Stay mindful when going with the flow: Enhancing chefs’ subjective well-being and improving their food waste management practices

Journal article

Peer reviewed

Hakan Sezerel, Viachaslau Filimonau and Carlos Martin-Rios

Hospitality & society, Vol.15(3), pp.271-294

01/09/2025

Abstract

chefs

flow

food waste

hospitality

managerial roles

mindfulness

sustainable kitchens

well-being

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Title: Stay mindful when going with the flow: Enhancing chefs’ subjective well-being and improving their food waste management practices
Creators: Hakan Sezerel - Department of Tourism Management, Anadolu University, Eskişehir, Turkey
Viachaslau Filimonau - School of Hospitality and Tourism Management, University of Surrey, Guildford, United Kingdom
Carlos Martin-Rios - EHL Hospitality Business School
Publication Details: Hospitality & society, Vol.15(3), pp.271-294
Number of pages: 24
Publication Date: 01/09/2025
Identifiers: 991091020702346
Academic Unit: Institute for Sustainability; Surrey Hospitality and Tourism Management
Language: English
Resource Type: Journal article