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The purpose of this paper is to assess the sustainable food procurement (SFP) of members of the British and Irish Association of Zoos and Aquariums (BIAZA). It also considered the inconsistencies between their animal and human food supply chains, as well as between their procurement priorities and practices.

A quantitative, cross-sectional approach was employed, involving the use of a web-based questionnaire to gather data from 41 BIAZA members across 21 indicators of food sustainability. The results were considered within a sustainable supply chain management (SSCM) framework.

There was considerable variation amongst the issues considered by zoos during the SFP process for their animal and human food operations. For both, local expenditure, nutritional content and packaging reduction were some of the highest scoring indicators in practice and as priorities. The overall levels of SFP were found to be equal between the human and animal food supply chains. Significantly low levels of inconsistency were found between the two, practically and in terms of procurement aspirations. Within both supply chains, there was also very few significant gaps between procurement priorities and actions.

The originality of this study lies in its comparison of procurement practices and priorities for two contemporaneous but distinct food supply chains. It demonstrates that it is possible to have a high overall degree of consistency between two parallel, but contrasting, supply chains, as well as between procurement priorities and priorities. It will be of use in SSCM, particularly within values-led organisations.

This paper aims to empirically investigate the influence of the intelligent agent technology (IAT) on hotels’ food procurement practices (FPPRs) and food procurement performance (FPP). The study also explores the influence of FPPR on FPP in hotels.

Data from a survey of managers at luxury hotels in Florida, which yielded an effective sample of 78, were subjected to partial least squares structural equation modeling analysis.

IAT usage has statistically significant positive effect on both FPPR and FPP. Additionally, the results indicated that PPR has a positive influence on FPP.

The study provided academia with a comprehensive review of the prior research on IAT benefits in food supply chain management (FSCM) and a comprehensive explanation of how the hotel FPPR are being performed by IAT. It also offers industry and technology specific insights.

Hotel managers should pay more attention to IAT application regarding the FPPR, specifically gathering information, supplier contract, contacting, requisitioning and intelligence and analysis. Moreover, hotel managers should enhance their employees’ abilities to be technology-oriented to maximize IAT benefits in FPP.

The results represent an extension to the technological innovation literature of the hospitality industry to bridge the gap of IAT in hotel FP. The framework used in the study serves as a foundation for future research studies in the hospitality industry, in FSCM in particular.

本论文旨在研究智能代理科技（IAT）对于酒店食品采购实践（FPPRs）和食品采购效益（FPP）的作用与影响。本论文还探索了酒店业中FPPR对于FPP的作用与影响。

本论文采用问卷采样形式，佛罗里达州豪华酒店经理为问卷样本，有效样本数量为78份。本论文采用偏最小二乘回归（PLS-SEM）的样本数据分析方法来分析数据。

IAT对于FPPR和FPP有着积极有效的促进作用。此外，研究结果还表明PPR对于FPP有着积极促进作用。

本论文对IAT在FSCM领域以及酒店FPPR如何受到IAT技术的促进作用，进行全面理论概述。本论文还为酒店行业和科技领域提供了独到见解。

酒店经理应该多关注IAT在FPPR领域的应用，特别是在搜集信息、供应商合作、采购、以及智能分析方面。此外，酒店经理应该加强酒店员工对于科技的敏感和熟识度，以最大限度发挥IAT在FPP领域的效用。

本论文扩展了科技创新领域的文献，主要展示了IAT在酒店FP领域的应用。本论文采用的理论框架可以作为未来酒店业研究，特别是在FSCM领域研究的理论基础。

智能代理科技，食品采购实践，食品采购效益，供应链管理，豪华酒店

The main aim of this study is to identify the factors that can affect regional differences in the procurement of local food in public catering. Understanding how some regions procure more local food products than others could help promote the use of local food in public catering. Regions with a lower share of local food can learn from regions that have a higher local food share.

The studied phenomenon is complex; therefore, we used several approaches to identify the share of local food procurement and the reasons behind the regional differences. The study gathered survey data and used fuzzy-set qualitative comparative analysis (fsQCA), a computable general equilibrium model and several data sources.

The share of local food within the total food procurement varies markedly between regions. The highest local food shares can be linked to a combination of three factors: sufficient and suitable supply, adequate organisational conditions and a political atmosphere that encourages the use of local food. In addition to limited political incentives, poor supply or inadequate organisational conditions effectively characterise why some regions use very few local food products. Hence, a move towards using more local food in public catering requires political decision makers, food producers and procurement personnel to demonstrate a common will and take cohesive action.

By examining regional variation, the results of this study offer a new perspective on the use of local food in public catering.

The purpose of this paper is to identify the key determinants of back-of-house-based food waste in food service outlets. This case study focuses on Delish restaurants, a well-known restaurant chain in Canada, and aims to provide a clear understanding of food service procurement, kitchen practices, cost management, risk mitigation, menu design and technical literacy needs in hospitality. Some recommendations for future studies are also provided.

