Search results

The purpose of this study is to map the research landscape on the topic of waste management in the business and management domain, with a particular emphasis on pro-environmental ethical behaviour. The objective is to evaluate publication performance, identify key stakeholders, investigate major clusters, recognise the evolution of themes and offer a research agenda for the future based on bibliometric reflection.

Preferred Reporting Items for Systematic Review and Meta-Analysis procedure was used to extract and choose a total of 609 publications from the Scopus database from 1985 to 2022. The research then does bibliometric analysis with the open-source R application bibliometrics. The authors used a number of tools and techniques, including a collaboration network, word dynamics, co-occurrence network, thematic map and strategy map.

The analysis identifies most prolific stakeholders, key clusters and evolving themes in the field. The motor themes, niche themes, basic themes and emerging themes of the field were identified, and future research agenda is proposed based on such identification.

To the best of the authors’ knowledge, this is the first bibliometric study in the field of waste reduction, providing a comprehensive view of the research landscape by analysing more than 50 years of literature focussing on behavioural aspects. These findings could assist policymakers in identifying waste management/reduction priority regions and developing policy guidelines for a more sustainable waste practise. In addition to providing recommendations and future directions for academic research, this report also includes these elements.

A systems perspective of waste management allows an integrated approach not only to the five basic functional elements of waste management itself (generation, reduction, collection, recycling, disposal), but to the problems arising at the interfaces with the management of energy, nature conservation, environmental protection, economic factors like unemployment and productivity, etc. This monograph separately describes present practices and the problems to be solved in each of the functional areas of waste management and at the important interfaces. Strategies for more efficient control are then proposed from a systems perspective. Systematic and objective means of solving problems become possible leading to optimal management and a positive contribution to economic development, not least through resource conservation. India is the particular context within which waste generation and management are discussed. In considering waste disposal techniques, special attention is given to sewage and radioactive wastes.

This study aims to (1) test the effects of Generation Z (Gen Z) customers’ perceived collective efficacy and self-efficacy toward food waste reduction on their food waste reduction intentions in restaurants, (2) examine the mediating role of customers’ self-efficacy in conveying their perceived collective efficacy for food waste reduction intentions and (3) explore the moderating roles of Gen Z restaurant customers’ interdependent self-construal and independent self-construal.

Data were collected from an online survey distributed to Gen Z restaurant customers in China in April and May of 2022. The snowball sampling approach was used to collect the data, and the final sample included 214 participants. Partial least squares structural equation modeling was applied to examine the hypotheses.

The study found that Gen Z restaurant customers’ perceived collective efficacy and self-efficacy toward food waste reduction were positively related to their food waste reduction intentions. Self-efficacy also played a mediating role in the relationship between perceived collective efficacy and food waste reduction intentions. Moreover, Gen Z restaurant customers’ interdependent self-construal negatively moderated the relationship between perceived collective efficacy and self-efficacy.

This study contributes to the literature on social cognitive theory, self-construal theory and customers’ ethical decision-making processes. It integrates Gen Z restaurant customers’ perceived collective efficacy and self-efficacy toward food waste reduction into the ethical decision-making process and investigates how the two types of efficacy determine food waste reduction intentions.

This study aims to determine and analyze the predictors of food waste reduction intention and behavior among higher education institutions (HEIs) using an extended version of the theory of planned behavior (TPB).

This study empirically tested an extended TPB model through regression analyses using data obtained through an online survey.

Attitude toward food waste reduction, subjective norms, perceived behavioral control and food waste knowledge predicted intention to reduce food waste. Furthermore, the intention to reduce food waste predicted food waste reduction behavior.

The results imply that extending the TPB by adding food waste knowledge significantly predicted food waste reduction intention and behavior.

The study identified factors that predict food waste reduction behavior and suggested ways to influence Filipino students in HEIs to reduce food waste.

The findings support the inclusion of food waste knowledge to the TPB in predicting food waste reduction intention and behavior among students in HEIs.

This study aims to investigate the determinants of household behavioural intention towards household reducing, reusing and recycling behaviour of food waste management.

The data were collected from 670 households in Malaysia and analysed by using the partial least square method.

The findings reveal that motivation to participate, ability to participate and perceived benefits are the crucial factors that significantly influence households’ attitudes. Household attitude has a significant impact on household behavioural intention, whilst social influence and perceived behavioural control are not associated with it. Government support is positively related to perceived behavioural control. The result also indicates that household behavioural intention has a significant impact on household reducing, reusing and recycling behaviour.

The participants of this study were involved in home planning and food preparation in Malaysia. The individuals in charge of the household might have more awareness of food planning and waste control. Thus, it is recommended to adopt findings from other countries and learn from the experience of the local and international communities.

The households’ behavioural intentions can lead to the reducing, reusing and recycling behaviour of food waste management. The government policy mechanisms and households’ awareness can work effectively against food waste reduction because evaluations of the food waste programme were found to be scarce.

Food insecurity is one of the major social problems. Many people are not aware of the food waste impacts and consequences; thus, motivation, knowledge and information should be provided to the consumer through forums and campaigns.

The findings contribute to new insights of household behavioural intention towards food waste reduction management by assessing the determinants of household attitude and government support for food waste reduction management programmes towards household reducing, reusing and recycling behaviours.

Food waste behavior in the workplace or work-related gatherings has been less researched compared to that in household context. This study aims to bridge this gap through unfolding how and when quality of food waste prevention communication mitigates food waste behavior among frontline employees in the hospitality workplace.

