Systems-practice framework: An integrated approach for foodservice management

There is increasing pressure on foodservice organisations to improve the sustainability of their operations and to do so practitioners must be equipped with appropriate tools. In this paper, a tool to guide management strategies for pro-environmental behaviour change is introduced. The tool is based on a new framework that combines two existing models: the widely used foodservice ‘systems model’ and a model from sociology proven to be effective for understanding sustainable practices, the ‘social practice model’. This new hybrid ‘systems-practice’ framework is applied to an ethnographic case study, using document analyses, observations, focus groups and interviews, to investigate food waste in hospital kitchens. The present case study illustrates the practical implications of employing this approach and enhances the external validity of the proposed framework. The present study showed how the social practice model added to the existing systems model emphasised the role of foodservice personnel for generating pro-environmental practices, and thus offered a more people-based approach to foodservice management. The case study data provided evidence for the efficacy of a systems-practice approach to foodser-vice. This is especially relevant for encouraging a more environmentally aware behavioural orientation within food service systems. Based on easy-to-follow steps presented in the adjoined ‘application of the systems-practice guide’, practitioners can use the framework to either understand practices that already exist in their operations, with the purpose being to ensure further systemisation of positive practices, or to effect change by creating new sustainable practices and phasing out existing unsustainable practices

Getting a Taste for Food Waste: A Mixed Methods Ethnographic Study into Hospital Food Waste before Patient Consumption Conducted at Three New Zealand Foodservice Facilities

Foodservice organizations, particularly those in hospitals, are large producers of food waste. To date, research on waste in hospitals has focused primarily on plate waste and the affect of food waste on patient nutrition outcomes. Less focus has been placed on waste generation at the kitchen end of the hospital food system. We used a novel approach to understand reasons for hospital food waste before consumption and offer recommendations on waste minimization within foodservices. A mixed methods ethnographic research approach was adopted. Three New Zealand hospital foodservices were selected as research sites, all of which were contracted to an external foodservice provider. Data collection techniques included document analyses, observations, focus groups with kitchen staff, and one-on-one interviews with managers. Thematic analysis was conducted to generate common themes. Most food waste occurred during service and as a result of overproduction. Attitudes and habits of foodservice personnel were considered influential factors of waste generation. Implications of food waste were perceived differently by different levels of staff. Whereas managers raised discussion from a financial perspective, kitchen staff drew upon social implications. Organizational plans, controls, and use of pre-prepared ingredients assisted in waste minimization. An array of factors influenced waste generation in hospital foodservices. Exploring attitudes and practices of foodservice personnel allowed an understanding of reasons behind hospital food waste and ways in which it could be minimized. This study provides a foundation for further research on sustainable behavior within the wider foodservice sector and dietetics practice

Getting A Taste For Food Waste: An ethnographic exploration into the generation of hospital food waste prior to patient consumption

Foodservice organisations, particularly those in hospitals, are large producers of food waste. The foodservice literature to date has predominantly focused on technical elements of the foodservice system at the expense of the human interaction/influence on this system. By combining elements of systems and practice theory, a new conceptual framework is developed and used to explore the generation of food waste, and how it is influenced by practices of foodservice personnel. This thesis seeks to understand the reasons for hospital food waste prior to the point of consumption. Additionally, it aims to provide recommendations on how to generate sustainable practices and minimise food waste within foodservices. A qualitative, ethnographic research approach is adopted in this study. Three New Zealand hospital foodservices are selected as research sites, all of which are contracted to an external foodservice provider. Data collection techniques include document analyses, observations, focus groups with kitchen staff, and, interviews with managers. The combined model of systems and practice theory provides a structural framework for data collection and thematic analysis. Most food waste occurs during service and as a result of overproduction. Reasons include inconsistency during portion control, forecasting challenges and the unpredictable nature of the hospital environment. Additionally, attitudes, habits and previous work experience of foodservice personnel are discussed as influential factors of waste generation. Implications of food waste are perceived differently by different levels of staff. While managers raise discussion from a financial perspective, kitchen staff draw upon financial and social implications. Overall, minimal discussion occurs around environmental consequences of wastage. Organisational plans and policies, controls and use of pre-prepared ingredients assist in waste minimisation. While two different waste management systems are in place, compliance to these varies within and between sites. Combining systems and practice theory reveals interesting links between elements (materials, images and skills) of waste-related practices that occur throughout the hospital foodservice system. It highlights areas of sustainable consumption and those where more sustainable practices could be formed. This thesis supports the need to move beyond economic success, incorporating social and ecological values as measures of sustainability. In hospital settings, food waste involves many people and therefore strong communication is vital. In light of this, current results illustrate how waste-related practices are integrated and influenced by multiple practitioners within an organisational environment. Ultimately, integrating systems and practice theory offers a new approach to foodservice management, incorporating both sustainable development and the perceptions of practitioners. It provides a foundation to lead further research on sustainable practices within the wider foodservice sector and dietetic practice

Getting A Taste For Food Waste: An ethnographic exploration into the generation of hospital food waste prior to patient consumption

Foodservice organisations, particularly those in hospitals, are large producers of food waste. The foodservice literature to date has predominantly focused on technical elements of the foodservice system at the expense of the human interaction/influence on this system. By combining elements of systems and practice theory, a new conceptual framework is developed and used to explore the generation of food waste, and how it is influenced by practices of foodservice personnel. This thesis seeks to understand the reasons for hospital food waste prior to the point of consumption. Additionally, it aims to provide recommendations on how to generate sustainable practices and minimise food waste within foodservices. A qualitative, ethnographic research approach is adopted in this study. Three New Zealand hospital foodservices are selected as research sites, all of which are contracted to an external foodservice provider. Data collection techniques include document analyses, observations, focus groups with kitchen staff, and, interviews with managers. The combined model of systems and practice theory provides a structural framework for data collection and thematic analysis. Most food waste occurs during service and as a result of overproduction. Reasons include inconsistency during portion control, forecasting challenges and the unpredictable nature of the hospital environment. Additionally, attitudes, habits and previous work experience of foodservice personnel are discussed as influential factors of waste generation. Implications of food waste are perceived differently by different levels of staff. While managers raise discussion from a financial perspective, kitchen staff draw upon financial and social implications. Overall, minimal discussion occurs around environmental consequences of wastage. Organisational plans and policies, controls and use of pre-prepared ingredients assist in waste minimisation. While two different waste management systems are in place, compliance to these varies within and between sites. Combining systems and practice theory reveals interesting links between elements (materials, images and skills) of waste-related practices that occur throughout the hospital foodservice system. It highlights areas of sustainable consumption and those where more sustainable practices could be formed. This thesis supports the need to move beyond economic success, incorporating social and ecological values as measures of sustainability. In hospital settings, food waste involves many people and therefore strong communication is vital. In light of this, current results illustrate how waste-related practices are integrated and influenced by multiple practitioners within an organisational environment. Ultimately, integrating systems and practice theory offers a new approach to foodservice management, incorporating both sustainable development and the perceptions of practitioners. It provides a foundation to lead further research on sustainable practices within the wider foodservice sector and dietetic practice