Samenvatting

This LYCar report investigates the effect of creative leadership manifestations—directive versus facilitative—on food waste (FW) reduction and employee satisfaction in a professional student-run kitchen at Hotelschool The Hague. Through a six-week quasi-experiment using Orbisk tracking and survey data, the study found no statistically significant difference in FW reduction between leadership styles. However, facilitative leadership improved employee satisfaction, food waste attitudes, and innovative behaviour, while directive leadership slightly reduced FW but limited creativity and motivation. Evaluation apprehension among students emerged as a barrier to idea-sharing, particularly under facilitative leadership, where lack of technique and confidence limited execution. As a result, two practical solutions are proposed: (1) a Hybrid Leadership Manifestation (HLM) that balances structure and empowerment, and (2) a structured Green Chef role integrated into the MO course, focusing on green leadership and change management. The study concludes that flexible, adaptive leadership is essential for reducing FW while fostering a collaborative kitchen culture.