Ms Andrea Zick
PhD Student

Research area(s)

 Andrea aims to better understand the context in which chefs in restaurants operate to reduce food waste and greenhouse gas emissions of their food offers. More specifically she wants to explore if pro-environmental values influence their decisions, which skills are perceived by them as essential and if a restaurants’ human resource management strategies can support this transition. 

Her PhD project is transdiciplinary in nature and adopts a participatory approach in which chefs will explore the challenges and opportunities of the push for food offers low in food waste and GHG emissions. They will work in this peer-to-peer setting using visual methods to encourage a deep dialogue and space for sense-making in their fast passed environment. 

Research Interests

Food Waste in Restaurants, GHG emissions of restaurants, Participatory Action Research, Pro-Environmental Values, Green Skills, Human Resource Management Strategies, CSR