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.
TLDR
A novel approach to understand reasons for hospital food waste before consumption and offer recommendations on waste minimization within foodservices is used and provides a foundation for further research on sustainable behavior within the wider foodservice sector and dietetics practice.About:
This article is published in Journal of the Academy of Nutrition and Dietetics.The article was published on 2014-01-01 and is currently open access. It has received 63 citations till now. The article focuses on the topics: Food systems.read more
Figures
Figure 1. The researchers’ guide used for the documentation analysis and observations in a study to understand reasons for hospital food waste before consumption. 
Figure 3. The semistructured interview guide used for the one-on-one interviews in a study to understand reasons for hospital food waste before consumption. 
Figure 2. The moderator’s guide used for the focus group session in a study to understand reasons for hospital food waste before consumption.
Citations
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An Introduction to Qualitative Research for Food and Nutrition Professionals
Jeffrey E. Harris,Philip Gleason,Patricia M. Sheean,Carol J. Boushey,Judith A. Beto,Barbara Bruemmer +5 more
TL;DR: Qualitative research is defined, its design is explained, its congruence with quantitative research is explored, examples of its applications in dietetics are provided, and methods to ensure validity, reliability, and relevance are addressed.
Journal ArticleDOI
Conceptual framework for the study of food waste generation and prevention in the hospitality sector.
Effie Papargyropoulou,Nigel Wright,Rodrigo Lozano,Julia K. Steinberger,Rory Padfield,Zaini Ujang +5 more
TL;DR: A novel conceptual framework is proposed 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.
Journal ArticleDOI
Patterns and Causes of Food Waste in the Hospitality and Food Service Sector: Food Waste Prevention Insights from Malaysia
Effie Papargyropoulou,Julia K. Steinberger,Nigel Wright,Rodrigo Lozano,Rory Padfield,Zaini Ujang +5 more
TL;DR: In this article, the authors investigated the patterns and causes of food waste generation in the hospitality and food service sector, with the aim of identifying the most promising food waste prevention measures.
Journal ArticleDOI
Digitalization within food supply chains to prevent food waste: Drivers, barriers, and collaboration practices
TL;DR: In this article, the authors conducted a qualitative study drawing on eighteen in-depth interviews with managers of large multinational and local organizations covering different and relevant roles on the digital food supply chain.
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Reducing waste of food left on plates: Interventions based on means-end chain analysis of customers in foodservice sector
TL;DR: In this paper, the authors identify the values underpinning the specific behavior of plate waste created in a residential foodservice setting and determine the links between this behaviour, rationalisations for that behaviour and personal values.
References
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Journal ArticleDOI
Using thematic analysis in psychology
Virginia Braun,Victoria Clarke +1 more
TL;DR: Thematic analysis is a poorly demarcated, rarely acknowledged, yet widely used qualitative analytic method within psychology as mentioned in this paper, and it offers an accessible and theoretically flexible approach to analysing qualitative data.
Book
Ethnography: Principles and Practice
Martyn Hammersley,Paul Atkinson +1 more
TL;DR: Features include the selection and sampling of cases, the problems of access, observation and interviewing, recording and filing data, and the process of data analysis.
Book
Approaches to social research
Royce Singleton,Bruce C. Straits +1 more
TL;DR: Chapters 2-17 end with a Summary of Methodological Approaches to the Social World Conclusions.
Book
Global food losses and food waste: extent, causes and prevention.
TL;DR: The Swedish Institute for Food and Biotechnology (SIK) as mentioned in this paper conducted two studies on global food losses, one for high/medium-income countries and one for low income countries, to serve as a basis for the international congress Save Food!, 16-17 May 2011, at the international packaging industry fair Interpack2011 in Dusseldorf, Germany.
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Food waste within food supply chains: quantification and potential for change to 2050
TL;DR: The analyses highlighted the scale of the problem, the scope for improved system efficiencies and the challenges of affecting behavioural change to reduce post-consumer waste in affluent populations.