Environmental innovation and the food, energy and water nexus in the food service industry

被引:0
|
作者
da Rosa, Fabricia Silva [1 ]
Lunkes, Rogerio Joao [1 ]
Spigarelli, Francesca [2 ]
Compagnucci, Lorenzo [2 ]
机构
[1] Univ Fed Santa Catarina, Dept Accounting, Campus Univ S-N, BR-88040900 Florianopolis, SC, Brazil
[2] Univ Macerata, Dept Law, Piaggia Univ 2, I-62100 Macerata, Italy
关键词
Environmental innovation; FEW nexus; Food service industry; ECO-INNOVATION; WASTE BEHAVIOR; REDUCTION; SYSTEMS; LOSSES;
D O I
10.1016/j.resconrec.2020.105350
中图分类号
X [环境科学、安全科学];
学科分类号
08 ; 0830 ;
摘要
The purpose of this paper is to analyze the effect of environmental innovation on the balance of the food, energy, and water (FEW) nexus in the food service industry. The study was carried out through the completion of questionnaires by managers of food service companies in Brazil. Structural equation modeling (SmartPLS) was used for the analysis, which was based on 206 responses. The results show that food waste can be reduced by innovation in the planning of menus and purchases and in the process of food preparation. Furthermore, the reduction of natural resource consumption, especially of water and energy, can be achieved by leveraging changes in internal processes. In this sense, the typical trade-offs associated with the FEW nexus can be solved through environmental innovation. In addition, collaborative approaches between farms, suppliers and governments are essential for the implementation of the innovation processes. The paper presents suggestions for scholars, policy makers and managers in the food service industry to address the FEW nexus challenges.
引用
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页数:9
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