Knowing the kitchen: Applying practice theory to issues of food waste in the food service sector

In recent years, the global issue of food waste has become increasingly important in public debate, as food waste is responsible for a variety of negative impacts on the environment. A considerable amount of food waste is produced within the food service sector, but current research has identified a high potential for reducing this waste. The following study explores this potential by examining professional kitchens in ten restaurant businesses and seven communal catering establishments. Data were primarily gathered through 17 semistructured interviews with restaurant owners, chefs, kitchen managers and representatives from the local authority. Additionally, I conducted five participatory observations. In contrast to current research that predominantly offers explanations from a behavioristic perspective, a social practice approach is proposed to benefit from a more comprehensive understanding of professionals' kitchen work. Two analytical categories of "meaningful knowledge" and "materiality of knowledge" are developed for the purpose of studying professionals' knowledge as an integral part of social practice. The findings indicate that knowing how to provide and portion appropriate amounts of food depends on economic requirements, professional ethics and the need to satisfy customers. Furthermore, knowledge is inscribed into socialized bodies and working tools and is shaped by systems of anticipation, the local environment and operating infrastructures. Based on the results, the study discusses to what extent practice theory can contribute to thinking differently about taking action on the issue of food waste and initiating changes within the prevalent systems of food service. (C) 2019 Elsevier Ltd. All rights reserved.