Addressing Food Waste in Restaurant Training: Practices and Challenges

Kelly A. Way, Nicholas E. Johnston, Josephine Reardon and M. E. Betsy Garrison ()
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Kelly A. Way: School of Human Environmental Sciences, University of Arkansas, Fayetteville, AR 72701, USA
Nicholas E. Johnston: School of Human Environmental Sciences, University of Arkansas, Fayetteville, AR 72701, USA
Josephine Reardon: SSA Group, Denver, CO 80238, USA
M. E. Betsy Garrison: School of Human Environmental Sciences, University of Arkansas, Fayetteville, AR 72701, USA

Tourism and Hospitality, 2025, vol. 6, issue 3, 1-11

Abstract: Food waste significantly impacts the restaurant industry’s financial viability and environmental sustainability. This study explores training practices used to minimize food waste and identifies obstacles encountered in implementing these practices. Semi-structured interviews with 10 chefs from diverse restaurants in a mid-South U.S. state were conducted. Two themes emerged from the qualitative analysis. The results revealed that the predominant training methods were verbal instruction, mentoring, and hands-on coaching, emphasizing real-time feedback and individualized guidance. Training for front-of-house staff primarily included reducing unnecessary table items, whereas back-of-house employees focused on portion control and repurposing ingredients. Mentoring emerged as critical, especially for new employees with limited culinary experience, ensuring that they develop critical thinking skills and resourcefulness in minimizing waste. Chefs identified significant barriers, including staff cooperation, knowledge gaps, employee turnover, and resource limitations. Overcoming these challenges necessitates stronger managerial commitment, standardized guidelines, and incentive-based reinforcement. This study concludes that cultivating an organizational culture that embeds sustainability into training practices is essential. Practical strategies such as mentoring and continuous reinforcement can mitigate food waste, enhance operational efficiency, and promote a sustainable food system. Future research should quantify training impacts on waste reduction and examine consumer-side factors influencing restaurant food waste.

Keywords: food waste; restaurant employee training; employee engagement; sustainability; chefs; waste reduction (search for similar items in EconPapers)
JEL-codes: Z3 Z30 Z31 Z32 Z33 Z38 (search for similar items in EconPapers)
Date: 2025
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