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Food security is a problem across the world, as prices rise under pressure from climate change, geopolitics, demographics and de-globalisation. These factors, when combined, will impact on the food service sector. In this trends article, the authors identify ten trends that reflect the changes occurring in the food service sector. The trends analysis is based on the predictive paradigm in futures studies which draws upon evidence, facts and observational research. The ten trends are: (1) climate change diets; (2) escapist indulgence; (3) moderation mantra; (4) evidence-based eating; (5) mood food; (6) digital food; (7) sustainable dining; (8) ethnic and fusion food; (9) local food; and (10) adventurous dining. The contribution of this article is that it clearly identifies the changes occurring in our eating patterns and food purchase decisions and provides a signal to food service operators and brands about the changes that are occurring and why. [ABSTRACT FROM AUTHOR]

Food security is a problem across the world, as prices rise under pressure from climate change, geopolitics, demographics and de-globalisation. These factors, when combined, will impact on the food service sector. In this trends article, the authors identify ten trends that reflect the changes occurring in the food service sector. The trends analysis is based on the predictive paradigm in futures studies which draws upon evidence, facts and observational research. The ten trends are: (1) climate change diets; (2) escapist indulgence; (3) moderation mantra; (4) evidence-based eating; (5) mood food; (6) digital food; (7) sustainable dining; (8) ethnic and fusion food; (9) local food; and (10) adventurous dining. The contribution of this article is that it clearly identifies the changes occurring in our eating patterns and food purchase decisions and provides a signal to food service operators and brands about the changes that are occurring and why.

Food waste significantly impacts the environment and nutrient availability. In Sweden, public meals generate 33,000 tonnes of food waste annually, with elementary schools contributing 9,200 tonnes. A composition analysis of plate waste from 4913 meals in two elementary schools in Uppsala, Sweden identified the wasted food components and quantities. This assessment aimed to gauge the embedded climate impact and nutrient loss. Findings revealed a carbon footprint of 1.0 kg CO2e/kg plate waste. Despite staple foods (potatoes, pasta, rice) being wasted the most (59 %), meat waste constituted the largest portion of the carbon footprint (61 %), despite being wasted the least (10 %). Plate waste was nutrient-dense, containing 4.8 MJ energy/kg and significant levels of protein (57 g/kg), and fiber (19 g/kg). To enhance the sustainability of school meal programs, tailored food waste prevention strategies in Swedish school canteens are recommended to mitigate their environmental impact and preserve valuable nutrients for children's nourishment. [Display omitted] [ABSTRACT FROM AUTHOR]

The food service sector was among the hardest hit by the COVID-19 pandemic. This study aims to examine consumers' attitudes towards and transparency perceptions of COVID-19-related safety measures and to identify determinants of consumers' intentions and behaviour regarding visiting restaurants and bars once reopened. By also surveying food service businesses, this study allows for comparison between both target groups. A total of 1697 consumers and 780 businesses participated in this study, conducted in Belgium both during and in between waves of infections. The findings demonstrate that consumers evaluated safety measures as important when revisiting restaurants and bars, against business owners' expectations. Both consumers' revisit intentions and behaviours are influenced by the perceived importance of hygiene measures (negatively) and past visit frequency (positively). This study highlights the importance of good compliance with safety measures as a strategy to attract customers during the reopening period. Further, our findings emphasize the importance of transparent communication by food service businesses and the government. [ABSTRACT FROM AUTHOR]

The present work concerns the development of a food waste prevention strategy in a restaurant operating within a hotel in the city of Saidia in Eastern Morocco. The food service sector was chosen for this study because it is the second highest contributing sector to food waste on the global scale. Therefore, the role it plays in environmental pollution should not be neglected. The food waste prevention strategy adopted in this work consisted in performing a food waste audit at first. Then, the purchasing, storage, and handling conditions of food were improved. Finally, waste sorting was performed. The average daily food waste generated by the case study restaurant was 320.3 kg/day. The highest amount of average daily food waste (166.7 kg/day) was generated during food preparation, while storage waste had the lowest amount (30.1 kg/day). The most wasted food commodities were vegetables (50.8 kg/day), fruits (47.1 kg/day), sauces (39.9 kg/day), and cereals (38.4 kg/day). While the least wasted food commodities were eggs (10.2 kg/day) and dairy products (11.7 kg/day). The majority of the food waste generated in this study was avoidable, and fish and seafood were the food commodities with the lowest Eco-efficiency (high cost – high waste). The food waste percentage decreased from 35% to 20% within approximately 4 months following the execution of the food waste prevention strategy.

