Exploring Carbon Reduction Culinary Expertise in the Foodservice Industry

Abstract

Climate change and sustainable development have become critical global issues. The foodservice industry and its supply chain are among the sectors with high carbon emissions. As such, many foodservice businesses are actively implementing carbon reduction initiatives. This study established professional competence indicators for carbon-reducing culinary practices from a sustainability perspective. Using the Modified Delphi Method, 14 food service experts were invited to participate in a three-round survey questionnaire to develop a competency framework applicable to kitchen operations. The findings identified three major dimensions of carbon-reducing culinary professional competence: knowledge competence (19 indicators), attitude competence (13 indicators), and technical competence (13 indicators), totaling 45 indicators. Attitude competence was deemed the most critical, followed by knowledge competence. Regarding the attitude dimension, the most important indicators included selecting suppliers aligning with carbon reduction and sustainability goals, commitment to sustainability initiatives, green procurement, energy management, and water conservation practices. Understanding inventory preservation management regulations and principles was the most essential indicator in the knowledge dimension. In the technical dimension, using seasonal ingredients and accurately managing inventory levels were the key factors. The findings provide a reference for government agencies, the foodservice industry, and higher education institutions in promoting sustainable culinary development. Strengthening chefs’ awareness and competencies in carbon reduction is essential in advancing sustainability within the food supply chain.

1. Introduction

Climate change has become a critical global issue, driven primarily by greenhouse gas (GHG) emissions from natural environmental systems and human activities. These emissions have led to significant shifts in climate patterns [1]. The highest sources of GHG emissions include urbanization, technological advancements, industrial and agricultural activities, energy consumption, and transportation. GHG emissions significantly impact the global environment and pose severe economic and social challenges [2,3]. Excessive resource consumption and environmental pollution threaten biodiversity, disrupt ecosystem balance, and compromise human living conditions.

The United Nations (UN) introduced the 2030 Sustainable Development Goals (SDGs), emphasizing the necessity of energy conservation and carbon reduction across 17 core objectives, to address this crisis. These goals aim to mitigate the negative effects of climate change while promoting economic growth and environmental protection [4]. Governments and businesses are key in implementing carbon reduction and resource conservation measures by guiding policy development, driving technological innovation, and fostering industrial transformation to advance sustainability [5].

The foodservice industry contributes significantly to greenhouse gas emissions and food waste, making it a key sector in addressing environmental sustainability challenges [6,7,8]. The Boston Consulting Group (BCG) indicates that the foodservice supply chain accounts for 25% of global carbon emissions, revealing the significant contribution the foodservice industry has on overall GHG emissions [9,10]. This industry encompasses multiple energy-intensive processes, including food production, transportation, storage, processing, cooking, and waste management. Without proper planning, these activities can exacerbate environmental burdens and escalate economic costs [11]. The hospitality sector has increasingly recognized the urgency of addressing high carbon emissions and food waste in recent years. To mitigate environmental impacts, industry stakeholders must implement carbon reduction strategies throughout the supply chain. This includes optimizing logistics and transportation, enhancing food processing efficiency, adopting energy-saving kitchen technologies, and improving food resource management [12,13,14,15]. Furthermore, the foodservice supply chain’s carbon footprint is closely tied to ingredient selection and procurement. By prioritizing locally sourced and low-carbon ingredients, businesses can significantly reduce emissions associated with long-distance transportation [16].

Researchers are increasingly focusing on the role of culinary professionals in sustainability, emphasizing that their skills and environmental awareness are essential for effective carbon reduction practices [17]. Chefs’ training and work habits directly impact the efficient use of ingredients and kitchen waste management, affecting overall food waste levels. Sustainability-conscious chefs should integrate professional culinary skills with environmental sustainability principles, implementing low-carbon and green dining practices across ingredient procurement, storage, cooking techniques, and menu planning. For instance, they can prioritize low-carbon or organic ingredients and refine cooking methods to reduce energy consumption and food waste [18,19]. By adopting carbon reduction strategies, culinary professionals can become key drivers of sustainability within the foodservice industry. This can help reduce negative environmental impacts, enhance business competitiveness, and increase consumer acceptance of green dining.

As global concerns surrounding sustainability and carbon reduction continue to intensify, the foodservice industry—characterized by its high energy consumption and carbon emissions—must harness the professional competencies of culinary professionals to mitigate its environmental impact and drive industry transformation. Despite the growing body of literature addressing sustainability within hospitality operations and management, limited research has examined the specific competencies required by culinary staff to effectively implement carbon reduction practices in day-to-day kitchen operations.

To address this gap, the present study investigates the critical role of culinary professionals in advancing carbon reduction strategies within the restaurant sector. We propose and empirically develop a competency framework that encompasses the essential knowledge, attitudes, and skills needed for sustainable and low-carbon culinary practices. Through expert interviews and a three-round Modified Delphi Method, key competency indicators were identified and validated. The findings offer both theoretical and practical contributions by informing the design of targeted training programs and supporting the implementation of effective carbon reduction strategies within kitchen environments across the foodservice industry.

