Design implications for technologies mitigating food waste in the food service industry: A multi-stakeholder approach

Food waste in the food service industry is a pressing issue. Tackling this issue requires innovative solutions that consider the perspective of diverse stakeholders. Previous studies have primarily focused on specific stakeholder groups and service types, neglecting the perspectives of multiple stakeholders. Furthermore, studies investigating the stakeholder perspectives in non-western contexts are nascent. This study aims to address this gap by examining food waste from the perspectives of diverse stakeholders in the Turkish food service industry and to guide the design of future interventions. Through 31 semi-structured interviews with managers, chefs, cooks, waiters, service personnel and customers, the study reveals the causes, strategies and barriers pertaining to food waste in the food service industry. It further identifies four novel themes emphasizing the intricate relationship between stakeholders: (1) the hierarchical nature of responsibility towards food waste, (2) the vicious cycle of offering treats and creating waste, (3) the life cycle of a restaurant and (4) the boundaries between stakeholders as a challenge for action. Based on these insights and themes, the article proposes three design implications for technologies mitigating food waste in the food service industry: towards participatory responsive menu planning, designing for open communication and designing for cooperation among food service businesses.