Food waste management innovations in the foodservice industry

Carlos Martin-Rios, Christine Demen-Meier, Stefan Gössling, Clémence Cornuz

Research output: Contribution to journalArticlepeer-review


There is growing evidence that a significant share of global food is thrown away, with concomitant detrimental repercussions for sustainability. Reducing food waste is a key sustainability challenge for the food service industry. Despite the significance of this issue to the global foodservice industry, the link between innovation practices and food waste management has received limited attention in the academic literature. This paper uses innovation management and social constructionism to investigate interrelationships of food service provisions and innovations in waste management. It is based on the evaluation of food waste solutions and innovations that combine strategic dimensions of waste management with practice-driven initiatives, including incremental (processes and technologies) and radical innovations. The paper presents a range of waste management initiatives, showing that their implementation in the foodservice sector varies depending on management's beliefs, knowledge, goals and actions. The concepts discussed here could help practitioners to become more aware of the factors that drive the adoption of food waste innovations.

Original languageEnglish
Pages (from-to)196-206
Number of pages11
JournalWaste Management: international journal of integrated waste management, science and technology
Publication statusPublished - 2018 Sept 1

Subject classification (UKÄ)

  • Environmental Management
  • Economics and Business

Free keywords

  • Food waste
  • Food waste management innovation
  • Foodservice industry
  • Incremental innovation
  • Management awareness
  • Process innovation
  • Radical innovation
  • Technological innovation


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