2. Literature Review

2.1. The Importance of Sustainable Development and Carbon Reduction

Entering the 21st century, climate change and global warming have intensified, with temperature rates rising over the past 65 years and exceeding historical averages [20]. These changes have had far-reaching impacts on the Earth’s ecosystems, affecting not only biodiversity and food production but also water resource management, public health, and socioeconomic stability [21,22,23]. Moreover, climate change contributes to increased frequency and intensity of extreme weather events, posing significant challenges for governments worldwide. Given the multifaceted nature of climate change—spanning environmental, social, political, and economic dimensions—effective mitigation and sustainable development require global collaboration and policy planning [4,24].

To address these issues, the United Nations (UN) launched the 2030 Sustainable Development Goals (SDGs) in 2015, comprising 17 core objectives, including climate action (SDG 13), food security (SDG 2), sustainable production and consumption (SDG 12), and economic development (SDG 8) [25]. These goals emphasize the balance between environmental, social, and economic sustainability, urging governments, businesses, and individuals to adopt sustainable development initiatives. While the UN upholds the core principle of “Leave No One Behind,” research indicates that only about 53% of countries worldwide have either completed or are in the process of developing policies related to SDGs, underscoring the complex challenges in achieving sustainable development [26].

The food supply chain is a significant contributor to global carbon emissions. Hammond et al. [27] indicate that emissions from food production, processing, transportation, and consumption account for one-third of global anthropogenic greenhouse gas emissions. Thus, reducing the food supply chain’s carbon footprint is essential for sustainable development [28]. Despite growing awareness of food-related carbon emissions, complex cooking methods and intricate dish preparation processes contribute to significant food waste, exacerbating greenhouse gas emissions while posing challenges to global food security [29,30]. Food waste management and low-carbon cooking techniques are critical issues in the foodservice industry.

In this context, selecting locally sourced, seasonal ingredients is an effective strategy for reducing carbon emissions. By minimizing the carbon footprint associated with long-distance transportation, this approach supports local agriculture and contributes to regional tourism and food system sustainability [31]. Furthermore, chefs play a fundamental role as key decision-makers in the food supply chain. Influencing the adoption of sustainable and ethically sourced ingredients, their choices and actions directly shape the trajectory of food sustainability. By prioritizing low-carbon, ethically sourced ingredients, they can positively impact the global food system [32].

2.2. Culinary Sustainability

The food supply chain is a primary contributor to global greenhouse gas (GHG) emissions. It accounts for a significant proportion of total anthropogenic emissions and exerts profound environmental impacts [33]. The foodservice industry plays a vital role in this supply chain. It encompasses multiple stages, such as ingredient production, transportation, storage, cooking, and waste management, influencing the industry’s carbon footprint [30]. As key decision-makers in the food supply chain, chefs are essential in advancing sustainable dining practices. By prioritizing health-conscious, low-carbon, and sustainable ingredients in menu design and procurement, chefs can reduce carbon emissions and foster a more eco-friendly food supply chain [30].

Recently, the foodservice industry has increasingly embraced sustainability initiatives, implementing innovative strategies to mitigate the environmental impact of food preparation. For instance, culinary professionals can reduce food waste and select environmentally certified ingredients, minimizing the negative ecological footprint of restaurant operations [34]. As central figures in restaurant management, chefs are responsible for menu planning and recipe development while playing an essential role in enhancing sustainable dining practices [35]. Chefs should carefully consider ingredient sourcing, environmental impact, and sustainability strategies. These strategies include preventing food waste, mastering diverse cooking techniques to maximize ingredient efficiency, and making purchasing decisions that minimize environmental harm. Chefs can significantly reduce food waste through precise procurement, adequate storage, and innovative applications. Moreover, understanding various cooking methods to maximize ingredient use while prioritizing local, ethically sourced, and eco-certified ingredients is essential for sustainable culinary practices [34,35].

Food waste remains a significant issue in restaurant kitchens. Over-preparation, ingredient spoilage, and improper handling of leftover ingredients often result in excessive waste [36]. Since chefs’ decisions directly impact food waste amounts, strengthening their professional competencies and sustainability awareness is critical. The culinary profession should not be limited to traditional cooking skills; chefs must cultivate flexibility and adaptability, adjusting cooking methods and ingredient use based on market trends, consumer preferences, and sustainability strategies [37]. Lamy et al. [37] further highlight that sustainability-conscious chefs integrate eco-friendly actions across all stages, from procurement to cooking.