The current systems of food production and consumption are not sustainable due to a high level of resource inefficiency, environmental pollution and unhealthy eating habits. This paper focuses on the issues of wasting food and overeating, which have received increasing attention in other recent studies on the food service sector. A majority of those studies look at the choices made by customers regarding portion size and the effect those choices have on consumed food and leftovers. Against this background, the current exploratory study addresses the professionals' perspective on why and how they serve specific food amounts to customers. To answer this question, the study draws on qualitative research and an analytical framework derived from theories of practice. The results show that defining and providing adequacy depends on professionals' prior knowledge, the gastronomic concept, reflections on health and pricing issues, prevailing kitchen infrastructures, work rhythms, and esthetics in food presentation. An explanatory model is further developed in order to categorize these factors in terms of work processes inside and outside of professional kitchens. These insights of portioning control allow to conclusively reflect on much needed strategies for reducing food waste and preventing excessive caloric intakes. [ABSTRACT FROM AUTHOR]

The food trade and service sector is considered to be the most uncertain, with a strong expression of instability both worldwide and in Armenia. Currently, the term precariousness is widely used in the field to describe the uncertainty and risks in the field. Research on food trade and services in Armenia has been conducted recently, but there have been no sociological studies on patterns of precariousness in the field. The study of patterns of precariousness provides an in-depth look at sectoral uncertainty and risk in relation to broader social structures. The purpose of this article is to study the patterns of precariousness expressed in the field through secondary analysis, which will provide opportunities for deeper analysis in the future, emphasizing the expressions of social injustice and inequality.

The food service sector was among the hardest hit by the COVID-19 pandemic. This study aims to examine consumers’ attitudes towards and transparency perceptions of COVID-19-related safety measures and to identify determinants of consumers’ intentions and behaviour regarding visiting restaurants and bars once reopened. By also surveying food service businesses, this study allows for comparison between both target groups. A total of 1697 consumers and 780 businesses participated in this study, conducted in Belgium both during and in between waves of infections. The findings demonstrate that consumers evaluated safety measures as important when revisiting restaurants and bars, against business owners’ expectations. Both consumers’ revisit intentions and behaviours are influenced by the perceived importance of hygiene measures (negatively) and past visit frequency (positively). This study highlights the importance of good compliance with safety measures as a strategy to attract customers during the reopening period. Further, our findings emphasize the importance of transparent communication by food service businesses and the government.

• The effects of information and smaller servings on plate waste reduction were tested. • Outcome measures were visitors' perception of plate waste and plate waste reduction. • The information raised beliefs, attitudes and personal norms towards reducing plate waste. • The smaller servings reduced the amount of plate waste in the canteen. • Personal norms had most influence on self-reported plate waste reduction. Two interventions were systematically evaluated in two university canteens on their effectiveness to reduce visitors' plate waste. The evaluation was theory-based and focused not only at the effects on the amount of plate waste, but also at the psychological predictors underlying plate waste behaviour. In Intervention A, visitors received information about food waste over a period of three weeks. In Intervention B, in addition to information, smaller servings were offered. The actual amount of plate waste and visitors' attitudes, personal norms, beliefs, perceived behavioural control, intentions and plate waste reduction behaviour were measured before and after the interventions. Intervention B reduced the amount of plate waste by 20%, whereas no reduction was found after Intervention A. In both interventions, the provided information resulted in more positive beliefs and stronger personal norms regarding avoiding plate waste. The information also caused attitudes to have a stronger influence on plate waste reduction behaviour, whereas intention to reduce became less important for reducing plate waste. Personal norms regarding food waste were the strongest predictor of plate waste reduction behaviour, before and after the interventions. The provided information was thus insufficient to reduce plate waste, simply offering smaller servings could achieve this. Although our intervention study only included two university canteens and was conducted for a short period, our data seem to imply that a combination of both information and smaller servings reduces plate waste in the food service industry. [ABSTRACT FROM AUTHOR]

• Environmental assessment of status quo food waste (FW) in the food service sector based on >1000 measurements and considering FW composition. • 5 subsectors (hotels, restaurants, business canteens, school canteens, hospitals and care centers). • LCA includes climate, biodiversity, and aggregated ReCiPe impacts. • Differentiation into avoidable (edible), potentially edible, and unavoidable (inedible) FW. • Extrapolation of case studies implementing measures for FW reduction to compare their achievements with political targets (SDGs). Approximately 88 Mt of food are wasted every year in the European Union and are responsible for 15–16% of the environmental impact of its entire food value chain. The United Nations' Sustainable Development Goal (SDG) 12.3 demands per capita global food waste (FW) at the retail and consumer levels to be halved by 2030. This study aims to identify whether the SDG 12.3 is realistic and to assess the associated climate, biodiversity, and aggregated environmental benefits from FW prevention in the food service sector. The FW reduction potential is assessed in 13 case studies that implemented measures for reduction. We estimate status quo avoidable FW at 108 g/meal (13% of purchased food), causing 238 g CO 2 -eq/meal. FW reduction achieved in the case studies ranges from 32% of status quo in the education subsector to 62% in the business subsector. On average, a 38% decrease in FW amounts reduces climate impacts of FW by 41% and biodiversity impacts by 30%. In an extended reduction scenario, food services use 50% non-marketable vegetables that would otherwise be wasted throughout the food value chain. In combination, FW amounts are reduced by 70%. We conclude that the SDG 12.3 is realistic and can even be exceeded in the long term. Initial investments and political support are important to reach individual food services. [ABSTRACT FROM AUTHOR]

