Exploring the patterns of food waste generation by tourists in a popular destination

Wang, Ling-en; Filimonau, Viachaslau; Li, Yunyun

doi:10.1016/j.jclepro.2020.123890

Cited by 51 publications

(22 citation statements)

References 84 publications

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“…After analysis of the best practices, the authors considered the value of capturing the dynamics surrounding food waste in the HoReCa sector in a causal loop diagram (CLD). Analysis of three HoReCa case studies conducted in Poland provided the rich details used to derive this diagram [17]. A causal loop diagram is a useful visualization of how different elements are interrelated.…”

Section: Best Practices On the Micro Levelmentioning

confidence: 99%

HoReCa Food Waste and Sustainable Development Goals—A Systemic View

2021

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A significant share of food waste originates in the food services domain and HoReCa sector. Organizational improvements leading to the decrease of food waste and related costs in HoReCa are needed to make progress in this issue. A systems engineering approach was applied to examine the links between food waste generated in the HoReCa industry and the Sustainable Development Goals (SDGs). A literature review discovered two dimensions of actions leading to decreasing food waste in HoReCa; i.e., actions triggered by companies and by authorities (e.g., governmental policies). Additionally, customers and society were also considered. A framework is proposed to explicitly illustrate the dependencies of different micro actions devoted to food waste reduction in HoReCa in support of the SDGs. The other dimension of this framework is macro policies and their impact on SDGs. To increase food waste reduction awareness and collaboration, stakeholders on both the macro (launched by authorities for the whole sector) and micro (initiated by single organizations on their own) levels must work together. The results of this research will be useful in coordinating the efforts of all (consumers, HoReCa companies and suppliers, policymakers and administrations on different levels) involved in the supply chain of food production and consumption.

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Section: Best Practices On the Micro Levelmentioning

confidence: 99%

HoReCa Food Waste and Sustainable Development Goals—A Systemic View

2021

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“…The hospitality industry with its all-you-can-eat buffet-style settings usually encourages the generation of food wastage, due to an increased consumer anonymity and a perception of abundance of food (Dolnicar and Juvan, 2019;Juvan et al, 2018). Despite its magnitude, the food waste problem seems to be underestimated by hospitality providers (Filimonau et al, 2021;Vizzoto et al, 2020), as they appear skeptical towards adopting measurement activities to quantify the amount of food left over (Kasavan et al, 2019;Sakaguchi et al, 2018). This is somehow disturbing, as measurement activities are critical for involving staff in the fight against food waste and for raising customer awareness to prevent a mismatch between food taken from a buffet and food actually consumed (Principato et al, 2018).…”

Section: Literature Review 21 Strategies For Minimising Plate Waste In the Hospitality Industrymentioning

confidence: 99%

“…Despite the significance of food waste in the hospitality industry (Wang et al, 2021), field work on the topic is hardly ever undertaken (Filimonau et al, 2021). This study aims at investigating how hotel guests can be nudged into more active engagement in hospitality plate waste prevention and moderation at buffet-style settings through different types of persuasive messages.…”

Section: Literature Review 21 Strategies For Minimising Plate Waste In the Hospitality Industrymentioning

confidence: 99%

“…This study also shows that starting waste measurement activities represents a first step towards achieving responsible consumption in tourism. Measurements enable hotel managers to set specific goals in term of food waste minimisation (Filimonau et al, 2021). This is a requirement to allow for further actions, such as offering rewards for the achievement of specific goals.…”

Section: Managerial Implicationsmentioning

confidence: 99%

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Minimising plate waste at hotel breakfast buffets: an experimental approach through persuasive messages

Cozzio

Tokarchuk

Maurer

2021

BFJ

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PurposeThe purpose of this study is to investigate how hotel guests can be nudged for more active engagement in hospitality plate waste prevention and moderation at buffets, through designing effective persuasive interventions. Plate waste is a main sustainability challenge, and it is considered one of the major drivers of food waste in the hospitality sector, whose operations generate excessive amounts of waste. The hospitality industry, featured by all-you-can-eat buffet-style settings, is somehow encouraging consumers to increase the amount of food ordered or taken and not been eaten.Design/methodology/approachThis study reports a field experiment conducted in a real hotel setting, where persuasive interventions were targeted to consumers at the croissants buffet, when guests were making their selections. The research tests the persuasiveness of functional and experiential appeal messages to nudge hotel guests towards a more active engagement in avoiding plate waste. Each single treatment was carried out for three weeks in varying sequence.FindingsThe findings are based on 63 rounds of data collections and show the superiority of experiential appeal messages in positively influencing guests’ behaviour. This implies that appropriate messages can persuade tourists to avoid plate waste in buffet-style settings, especially if these messages are grounded in participatory cues with an emphasis on altruistic values.Originality/valueThis is one of the few studies that empirically tests the effectiveness of different persuasive interventions in a real consumption setting, thus measuring actual behaviours which have been rarely studied. This study further contributes to the identification of concrete communication tools that can help to mitigate plate waste generation.

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“…[5], research on the development of sustainable business models in this industry with an integral approach is still in an incipient stage [6]. Concerning HoReCa, and from a sustainability perspective, the sector has been a subject of research due to its environmental impact, especially food waste management [7][8][9][10], its quantification [11] and the prevention options [12,13]. The potential impact that e-commerce and innovative digital technologies can have on hospitality has also been analysed by academic studies [14][15][16][17].…”

Section: Introductionmentioning

confidence: 99%

CoVid Key Figures and New Challenges in the HoReCa Sector: The Way towards a New Supply-Chain

2021

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The profound impact of the coronavirus pandemic on global tourism activity and the hospitality industry has rendered statistical approaches on tourism-demand forecasting obsolete. Furthermore, literature review shows the absence of studies on the supply chain in the HoReCa (hotel, restaurant, catering) sector from a sustainability perspective that also addresses economic and social aspects, and not only environmental ones. In this context, the objective of this article is to carry out a prospective analysis on how the changes in the behaviour of consumers during the pandemic and the uncertainties regarding the exit from the health emergency can give rise to social trends with a high impact on the HoReCa sector in the coming years and, specifically, how they will affect the HoReCa supply chain. In the absence of investigations due to the proximity of what has happened, public sources and reports of international relevance have been identified and analysed from the future studies and strategic and competitive intelligence disciplines. The HoReCa sector in Spain has been chosen as field of observation. This analysis draws the future of the HoReCa sector, describes the changes in customer behaviour regarding food and beverages, explains the changes in distribution chains, and reflects on the impact of potential scenarios on the sector. The confluence of all these changes and trends can even configure a new supply chain in the hospitality sector with the emergence of new actors and the increase of access routes to a new final customer for whom security prevails in all its dimensions: physical, emotional, economic, and digital.

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Exploring the patterns of food waste generation by tourists in a popular destination

Cited by 51 publications

References 84 publications

HoReCa Food Waste and Sustainable Development Goals—A Systemic View

HoReCa Food Waste and Sustainable Development Goals—A Systemic View

Minimising plate waste at hotel breakfast buffets: an experimental approach through persuasive messages

CoVid Key Figures and New Challenges in the HoReCa Sector: The Way towards a New Supply-Chain

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