To encourage carbon reduction in kitchen operations, chefs should adopt composting programs to convert food waste into organic compost, supporting a circular economy model. Furthermore, chefs can explore resource recovery and upcycling methods, including using food scraps to create stocks, sauces, and juices to enhance ingredient efficiency. Adopting low-energy cooking techniques, e.g., sous vide (low-temperature cooking), fermentation, and energy-efficient cooking appliances, can significantly reduce energy consumption [38,39,40].

Based on their essential role in carbon reduction in the food supply chain and sustainable dining development, chefs’ expertise and decision-making significantly affect ingredient selection, cooking methods, resource management, and food waste [41]. Through eco-friendly procurement, innovative cooking techniques, waste management, and low-carbon culinary practices, chefs can reduce the environmental impact of the foodservice industry [17,42]. Furthermore, collaboration among governments, educational institutions, and businesses can help enhance chefs’ sustainability awareness and technical skills, thereby driving the green transformation of the foodservice sector [8,43]. Sustainable culinary education and shifts in consumer behavior will pave the way for a more environmentally responsible global food industry [41].

2.3. Culinary Professional Competencies

Human resource development defines “competency” as the ability required for individuals to perform their jobs, including job roles, work content, and professional skills [44,45]. Businesses establish competency frameworks to develop standard operating procedures, ensuring execution efficiency and consistency [46]. Competency-based recruitment enables businesses to recruit talent and enhance employee capabilities through training and development programs to adapt to market changes effectively. As an industry that relies heavily on human capital, competency development in the hospitality industry is essential to corporate competitiveness and service quality. Shum et al. [47] classified hospitality competencies as follows. Business leadership competencies include planning and organizing, problem analysis, information innovation, and employee coaching. Personal competencies include emotional intelligence, ethical awareness, multicultural sensitivity, communication, and learning abilities. Management competencies comprise team leadership, instructional guidance, and organizational coordination to ensure smooth operations.

In a restaurant kitchen environment, chefs must possess professional technical skills and high adaptability to handle high-pressure conditions and long work hours [48]. Culinary competency development progresses from basic cooking skills and ingredient-handling knowledge to advanced innovation and organizational management abilities, shaping chefs into professionals who combine technical expertise and creativity. Moreover, high-performing chefs integrate personal traits, technical skills, and knowledge to balance innovation and sustainability, enhancing market competitiveness [49].

The hospitality industry has gradually incorporated sustainability principles into its operational strategies in recent years, emphasizing food waste reduction, resource management optimization, and environmental measures [50]. Culinary competencies extend beyond traditional cooking and kitchen management to encompass sustainability awareness and practical implementation [49]. Specifically, knowledge competencies include food safety and hygiene management, culinary theory, and sustainable dining knowledge. Attitude competencies comprise ethical awareness, respect for ingredients, and a proactive approach to environmental protection and training. Skill competencies involve menu design, resource planning, and supply chain management.

To prevent food waste, chefs’ professional skills and sustainability awareness are inseparably linked. Adequate competency training enhances chefs’ self-efficacy, strengthening their ability to implement sustainable practices [50]. Businesses can foster environmental awareness among chefs through employee training programs, further driving the foodservice industry toward sustainable development. A chef’s professional competence influences cooking skills and work efficiency and is closely related to kitchen waste management. Filimonau et al. [7] indicated that chefs gradually acquire expertise in managing kitchen resources and reducing food waste throughout their careers. Chefs with strong sustainability awareness typically optimize ingredient procurement and storage to minimize raw material losses. They handle and cook ingredients with precision to reduce waste during food preparation. Chefs can creatively repurpose surplus ingredients, e.g., making stocks, sauces, or fermented foods, to maximize ingredient use.

Therefore, the hospitality industry should integrate professional culinary training with environmental awareness to promote sustainable development more effectively. Policies and education programs should be implemented to strengthen chefs’ sustainability consciousness and practical engagement [50].

2.4. Research on Carbon Reduction in the Foodservice Supply Chain

As global awareness of climate change and environmental protection continues to rise, industries worldwide are undergoing green transitions. They aim to reduce carbon foot prints to mitigate environmental impacts while ensuring economic development and ecological balance. Green Supply Chain Management (GrSCM) has emerged as a key business model. It emphasizes environmental sustainability, becoming a crucial strategy for businesses to enhance environmental responsibility and competitiveness [51]. GrSCM comprises all stages of the supply chain, from raw material procurement, production, and transportation to distribution and final consumption. This practice adopts environmentally friendly strategies to minimize resource waste and pollution while achieving sustainable development goals.

Among various industries, the hospitality sector has been particularly involved in carbon reduction efforts due to high carbon emissions and food waste challenges. Food production, transportation, cooking processes, and waste management are primary sources of carbon emissions. Without effective management, these activities impose significant environmental and economic burdens [12,13,14,16]. Businesses can implement policy-driven strategies and technological innovations, such as smart cooking technologies and data analytics, to optimize supply chain operations. This can help enterprises accurately predict demand, reduce food waste, improve energy efficiency, and enhance operational performance [36].

