Forecasting foodservice' innovations in waste management

Tourism and hospitality businesses influence the sustainability of their natural environment by producing significant amounts of food waste. However, research on applying sustainable innovation with process of food waste production to construct green management indicators for foodservice is lacking. This study thus establishes an agenda of food waste innovations that restaurants can implement. This study combines innovation and foodservice management to develop green foodservice standards, and primarily adopts the Delphi Technique to develop eco-innovations of restaurant management. A total of 15 experts from government, industry, and academia were invited to participate. The results show that innovations in food waste management comprise three facets (operational, ecological and bio-technological), and fifteen sub-facets, and 41 indicators. In addition to its practical implications, an important contribution of this study is its application of management innovation practices to establish waste management standards for restaurants