Abstract
Food waste represents a financial and environmental burden for food service outlets. Unfortunately,the lack of a consolidated view of the strategies aimed at reducing it prevents managers from easily using these strategies and hinders scholars from identifying the bottlenecks involved. To overcome these challenges, we scanned 107 academic and grey articles which enabled us to: (1) Create a complete picture of the strategies available, 180 of which we classified in 30 homogeneous groups; (2)Map the impacts of these strategies on all stages, which revealed a lack of strategies aimed at curbing leftover and serving waste; (3) Highlight that 83% are grounded solely on exploratory studies; (4) Compare the prevalence of the strategies in the academic and grey literatures, which revealed a misalignment,as their top-10 recommendations have only five strategies in common. Thesefindings enable managers to select impact and evidence-based strategies and researchers to identify fruitful research gaps.
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