Local sourcing and short supply chains are effective strategies for reducing carbon emissions in the foodservice industry. By partnering with local suppliers, businesses can minimize the environmental impact of long-distance transportation, lower logistics costs, and support local agriculture and economic growth [38,52]. Moreover, short supply chains enhance food safety and transparency, facilitating greater consumer trust in food origins and quality.

Combining traditional culinary techniques with emerging sustainability concepts is another practical approach to reducing carbon emissions and promoting green dining. For instance, fermentation techniques and low-temperature slow cooking minimize energy consumption while preserving food flavor and nutritional value, extending shelf life, and minimizing food waste [41,53]. These sustainable culinary practices align with environmental goals and consumer demand for healthy eating, creating a win–win for the hospitality industry.

Foodservice businesses seeking to promote carbon reduction and sustainability should collaborate with local suppliers. This can emphasize resource optimization and food traceability to ensure that ingredients meet environmental and quality standards [38,52]. By fostering cultural diversity and culinary innovation, restaurants can integrate sustainability principles into local cuisine. This can foster traditional and organic ingredients while developing a green business model that balances environmental protection, cultural heritage, and market competitiveness [41,53].

Beyond corporate initiatives, enhancing environmental awareness and technical skills among foodservice professionals is essential for sustainable dining. Moreover, chefs, restaurant managers, and service staff must undergo specialized training to learn how to adapt daily operational habits and implement waste reduction strategies [8,43]. Such training programs can be developed in collaboration with hospitality organizations and educational institutions to deepen employees’ understanding of sustainability practices, integrating green supply chain principles into business operations.

Government intervention is crucial in advancing carbon reduction and sustainability within the foodservice supply chain. Regulatory frameworks and policy incentives can ensure that businesses adopt suitable sustainability measures. Technical and financial support can facilitate the transition toward green operations. Furthermore, governments should develop comprehensive green policies for the foodservice industry. This can include carbon reduction standards, sustainable procurement guidelines, and waste management regulations, encouraging eco-friendly business practices [54].

Moreover, collaboration between government agencies, industry, and academic institutions can facilitate environmental education programs. It can also increase public awareness regarding sustainable consumption, influencing consumer behavior toward green dining as a mainstream practice [54].

3. Methodology

This study was conducted in Taiwan. In recent years, the government has placed increasing emphasis on environmental sustainability, promoting numerous subsidies and programs aimed at strengthening the carbon reduction capacity of the food service and restaurant industries. These efforts include the adoption of carbon-reducing technologies in production processes (e.g., decarbonization technologies, implementation of measurable carbon reduction strategies, foundational knowledge of domestic and international carbon regulations, carbon emission analysis, and carbon measurement), and the encouragement of smart dining practices (e.g., reducing the printing of menus and order slips, precision cooking, and ingredient management systems). As the industry faces growing expectations to implement carbon reduction measures, culinary professionals—who are responsible for the daily operation of kitchens—play a crucial role. Therefore, Taiwan provides an appropriate and meaningful research context for exploring carbon reduction culinary expertise [55,56].

This study integrated the two key topics—sustainable carbon reduction and culinary professional competence—to explore chefs’ awareness and practices regarding these aspects. We conducted a comprehensive review and analysis of the domestic and international literature.

First, we conducted expert interviews with industry professionals and scholars in the foodservice sector to gain in-depth insights into the core concepts of knowledge, attitude, and technical competence. The interview findings were compared and synthesized with the existing literature to establish a preliminary framework of key indicators.

Second, we developed a structured questionnaire based on the interview findings and literature review. The Delphi method was employed to conduct a three-round expert survey. Each round involved experts and scholars providing anonymous feedback and discussions, refining the importance ranking and structure of the competency indicators related to sustainable carbon reduction in culinary practice.

Finally, expert consensus was reached, which served to establish a stable, validated competency framework for sustainable culinary professional competence.

However, the research timeline for this study was as follows: Expert interviews and a comprehensive literature review were conducted between early September and mid-October 2024. The insights obtained during this phase were synthesized to develop the first-round structured questionnaire for the Modified Delphi Method. Subsequently, the three-round Delphi survey was administered from late October to early December 2024. During this period, expert feedback was systematically collected, analyzed, and incorporated to refine and finalize the competency indicators through each round.

3.1. Modified Delphi Method (MDM) Questionnaire Design

Hsu and Sandford [57] stated that the Modified Delphi Method is appropriate when there is already a well-established body of literature, allowing researchers to bypass the open-ended first round and begin with a structured questionnaire. This method is particularly effective in indicator development, as it enhances the efficiency of the research process, reduces time and resource consumption, and enables a focused and systematic consensus-building process among experts.

