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Lean Management Approach to Reduce Waste in HoReCa Food Services

Author

Listed:
  • Bartłomiej Gładysz

    (Faculty of Production Engineering, Warsaw University of Technology, 02-524 Warszawa, Poland)

  • Aleksander Buczacki

    (Faculty of Production Engineering, Warsaw University of Technology, 02-524 Warszawa, Poland)

  • Cecilia Haskins

    (Department of Mechanical and Industrial Engineering, Faculty of Engineering, Norwegian University of Science and Technology, 7491 Trondheim, Norway)

Abstract

A significant share of food waste originates in the food services domain and HoReCa (hotels, restaurants, catering) sector. Organizational improvements leading to the decrease of food waste and costs in restaurants are needed. The literature reports on applications of lean management in service businesses, and while food services belong in this category, the literature contains few works on specific applications in this domain. Those studies are limited mainly to economic aspects. Nor was there evidence of the applicability of lean management to achieve food waste elimination. This article analyzes the applicability of lean management methods for food services in order to achieve efficient operations and eliminate food waste, based on a literature review and three case studies from Poland. Lean management was found to be useful in these cases to decrease food waste and reduce operational costs. The case studies suggest a set of activities for organizations delivering food services to streamline their processes by applying lean management practices. This study contributes to the theory and practice of sustainable restaurant management.

Suggested Citation

  • Bartłomiej Gładysz & Aleksander Buczacki & Cecilia Haskins, 2020. "Lean Management Approach to Reduce Waste in HoReCa Food Services," Resources, MDPI, vol. 9(12), pages 1-20, December.
    • Handle: RePEc:gam:jresou:v:9:y:2020:i:12:p:144-:d:458738
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    References listed on IDEAS

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    2. Olga Orynycz & Karol Tucki & Miron Prystasz, 2020. "Implementation of Lean Management as a Tool for Decrease of Energy Consumption and CO 2 Emissions in the Fast Food Restaurant," Energies, MDPI, vol. 13(5), pages 1-26, March.
    3. Joaquín Jiménez-Antillón & Carlos Calleja-Amador & Luis G. Romero-Esquivel, 2018. "Food Waste Recovery with Takakura Portable Compost Boxes in Offices and Working Places," Resources, MDPI, vol. 7(4), pages 1-13, December.
    4. Effie Papargyropoulou & Julia K. Steinberger & Nigel Wright & Rodrigo Lozano & Rory Padfield & Zaini Ujang, 2019. "Patterns and Causes of Food Waste in the Hospitality and Food Service Sector: Food Waste Prevention Insights from Malaysia," Sustainability, MDPI, vol. 11(21), pages 1-21, October.
    5. Pauline Bergström & Christopher Malefors & Ingrid Strid & Ole Jørgen Hanssen & Mattias Eriksson, 2020. "Sustainability Assessment of Food Redistribution Initiatives in Sweden," Resources, MDPI, vol. 9(3), pages 1-27, March.
    6. Matthew Franchetti, 2016. "Development of a Novel Food Waste Collection Kiosk and Waste-to-Energy Business Model," Resources, MDPI, vol. 5(3), pages 1-15, August.
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    Cited by:

    1. Christine Persson Osowski & Dariusz Osowski & Kristina Johansson & Niina Sundin & Christopher Malefors & Mattias Eriksson, 2022. "From Old Habits to New Routines—A Case Study of Food Waste Generation and Reduction in Four Swedish Schools," Resources, MDPI, vol. 11(1), pages 1-14, January.
    2. Weronika Ceynowa & Adam Przybylowski & Piotr Wojtasik & Łukasz Ciskowski, 2023. "ICT Adoption for Sustainable Logistics Development in the HoReCa and Wholesale Sectors," Sustainability, MDPI, vol. 15(4), pages 1-21, February.
    3. Li Jia & Guanghua Qiao, 2022. "Quantification, Environmental Impact, and Behavior Management: A Bibliometric Analysis and Review of Global Food Waste Research Based on CiteSpace," Sustainability, MDPI, vol. 14(18), pages 1-24, September.

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