References
[1] . Betz, A., Buchli, J., Göbel, C., & Müller, C. (2015). Food waste in the Swiss food service industry: Magnitude and potential for reduction. Waste Management, 35, 218–226.
[2] . Bharucha, J. (2018). Tackling the challenges of reducing and managing food waste in Mumbai restaurants. British Food Journal, 120(3), 639–649.
[3] . Clowes, A., Hanson, C., & Swannell, R. (2019). The business case for reducing food loss and waste: Restaurants. Champions 12.3. https://champions123.org/publication/business-case-reducing-food-loss-and-waste-restaurants
[4] . Dhir, A., Talwar, S., Kaur, P., & Malibari, A. (2020). Food waste in hospitality and food services: A systematic literature review and framework development approach. Journal of Cleaner Production, 270, 122861. https://doi.org/10.1016/j.jclepro.2020.122861
[5] . Filimonau, V., & De Coteau, D. A. (2019). Food waste management in hospitality operations: A critical review. Tourism Management, 71, 234–245. https://doi.org/10.1016/j.tourman.2018.10.009
[6] . Finn, S. (2019). Reducing our waste size. Food Science and Technology. https://fstjournal.org/features/33-2/cutting-foodservice-waste
[7] . Food Loss and Waste Protocol. (n.d.). IKEA Food: "Food Is Precious" food waste initiative [Case study]. https://flwprotocol.org/case-studies/ikea-food-food-precious-food-waste-initiative/
[8] . Gustavsson, J., Cederberg, C., Sonesson, U., van Otterdijk, R., & Meybeck, A. (2011). Global food losses and food waste: Extent, causes and prevention. Food and Agriculture Organization of the United Nations.
[9] . Hanson, C., & Mitchell, P. (2017). The business case for reducing food loss and waste. Champions 12.3.
[10] . Heikkilä, L., Reinikainen, A., Katajajuuri, J.-M., Silvennoinen, K., & Hartikainen, H. (2016). Elements affecting food waste in the food service sector. Waste Management, 56, 446–453.
[11] . Kallbekken, S., & Sælen, H. (2013). 'Nudging' hotel guests to reduce food waste as a win–win environmental measure. Economics Letters, 119(3), 325–327. https://doi.org/10.1016/j.econlet.2013.03.019
[12] . Leanpath. (n.d.). Spotlight on preventing waste: Leanpath. CFO Selections. https://www.cfoselections.com/perspective/spotlight-on-preventing-waste-leanpath-pioneering-food-waste-reduction-technology
[13] . Leanpath. (2018). How IKEA Lyssach cut food waste 45%. https://blog.leanpath.com/ikea-lyssach-cuts-food-waste-45-percent
[14] . Leanpath. (2019a, February 28). Leanpath partner IKEA hits big food waste milestone. https://blog.leanpath.com/ikea-hits-big-food-waste-milestone
[15] . Leanpath. (2019b, May 30). How IKEA Burbank cut food waste 30%, saving 10k meals. https://blog.leanpath.com/ikea-burbank-cut-food-waste-30-percent
[16] . Leanpath. (2020). IKEA Canada reaches food waste goal. https://blog.leanpath.com/ikea-canada-reaches-food-waste-goal
[17] . Martin-Rios, C., Demen-Meier, C., Gössling, S., & Cornuz, C. (2018). Food waste management innovations in the foodservice industry. Waste Management, 79, 196–206.
[18] . Papargyropoulou, E., Lozano, R., Steinberger, J. K., Wright, N., & Ujang, Z. (2014). The food waste hierarchy as a framework for the management of food surplus and food waste. Journal of Cleaner Production, 76, 106–115. https://doi.org/10.1016/j.jclepro.2014.04.020
[19] . Papargyropoulou, E., Wright, N., Lozano, R., Steinberger, J., Padfield, R., & Ujang, Z. (2016). Conceptual framework for the study of food waste generation and prevention in the hospitality sector. Waste Management, 49, 326–336.
[20] . Peters, A. (2017, August). How IKEA plans to cut its food waste in half. Fast Company. https://www.fastcompany.com/40451094/how-ikea-plans-to-cut-its-food-waste-in-half
[21] . Pirani, S. I., & Arafat, H. A. (2016). Reduction of food waste generation in the hospitality industry. Journal of Cleaner Production, 132, 129–145.
[22] . Snyder, H. (2019). Literature review as a research methodology: An overview and guidelines. Journal of Business Research, 104, 333–339. https://doi.org/10.1016/j.jbusres.2019.07.039
[23] . Tranfield, D., Denyer, D., & Smart, P. (2003). Towards a methodology for developing evidence-informed management knowledge by means of systematic review. British Journal of Management, 14(3), 207–222. https://doi.org/10.1111/1467-8551.00375
[24] . United Nations Environment Programme. (2024). Food waste index report 2024: Think eat save: Tracking progress to halve global food waste. https://www.unep.org/resources/publication/food-waste-index-report-2024
[25] . Womack, J. P., & Jones, D. T. (2003). Lean thinking: Banish waste and create wealth in your corporation (2nd ed.). Free Press.