Environmental habitus of chefs and food waste management in hospitality operations

Journal article

Peer reviewed

Gde Indra Bhaskara, Viachaslau Filimonau, Indra Kusumawardhana, I. Nyoman Darma Putra, Putu Sucita Yanthy and Imam Nur Hakim

Journal of sustainable tourism, Vol.33(11), pp.2504-2530

02/11/2025

Abstract

Chef

Eco-habit

Food waste

Professional kitchen

Restaurant

Sustainable behaviour

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Title: Environmental habitus of chefs and food waste management in hospitality operations
Creators: Gde Indra Bhaskara - Udayana University
Viachaslau Filimonau - University of Surrey
Indra Kusumawardhana - Binus University
I. Nyoman Darma Putra - Udayana University
Putu Sucita Yanthy - Udayana University
Imam Nur Hakim - Research Center for Economics of Industry, Trade, and Services in the National Research and Innovation Agency (BRIN) of the Republic of Indonesia, Gedung B.J. Habibie, Jakarta Pusat, Indonesia
Publication Details: Journal of sustainable tourism, Vol.33(11), pp.2504-2530
Number of pages: 27
Publication Date: 02/11/2025
Grant note: Udayana International Research Collaboration Fund Universitas Udayana (http://data.elsevier.com/vocabulary/SciValFunders/100019375)
Identifiers: 991116694802346; WOS:001325615700001
Academic Unit: Institute for Sustainability; Surrey Hospitality and Tourism Management
Language: English
Resource Type: Journal article