Means and standard deviations of FWM practices
| Item | Alpha | Mean | S.D. | Source |
|---|---|---|---|---|
| (1) Procurement, stock management and storage | 0.725 | 4.532 | 1.055 | |
| 1 We use frozen foods with longer storage time | 4.123 | 2.072 | Filimonau and Sulyok (2021) and Stirnimann and Zizka (2022) | |
| 2 Purchasing supplies from local businesses | 4.035 | 2.089 | Filimonau and De Coteau (2019) | |
| 3 Forecasting customer demand to ensure we do not over purchase stock | 5.142 | 1.674 | Filimonau and De Coteau (2019) and Stirnimann and Zizka (2022) | |
| 4 Forecasting and planning ingredients required | 5.342 | 1.555 | Dhir et al. (2020), Filimonau et al. (2019), and Stirnimann and Zizka (2022) | |
| 5 Having proper storage facilities and processes | 5.588 | 1.493 | Dhir et al. (2020) and Filimonau and De Coteau (2019) | |
| 6 Managing kitchen errors, mishandlings, and lack of balance in ingredients | 5.058 | 1.599 | Dhir et al. (2020) | |
| 7 Ordering on daily basis | 4.738 | 2.029 | Stirnimann and Zizka (2022) | |
| 8 Collaborating with other restaurants in sharing and redistributing our stock | 2.231 | 1.814 | Filimonau and De Coteau (2019) and Stirnimann and Zizka (2022) | |
| (2) Menu and product design | 0.773 | 3.895 | 1.244 | |
| 9 We use seasonal ingredients in our menu items | 4.496 | 2.06 | Filimonau and De Coteau (2019) and Filimonau and Sulyok (2021) | |
| 10 Changing menu items to control the use of our stock | 4.3 | 1.934 | Filimonau and De Coteau (2019), Principato et al. (2018), and Stirnimann and Zizka (2022) | |
| 11 Shortening the menu | 3.123 | 1.792 | Filimonau and Sulyok (2021), Stirnimann and Zizka (2022) | |
| 12 Cooking on demand | 5.042 | 2.056 | Filimonau and Sulyok (2021) | |
| 13 Including smaller portions on the menu | 3.508 | 2.039 | Filimonau and De Coteau (2019), Filimonau and Sulyok (2021), Principato et al. (2018), Stirnimann and Zizka (2022) | |
| 14 Changing the menu items to ensure stock can be utilised | 4.138 | 1.904 | Filimonau and De Coteau (2019), Principato et al. (2018), Stirnimann and Zizka (2022) | |
| 15 Changing prices of menu items to help them to sell quickly | 3.038 | 1.941 | Filimonau and De Coteau (2019) and Stirnimann and Zizka (2022) | |
| 16 Implementing flexible daily menus | 3.512 | 2.248 | Stirnimann and Zizka (2022) | |
| (3) Staff and customer engagement | 0.659 | 3.427 | 1.202 | |
| 17 Donating any excess food to staff | 3.146 | 2.076 | Dhir et al. (2020), Filimonau and Sulyok (2021) and Stirnimann and Zizka (2022) | |
| 18 Increasing staff awareness, commitment, and involvement in food waste management | 5 | 1.613 | Filimonau and De Coteau (2019) and Stirnimann and Zizka (2022) | |
| 19 Encouraging cooperation between staff and the customers about food waste | 3.942 | 1.837 | Filimonau and De Coteau (2019) | |
| 20 Encouraging customers to take leftovers home | 2.762 | 1.978 | Filimonau and De Coteau (2019) and Stirnimann and Zizka (2022) | |
| 21 Encouraging customers to finish their food- e.g. having signs on the restaurant walls about food waste | 2.285 | 1.698 | Filimonau and De Coteau (2019) and Stirnimann and Zizka (2022) | |
| (4) Leftover handling | 0.724 | 2.381 | 1.223 | |
| 22 Donating any excess food to charity | 1.604 | 1.277 | Dhir et al. (2020), Principato et al. (2018), and Stirnimann and Zizka (2022) | |
| 23 Separating food waste | 3.658 | 1.883 | Filimonau and De Coteau (2019) | |
| 24 Composting food waste | 2.588 | 1.964 | Filimonau and De Coteau (2019), Principato et al. (2018), and Stirnimann and Zizka (2022) | |
| 25 Using leftover stock to feed animals | 1.673 | 1.383 | Stirnimann and Zizka (2022) |
| Item | Alpha | Mean | S.D. | Source |
|---|---|---|---|---|
| 0.725 | 4.532 | 1.055 | ||
| 1 We use frozen foods with longer storage time | 4.123 | 2.072 | ||
| 2 Purchasing supplies from local businesses | 4.035 | 2.089 | ||
| 3 Forecasting customer demand to ensure we do not over purchase stock | 5.142 | 1.674 | ||
| 4 Forecasting and planning ingredients required | 5.342 | 1.555 | ||
| 5 Having proper storage facilities and processes | 5.588 | 1.493 | ||
| 6 Managing kitchen errors, mishandlings, and lack of balance in ingredients | 5.058 | 1.599 | ||
| 7 Ordering on daily basis | 4.738 | 2.029 | ||
| 8 Collaborating with other restaurants in sharing and redistributing our stock | 2.231 | 1.814 | ||
| 0.773 | 3.895 | 1.244 | ||
| 9 We use seasonal ingredients in our menu items | 4.496 | 2.06 | ||
| 10 Changing menu items to control the use of our stock | 4.3 | 1.934 | ||
| 11 Shortening the menu | 3.123 | 1.792 | ||
| 12 Cooking on demand | 5.042 | 2.056 | ||
| 13 Including smaller portions on the menu | 3.508 | 2.039 | ||
| 14 Changing the menu items to ensure stock can be utilised | 4.138 | 1.904 | ||
| 15 Changing prices of menu items to help them to sell quickly | 3.038 | 1.941 | ||
| 16 Implementing flexible daily menus | 3.512 | 2.248 | ||
| 0.659 | 3.427 | 1.202 | ||
| 17 Donating any excess food to staff | 3.146 | 2.076 | ||
| 18 Increasing staff awareness, commitment, and involvement in food waste management | 5 | 1.613 | ||
| 19 Encouraging cooperation between staff and the customers about food waste | 3.942 | 1.837 | ||
| 20 Encouraging customers to take leftovers home | 2.762 | 1.978 | ||
| 21 Encouraging customers to finish their food- e.g. having signs on the restaurant walls about food waste | 2.285 | 1.698 | ||
| 0.724 | 2.381 | 1.223 | ||
| 22 Donating any excess food to charity | 1.604 | 1.277 | ||
| 23 Separating food waste | 3.658 | 1.883 | ||
| 24 Composting food waste | 2.588 | 1.964 | ||
| 25 Using leftover stock to feed animals | 1.673 | 1.383 |
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