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Stay mindful when going with the flow: Enhancing chefs’ subjective well-being and improving their food waste management practices

Hakan Sezerel et al.

Hospitality & Society2025https://doi.org/10.1386/hosp_00095_1article
AJG 2ABDC C
Weight
0.37

What the paper says

Research on the cooking experience of chefs concerning food waste management in professional kitchens is rare. In particular, little is known about the psychological factors determining how chefs in busy and stressful work environments manage food waste. This article introduces flow and mindfulness as prospective determinants of food waste management in professional kitchens. This conceptual note argues that such elements of flow and mindfulness as the degree of awareness of the present moment, clear goals and a sense of control are essential for managing food waste. The article calls for more research on the role of flow and mindfulness and other elements of the cooking experience of chefs that can aid in food waste management in professional kitchens.

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https://doi.org/https://doi.org/10.1386/hosp_00095_1

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@article{hakan2025,
  title        = {{Stay mindful when going with the flow: Enhancing chefs’ subjective well-being and improving their food waste management practices}},
  author       = {Hakan Sezerel et al.},
  journal      = {Hospitality & Society},
  year         = {2025},
  doi          = {https://doi.org/https://doi.org/10.1386/hosp_00095_1},
}

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Stay mindful when going with the flow: Enhancing chefs’ subjective well-being and improving their food waste management practices

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Evidence weight

0.37

Balanced mode · F 0.40 / M 0.15 / V 0.05 / R 0.40

F · citation impact0.16 × 0.4 = 0.06
M · momentum0.53 × 0.15 = 0.08
V · venue signal0.50 × 0.05 = 0.03
R · text relevance †0.50 × 0.4 = 0.20

† Text relevance is estimated at 0.50 on the detail page — for your query’s actual relevance score, open this paper from a search result.