Hospitality employees play a crucial role in food waste prevention, yet there is little understanding of how employees can influence the way food waste is thought about and dealt with within their workplace. To address this gap, we conducted semi-structured interviews with 23 UK hospitality actors, including frontline employees, managers and business owners to understand how they influence others, and have been influenced by others, to prevent food waste. We analyse the data through a sensemaking lens, which shows that food waste messages are received and made sense of instantly, or with delay due to exposure over time, or when the time is right. This reception process is active or passive, and congruent or incongruent, which has implications for whether food waste messages are understood as intended and the behavioural outcomes of the reception process. Developing a more comprehensive understanding of how food waste messages are received, understood and enacted has implications for food waste communications and how hospitality actors can influence the way food waste is thought about and dealt with within their workplace.

中文翻译：

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影响他人防止酒店食物浪费：酒店员工接收食物浪费信息


酒店员工在防止食物浪费方面发挥着至关重要的作用，但人们对员工如何影响工作场所对食物浪费的思考和处理方式知之甚少。为了解决这一差距，我们对 23 名英国酒店业者进行了半结构化访谈，包括一线员工、经理和企业主，以了解他们如何影响他人以及如何受到他人的影响，以防止食物浪费。我们通过意义建构的视角分析数据，这表明食物浪费信息是即时接收和理解的，或者由于随着时间的推移而延迟曝光，或者在时机合适时。这种接收过程是主动的或被动的，是一致的还是不一致的，这会影响食物浪费信息是否被理解为预期以及接收过程的行为结果。更全面地了解食物浪费信息的接收、理解和实施方式对食物浪费的沟通以及酒店业参与者如何影响工作场所对食物浪费的思考和处理方式具有重要意义。