Zero waste solutions in hospitality: technology alignment and agile management practices for responsible consumption and production of food
研究了酒店餐饮企业敏捷管理实践如何通过末端食品浪费管理促进负责任的消费与生产，发现信息技术对齐并非必要条件。
Technology alignment in managing end-of-life products to overcome sustainability issues has drawn increasing attention in the food and hospitality industry. Recent literature on sustainable and agile practices in the food and hospitality industry recognizes the importance of reusing food waste materials at their end of life. The current study examines the mediating role that end-of-life food waste management plays in the relationship between agile practices and sustainable consumption and production from the viewpoint of food hospitality companies. The research employs a sequential mixed method design involving quantitative and qualitative analysis. The suggested model was empirically tested using information gathered from 298 respondents recruited through Prolific. After that, post hoc qualitative exploration was carried out by analyzing 24 interviews of the respondents identified out of the 298 respondents of the quantitative study. We discover that agile management practices are antecedents for responsible consumption and production. The findings highlight that food and hospitality firms must consider agile management practices to achieve more sustainable and socially responsible food waste management practices. Further, we find that information technology alignment is not a necessary condition to enhance or weaken the indirect effect of sustainable end-of-life (food waste) management between agile practices and sustainable consumption and production practices within the food and hospitality industry. This work advances theoretical and practical knowledge of conservation and natural resource management in the food and hospitality industry.