Call for Papers for Special Issue of The Service Industries Journal.
“Food Waste and Sustainability in the Services Industries”
Guest Editors: Filimonau V., Rasoolimanesh M.S., & Coşkun A.
Deadline (Abstract): 15 October 2021
Deadline (Full Manuscript): 31 March 2022
Food waste represents a major societal challenge which occupies a noticeable position on the list of the UN’s Sustainable Development Goals (SDG) (SDG 1-3, 10-13 and 17). The services industries make a significant contribution to this challenge. Food waste in services accounts for at least 12% of the total food waste generated in the European Union, for example (FUSIONS 2016). Concurrently, in many developing and transition economies, such as China, the relative share of the services industries in national food wastage is estimated as being even higher, i.e. up to 50% (Wen et al. 2015).
Although the research agenda on food waste in services is gradually emerging (Dhir et al. 2020), critical knowledge gaps remain. These are attributed to the limited visibility of food waste in the services industries (i.e. how much food waste is generated, where and why?) alongside the determinants of its effective management (i.e. what approaches can effectively prevent food waste occurrence in services operating in various socio-economic contexts?) (Filimonau and de Coteau 2019). Research on food waste behaviour in the services industries alongside how to architect consumer behavioural patterns so that they become more responsible is also under-developed (Dolnicar and Juvan 2019).
This Special Issue aims to, at least partially, plug these knowledge gaps by compiling a set of high quality, cutting-edge studies that seek to examine the challenge of food waste and its management in the services industries. The Special Issue seeks to publish research that builds on food waste theory and practice to help develop novel ways of providing and improving services and service design.
The Special Issue invites contributions from a range of disciplines and fields of specialty research which are related, but not limited, to the following topics:
– Quantification and characterisation of food waste flows within the different types of services businesses, operational areas (e.g. kitchen and guest floor) and markets;
– A comprehensive examination of the drivers of food waste;
– Managerial approaches to food waste prevention, including novel (business) models of tackling the food waste challenge and innovative methods of (deeper) consumer, staff and supplier engagement in food waste management; alongside ‘good practices’ in food waste prevention, but also recovery;
– A critical analysis of the institutional and organisational factors that can facilitate food waste management in service operations but also inhibit the application of ‘good practices’ and novel preventative approaches;
– A critical analysis of consumer behaviour in the services industries and how it can be meaningfully modified for food waste prevention in the different markets.
This Special Issue is particularly interested in investigations dedicated to:
– Creativity and Innovation in Food Waste Management…
– Employee Attitudes towards Food Waste Management…
– Community Attitudes to Food Waste Management…
…within the different sectors of the services industries
Researchers are invited to indicate their interest in contributing to this special issue by sending a 300-word abstract of their proposed paper by 15th of October, 2021 to all guest editors by email:
– Viachaslau Filimonau, Bournemouth University, UK
– S. Mostafa Rasoolimanesh, Taylor’s University, Malaysia
– Ayşen Coşkun, Akdeniz University, Turkey
More info here.
