Environmental habitus of chefs and food wastemanagement in hospitality operations

Although many chefs have developed the habit to practice food waste management in the kitchen, so-called environmental habitus, little is known about how this habitual practice has formed and how/if it has evolved with time. This study combines practice theory and theory of habit formation to explore the (f)actors that have influenced the formation and evolvement of environmental habitus among chefs. Interpretive phenomenological analysis is used to examine the lived experiences of 18 senior chefs in Indonesia who have habitually engaged in food waste management. The study establishes the critical role of mothers in shaping personal outlook of chefs on the importance of food waste reduction. Senior chefs are key for reinforcing this outlook, but also for providing necessary competencies and tools for resourceful cooking. The study highlights family upbringing and on-the-job training as the critical (f)actors in the formation and evolvement of the habitual practice of food waste management among future chefs.