This paper considers the contribution of hospitality staff to the reduction of food waste and especially the effects of messages against food waste on its prevention in a hospitality context. This study investigates how hospitality employees affect perceptions and practices concerning food waste, with five sub-research questions that guide the study: the reception of food waste messages, whether employees are active or passive in their message reception, the congruence of message understanding, the behavioural outcomes of reception, and the implications of message reception for communication strategies. Using a qualitative approach, semi-structured interviews were conducted with 23 UK hospitality industry actors including employees, managers and business owners. The results indicated that food waste messages were received either instantaneously or with delay, and employees took active or passive roles in message reception. There was congruent interpretation among some employees, but most showed incongruent understandings. Thus, there is a need for tailored communication. It was found that changes in behavior resulting from message reception are maintained only when employees internalize the messages, thus highlighting the need for continuous efforts in communication. The paper highlights the importance of participatory communication strategies that fit the perceptions and contexts of employees in order to effectively control food waste. The study provides both theoretical insights and practical implications for developing more effective food waste prevention programs in hospitality settings.
Behaviour change, Communication, Employees, Food waste, Hospitality, Sensemaking
Anjali Vashshishtha, (2025-01-07 17:15:19.081). Communicating for Change: How Hospitality Employees Interpret and Influence Food Waste Prevention. Abhi International Journal of HR, Finance and Hospitality Management, Volume BHVxMxG1uDNTE8fsmKTN, Issue 1.