This study integrated sustainable carbon reduction and culinary professional competence and adopted the Modified Delphi Method proposed by Murry and Hammons [58]. To enhance efficiency while reducing inconsistencies in expert opinions, this approach avoided open-ended questionnaires. Instead, it relied on an extensive literature review and in-depth expert interviews to develop a structured questionnaire. This method minimized the time-consuming nature of the first survey round, ensuring that experts could focus their expertise on the research topic.

We recognized that the existing literature may not fully capture the nuanced, practice-based insights needed to develop a robust competency framework in the context of carbon-reducing culinary practices. Therefore, we conducted in-depth interviews with experienced culinary professionals and academic experts to address gaps in the literature and ensure that the initial questionnaire items were grounded in both theory and practice. Through three rounds of the Modified Delphi Method, experts iteratively refined their evaluations and ultimately reached a consensus, ensuring stability and consistency in the final competency framework [59].

The survey employed a five-point Likert scale to assess the importance of each indicator: 1 = “very unimportant” and 5 = “very important”. A total of 14 experts participated in the three-round survey. We made adjustments after each round based on expert feedback, ensuring consensus and reliability in the results.

This study strictly adhered to the ethical guidelines of the Declaration of Helsinki [60]. Participants were fully informed, provided with informed consent, and were treated with privacy protection and fairness. The commitment to ethical principles upheld the academic integrity and ethical compliance of this study.

3.2. Participant Experts

This study conducted in-depth interviews with five experts (

Table 1. Expert interview list.

Number	Job Title	Years of Experience in the Foodservice Industry
A	Culinary Director of a Chain Restaurant	25
B	Executive Chef of an Independent Restaurant	28
C	Head Chef of a Hotel Restaurant	28
D	Culinary Director of a Chain Restaurant	28
E	Executive Chef of an Independent Restaurant	20

) based on the following criteria: a minimum of 15 years of experience in the foodservice industry and a foundational understanding of sustainability concepts. The interviews focused on sustainable carbon reduction and culinary professional competence. Responses were classified using Spencer and Spencer’s [61] Iceberg Competency Model into three dimensions: knowledge competence, attitude competence, and technical competence. The findings were used to develop the structured questionnaire.

Following Murry and Hammons’ [58] recommendation that a homogeneous Delphi expert group should comprise at least 10 members, this study invited 14 experts to form the Delphi panel (

Table 2. Modified Delphi Method expert panel list.

Number	Affiliated Organization	Years of Experience in the Foodservice Industry
A	Hotel Food and Beverage Manager	12
B	R&D Specialist for a Chain Restaurant Brand	18
C	Chief R&D Consultant in the Food and Beverage Industry	21
D	Head Chef of an Independent Restaurant	22
E	Head Chef of a Hotel Restaurant	21
F	Associate Director of a Chain Restaurant	16
G	Head Chef of a Hotel Restaurant	21
H	Health Bureau Officer	22
I	Vocational High School Culinary Arts Teacher	13
J	Vocational High School Culinary Arts Teacher	15
K	Faculty in University	25
L	Faculty in University	13
M	Faculty in University	20
N	Faculty in University	13

). The experts had at least 10 years of experience in the foodservice industry or culinary education and specialized in culinary arts, ingredient selection, and inventory management. Their affiliated organizations actively promote sustainable kitchen practices, ensuring their relevance and valuable contributions to this research.

The Delphi expert panel was as follows: seven professionals from the foodservice industry (executive chefs and managerial personnel from hotels, independent restaurants and chain restaurants, and a representative from a government agency related to the foodservice sector); six educators (two vocational high school culinary instructors and four university faculty members specializing in culinary-related courses). By recruiting experts from diverse backgrounds, this study integrated a broad range of professional insights to develop a stable and applicable competency framework for sustainable carbon-reducing culinary practices. This ensured the relevance and generalizability of the research findings.

3.3. Data Analysis

This study utilized SPSS 25.0 for data analysis. We conducted a series of tests on expert opinions collected through three rounds of the Modified Delphi Method. The analysis included mean scores, the interquartile range, and a stability assessment. The evaluation criteria were as follows. Mean scores were used to assess the experts’ evaluation of the importance of each indicator. If the mean score was at least 4, the indicator was considered acceptable based on expert consensus [58]. We used the interquartile range to measure the consistency of expert opinions. A smaller interquartile range indicated higher agreement among experts. A value of 1 or lower met the consistency standard for expert evaluation [62]. A stability assessment was applied to determine whether at least 85% of experts agreed on a given indicator. If this threshold was met, the indicator was deemed stable and accepted [63]. Indicators that failed to meet all three criteria—a mean score of at least 4, an interquartile range of 1 or lower, and a stability level of at least 85%—were removed. Adjustments to indicators were made based on expert recommendations during each survey round.

