Sustainable Food-Waste Management Through Academia–Industry Partnerships: Extending Experiential Learning Through Participatory Co-Creation Approach

Food waste remains a persistent sustainability challenge within independent restaurants, where operational pressures, cultural norms, and resource constraints limit systematic waste management. This study examines how an industry–academia partnership enabled the co-creation of food-waste reduction practices between hospitality students and sixteen independent restaurant operators in Wellington, New Zealand. Adopting the Participatory Action Research (PAR) approach, data were gathered through semi-structured interviews with operators and focus group discussions with hospitality students. Findings reveal that food wastage in the study units is shaped by time pressure, customer service expectations, tacit kitchen routines, and uncertainty in forecasting the demand. The study identifies three mechanisms—emotional disruption, shared reflection and experimentation—through which sustainability competencies become a part in professional identity. It offers theoretical grounded and practically actionable insights for industry–academia collaboration in resource-constrained hospitality environments.