Culinary Knowledge and Sustainability: Chef-Led Food Waste Management in Serbia’s Hospitality Sector

The challenge of food waste poses significant economic, environmental, and ethical concerns worldwide, with the hospitality sector being particularly affected. This study explores food waste prevention and management practices in five-star hotels in Serbia, focusing on the knowledge, attitudes, and resourcefulness of head chefs as key actors in implementing sustainable solutions. A qualitative exploratory design was applied, combining semi-structured interviews with eight head chefs and hotel managers, in-kitchen field observations, and food waste audits conducted in eight luxury hotels in Belgrade. The food waste hierarchy framework was used to assess how head chefs understand and act upon food waste issues. Findings reveal that while food waste policies vary across hotels, head chefs demonstrate varying levels of awareness and resourcefulness, often shaped by corporate policies, training, and personal experience. Despite limitations in policy enforcement, many head chefs apply practical strategies such as FIFO stock rotation, local sourcing, and creative reuse of ingredients. This study advances the theoretical understanding of food waste management in hospitality by linking practice theory with culinary knowledge and corporate influence. It also provides practical implications for training, policy development, and sustainable hospitality operations in transitional economies.