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Representations of Food Waste in Reality Food Television: An Exploratory Analysis of Ramsay’s Kitchen Nightmares

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  • Kirrilly Thompson

    (Appleton Institute, Central Queensland University, Wayville 5034, Australia)

  • Laura Haigh

    (School of Education, University of Adelaide, Adelaide 5001, Australia)

Abstract

Food waste is a global issue with serious economic and environmental implications. Although a number of psychosocial and cultural factors have been identified, little attention has been paid to how food waste is culturally presented, circulated, and mediated. In this exploratory study, we consider how food waste is presented in the thriving genre of reality food television. Specifically, we conducted a content and discourse analysis of UK television programme, Ramsay’s Kitchen Nightmares (RKN). We found that visual and discursive references to food waste are associated with business, food, and personal incompetency in RKN. Furthermore, food handling was constructed as a moral issue. In RKN, food waste is not resolved via specific educational interventions for food waste prevention, but through attention to broader personal, business, and food incompetencies, which are value-laden and morally relevant. We discuss the symbolic dimensions of the transformation of food into food waste by drawing on Mary Douglas’ ideas of matter out of place. We suggest that food waste research and behavior change could benefit from addressing personal, professional, and moral competencies which may not be directly related to food, but which may reduce food waste. Our analysis of food waste in a televised environment extends waste research in specific geographical locations and spatial contexts.

Suggested Citation

  • Kirrilly Thompson & Laura Haigh, 2017. "Representations of Food Waste in Reality Food Television: An Exploratory Analysis of Ramsay’s Kitchen Nightmares," Sustainability, MDPI, vol. 9(7), pages 1-10, June.
    • Handle: RePEc:gam:jsusta:v:9:y:2017:i:7:p:1139-:d:102955
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    References listed on IDEAS

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    1. Juliane Jörissen & Carmen Priefer & Klaus-Rainer Bräutigam, 2015. "Food Waste Generation at Household Level: Results of a Survey among Employees of Two European Research Centers in Italy and Germany," Sustainability, MDPI, vol. 7(3), pages 1-21, March.
    2. Kirrilly Thompson & Lisel O'Dwyer & Anne Sharp & Bradley Smith & Christian John Reynolds & Tegan Hadley & Susan Hazel, 2015. "What’s in a Dog’s Breakfast? Considering the Social, Veterinary and Environmental Implications of Feeding Food Scraps to Pets Using Three Australian Surveys," Sustainability, MDPI, vol. 7(6), pages 1-19, June.
    3. Emma J Roe, 2006. "Material Connectivity, the Immaterial and the Aesthetic of Eating Practices: An Argument for How Genetically Modified Foodstuff Becomes Inedible," Environment and Planning A, , vol. 38(3), pages 465-481, March.
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    Cited by:

    1. Wagih Salama & Essam Abdelsalam, 2021. "Impact of Hotel Guests’ Trends to Recycle Food Waste to Obtain Bioenergy," Sustainability, MDPI, vol. 13(6), pages 1-15, March.
    2. Wang, Hanxi & Xu, Jianling & Sheng, Lianxi, 2019. "Study on the comprehensive utilization of city kitchen waste as a resource in China," Energy, Elsevier, vol. 173(C), pages 263-277.

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