How to encourage food waste reduction in kitchen brigades: The underlying role of ‘green’ transformational leadership and employees' self-efficacy

Viachaslau Filimonau, Jorge Matute, Magdalena Kubal-Czerwińska, Mirosław Mika

Research output: Indexed journal article Articlepeer-review

1 Citation (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)139-148
Number of pages10
JournalJournal of Hospitality and Tourism Management
Volume59
DOIs
Publication statusPublished - Jun 2024

Keywords

  • Back-of-house employees
  • Food waste
  • Professional kitchen
  • Supervisory support
  • Transformational leadership
  • ‘Green’ human resources management

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