Can AI Fix Food Waste? a Commentary on Technology and Behavioral Gaps in the HORECA Sector

Article Sidebar

Published: 2025-11-21
Keywords:
artificial intelligence, foodservice management, food waste prevention, HORECA sector, hospitality sustainability, smart waste tracking, sustainable development goal 12.3

Main Article Content

Jesszon B. Cano*
Hospitality Management Department College of Business and Management Bohol Island State University – Candijay https://orcid.org/0000-0001-7071-033X
Precious Joy L. Patigdas
Faculty of Hospitality Management, Bohol Island State University, Clarin, Bohol, Philippines https://orcid.org/0009-0003-3642- 3312
Norielou M. Pinoliad, Phd
Bohol Island State University, Main Campus https://orcid.org/0009-0006-2721-3489
Alvin T. Remolado
College of Science and Management Bohol Island State University - Clarin Campus https://orcid.org/0000-0002-2605-474X

Abstract

This commentary paper critically examines the study “Reducing Food Waste in the HORECA Sector Using AI-Based Waste-Tracking Devices” by Sigala et al. (2025), which investigates the application of artificial intelligence in monitoring and reducing food waste across diverse hospitality settings in Europe. The original study demonstrates a promising reduction in food waste, particularly in overproduction and preparation stages, through the use of AI-enabled, fully automatic waste-tracking systems. This commentary highlights the methodological strengths of the study, including its multi-site implementation and integration of qualitative insights. However, it also identifies limitations such as the lack of detailed long-term cost-efficiency analysis and limited impact on consumer-level food waste. The commentary concludes by recommending a combined approach that merges technological solutions with behavioral interventions to maximize food waste reduction in the foodservice sector. The study is recognized as a valuable contribution to sustainability initiatives and the global pursuit of Sustainable Development Goal 12.3.

Article Details

Issue

Vol. 1 No. 3 (2025): Volume 01, Issue 03, 2025

Section

Articles

References

1) Ajzen, I. (1991). The theory of planned behavior. Organizational Behavior and Human Decision Processes, 50(2), 179–211. https://doi.org/10.1016/0749-5978(91)90020-T

2) Davis, F. D. (1989). Perceived usefulness, perceived ease of use, and user acceptance of information technology. MIS Quarterly, 13(3), 319–340. https://doi.org/10.2307/249008

3) Giousmpasoglou, C., Brown, L., & Cooper, J. (2022). Hospitality managers in turbulent times: COVID-19 lessons from lockdown and beyond. International Journal of Contemporary Hospitality Management, 34(3), 1065–1084. https://doi.org/10.1108/IJCHM-09-2021-1144

4) Pillai, S. G., Hodgkinson, I. R., Kalyanaram, G., & Krush, M. T. (2021). Hospitality workers’ resilience during COVID-19: The role of leader communication and organizational commitment. International Journal of Hospitality Management, 93, 102768. https://doi.org/10.1016/j.ijhm.2020.102768

5) Sigala, E. G., Gerwin, P., Chroni, C., Abeliotis, K., Strotmann, C., & Lasaridi, K. (2025). Reducing food waste in the HORECA sector using AI-based waste-tracking devices. Waste Management, 198, 77–86. https://doi.org/10.1016/j.wasman.2025.02.044

6) Strotmann, C., Baur, V., Gerwin, P., & Langen, N. (2021). Combining behavioral and technological interventions to reduce food waste in the hospitality sector. Waste Management, 126, 754–765. https://doi.org/10.1016/j.wasman.2021.04.050

7) Vázquez‐Rowe, I., Sáez‐Almendros, S., Villanueva‐Rey, P., Moreira, M. T., & Muñoz, P. (2020). Exploring dietary changes to reduce food waste and improve nutrition. Sustainable Production and Consumption, 23, 152–165. https://doi.org/10.1016/j.spc.2020.04.001