Preventing food waste in the Chinese catering supply chain：from a tacit knowledge viewpoint

Abstract

Purpose

In China food waste during the catering service process namely the back end of the entire food supply chain has neither received sufficient attention nor been evaluated precisely even though it has been the cause of food security concerns. In response considering the complex tacit knowledge embedded at the front end of the Chinese catering supply chain this article aimed at addressing relevant issues from the viewpoint of tacit knowledge.

Design/Methodology/Approach

This article is conceptual in nature. From the perspective of knowledge management (KM), we used a deductive method to explore intricate tacit knowledge embedded at the front end of the catering supply chain in China.

Findings

The key challenges in preventing food waste in the Chinese catering supply chains are: (1) a variety of knowledge icebergs in Chinese catering culture, (2) the complex tacit dimension of knowledge in Chinese cookery, and (3) difficulties in bringing standardization to the Chinese catering business. The three KM-based step-by-step solutions are: (1) standardizing the essential cookery techniques of Chinese cuisine, (2) encouraging catering enterprises to create online knowledge-sharing platforms to reduce food waste for all stakeholders, and (3) using big data to build a nationwide KM system.

Practical Implications

Our research indicates that the of a comprehensive KM system specific to the Chinese catering supply chain is crucial for standardizing the essential cookery techniques of Chinese cuisine and analyzing big data, which could help improve Chinese catering processes and gastronomic habits in reality, so as to more effectively prevent food waste.

Originality/Value

Our research contributes to the literature by connecting the reduction of food waste issues with the KM perspective. A key to more efficiently reducing food waste in China lies in the lack of a deeper, more systematic understanding of the tacit dimension of knowledge in Chinese cookery and impressive dietary culture, namely the front end of the catering supply chain.

Citation

Yu, G., Li, F., Chin, T., Fiano, F. and Usai, A. (2022), "Preventing food waste in the Chinese catering supply chain：from a tacit knowledge viewpoint", Journal of Knowledge Management, Vol. 26 No. 10, pp. 2805-2814. https://doi.org/10.1108/JKM-11-2021-0864