4. Results

4.1. Three Rounds of the Modified Delphi Questionnaire Analysis

This study conducted a comprehensive literature review related to sustainable carbon reduction and culinary professional competence, along with expert interview findings. Using Spencer and Spencer’s [62] Iceberg Competency Model, we classified competencies and formulated the first-round questionnaire on “Carbon-Reducing Culinary Professional Competence from a Sustainability Perspective”. The competencies were categorized into three main dimensions: knowledge competence (16 indicators), attitude competence (13 indicators), and technical competence (16 indicators). A total of 45 indicators were established in the first round. After expert evaluation in the first round, two indicators (one knowledge competence and one technical competence) were removed for not meeting the criteria. One technical competence indicator was merged, and four new knowledge competence indicators were added. Based on the expert recommendations, terminology refinements were made to improve clarity, leading to the second-round questionnaire.

The second-round questionnaire contained 46 indicators across the three dimensions: knowledge competence (19 indicators), attitude competence (13 indicators), and technical competence (14 indicators). During this round, one technical competence indicator was removed. Minor adjustments were also made based on expert suggestions, resulting in the third-round questionnaire.

The third-round questionnaire finalized the 45 indicators: knowledge competence (19 indicators), attitude competence (13 indicators), and technical competence (13 indicators).

Table 3. Three-round expert opinion statistics.

Main Indicators	Round 1	Round 2	Round 3
Item	Mean	Mean	Mean
C1. Culinary Professionals’ Knowledge Competence	4.29	4.50	4.43
C2. Culinary Professionals’ Attitude Competence	4.57	4.79	4.64
C3. Culinary Professionals’ Technical Competence	4.14	4.29	4.21

shows the finalized competency indicators for carbon-reducing culinary professional competence from a sustainability perspective. Across all three rounds, the mean scores for knowledge, attitude, and technical competence exceeded 4. This confirms their significance in culinary professional competence. Among the three dimensions, attitude competence was identified as the most critical (mean score: 4.64). Knowledge competence followed (mean score: 4.43). Technical competence was also significant but ranked last (mean score: 4.21).

4.2. Modified Delphi Method Indicator Results and Discussion

Table 4. Culinary professionals’ knowledge competence indicator results.

Culinary Professionals’ Knowledge Competence
Item	Mean	Mode	Interquartile Range	Stability	Priority Order
K1. Understanding adequate storage methods for various ingredients	4.71	5	1	1.00	2
K2. Understanding the types and seasons of local ingredients	4.57	5	1	1.00	6
K3. Understanding basic knowledge of carbon reduction and environmental sustainability	4.43	4	1	1.00	9
K4. Understanding energy-efficient equipment and high-performance kitchen appliances	4.07	4	0	1.00	17
K5. Understanding the principles of precise ingredient procurement and safety stock levels	4.71	5	1	1.00	2
K6. Understanding inventory management regulations and principles	4.79	5	0.25	1.00	1
K7. Recognizing various plant-based ingredient cooking methods	4.71	5	1	1.00	2
K8. Recognizing various meat-based ingredient cooking methods	4.29	4	1	1.00	12
K9. Understanding government-promoted carbon reduction knowledge	3.93	4	0	0.86	19
K10. Understanding the local supply chain	4.29	4	1	0.93	12
K11. Understanding sustainability certifications	4.21	4	1	0.93	15
K12. Understanding the characteristics of different dishes	4.21	4	1	0.93	15
K13. Understanding the effective and comprehensive use of all parts of vegetables	4.50	4	1	1.00	8
K14. Understanding professional waste management methods	4.57	5	1	1.00	6
K15. Understanding how menu design should consider food purchasing and waste reduction factors	4.71	5	1	1.00	2
K16. Recognizing various whole grain and cereal ingredient cooking methods	4.43	4	1	1.00	9
K17. Recognizing various dairy product cooking methods	4.07	4	0.25	0.86	17
K18. Recognizing various fruit-based ingredient cooking methods	4.29	4	1	0.93	12
K19. Recognizing various oil and nut-based ingredient cooking methods	4.36	4	1	1.00	11

,

Table 5. Culinary professionals’ attitude competence indicator results.

Culinary Professionals’ Attitude Competence
Item	Mean	Mode	Interquartile Range	Stability	Priority Order
A1. Recognizing energy-efficient, carbon reduction certified equipment as part of carbon reduction awareness	4.07	4	0	0.93	10
A2. Launching carbon-reducing, sustainable products driven by corporate responsibility and environmental values	4.14	4	0.25	0.93	9
A3. Viewing sustainability and carbon reduction as a professional responsibility for chefs	4.43	4	1	1.00	4
A4. Complying with government-promoted environmental regulations	4.00	4	0	0.93	12
A5. Willingness to promote and implement food waste composting to reduce carbon emissions in the process	4.07	4	0.25	0.86	10
A6. Selecting suppliers that align with carbon reduction and sustainability goals	4.50	4	1	1.00	1
A7. Willingness to engage in sustainability and carbon reduction initiatives	4.50	4	1	1.00	1
A8. Promoting green procurement, energy management, and water conservation	4.50	4	1	1.00	1
A9. Recognizing government support for sustainable agricultural and culinary practices	4.00	4	0	0.93	12
A10. Supporting collaboration with local small-scale farmers	4.21	4	1	0.93	8
A11. Ensuring that management establishes sustainable business goals	4.36	4	1	1.00	6
A12. Valuing employee welfare and social responsibility	4.29	4	1	1.00	7
A13. Demonstrating sustainability awareness in the workplace and proactively sharing knowledge	4.43	4	1	1.00	4

and

Table 6. Culinary professionals’ technical competence indicator results.