The authors chose an exploratory case study design to guide our investigation on restaurants and food waste, based on Yin’s (1994) argument that case studies are the preferred strategy when the “why” questions is being posed and when the focus is on a modern occurrence within a real-life context. Such a design is particularly appropriate for understanding the details and complexity of a phenomenon and its design (Stake, 1995). In this study, research data were collected through multiple points. A semi-structured questionnaire was designed and adopted to collect primary data. The objective of the empirical segment is not to test the applicability of the existing approaches, but rather to study conceptual nuances related to the presented model. A survey study was focused on formal interviews onsite, in two different food service facilities (Restaurant A and B).

When considering food procurement, supplier relationships were found to not be significant for food waste prevention. Company-wide agreements with specific suppliers prevented individual chefs from creating alterations in their ordering to prevent waste. Order shorting was a somewhat common occurrence. However, most employees did not identify portion size as a large driver of waste. This conclusion conflicts somewhat with studies in this area (Kantor et al., 1997). If there was waste on a plate, it is much more likely to be the starches, which are low-cost items as opposed to high-cost proteins.

This research has its limitations, which present opportunities for future research. First, this case study is based on two case studies which have their weaknesses, especially in the reliability of data collection. In future, even though both restaurants had access to an earlier version of this case, a more structured analysis with performance indicators related to food waste would contribute to the internal validity of the study. The external validity of the proposed back-of-house-based determinant framework would benefit from being empirically tested with a larger sample, as the author cannot imply that this study’s findings are transferable to other food service operations.

From a managerial perspective, this study has merit. Arguably, the restaurant industry has a cumulative impact on the environment, economy and society as a whole. As more consumers in the Western world eat away from home, proper food management practices are desirable. Currently, few governments regulate or mandate measures to monitor restaurants’ sustainability claims and waste management. As consumer expectations change, the onus falls on food operations to validate and inform patrons on practices behind the scenes. Culinary kitchens are often not visible or accessible for some customers, or even obscure for others.

Strategies undertaken by management and chefs are reactive as opposed to proactive strategies. The reactive strategies are only able to identify waste a week after it has occurred through inventory checks. From this point, it may be impossible to identify the cause of the waste to prevent it from happening in the future. In addition, attribution to the cause may be laid on the incorrect individual, which will further exacerbate the social learning of the staff as a whole. Proactive strategies undertaken before waste occurs are more effective.

It must be noted that most of the literature on food waste management in casual-dining restaurants does not cover the key challenges found in the food industry. Most noticeable in the review is that there are very few studies in the literature that include food waste management practices linked to distribution management. This area of interest within the hospitality industry has not been well-developed in recent years and requires more attention.

Based on New Nordic Cuisine and Nordic dietary recommendations, the research centre OPUS has developed a healthy, sustainable and tasty New Nordic Diet (NND) with the goal of improving public health in Denmark. In order to determine the health potential of the NND, a six-month, controlled dietary intervention trial was conducted, in which participants procured NND foods at a specially designed intervention supermarket and prepared and consumed NND meals in their homes. The paper aims to discuss these issues.

A qualitative sociological study was conducted among intervention participants in order to explore whether and how they appropriated this diet into their everyday food practices.

Participants appropriated the NND by becoming co-producers of this diet, tailoring it to accord with individual preferences and the demands of everyday life. Findings indicate that while the taste of the NND is likely to appeal to wider groups of consumers, the tasks of food procurement and preparation are likely to constitute barriers to its adoption. The strictly controlled intervention setting enabled participants to learn how to comply with dietary composition despite their deviations from given menu-plans and recipes. The extent to which such compliance would be achieved outside this context by other consumers is questioned. Further studies are needed to determine whether more widespread consumption of the NND would in practice comply with Nordic dietary recommendations.

The study provides insights relevant to health agencies, public health researchers and food companies regarding consumer appropriation of a dietary system, the health benefits of which are dependent upon dietary compliance.

The study adopted a conceptualized technological, organizational and environmental (TOE) model to empirically investigate the factors affecting hotel managers’ attitudes toward intelligent agent technology (IAT) adoption in the hotel food supply chain management (HFSCM) and their intentions for future adoption.

In-person survey was carried out in luxury hotels in Florida.

The findings indicated that merely 5.7 per cent of hotels are fully implementing IAT. Perceived benefits, reliability, quality of human resources, information intensity and market capabilities had a statistically significant positive impact on hotel managers’ attitudes. However, complexity and cost had a negative influence on hotel managers’ attitudes toward IAT adoption in the HFSCM. Managers’ attitude further positively influences their intention to adopt.

The validated model helps guide hotel decision makers who are considering IAT adoption in the HFSCM. Hotels that are seeking sources for competitive advantages would better consider the TOE factors in IAT adoption prior to making a decision.

This is the first study that examined IAT adoption in the hotel industry from a theoretical and empirical perspective. The validated model proposed for the adoption of IAT in HFSCM enriched the TOE model and the diffusion of innovations theory.

