Papargyropoulou Effie, Wright Nigel, Lozano Rodrigo, Steinberger Julia, Padfield Rory, Ujang Zaini
Malaysia-Japan International Institute of Technology, Universiti Teknologi Malaysia, Jalan Semarak, Kuala Lumpur 54100, Malaysia.
Faculty of Technology, De Montfort University, Leicester LE1 9BH, UK.
Waste Manag. 2016 Mar;49:326-336. doi: 10.1016/j.wasman.2016.01.017. Epub 2016 Jan 21.
Food waste has significant detrimental economic, environmental and social impacts. The magnitude and complexity of the global food waste problem has brought it to the forefront of the environmental agenda; however, there has been little research on the patterns and drivers of food waste generation, especially outside the household. This is partially due to weaknesses in the methodological approaches used to understand such a complex problem. This paper proposes a novel conceptual framework to identify and explain the patterns and drivers of food waste generation in the hospitality sector, with the aim of identifying food waste prevention measures. This conceptual framework integrates data collection and analysis methods from ethnography and grounded theory, complemented with concepts and tools from industrial ecology for the analysis of quantitative data. A case study of food waste generation at a hotel restaurant in Malaysia is used as an example to illustrate how this conceptual framework can be applied. The conceptual framework links the biophysical and economic flows of food provisioning and waste generation, with the social and cultural practices associated with food preparation and consumption. The case study demonstrates that food waste is intrinsically linked to the way we provision and consume food, the material and socio-cultural context of food consumption and food waste generation. Food provisioning, food consumption and food waste generation should be studied together in order to fully understand how, where and most importantly why food waste is generated. This understanding will then enable to draw detailed, case specific food waste prevention plans addressing the material and socio-economic aspects of food waste generation.
食物浪费对经济、环境和社会有着重大的不利影响。全球食物浪费问题的规模和复杂性已使其成为环境议程的首要议题；然而，对于食物浪费产生的模式和驱动因素，尤其是家庭以外的情况，相关研究甚少。部分原因在于用于理解这一复杂问题的方法存在缺陷。本文提出了一个新颖的概念框架，以识别和解释酒店业食物浪费产生的模式和驱动因素，旨在确定食物浪费预防措施。这个概念框架整合了人种志和扎根理论的数据收集与分析方法，并辅以工业生态学的概念和工具来分析定量数据。以马来西亚一家酒店餐厅的食物浪费产生情况为例，说明该概念框架的应用方式。该概念框架将食物供应和浪费产生的生物物理和经济流程与食物制备和消费相关的社会文化实践联系起来。案例研究表明，食物浪费与我们供应和消费食物的方式、食物消费和食物浪费产生的物质及社会文化背景有着内在联系。为了全面理解食物浪费是如何、在何处以及最重要的是为何产生的，应该将食物供应、食物消费和食物浪费产生放在一起研究。这种理解将有助于制定详细的、针对具体案例的食物浪费预防计划，解决食物浪费产生的物质和社会经济方面的问题。
