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PEOPLE@HES-SO – Annuaire et Répertoire des compétences
PEOPLE@HES-SO – Annuaire et Répertoire des compétences

PEOPLE@HES-SO
Annuaire et Répertoire des compétences

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Demen Meier Christine

Demen Meier Christine

Professeure HES invitée

Compétences principales

Étude de marché

Entrepreneurship

Tourism hospitality food service

PME management

Strategic Management

  • Contact

  • Publications

  • Conférences

Contrat principal

Professeure HES invitée

Bureau: HEG 409

Haute école de gestion de Fribourg
Chemin du Musée 4, 1700 Fribourg, CH
HEG-FR
Aucune donnée à afficher pour cette section

2022

Sustainable waste management solutions for the foodservice industry :
Article scientifique ArODES
a Delphi study

Carlos Martin-Rios, Christine Demen Meier, Suzana Pasamar

Waste management research,  2022, vol. 40, no. 9, pp. 1412-1423

Lien vers la publication

Résumé:

Foodservice businesses influence the sustainability of their natural environment by producing significant amounts of waste. Yet, research has, thus far, been dominated by studies that limit their scope to food waste alone. Few studies have taken a broader look at sustainable waste initiatives, including innovative waste processing techniques, with a view to constructing management indicators for foodservices. This study combines management innovation practices related to resource management, waste prevention, processing and disposal techniques, and stakeholder involvement to offer sustainable standards. It primarily adopts the Delphi technique to propose specific solutions pertaining to waste management. Experts from government, industry, and academia reveal that potential waste management initiatives comprise three facets – service, process (operational), and organisational practices and innovations, 15 sub-facets and 41 indicators. This study thus establishes a catalogue of solutions for food, packaging and other ‘non-food’ waste that foodservice establishments can implement. In addition to its practical implications, an important contribution is its focus on management systems to establish waste management standards for hospitality, food and beverage (F&B) services, restaurants, and non-commercial catering.

2017

Small steps to make restaurants more sustainable
Article professionnel ArODES

Christine Demen Meier, Stéphanie Buri, Clémence Cornuz

Hotel yearbook 2018 : sustainable hospitality,  2017, yearbook 2018, pp. 62-63

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2015

International and national regulations in favour of sustainable operations in food service
Chapitre de livre ArODES

Nicolas Siorak, Christine Demen Meier, Stéphanie Bonsch Buri, Clémence Cornuz

Handbook of sustainable food and gastronomy  (11 p.). 2015,  New York : Routledge Handbook

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Customer expectations regarding organic and healthy food
Chapitre de livre ArODES

Christine Demen Meier, Nicolas Siorak, Bonsch Buri Stéphanie, Clémence Cornuz

Handbook of sustainable food and gastronomy  (7 p.). 2015,  New York : Routledge Handbook

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Sustainable supply chains and environmental and ethical initiatives in restaurants
Chapitre de livre ArODES

Christine Demen Meier, Nicolas Siorak, Stéphanie Bonsch Buri, Clémence Cornuz

Handbook of sustainable food and gastronomy  (11 p.). 2015,  New York : Routledge Handbook

Lien vers la publication

2014

An investigation in purchasing practices of small F&B operators
Article scientifique ArODES

Michel Altan, Christine Demen Meier

Journal of research in hospitality management,  2014, vol. 4, no. 1-2, pp. 29-37

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Résumé:

The food and beverage (F&B) purchasing function is operating in a rapidly changing environment, whereby professionalisation and efficiency become key. This paper aims to identify generic skills that are most important for small F&B operators when it comes down to purchasing and supply management. Factors facilitating as well as hindering purchasing maturity are discussed. The focus lies on six single-site independent restaurants in the UK, supported by the presentation of the findings from in-depth interviews with the owners or managers. In this methodological context, the skills of buyers in small F&B operations are described through a 7-dimensional conceptual framework including: procurement planning, the structural organisation of the purchasing function, the process organisation, human resource systems, controlling structures, relations with supplier and finally sustainability. The study of these activities provides clear insights into the purchasing function developed by F&B operators, paving the way to the development of maturity grids outlining families of skills required in this specific sector of activity. Such tools can help operators developing a structured purchasing function in order to improve efficiency of processes as well as the evaluation of-and relationship with suppliers.

2016

Approaches to food waste management :
Conférence ArODES
sharing economy and traditional hospitality firms

Carlos Martin-Rios, Christine Demen Meier, Clémence Cornuz

Proceedings of the workshop on strategic renewal, adaptation and innovation: toward a research agenda

Lien vers la conférence

Waste management innovation in the food service industry
Conférence ArODES

Carlos Martin-Rios, Christine Demen Meier, Clémence Cornuz

Proceedings of the AIRC5 - Global Disruption, Organisational Innovation Conference 2016

Lien vers la conférence

Résumé:

There is growing evidence that a significant share of global food is thrown away, with concomitant detrimental repercussions for sustainability: Food production is linked to land conversion and biodiversity loss, energy consumption and greenhouse gas emissions, water and pesticide use. To reduce food waste is consequently a key sustainability challenge for the foodservices industry. This article studies how foodservices can profit from innovations in waste management. It is based on the evaluation of best practices that combine strategic dimensions of waste management with practice-driven initiatives, including incremental (operational and technological) and radical innovations. The paper concludes that there exist a wide range of waste management initiatives, and that embracing these has positive economic and environmental outcomes for the foodservice sector.

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