Environmental innovation and the food, energy and water nexus in the food service industry

The purpose of this paper is to analyze the effect of environmental innovation on the balance of the food, energy, and water (FEW) nexus in the food service industry. The study was carried out through the completion of questionnaires by managers of food service companies in Brazil. Structural equation modeling (SmartPLS) was used for the analysis, which was based on 206 responses. The results show that food waste can be reduced by innovation in the planning of menus and purchases and in the process of food preparation. Furthermore, the reduction of natural resource consumption, especially of water and energy, can be achieved by leveraging changes in internal processes. In this sense, the typical trade-offs associated with the FEW nexus can be solved through environmental innovation. In addition, collaborative approaches between farms, suppliers and governments are essential for the implementation of the innovation processes. The paper presents suggestions for scholars, policy makers and managers in the food service industry to address the FEW nexus challenges. [Display omitted]