Predictors of food waste management practices in the foodservice sector: a latent profile analysis of businesses in Japan

Purpose This study explores how different foodservice organisations vary in their food waste management (FWM) practices throughout the value chain (procurement, stock management and storage; menu and product design; staff and customer engagement and leftover handling) and develops a theory-driven understanding of how business characteristics, managerial capabilities and social-capital resources shape FWM. Design/methodology/approach A latent profile analysis of data from surveys of 260 foodservice business managers in Japan identified four profiles of businesses based on their FWM practices. The study also explores the demographic and business characteristics and social capital resources that influence the various FWM practices using multinomial logistic regression. Findings Consistent with social capital theory, social and professional connections are critical in facilitating access to resources integral to adopting FWM. Furthermore, business location, operating in a franchise format and staffing levels influence food service businesses’ ability to practice FWM. Originality/value New theoretical and practical implications are presented for the FWM practices of foodservice organisations, highlighting the importance of multiple internal and external stakeholders in the adoption of FWM practices. It also explicates measures to support and overcome barriers to implementing FWM practices through various phases of business operations.