LIFE Climate Smart Chefs; qualitative insights for a sustainable food service

Abstract Innovative technologies can accelerate the transition to sustainable business practices in the hospitality and food service (HaFS) sector. In order for technologies to be adopted, challenges and opportunities need to be evaluated in order to ensure an effective implementation across the sector from operators and catering staff. Virtual roundtable discussions were held as semi-structured focus groups to identify challenges and opportunities related to technology use in the HaFS sector under three themes; business and economic, functional, and political challenges. 61 participants registered for the “Technology Tools for Chefs” sessions online. Feedback was transcribed and analysed. Challenges identified included a lack of knowledge and disinterest in technology, financial concerns, and a lack of government support. Opportunities included waste management, improved recipe and menu engineering, and showcasing sustainable practices. Business and economic opportunities include efficient time management, integrating sustainable practices, and using technology to predict consumer demands. Political opportunities included more accessible grants, clearer regulation guidance, and facilitating a transition towards sustainable practices. Qualitative research is crucial for identifying and providing solutions to challenges in transitioning to sustainable business practices. Solutions identified include staff training, improved accessibility of funding, and collaboration between businesses, officials, and stakeholders. Promoting sustainability through innovative technology in the food industry requires collaboration between businesses, government officials, and stakeholders to overcome the challenges and achieve sustainable development goals. Overall, the roundtable discussion provided valuable insight on pathways to a sustainable food sector. Key messages • Qualitative research provides an evidence base to support a transition to sustainable business practices. • Incentives included education, improved resources, accessibility of funding, and collaboration.