Culinary Professionals’ Technical Competence
Item	Mean	Mode	Interquartile Range	Stability	Priority Order
S1. Prioritizing the use of locally sourced ingredients	4.29	4	1	1.00	10
S2. Prioritizing the use of seasonal ingredients	4.71	5	1	1.00	1
S3. Avoiding overly complicated cooking processes	4.50	4	1	1.00	7
S4. Accurately managing ingredient inventory levels	4.71	5	1	1.00	1
S5. Ensuring restaurant waste is handled by authorized recycling companies	4.64	5	1	1.00	3
S6. Utilizing leftover ingredients and trimmings to create dishes	4.29	4	1	1.00	10
S7. Effectively managing ingredient storage	4.64	5	1	1.00	3
S8. Efficiently managing kitchen equipment	4.50	4	1	1.00	7
S9. Applying adequate cooking methods based on ingredient characteristics	4.50	4	1	1.00	7
S10. Accurately calculating ingredient procurement quantities	4.57	5	1	1.00	6
S11. Reducing water waste in kitchen operations	4.64	5	1	1.00	3
S12. Selecting suppliers with transparent ingredient sourcing, production, and transportation labeling	4.29	4	1	1.00	10
S13. Prioritizing the use of sustainability-certified ingredients	4.29	4	1	0.93	10

present the third-round expert opinion statistics from the Modified Delphi Method survey questionnaire. The results indicate that all indicators achieved a mean score above 4.00. The interquartile range for all items was less than or equal to 1.00, meaning no indicators met the elimination criteria. Therefore, all indicators were retained.

Regarding the key indicators by competency dimension, for knowledge competence (Table 4), the most important indicators were as follows: K6: Understanding inventory management regulations and principles; K1: Understanding adequate storage methods for various ingredients; K5: Understanding the principles of precise ingredient procurement and safety stock levels; K7: Recognizing various plant-based ingredient cooking methods; and K15: Understanding how menu design should consider food purchasing and waste reduction factors.

For attitude competence (Table 5), the most important indicators were as follows: A6: Selecting suppliers that align with carbon reduction and sustainability goals; A7: Willingness to engage in sustainability and carbon reduction initiatives; and A8: Promoting green procurement, energy management, and water conservation.

Regarding technical competence (Table 6), the most important indicators were as follows: S2: Prioritizing the use of seasonal ingredients; S4: Accurately managing ingredient inventory levels; S5: Ensuring restaurant waste is handled by authorized recycling companies; S7: Effectively managing ingredient storage; and S11: Reducing water waste in kitchen operations.

The final indicator framework demonstrates a high level of consensus among the experts. This confirms the reliability and relevance of the identified competencies in sustainable carbon-reducing culinary practices.

4.3. Indicator Importance Analysis and Discussion

This study categorized the carbon-reducing culinary professional competence indicators from a sustainability perspective into three main dimensions: knowledge competence, attitude competence, and technical competence. Five core knowledge competence indicators (K6, K1, K5, K7, and K15) were identified as the most critical professional competencies.

From a sustainable carbon reduction perspective, Coskun et al. [35] noted that culinary professionals should possess specialized knowledge in sustainable cooking to manage various ingredient properties and reduce food waste effectively. Particularly, understanding diverse cooking methods and proper storage of plant-based ingredients can significantly improve ingredient use while extending shelf life [34]. These factors are essential components of carbon-reducing culinary professional competence in the knowledge competence domain.

Batat [38] suggests that with the increasing focus on sustainability and carbon reduction, many chefs are transitioning from traditional cooking techniques to more energy-efficient, environmentally friendly culinary practices. The findings of this study indicate that A6, A7, and A8 in the attitude competence dimension reflect an increasing awareness among culinary professionals regarding sustainability issues and their willingness to adapt their professional practices accordingly. For instance, in the foodservice industry, chefs can collaborate with local suppliers to procure ingredients, reducing the carbon footprint associated with long-distance transportation and enhancing resource efficiency. This model strengthens collaboration between supply and consumption sectors, promoting greater sustainability within the foodservice supply chain [52].