Participants in this research comprised employees from four- and five-star hotels operating in Vietnam.

The results lent credence to the dual mediation channels of moral attitudes toward food wasting and meaningfulness of food waste reduction for the impact of quality of food waste prevention communication on employees’ food waste reduction intention and their reduced food waste behavior. The contingency role of employees’ green role identity was marginally confirmed for the nexus between employees’ food waste reduction intention and their food waste behavior.

This inquiry advances the understanding of mechanisms underlying work-related food waste behavior among hospitality employees.

The purpose of this paper is to analyse main drivers and barriers to food waste reduction in the consumption phase and analyse pathways to anti-wastage behaviours.

A systematic literature review was performed in order to understand the main variables affecting the behaviour and to identify pathways to move to an anti-waste behaviour. In the end, 84 articles were selected for the final analysis.

Drivers and barriers to reduce food waste were categorised in societal factors, personal factors and behavioural factors. Variables can increase the amount of waste (+) or reduce it (−). From them, efforts to move to an anti-wastage behaviour are classified in macro-environmental change, retailers’ engagement, raise awareness of the issue and creating anti-wastage social norms.

The systematic review did not capture all variables that can influence consumer food waste and it is necessary different approaches to study the issue.

From the drivers for food waste reduction it is possible to design efforts to help consumers change their pattern of behaviour.

Reducing food waste has effects in changing economic inequality, relative poverty and environmental damages.

The great majority of studies that analyse consumer food waste focus on behaviours that increase food waste. This special paper identifies how to stimulate and proactively work with behaviours that help to food waste reduction.

Rising energy costs and potential scarcity are driving energy reduction initiatives in manufacturing companies. The reduction in energy use is complementary to the classic lean production philosophy and the lean and green literature implies that reducing energy waste supports lean objectives. The purpose of this paper is to examine this perceived positive correlation and identify the impact level of energy reduction of lean product flow.

To achieve this, published case studies and practices from interview were gathered and categorised against a waste management hierarchy.

Energy reduction activities implicitly reduce waste which is compatible with the lean waste objective, however, when applying the waste hierarchy principle to energy efficiency practice, lean product flow is progressively constrained or compromised towards the lower levels of the hierarchy.

The hierarchical classification seeks to communicate how reported energy efficiency improvements will/will not impact on flow. The research focuses on the modification of existing discrete part production facilities towards greater energy efficiency and neglects alternative production technologies and new build. The results suggest that as manufacturers seeking to be more energy efficient move away from preventative actions to more reduce and reuse actions then production flexibility could become restricted and the design of production facilities make re-think the fast, linear and short flow of product.

Examples of industrial practices are provided to show the implications of energy reduction practice on production flow.

Categorises the relationship between classic lean and industrial low-energy initiatives to provide insight to how higher energy cost could impact on production.

As exploratory research, this project aimed to develop and assess the effect of implementing a food waste reduction program at a restaurant on a university campus.

Data collection consisted of an audit of both pre and postconsumer food waste to determine the effectiveness of various reduction strategies and a survey to assess attitudes of employees toward food waste. As exploratory research, a personalized database was created to track current food waste amounts and reasons for waste in the restaurant operation to determine if the same method could be employed in future research.

Overall, the restaurant in this study implemented various effective food waste reduction practices that were inexpensive and simple, resulting in a weekly average reduction of 14.3 pounds of food waste. The top five food item products wasted by the kitchen were also identified for both pre and postintervention phases as well as the reasons for generating kitchen waste. Furthermore, data reported on postconsumer waste included weight quantities and product types.

The project resulted in evidence that a personalized food tracking system is useful for identifying and quantifying food waste in foodservice operations. Therefore, the research design and data collection methods used in this project can be used in future research on a larger scale.

The goal of this research is to find the components that can inspire people to reduce food waste at household consumer level. The components were created by combining the theory of planned behaviour (TPB), theory of interpersonal behaviour (TIB) and motivation opportunity ability (MOA) model.

The study is based on the content analysis, which identifies the motivating factors for food waste reduction at the consumer household level. A total of 12 motivating factors are identified across extensive literature reviews along with opinions of experts. Then, the recognized motivating factors are analysed for causal interrelationship using the Decision-Making Trial and Evaluation Laboratory (DEMATEL) approach. Data were collected from 95 experts, selected using purposive sampling, through a questionnaire survey.

A total of 95 household experts expressed their views on food waste reduction motivation factors, and a decision matrix has been developed based on that. Then, opinions are analysed using the DEMATEL approach, and it was found that “perceived behavioural control (PBC)” is the most influential motivating factor for food reduction at the household consumer level. Results also showed that “knowledge and skills about proper food management at home” are the least affected factor among the others.

Minimizing food wastes at the consumer and household level can provide the benefits to both people and environment in multiple ways. The problem of food waste necessitates a multifaceted response, and this study aims to address consumers' motivation and capabilities to lessen food waste behaviour. Since the benefits of minimizing food wastes have often remained untapped and neglected, educational efforts should be used by policymakers to enhance household awareness of food waste.

The present study contributes to the inadequate research on household food waste in India and is expected to facilitate sustainable consumption.

Food waste management is particularly difficult for developing countries, like India, which have little resources and are environmentally vulnerable. Not only is there a dearth of study on household food waste, but most of the research has been conducted in developed economies. Also, a novel applied method has been utilized in this study.