Exploring Carbon Reduction Culinary Expertise in the Foodservice Industry

Wen-Shen Yen, Wen-Hwa Ko (), Hsiang-Han Huang, Min-Yen Lu and Fu-Yuang Tung
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Wen-Shen Yen: Department of Restaurant, Hotel and Institutional Management, Fu Jen Catholic University, Xinzhuang, New Taipei City 242062, Taiwan
Wen-Hwa Ko: Department of Restaurant, Hotel and Institutional Management, Fu Jen Catholic University, Xinzhuang, New Taipei City 242062, Taiwan
Hsiang-Han Huang: Department of Restaurant, Hotel and Institutional Management, Fu Jen Catholic University, Xinzhuang, New Taipei City 242062, Taiwan
Min-Yen Lu: Ph.D. Program in Nutrition and Food Science, Fu Jen Catholic University, Xinzhuang, New Taipei City 242062, Taiwan
Fu-Yuang Tung: Department of Restaurant, Hotel and Institutional Management, Fu Jen Catholic University, Xinzhuang, New Taipei City 242062, Taiwan

Sustainability, 2025, vol. 17, issue 8, 1-18

Abstract: Climate change and sustainable development have become critical global issues. The foodservice industry and its supply chain are among the sectors with high carbon emissions. As such, many foodservice businesses are actively implementing carbon reduction initiatives. This study established professional competence indicators for carbon-reducing culinary practices from a sustainability perspective. Using the Modified Delphi Method, 14 food service experts were invited to participate in a three-round survey questionnaire to develop a competency framework applicable to kitchen operations. The findings identified three major dimensions of carbon-reducing culinary professional competence: knowledge competence (19 indicators), attitude competence (13 indicators), and technical competence (13 indicators), totaling 45 indicators. Attitude competence was deemed the most critical, followed by knowledge competence. Regarding the attitude dimension, the most important indicators included selecting suppliers aligning with carbon reduction and sustainability goals, commitment to sustainability initiatives, green procurement, energy management, and water conservation practices. Understanding inventory preservation management regulations and principles was the most essential indicator in the knowledge dimension. In the technical dimension, using seasonal ingredients and accurately managing inventory levels were the key factors. The findings provide a reference for government agencies, the foodservice industry, and higher education institutions in promoting sustainable culinary development. Strengthening chefs’ awareness and competencies in carbon reduction is essential in advancing sustainability within the food supply chain.

Keywords: carbon reduction; kitchen staff; professional competence; modified Delphi method; greenhouse gas (GHG) (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2025
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Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:17:y:2025:i:8:p:3534-:d:1635013

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