In recent years, the global issue of food waste has become increasingly important in public debate, as food waste is responsible for a variety of negative impacts on the environment. A considerable amount of food waste is produced within the food service sector, but current research has identified a high potential for reducing this waste. The following study explores this potential by examining professional kitchens in ten restaurant businesses and seven communal catering establishments. Data were primarily gathered through 17 semistructured interviews with restaurant owners, chefs, kitchen managers and representatives from the local authority. Additionally, I conducted five participatory observations. In contrast to current research that predominantly offers explanations from a behavioristic perspective, a social practice approach is proposed to benefit from a more comprehensive understanding of professionals' kitchen work. Two analytical categories of "meaningful knowledge" and "materiality of knowledge" are developed for the purpose of studying professionals' knowledge as an integral part of social practice. The findings indicate that knowing how to provide and portion appropriate amounts of food depends on economic requirements, professional ethics and the need to satisfy customers. Furthermore, knowledge is inscribed into socialized bodies and working tools and is shaped by systems of anticipation, the local environment and operating infrastructures. Based on the results, the study discusses to what extent practice theory can contribute to thinking differently about taking action on the issue of food waste and initiating changes within the prevalent systems of food service. • A bias towards behavioral approaches is identified in a large number of current studies dealing with the occurrence of food waste in the food service sector. • This paper shifts the analytical focus from individual behavior to social practices. • Knowledge is seen as integral to social practices, and it is conceptualized as "in-between", which is elucidated by the categories "meaningful knowledge" and "materiality of knowledge". • Understanding the food service sector as being composed of practices opens up alternative approaches for limiting food waste production. [ABSTRACT FROM AUTHOR]

In December 2009, hunting was banned for a few days in Greece following the decision of the Council of State. The decision was issued when an animal rights organization claimed to the Court that there was no updated evidence about the impact of hunting on wild populations. This case prompted the present study, which focused on examining the hypothetical scenario of the possible impact of a long–term hunting ban on local businesses in rural areas in Greece. We carried out face–to–face interviews with entrepreneurs from the accommodation and food service sectors. Our results showed that most business owners interviewed considered the impact would be significant for their annual earnings. This finding should be taken into account by environmental decision makers because rural and mountainous areas in Greece are sparsely populated, and the few small businesses that still operate would not withstand drastic changes in rural tourism.

Avoidable food waste is produced in the food service sector, with significant ecological and economical impacts. In order to understand and explain better the complex issue of food waste a qualitative study was conducted on the reasons for its generation in restaurants and catering businesses. Research data were collected during three participatory workshops for personnel from three different catering sector companies in Finland. Based on synthesized qualitative content analysis, eight elements influencing production and reduction of food waste were identified. Results revealed the diversity of managing food waste in the food service sector and how a holistic approach is required to prevent and reduce it. It is crucial to understand that food waste is manageable and should be an integral component of the management system. The model of eight factors provides a framework for recognition and management of food waste in the food service sector. [ABSTRACT FROM AUTHOR]

The food service sector (FSS) is expanding due to the tendency of people to eat out. The growth of the FSS raises sustainability concerns about different activities across the life cycle of food systems. Analysing energy and material flows in the food systems enables decision-makers to prioritise procurement, kitchen management, and menu design. This study adopted Food waste-Energy-Water-Emissions (FEWE) nexus framework based on the life cycle assessment (LCA) methodology to evaluate the environmental impacts of two different systems of FSS. The effects of pasta cooked at Landmark Mandarin Oriental Hotel (LMO) in Hong Kong using imported ingredients were determined. Then the impacts of the pasta cooked at Artisan Food Company (ART) in Australia and shipped to Hong Kong as a ready-to-eat meal were found. Lastly, we discussed the FEWE nexus trade-offs among the impact results. The ART meal's indirect global warming potential (GWP) causes higher carbon emissions than the LMO meal. Also, the indirect cumulative energy demand (CED) of the ART and LMO meals showed no energy footprint difference. Similarly, indirect water consumption (WC) of the ART and LMO meals do not differ. The direct CED of the ART meal is higher than that of the LMO meal. While the ART meal has higher direct GWP than the LMO, the direct WC of the ART and LMO meals do not differ. Moreover, the indirect ART food waste (FW) is less than the LMO one, while direct FW for both ART and LMO meals is negligible. Conclusively, the localisation of meal preparation in Hong Kong results in better environmental performance than importing ready-to-eat meal. [Display omitted] • Food-Energy-Water-Emissions nexus influences the environmental impact. • The environmental impact equals to the sum of direct and indirect impacts. • Life cycle assessment methodology is used to find the environmental impact. • Food is either imported as ready-to-eat or cooked from imported ingredients. • Commercial restaurant is one of the firms under the food service sector. [ABSTRACT FROM AUTHOR]