本论文借用科技、组织、环境（TOE）模型, 实践检验了其酒店经理在HFSCM中对智能代理科技（IAT）的使用和未来使用意向。

采样地点在佛罗里达州的高级酒店, 采用面对面问卷的方式取样。

研究结果表明, 只有百分之 5.7 的酒店全面采用 IAT。感知好处 可依赖性 人力资源的质量 信息密度 市场能力等对酒店经理的态度有积极显著效果。然而, 复杂性和成本对酒店经理在HFSCM上采用IAT有负面影响。经理态度对使用意图有进一步积极影响。

本论文验证的模型对酒店决策者评估 IAT 在 HFSCM 方面的使用有着参考作用, 为了竞争优势, 酒店决策者应该考虑在决策前先考虑IAT使用的 TOE 因素。

本论文是首篇结合理论与实践, 在酒店行业检验对 IAT 使用的文章。在 HFSCM 中IAT使用的验证模型对 TOE 模型和 DOI 理论有显著意义。

酒店食品供应链管理 智能代理科技 IAT 使用 TOE 模型 酒店科技

Strategies to enable alternative urban food systems cannot be developed alone by those involved with the production and distribution aspects of food systems. It is important for architects, landscape designers and planners to be part of the process of conceiving and implementing innovative food-system thinking. Environmentally focused building standards and models for sustainable communities can easily incorporate farmers' markets, greenhouses, edible landscapes, permeable paving, green roofs, community gardens, and permaculture and other food-related strategies that complement energy generation and conservation, green roofs, living walls, and other approaches that have been more commonly part of sustainable built-environment initiatives.

Recently, architecture faculty and students at Ryerson University in Toronto and at a number of other universities have been exploring the intersection of these disciplines and interests. This paper will show how Ryerson tackled agricultural and food issues as design challenges in projects that included first-year community investigations, student-run design competitions, third-year studio projects and complex final-year thesis projects. These projects that dealt with food issues proved to be excellent entry points for addressing a range of design challenges including social inclusion, cultural context, community design and sustainable building practices.

Theoretical and empirical developments in academic literature have not been able to keep pace with the growing industry focus on eco-innovation and green hospitality practices. This paper aims to address this gap and provide an up-to-date review of research on eco-innovative practices in 13 leading hospitality journals over the past two decades, 1998-2018.

A systematic review that incorporates the preferred reporting items for systematic reviews and meta-analyses flow diagram is used to guide the data selection for this paper. The paper analyzes 403 studies published in 13 established hospitality journals to identify homogeneous research themes.

A unified conceptual framework is proposed by identifying seven research domains under eco-innovative practices. Even though research attention on green practices has increased in recent years, the development of conceptual frameworks, appropriate measurement scales and theoretical support for eco-innovative practices is warranted.

Although the paper attempts to include as many environmentally related studies as possible, by being restricted to papers published only in 13 leading hospitality journals, it may not have drawn on all relevant eco-innovation studies in hospitality research.

To the knowledge of the authors, this is the first systematic analysis of hospitality research on eco-innovative practices that reviews such a large number (403) of studies spanning the past two decades (1998-2018). The most recent review by Kim et al. (2017) covered 146 green research studies published between 2000 and 2014; whereas, out of 403 studies reviewed in this study, 231 (57per cent) have been published between 2014 and 2018. This trend is indicative of the fast-evolving nature of sustainability research and the need for an up-to-date systematic review of recent literature in the field.

This chapter uses a feminist political ecology perspective to demonstrate how gender interacts with access to land as a re/productive resource in Tamale, a rapidly urbanizing city in West Africa. The study gives insight into the strategies that vulnerable groups employ to gain access to resources.

An ethnographic field study was carried out over 16 months, taking a case study approach involving interviews, participant observation and focus groups.

Women’s access to land is restricted in order to guarantee their labor for household reproductive tasks and inheritance. Yet they are using various traditional and contemporary strategies to reconcile their landless status with their food provisioning responsibilities. These involve forging networks with individuals and development institutions as well as harvesting and marketing. As land markets accelerate, these strategies become more important, even though they offer no guarantee that a woman can provide what she needs to her household. Formalized institutions aiming to give women access to land do not necessarily fulfill those functions if they are naive of the historical and cultural context.

Marginalization of groups of people, such as women, with regards to resource access is a result of complex interlocking historical processes that are often a result of dominant groups’ efforts to retain power.

We confirm that gender is a primary element organizing access to land. The way this is performed in Northern Ghana results from the construction of tradition through post/colonial, religious and neoliberal contexts.

The originality of this work lies in its use of in-depth ethnographic data.

This study aims to provide a better understanding of how information technology (IT) competency and knowledge management (KM) contribute to service supply chain (SSC) (coordination, collaboration and efficiency) practices in the hospitality industry.

Drawing on tourism businesses, this study tests the structural relationships of IT competency, KM and SSC. Structural equation modeling is performed to test the hypotheses. A survey of 494 hotels in Iran provided empirical evidence for the existence of interrelationships between multiple constructs.

The analysis demonstrated that IT competency is significantly associated with KM. Furthermore, SSC practices are found to be directly impacted by KM and IT competency.

This study unpacks the mechanism that operates between IT competency, KM and SSC and contributes to the academic research on SSC in the context of the hospitality industry.