This paper assesses how interventions utilising material apparatus can drive food waste reduction in professionalkitchens. Using non-participant observation and interviews, this study evaluated work-based experiments to cutwaste in luxury hotels. The paper focuses on the impacts of one specific intervention: the introduction of small, trans-parent food waste bins, positioned at each food preparation station. Thefindings examine how the material propertiesof these apparatus, including size, calibration and transparency, coupled with their location, shaped chefs' food wasterelated practices. Moreover, thefindings show how chefs' organisational and occupational norms interact with the in-fluence exerted by utensils to create new meanings and assign value to food, waste and the craft skills used to reduce it.
Chawla, GaurvLugosi, PeterHawkins, Rebecca
Oxford School of Hospitality Management
Year of publication: 2020Date of RADAR deposit: 2020-10-22