Environmental innovation and the food, energy and water nexus in the food service industry
Environmental innovation and the food, energy and water nexus in the food service industry
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DOI：
10.1016/j.resconrec.2020.105350
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发表时间：
2021-01-04
影响因子：
13.2
通讯作者：
Compagnucci, Lorenzo
中科院分区：
文献类型：
--
作者：
da Rosa, Fabricia Silva;Lunkes, Rogerio Joao;Compagnucci, Lorenzo
本文的目的是分析环境创新对食品，能源和水（FEW）在食品服务业的关系的平衡的影响。这项研究是通过在巴西的食品服务公司的经理完成问卷调查。使用结构方程模型（SmartPLS）进行分析，该模型基于206个响应。结果表明，通过菜单和采购计划以及食物准备过程中的创新，可以减少食物浪费。此外，可以通过利用内部进程的变化来减少自然资源的消耗，特别是水和能源的消耗。从这个意义上说，与少数人的关系相关的典型权衡可以通过环境创新来解决。此外，农场、供应商和政府之间的合作方法对于实施创新进程至关重要。本文提出了建议，为学者，政策制定者和管理人员在食品服务业，以解决少数关系的挑战。
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.