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The Intellectual Map of Food Waste Research in the HoReCa Sector: A Systematic Bibliometric Analysis
Abstract
The objective of this research study is to map the intellectual and social structure of food waste in the HoReCa sector for the period 2015-2025 after the SDG 12.3. Reviewing the 358 articles that meet the selection criteria obtained through Systematic Bibliometric Analysis Based on Scopus Database The performance analysis deals with impact analysis (publication trends, productivity, and impact), network analysis (country, institution and author), and content analysis (co-occurrence of keywords and thematic clusters). The data shows that there was a significant increase in the number of publications from 2018 due to policy momentum of SDG 12.3. US and UK remained the most productive countries while the journals Sustainability, Waste Management and the Journal of Cleaner Production were the most impactful journals. The Swedish University of Agricultural Sciences yielded the highest impact at the institutional level, while the author-level impact was led by V. Filimonau. The United Kingdom plays a central bridging role in international collaboration, confirmed the network analyses. Thematic analysis reveals that the intellectual structure of the field has evolved into a multi-level framework organized around three distinct dimensions: (i) behavioral drivers (consumer perception and psycho-social determinants), (ii) strategic sustainability (circular economy and waste valorization), and (iii) sectoral specialization (institutional settings like schools and hospitals). This study provides a data-driven account of the post-SDG transformation of the field, documenting its paradigm shift from simple disposal to value creation.
Keywords
Ethical Statement
This study is among the studies that do not require ethics committee approval.
References
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- Baas, J., Schotten, M., Plume, A., Côté, G., & Karimi, R. (2020). Scopus as a curated, high-quality bibliometric data source for academic research in quantitative science studies. Quantitative Science Studies, 1(1), 377-386. https://doi.org/10.1162/qss_a_00019
- Betz, A., Buchli, J., Göbel, C., & Müller, C. (2015). Food waste in the Swiss food service industry–Magnitude and potential for reduction. Waste Management, 35, 218-226. https://doi.org/10.1016/j.wasman.2014.09.015
- Buczacki, A., Gładysz, B., & Palmer, E. (2021). HoReCa food waste and sustainable development goals—A systemic view. Sustainability, 13(10), 5510. https://doi.org/10.3390/su13105510
- Champions 12.3. (2025). SDG target 12.3 on food loss and waste: 2025 progress report. World Resources Institute. https://champions123.org/sites/default/files/2025-09/champions-12-3-2025-progress-report.pdf
- Coşkun, A., & Özbük, R. M. Y. (2020). What influences consumer food waste behavior in restaurants? An application of the extended theory of planned behavior. Waste Management, 117, 170-178. https://doi.org/10.1016/j.wasman.2020.08.011
- de Peyrelongue, M., Chansomphou, V., Sisavath, V., & Saysanavongphet, V. (2024, March 12). Food waste study in the HoReCa sector in Vientiane and Vang Vieng, Lao PDR. Swisscontact. https://www.swisscontact.org/_Resources/Persistent/f/e/a/5/fea55543f2bba1c8ce235a04f58d6e144426cb00/Food%20Waste%20Study%20HORECA%20Final.pdf
- Dhir, A., Talwar, S., Kaur, P., & Malibari, A. (2020). Food waste in hospitality and food services: A systematic literature review and framework development approach. Journal of Cleaner Production, 270, 122861. https://doi.org/10.1016/j.jclepro.2020.122861
Details
Primary Language
English
Subjects
Policy and Administration (Other), Gastronomy, Sustainable Tourism, Environmental Management in Tourism, Tourism (Other)
Journal Section
Research Article
Authors
Publication Date
December 25, 2025
Submission Date
October 26, 2025
Acceptance Date
December 17, 2025
Published in Issue
Year 2025 Volume: 9 Number: 2
APA
Songür Bozdağ, A. N. (2025). The Intellectual Map of Food Waste Research in the HoReCa Sector: A Systematic Bibliometric Analysis. Uluslararası Güncel Turizm Araştırmaları Dergisi, 9(2), 121-141. https://doi.org/10.30625/ijctr.1811110
AMA
1.Songür Bozdağ AN. The Intellectual Map of Food Waste Research in the HoReCa Sector: A Systematic Bibliometric Analysis. IJCTR. 2025;9(2):121-141. doi:10.30625/ijctr.1811110
Chicago
Songür Bozdağ, Ayşe Nur. 2025. “The Intellectual Map of Food Waste Research in the HoReCa Sector: A Systematic Bibliometric Analysis”. Uluslararası Güncel Turizm Araştırmaları Dergisi 9 (2): 121-41. https://doi.org/10.30625/ijctr.1811110.
EndNote
Songür Bozdağ AN (December 1, 2025) The Intellectual Map of Food Waste Research in the HoReCa Sector: A Systematic Bibliometric Analysis. Uluslararası Güncel Turizm Araştırmaları Dergisi 9 2 121–141.
IEEE
[1]A. N. Songür Bozdağ, “The Intellectual Map of Food Waste Research in the HoReCa Sector: A Systematic Bibliometric Analysis”, IJCTR, vol. 9, no. 2, pp. 121–141, Dec. 2025, doi: 10.30625/ijctr.1811110.
ISNAD
Songür Bozdağ, Ayşe Nur. “The Intellectual Map of Food Waste Research in the HoReCa Sector: A Systematic Bibliometric Analysis”. Uluslararası Güncel Turizm Araştırmaları Dergisi 9/2 (December 1, 2025): 121-141. https://doi.org/10.30625/ijctr.1811110.
JAMA
1.Songür Bozdağ AN. The Intellectual Map of Food Waste Research in the HoReCa Sector: A Systematic Bibliometric Analysis. IJCTR. 2025;9:121–141.
MLA
Songür Bozdağ, Ayşe Nur. “The Intellectual Map of Food Waste Research in the HoReCa Sector: A Systematic Bibliometric Analysis”. Uluslararası Güncel Turizm Araştırmaları Dergisi, vol. 9, no. 2, Dec. 2025, pp. 121-4, doi:10.30625/ijctr.1811110.
Vancouver
1.Ayşe Nur Songür Bozdağ. The Intellectual Map of Food Waste Research in the HoReCa Sector: A Systematic Bibliometric Analysis. IJCTR. 2025 Dec. 1;9(2):121-4. doi:10.30625/ijctr.1811110