TY - JOUR
T1 - How to encourage food waste reduction in kitchen brigades
T2 - The underlying role of ‘green’ transformational leadership and employees' self-efficacy
AU - Filimonau, Viachaslau
AU - Matute, Jorge
AU - Kubal-Czerwińska, Magdalena
AU - Mika, Mirosław
N1 - Publisher Copyright:
© 2024 The Authors
PY - 2024/6
Y1 - 2024/6
N2 - Although significant amounts of food are wasted in professional kitchens, research on food waste behaviour among kitchen employees is limited. This study plugs this knowledge gap by examining the determinants of food waste reduction among members of kitchen brigades. The survey (n = 208) results collected in Poland and analysed with Partial Least Squares Structural Equation Modelling (PLS-SEM) demonstrate the importance of such external/organisational i.e., green transformational leadership and supervisory support, and internal/personal i.e., self-efficacy and attitudes towards food waste reduction, factors in encouraging food waste management by kitchen staff. The results also show that green organisational climate does not influence innovative and collaborative food waste behaviour of kitchen employees, but their self-efficacy and supervisory support do. The study's results suggest that, to manage food waste in professional kitchens more effectively, hospitality organisations should (1) embed the goal of food waste mitigation in organisational values; (2) empower supervisors to encourage food waste reduction among staff; and (3) facilitate pro-environmental innovation and collaboration among kitchen employees.
AB - Although significant amounts of food are wasted in professional kitchens, research on food waste behaviour among kitchen employees is limited. This study plugs this knowledge gap by examining the determinants of food waste reduction among members of kitchen brigades. The survey (n = 208) results collected in Poland and analysed with Partial Least Squares Structural Equation Modelling (PLS-SEM) demonstrate the importance of such external/organisational i.e., green transformational leadership and supervisory support, and internal/personal i.e., self-efficacy and attitudes towards food waste reduction, factors in encouraging food waste management by kitchen staff. The results also show that green organisational climate does not influence innovative and collaborative food waste behaviour of kitchen employees, but their self-efficacy and supervisory support do. The study's results suggest that, to manage food waste in professional kitchens more effectively, hospitality organisations should (1) embed the goal of food waste mitigation in organisational values; (2) empower supervisors to encourage food waste reduction among staff; and (3) facilitate pro-environmental innovation and collaboration among kitchen employees.
KW - Back-of-house employees
KW - Food waste
KW - Professional kitchen
KW - Supervisory support
KW - Transformational leadership
KW - ‘Green’ human resources management
UR - http://www.scopus.com/inward/record.url?scp=85190519644&partnerID=8YFLogxK
U2 - 10.1016/j.jhtm.2024.04.005
DO - 10.1016/j.jhtm.2024.04.005
M3 - Article
AN - SCOPUS:85190519644
SN - 1447-6770
VL - 59
SP - 139
EP - 148
JO - Journal of Hospitality and Tourism Management
JF - Journal of Hospitality and Tourism Management
ER -