Drivers of food waste generation and best practice towards sustainable food waste management in the hotel sector: a systematic review

Kasavan, Saraswathy; Siron, Rusinah; Yusoff, Sumiani; Fakri, Mohd Fadhli Rahmat

doi:10.1007/s11356-022-19984-4

Cited by 29 publications

(12 citation statements)

References 43 publications

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“…packaging), a considerable proportion (more than one-third) is represented by food waste, roughly 75% of which is still edible (Williams et al, 2011). In the United States of America, food waste represents 46% of total solid waste (Kasavan et al, 2022), and in Slovenia, hotel guests generate about 6 kg of food waste per person (Monier et al, 2011). From the financial perspective, food waste operation costs in the hotel sector amount to approx.…”

Section: Literature Reviewmentioning

confidence: 99%

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Sustainable and circular practices in the hotel industry in Southern Italy: opportunities, barriers and trends in food waste management

Lagioia,

Amicarelli,

Strippoli

et al. 2023

BFJ

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PurposeThe hotel industry is one of the leading producers of waste worldwide, and more than one-third of that waste is food. The purpose of this study is to investigate hotel managers' awareness of sustainable and circular practices, with a focus on their attitude toward and perception of food waste in Apulia, Southern Italy. The region has a tourist vocation, accounts for 3.3 million tourists per year and plays a key role in the Italian tourism.Design/methodology/approachThe study was conducted using a questionnaire administered to ten hotel managers located in Apulia. In light of the Checkup Tool Speditivo, a sustainability score indicates managers' awareness of and attitude toward sustainability and circularity, distinguishing between “beginner” (0–25 points), “concerned” (26–50 points), “proactivist” (51–75 points) and “sustainable” (76–100 points). The results have been analyzed using descriptive statistic tools.FindingsThe average sustainability score indicating the level of awareness of sustainable and circular practices among hotel managers in Apulia was 84, whereas the average score associated with their attitude toward food waste management strategies was 65. The greater the number of stars, the higher the sustainability scores. However, the greater the number of rooms, the lower the attitude toward food waste management strategies.Originality/valueThe study sheds light on the main opportunities, barriers and trends in the field of food waste management, highlighting the food commodities which are wasted the most and proposing further strategies to improve circularity and sustainability in hotels. To the best of the authors' knowledge, this study is the first on such topics in Southern Italy and could represent the basis for future research on the topic.

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Section: Literature Reviewmentioning

confidence: 99%

“…, 2011). In the United States of America, food waste represents 46% of total solid waste (Kasavan et al. , 2022), and in Slovenia, hotel guests generate about 6 kg of food waste per person (Monier et al.…”

Section: Literature Reviewmentioning

confidence: 99%

Sustainable and circular practices in the hotel industry in Southern Italy: opportunities, barriers and trends in food waste management

Lagioia,

Amicarelli,

Strippoli

et al. 2023

BFJ

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“…This may require careful financial planning and budget allocation to support sustainability initiatives in the F&B department. Food and beverage operations are subject to strict food safety and hygiene regulations, which may pose challenges in adopting sustainable practices, such as composting or food donation programs, due to concerns about food safety and liability issues [15,16]. Hotels need to ensure that sustainability practices are in compliance with food safety regulations and take necessary precautions to mitigate any potential risks.…”

Section: Challenges Of Hotel Fandb Department Engagement With Sustain...mentioning

confidence: 99%

“…Regarding the waste reduction and management, hotels are implementing effective practices in their F&B operations. Such practices includes source separation of waste, recycling, and composting programs to minimize waste generation and promote recycling [15]. Hotels are exploring innovative solutions such as food donation programs to reduce food waste and address social responsibility [49,50].…”

Section: The State-of-the-art Regarding Sustainable Food Practices In...mentioning

confidence: 99%

A Conceptual Framework Proposal Regarding the Engagement of Hotels in the Modern Fight against Unsustainable Food Practices