Regarding technical competence, this study identified S2, S4, S5, S7, and S11 as the most critical indicators. This highlights that culinary professionals should apply their expertise to adapt sustainable cooking techniques effectively. Vu et al. [43] suggested that flexibility in incorporating different ingredients into culinary design optimizes ingredient use while supporting sustainable carbon reduction efforts. Moreover, upgrading traditional kitchen appliances and adopting energy-efficient equipment can significantly reduce energy consumption, reducing carbon emissions. Technological applications encompass environmental protection, food waste reduction, raw material optimization, and energy-saving kitchen equipment, enhancing the environmental sustainability of foodservice operations [41].

5. Research Conclusions and Recommendations

5.1. Research Conclusions

This study conducted in-depth interviews and the Modified Delphi Method, following Spencer and Spencer’s [61] Iceberg Competency Model, to establish three primary competency dimensions. The final framework comprises 45 indicators: knowledge competence (19 indicators), attitude competence (13 indicators), and technical competence (13 indicators). Among these dimensions, the ranking of importance was as follows. Attitude competence was deemed the most critical, followed by knowledge competence and technical competence. The specific indicators within each dimension were ranked based on expert consensus.

First, the experts unanimously identified three key indicators in the attitude competence dimension as equally important: A6: Selecting suppliers that align with carbon reduction and sustainability goals; A7: Willingness to engage in sustainability and carbon reduction initiatives; and A8: Promoting green procurement, energy management, and water conservation. Second, in the knowledge competence dimension, the most important indicator was K6: Understanding inventory management regulations and principles. Finally, in the technical competence dimension, the two most critical indicators were: S2: Prioritizing the use of seasonal ingredients and S4: Accurately managing ingredient inventory levels. These findings provide a validated framework for defining sustainable carbon-reducing culinary professional competence. This emphasizes the significance of attitude, knowledge, and technical skills in driving sustainability within the foodservice industry.

5.2. Theoretical and Practical Implications

5.2.1. Theoretical Implications

This study contributes to the theoretical development of sustainability in the foodservice industry. Firstly, by applying Spencer and Spencer’s [61] Iceberg Competency Model in conjunction with the Modified Delphi Method, we established a structured set of core indicators encompassing the knowledge, attitudes, and skills required for sustainable carbon reduction culinary practices. The proposed Carbon Reduction Culinary Competency Indicators emphasize the central role of carbon reduction capabilities in culinary education, thereby enriching the body of literature on sustainable practices, hospitality education, and professional competencies.

Secondly, this study shifts the analytical focus from operational strategies or consumer behavior to the professional competencies of frontline culinary professionals, thereby addressing a gap in sustainability research. It highlights how the competencies of culinary professionals can directly influence environmental sustainability and carbon reduction outcomes, offering a novel perspective for understanding organizational sustainability and green operations in the foodservice sector.

5.2.2. Practical Implications

From a practical standpoint, the findings of this study offer valuable guidance for culinary professionals, executive chefs, culinary education institutions, and government agencies. The Carbon Reduction Culinary Competency Indicators can serve as a reference for designing training programs centered on sustainable development in culinary education. Foodservice organizations can incorporate these indicators into staff evaluation systems and internal sustainability assessments to promote carbon reduction behaviors in kitchen operations.

Furthermore, it is recommended that governmental bodies adopt these indicators as a benchmark tool for developing workforce training programs and professional certification systems tailored to the foodservice industry. By aligning industry transformation processes with national carbon reduction goals, this framework can facilitate the widespread application and systemic change needed to enhance sustainability in the foodservice sector.

Lastly, higher education institutions in hospitality and culinary fields may utilize these indicators to revise or assess their curricula, integrating sustainability principles into both the theoretical and practical components of culinary training. This approach will help cultivate students’ capacity to contribute to global sustainable development through daily carbon reduction practices in the kitchen.

Taken together, these implications may assist in fostering an industry-wide shift toward more environmentally responsible culinary practices.

5.3. Limitations and Further Research Opportunities

While this study provides valuable insights into carbon reduction culinary competencies, several limitations should be acknowledged. First, this research employed the Modified Delphi Method with a panel of 14 experts from Taiwan’s foodservice industry. Although the panel size adheres to methodological standards for Delphi studies, the limited sample may constrain the generalizability of the findings. Future research is encouraged to employ large-scale quantitative methods such as exploratory and confirmatory factor analysis to further validate the framework and enhance its applicability across broader populations.

However, all participating experts were drawn from Taiwan’s foodservice sector. Differences in regional regulations, cultural contexts, and sustainability practices may influence the competency indicators relevant in other countries. Thus, applying this framework in other cultural or geographic contexts could offer comparative insights and enhance the model’s global relevance.

Finally, the proposed framework is primarily designed for long-term foodservice employees and may be less applicable to temporary or short-term kitchen staff. Future studies could refine and tailor competency frameworks to specific types of foodservice operations (e.g., bakeries, family-style restaurants, buffets, and fine-dining establishments), where carbon reduction strategies may vary significantly. These directions will help to further contextualize and strengthen the practical utility of the framework.