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#12583. What is enough on a plate? Professionals’ practices of providing an “adequate portion” in the food service sector
| October 2026 | publication date |
| Proposal available till | 03-06-2025 |
| 4 total number of authors per manuscript | 0 $ |
| The title of the journal is available only for the authors who have already paid for |
| Journal’s subject area: |
| Cultural Studies; Anthropology; Sociology and Political Science; Health (social science); Food Science; |
| place 1 | place 2 | place 3 | place 4 |
| Free | Free | Free | Free |
| 2350 $ | 1200 $ | 1050 $ | 900 $ |
Contract №12583.1   | Contract №12583.2 | Contract №12583.3 | Contract №12583.4 |
1 place - free (for sale)
2 place - free (for sale)
3 place - free (for sale)
4 place - free (for sale)
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.
Keywords:
eating habits; food service sector; portioning; practice theory; professional kitchens
Contacts :
2 place - free (for sale)
3 place - free (for sale)
4 place - free (for sale)
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.
Keywords:
eating habits; food service sector; portioning; practice theory; professional kitchens
Contacts :