2023

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The ecological crisis that emerged rapidly in the 2000s because of vertiginous economic growth is still one of the dominant themes today. This unprecedented phenomenon has led to intense political-economic and social tensions over reconsidering the priorities of “post-industrial capitalism”. The main issues here are increasing inequalities in the distribution of resources and high dependence on non-renewable energies. In response, valuable policies have been developed with the intention of creating new economic models that satisfy environmental and ecological needs. However, the literature shows that the effectiveness of the global schemes proposed to achieve sustainable behaviors and techniques has been very low. In the hospitality sector, particularly in the food and beverage department, pollution and consumption of scarce resources remain issues. In this paper, we propose a structural framework for analyzing the commitment of hotels regarding sustainable practices in the F&B department, centered on standards set by relevant institutions. To enhance understanding, an extension of the theory of planned behavior (TPB) is proposed. The use of this conceptual framework will enable us firstly to gain a perception of how a hotel acts through its F&B administrator in the light of relevant standard practices. Secondly, it will allow us to understand the role of the common internal and external factors behind the theories describing the behavior adopted. In this way, this research aims to contribute to a global understanding of the factors that influence the commitment of hotels to sustainable practices in their F&B department.

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“…Scopus is a robust abstract and citation database of peer-reviewed literature with over 22,800 journals from 500 publications globally. The authors opted for this database because it consists of diverse subject areas, regions, and paper types for comparison (Kasavan et al, 2022).…”

Section: Resourcementioning

confidence: 99%

Preferred Reporting Items for A Systematic Review and Meta-Analysis (Prisma): The Impact of Covid-19 on University Reputation and Comparative Evaluation

Dominic¹,

Mahamed²,

Abdullah³

et al. 2022

IJARAFMS

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on university reputation? How many of these research are from Nigeria's perspective? Thus, this systematic literature review is on the synthesis of university reputation before and during the COVID-19 pandemic. The Method: used in this systematic literature review is the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) Framework. The Findings: divulged that in the past years , out of 391,004 document results on coronaviruses related searched, only 216 document results were on university reputation from previous years of studies. During COVID-19, out of 57 document results, only a total of 4 document results were found on UR, and Italy contributed the most, followed by Egypt, Malaysia, and the UK. No African country contributed significantly to this topic. The findings established that the absence of African countries in scientific research on university reputation mirrors the state of the continent's backwardness in terms of development in numerous capacities. Again, the review paper evidenced that the concept of "University Reputation" has not been given much concern in the literature despite the numerous kinds of research conducted during COVID-19. This gap might result in global higher education issues in the future if a new wave of pandemics emerges. Consequently, the bedrock to solving humanity's problems, advanced national economy, and development emanate from reputable universities. This study has practical, contextual, academic institutional, government and policy-making, and methodological implications. Regarding practical implications, this study provides premium information on the relevance of UR to national development. The findings also contribute to the body of scientific knowledge and add to the existing literature on UR. Again, the study excites awareness on the level of research conducted before and after COVID-19 on UR and the country, subject area, journal, and paper type that contributed most towards UR research. This paper presents the first study of its kind, using a systematic literature review and comparative evaluation to investigate the impact of COVID-19 on University Reputation (UR), showing the position of Africa towards UR and its consequences. The SLR is the first to examine literature classification on UR by subject areas, the field of studies, contexts (countries), and journals. However, the search strategy was scientifically tailored and limited to the Scopus database.

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Drivers of food waste generation and best practice towards sustainable food waste management in the hotel sector: a systematic review

Cited by 29 publications

References 43 publications

Sustainable and circular practices in the hotel industry in Southern Italy: opportunities, barriers and trends in food waste management

Sustainable and circular practices in the hotel industry in Southern Italy: opportunities, barriers and trends in food waste management

A Conceptual Framework Proposal Regarding the Engagement of Hotels in the Modern Fight against Unsustainable Food Practices

Preferred Reporting Items for A Systematic Review and Meta-Analysis (Prisma): The Impact of Covid-19 on University Reputation and Comparative Evaluation

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