“Preducing” food waste in multiple cultural realms

• Published in: International journal of gastronomy and food science Vol. 32; p. 100745
• Main Authors: Sezerel, Hakan, Filimonau, Viachaslau, Ashton, Mark, Xu, Shi (Tracy)
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01-06-2023
• Subjects: Food waste; Gender; Occupational culture; Organizational culture; Professional kitchen; Food waste; Professional kitchen; Occupational culture; Gender; Organizational culture
• ISSN: 1878-450X; 1878-4518
• DOI: 10.1016/j.ijgfs.2023.100745

The kitchen is a gendered realm dominated by masculine culture, but some female chefs challenge this norm by introducing soft skills. This paper conceptualizes the multilayered cultural realm of food waste management in professional kitchens and pinpoints the critical role of individual gender traits of chefs in food prevention and reduction (‘preduction’). The paper outlines directions for future research on the gender-related position of chefs.
•Multiple layers of culture: national, organizational, and occupational shape food waste management.•The occupational culture of chefs dominates food waste prevention and reduction.•Perspectives of established chefs on food waste and its management influence the vision of junior chefs.•Work in professional kitchens is gendered and linked to food waste.•The links between masculine, feminine, and non-binary traits of chefs and food waste should be explored.