are ascribable to this stage as are, according to FAO estimates, hidden environmental costs. Besides limiting environmental benefits, the EU-Commission reduction plan, focusing only on the food losses and waste reduction in the final stage of supply food chain, could lead to negative social and economic impacts caused by a decline in the demand, which will reduce supply, jobs losses and GDP reduction. The conclusion on this, is that the reduction of food losses and waste is an issue that cannot be addressed separated but needs to be included in a wider program of integrated and complementary measures as a whole clearly aimed at realizing forms of circular economy. [ABSTRACT FROM AUTHOR]

A global shortage of chefs and cooks currently exists within the hospitality industry, exacerbated by the Covid-19 pandemic. Migrant cooks are essential to the culinary industry, yet remain relatively anonymous within the academic literature, a research gap which this original paper seeks to address. Using a phenomenological epistemology, combined with the theoretical framework of hospitality and practice theory, this qualitative research focused on investigating the lived experience of the professional lives and identities of immigrant cooks working in Paris, France, the birthplace of the restaurant. Extant literature was reviewed, and a focus group with migrant cooks explored themes within and missing from the literature, followed by eight in-depth semi-structured interviews with migrant cooks. Thematic analysis of the transcribed interviews revealed two main themes: challenges and attitude. The 'Challenges' theme had two sub-themes: (1) integration and segregation, and (2) human resource issues. The second theme 'Attitude' also had two sub-themes: (1) what it means to be a cook, or 'agency' and (2) gastronomy. The findings should be of interest to hospitality professionals, policy makers, academics, and advocates for migrant workers' rights. We conclude that the hospitality industry should be more hospitable toward its staff – particularly toward migrants. [ABSTRACT FROM AUTHOR]

The objective of the research is to investigate the evolution of food price inflation in the 27 Member States between January 2001 and May 2022. Our paper focuses on the role of global oil prices, exchange rate volatility, and the impact of the Russian-Ukrainian war, which started in February 2022 and their effects on food prices. We compiled a panel data set that includes monthly values. Based on the a priori test results, Granger causality test, panel ADRL model, along with Random Effects (RE), linear regression with panel-corrected standard errors (PCSE), cointegration regression using panel fully modified ordinary least squares (FMOLS) regression methods and panel event study estimation were applied. Our result shows that both the increasing Brent oil prices and the fluctuating exchange rates significantly stimulated food price inflation in the EU-27. Data demonstrates that Russia’s war against Ukraine also contributed to increasing food prices in the EU-27. In this regard, we also provide a country-level analysis. Our results contribute to theoretical analyses, as well as the implication for policymakers, and food service companies. [ABSTRACT FROM AUTHOR]

In recent years, there has been a growing interest in assessing the level of performance and efficiency of the foodservice industry. As a result, an increasing number of studies applied efficiency frontiers methods to quantify firm (in)efficiency. Starting from the benchmarking studies on restaurant efficiency, this paper aims to develop a meta-analysis based on 77 observations from 25 studies published in scientific journals from 1998 to 2020. The estimated effect size in our meta-analysis is equal to 0.842 and is statistically different from zero, while the Cochran's Q test for the heterogeneity in our sample hints at the absence of heterogeneity in the previous studies on restaurant efficiency. A meta-regression analysis partially supports this result but also highlights the importance of assuming an appropriate return to scale, given the peculiarity of the sector. [ABSTRACT FROM AUTHOR]

This study aims to explore labor dynamics surrounding the food and nutrition service employees in Korean public schools. This job group is known to have complex power dynamics because employees with different employment statuses (regular employees v. non-regular employees) and managerial authorities perform substantially similar tasks. Based on the ground theory perspectives, labor dynamics issues were discovered through face-to-face, semi-structured interviews with employees from different job groups in Korean public schools. Qualitative data analysis revealed significant problems in various human resource functions such as job analysis, selection, performance management, and compensation. The results show that the conflicts at work are derived from unclear job descriptions and specifications, the lack of acceptance concerning the validity of selection exams, the complicated power dynamics caused by the mixture of authority and employment status, and the lack of perceived fairness in compensation. This paper proposes practical solutions to those issues to minimize employee conflict and maximize organizational effectiveness by outlining individual HR practices and emphasizing the strategic human resource perspective. [ABSTRACT FROM AUTHOR]