Abstract

The current systems of food production and consumption are not sustainable due to a high level of resource inefficiency, environmental pollution and unhealthy eating habits. This paper focuses on the issues of wasting food and overeating, which have received increasing attention in other recent studies on the food service sector. A majority of those studies look at the choices made by customers regarding portion size and the effect those choices have on consumed food and leftovers. Against this background, the current exploratory study addresses the professionals’ perspective on why and how they serve specific food amounts to customers. To answer this question, the study draws on qualitative research and an analytical framework derived from theories of practice. The results show that defining and providing adequacy depends on professionals’ prior knowledge, the gastronomic concept, reflections on health and pricing issues, prevailing kitchen infrastructures, work rhythms, and esthetics in food presentation. An explanatory model is further developed in order to categorize these factors in terms of work processes inside and outside of professional kitchens. These insights of portioning control allow to conclusively reflect on much needed strategies for reducing food waste and preventing excessive caloric intakes.

摘要

由于资源效率低下、环境污染和不健康的饮食习惯，当前的粮食生产和消费系统是不可持续的。本文重点讨论浪费食物和暴饮暴食的问题，这些问题在最近有关食品服务部门的其他研究中受到越来越多的关注。大多数研究着眼于顾客对份量的选择以及这些选择对食用的食物和剩菜的影响。在此背景下，当前的探索性研究探讨了专业人士关于他们为何以及如何为客户提供特定食品数量的观点。为了回答这个问题，本研究借鉴了定性研究和源自实践理论的分析框架。结果表明，定义和提供充足性取决于专业人士的先验知识、美食概念、对健康和定价问题的思考、流行的厨房基础设施、工作节奏和食品展示的美学。进一步开发了一个解释模型，以便根据专业厨房内外的工作流程对这些因素进行分类。这些对分配控制的见解有助于最终反思减少食物浪费和防止过多热量摄入的急需策略。进一步开发了一个解释模型，以便根据专业厨房内外的工作流程对这些因素进行分类。这些对分配控制的见解有助于最终反思减少食物浪费和防止过多热量摄入的急需策略。进一步开发了一个解释模型，以便根据专业厨房内外的工作流程对这些因素进行分类。这些对分配控制的见解有助于最终反思减少食物浪费和防止过多热量摄入的急需策略。