Practice to change: Reflecting upon practice theory for food waste management in professional kitchens

Abstract

• Holistic outlook on food waste management in professional kitchens from the perspective of practice theory. • Chefs assign different meanings to food waste, and these depend on norms, beliefs, values, and cultural traits. • Resourceful cooking facilitates food waste prevention and reduction. • Materiality is essential for food waste management but is under-researched. • Current and prospective chefs need to be trained for practices to change.