• Personal relevance is strong positive determinant of consumers' willingness to try. • The role of trust in science diminishes effect of novel food technology neophobia. • Consumer attitude towards naturalness also affected by levels of trust in science. The purpose of this study is to investigate the potential uptake and inhibitors of 3D-printed food applications in the food service market to provide market salient evidence to inform business investments. An online survey was designed and distributed to an adult Irish population and was completed by 1,045 participants. The collected data was analysed using Structural Equation Modelling to test a hypothesised model of willingness to try 3D-printed food applications. Results showed that perceived personal relevance of the technology is a strong positive determinant of willingness to try (Standardised β = 0.614***). Novel Food Technology Neophobia (NFTN) represents a barrier to willingness to try 3D-printed food applications as evident from its significant negative direct effect (Standardised β = −0.167***). NFTN is also found to have a depressing indirect effect when mediated through perceived personal relevance (Standardised β = −0.202***), while the importance consumers attach to naturalness is yet another barrier (Standardised β = 0.053*). Overall, considering its total effect, NFTN (Standardised β = −0.369***) presents the greatest barrier to willingness to try 3D printed foods. The role of trust in science by directly diminishing the effects of NFTN (Standardised β = −0.445***) and the importance of naturalness also emerges (Standardised –β = 0.137***). Consequently, this work has identified some of the major obstacles facing the technology in the forms of NFTN and the importance of naturalness but has pointed to possible resolutions in building continued support and trust in science, and a focus on designing and delivering both customisable consumer-focused food products and accompanying marketing strategies that communicate and emphasise the personal benefits that this novel food technology affords. [ABSTRACT FROM AUTHOR]

The COVID-19 pandemic has affected the food service processes and operations in many ways, such as the use of contactless payment methods or ordering systems has increased. Despite the pandemic-related obstacles the sector faces, SDG12.3, halving food waste at the retail and consumer levels by 2030, needs to be achieved. This study therefore examines the two questions: How far has the pandemic affected the generation of food waste and the implementation of prevention measures? How does the use of digital technology, which has been increasingly accessed since the beginning of the pandemic, offer opportunities to further reduce food waste in the sector? Two online surveys were conducted. In the first survey, 84% of the 170 respondents indicated not to implement further food waste reduction measures since the start of the pandemic, while 11% do. They engaged in more targeted purchasing activities based on more conscious planning of the production volume, the reduction of menus offered, and the standardisation of menu components. In total, 91 food service companies provided data on the food wasted (in %) before and since the pandemic. Of the 179 entries made for the different waste categories, 47% indicated waste had not changed, while 42% and 11% indicated an increase/decrease, respectively. In the context of the ongoing digitalisation of the sector, possible fields of action for digital applications were identified, which are helpful in combating food waste in general and specifically during the pandemic. In this study, a classification scheme for digital food waste reduction approaches was developed. These approaches are systemised into four categories: forecasting, waste analysis, redistribution, and measures catalogue. Further, the process steps in which the applications are applied are indicated and direct and indirect effects on the generation of food waste are provided. • COVID-19 caused reorganisation of business (e.g. more accurate planning or use of pre-packed food) in the food service sector. • Digital food waste reduction tools in the FSS can reveal causes of food waste and promote optimisation of business activities. • Digital food waste reduction tools are systematised into: waste analysis, forecasting, redistribution, measure catalogue. [ABSTRACT FROM AUTHOR]

The World Trade Organization’s Sanitary Phytosanitary Agreement facilitates the scrutiny of the benefits and costs of country-level regulatory programs and encourages regulatory rapprochement on food safety issues. In Taiwan, food safety control system (FSCS), which includes good hygienic practice (GHP) and hazard analysis critical control point (HACCP), has been developed to embody principles of safe food processing. From 1998 to 2001, the total number of factories that supply box meals and food service sectors that implemented HACCP was 139 and 46, respectively. Taiwan’s FSCS is fully compatible with international codes adopted by CODEX alimentarius and will play an important role in maintaining the safety of foods not only in domestic market but also in international trade. This paper illustrates the development and implementation of FSCS system for the food service sector in Taiwan, which sets a good example for the country-level regulation on food-safety system, especially for those factories that export their agricultural products. [Copyright &y& Elsevier]