Abstract
The global hospitality sector is responsible for approximately 23 million tons of food waste each year, necessitating immediate attention to tackle its repercussions. This chapter delves into various approaches that encompass the reduction, reuse, and recycling of food waste, underscoring the crucial role of a circular economy in promoting sustainability. Through the examination of recent research and case studies from prominent hospitality establishments, the analysis scrutinizes successful implementations of environmentally friendly practices. These practices include initiatives to reduce waste at its source, food donation programs, composting, and the utilization of anaerobic digestion technologies. It is essential to disseminate the advantages of mitigating food waste to practitioners in the hospitality sector for their company's short-term financial success and corporate image. Recommendations are outlined for policymakers, businesses, and consumers to initiate a cultural shift towards sustainable and responsible food consumption and waste management practices.
Top1. Introduction
The hospitality sector, encompassing a diverse range of industries such as hotels, catering services, and restaurants, plays a crucial role in the global economy. While its primary focus lies in delivering exceptional experiences to guests, it grapples with the significant environmental challenge of food wastage. The objective of this chapter is to conduct a comprehensive analysis of the intricate issue of food wastage in the hospitality sector, with a particular emphasis on effective and sustainable management techniques. While the management of food waste is widely acknowledged as essential by both authorities and academics, there remains a lack of research specifically focused on this issue within the hotel sector.
The industry comprises multiple sectors, including hotels, resorts, bed and breakfast establishments, campsites, restaurants, cruise lines, airlines, and event planning (Sara, 2021). It is a multifaceted industry that integrates travel, lodging, resorts, ships, and hotels, providing customers with various amenities like accommodation and food (Svitlana, 2021). The distinctive feature of the hospitality industry lies in the host-guest relationship, which prioritizes warm and welcoming treatment to ensure guests feel secure, valued, and at ease (Marc, 2020).
Food waste poses a significant predicament that has far-reaching implications for the environment, society, and economy. In recent times, the gravity of this issue has intensified. The hotel industry, by virtue of its inherent nature, contributes significantly to this problem as it generates a substantial amount of food waste. Moreover, hotels, restaurants, and other entities in the hospitality sector bear a social responsibility to effectively manage their food resources. By addressing the issue of food waste, the hospitality industry can play a pivotal role in fostering a more conscientious and sustainable future.
Food waste represents a global problem that demands immediate action due to its adverse impact on the environment, economy, and food security. To identify the most effective strategies for preventing food waste, this study examines the trends and factors contributing to food waste generation in the hotel and food service industries (Samsuddin et al., 2022). The findings of a research about Malaysia's hotel and food service sector by Effie et al. (2019) suggest that the problem's magnitude is far greater than previously acknowledged. In the selected case studies, approximately one-third of the food was wasted, with nearly half of that waste being avoidable. The largest portion of waste stemmed from food preparation, followed by leftovers from buffets and customer plate waste. The cost of food waste amounted to approximately 23% of the total expenditure on food purchases. Operational procedures and restaurant policies, along with social norms related to food consumption, were identified as contributing factors to food waste generation. Consequently, strategies to mitigate food waste should address both the social practices of customers in relation to food consumption and the operational and organizational structures of establishments in the food service and hospitality industries.
The occurrence of food waste transcends various stages of the supply chain and the consumption process, thereby rendering it a systemic predicament. Consequently, it becomes imperative to scrutinize the methodologies, techniques, and resources that can be employed to curtail the prevalence of food waste. Gaining insights into the widespread implementation of social marketing concepts offers valuable information pertaining to alternative strategies that can be utilized to encourage voluntary modifications in behavior (Kim et al., 2019).
A comprehensive review of the existing literature reveals a dearth of studies focusing on customers' food wastage behaviors, with the majority of research in the hospitality sector primarily centered on the role of management in reducing food waste (Sharma, 2020). Additionally, this chapter lays the groundwork for forthcoming empirical studies by emphasizing essential behavioral tools that foster a reduction in personal food wastage behaviors
Key Terms in this Chapter
Economic Impact: The term “economic impact” describes how numerous facets of society, including literature, management of supply chains, health, and sustainable development objectives, are impacted by economic events or activities. These effects are evident in how economic shifts affect literature, as well as regards to how literature interprets economic shifts and how economic conditions influence the narrative of fiction or documentaries ( Laera, 2022 ).
Environmental Impact: The term describes the possible negative or positive effects on the environment of a planned development project or activity. It entails evaluating the possible issues, disputes, and limitations pertaining to resources of nature that might have an impact on the project's viability as well as the welfare of the local populace and environment ( Sikdar, 2021 ).
Recycling: Recycling is the procedure of collecting waste materials and turning them into innovative products that will help create a sustainable future by conserving resources and reducing solid waste (Khan, 2022 AU190: The in-text citation "Khan, 2022" is not in the reference list. Please correct the citation, add the reference to the list, or delete the citation. ).
Hospitality Industry: The term “hospitality industry” describes the variety of services offered to individuals who are traveling, such as lodging, food, travel, and recreation (Mariana & Nita, 2023 AU188: The in-text citation "Mariana & Nita, 2023" is not in the reference list. Please correct the citation, add the reference to the list, or delete the citation. ). It contributes to GDP, employment creation, level of income, destination development, and economic development, and it is a major engine of economic growth & socioeconomic advancements in developed as well as developing countries (Vânia et al., 2022 AU189: The in-text citation "Vânia et al., 2022" is not in the reference list. Please correct the citation, add the reference to the list, or delete the citation. ).
Critical Issue: A “critical issue” is an important subject or topic that has to be carefully examined and analyzed. This is an important topic that could affect many different areas, including activism, philosophy, education, and clinical treatment. The phrase “critical issue” is utilized in a variety of situations, such as conversations about critical literacy, keeping an eye on school literacy initiatives, and tackling societal issues. Within the discipline of critical literacy, academics argue on the proper usage of the term and how it applies to various practices ( Benham, 2022 ).
Food Waste: Food waste is defined as food that is thrown out after being not eaten by the consumer. It is a worldwide problem with important social, economic, and environmental repercussions. Food waste include the loss of fresh goods, food that shops discard near to expiration, and food items from homes and restaurants (Pallavi et al., 2022 AU187: The in-text citation "Pallavi et al., 2022" is not in the reference list. Please correct the citation, add the reference to the list, or delete the citation. ).
Sustainability: The idea of satisfying present demands without endangering the capacity of generations to come to fulfill their own desires is known as sustainability. It entails preserving ecological functions, processes, biodiversity, and productivity for future generations. According to Jon et al. (2023) AU191: The in-text citation "Jon et al. (2023)" is not in the reference list. Please correct the citation, add the reference to the list, or delete the citation. , sustainability includes the costs and social and economic ramifications of sustainable practices in addition to the scientific underpinnings of resource use that are sustainable.