Managing Lifetime Wastivity

Sushil, Sushil

doi:10.1007/s40171-018-0194-8

Cited by 5 publications

(4 citation statements)

References 6 publications

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“…In other words, respondents' awareness of all variables is less than the test value. These results are consistent with Sushil (2018); to generate compost, electricity, gas for use in the hotel, the FW and other types of waste must be segregated and recycled.…”

Section: Fw Recyclingsupporting

confidence: 85%

“…Recycling prevents useful materials from being landfilled or combusted, thus saving energy and natural resources (Georgia Hospitality Environmental Partnership, 1996;Personnel Administration Consulting Group, 2001). Sushil (2018) noted that to generate compost/electricity/gas for use in the hotel, the FW and other types of waste must be segregated and recycled. House of Commons (2017) stated that the unavoidable FW is created as part of food products such as banana skins, tea bags, and egg shells.…”

Section: Fw Recyclingmentioning

confidence: 99%

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Managing Food Waste: What Happens After Food Waste Generation In Hotels?

Mahmoud

Dawood

Rady

et al. 2021

Journal of Tourism, Hotels and Heritage

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Food Waste (FW) is an issue requiring urgent action throughout the world. FW is still the main concern for the hospitality industry where the exact amount of FW produced in tourism is uncertain. Managing FW includes all actions taken to reduce the amount of waste. It includes waste prevention, recycling, composting, and the purchase of products that have recycled content or produce less waste. This research aims to explore the applied FW management polices after FW generation in three, four, and fivestar hotels. A deductive approach and quantitative method research design using questionnaire survey for a sample of food and beverage department managers in three, four, and five-star hotels at Hurghada city were adopted. A total of 88 questionnaire forms were conducted among food and beverage department managers. Descriptive statistics, One-way ANOVA test, and independent sample T-test were used to analyze obtained data. The research revealed that there are many food waste management practices that are applied in many hotels, such as FW monitoring, FW reusing, and FW recycling. The research also showed some barriers faced hotels while managing FW such as the high cost of surplus food segregation, storing, transportation, and handling, concerns about the safety of animal feed, and the high cost of the recycling process. The research provided a set of recommendations to enhance the process of managing FW in hotels.

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Section: Fw Recyclingsupporting

confidence: 85%

Section: Fw Recyclingmentioning

confidence: 99%

Managing Food Waste: What Happens After Food Waste Generation In Hotels?

Mahmoud

Dawood

Rady

et al. 2021

Journal of Tourism, Hotels and Heritage

View full text Add to dashboard Cite

show abstract

“…Table II summarizes the findings. Wastivity (Singh and Sushil, 2017;Sushil, 2018) helps to compare the cases. The gross wastivity is the relationship between the waste generated and the input without reuse, recycling, and other recovery actions.…”

Section: Discussionmentioning

confidence: 99%

Strategies for value recovery from industrial waste: case studies of six industries from Brazil

Sellitto

Almeida

2019

BIJ

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Purpose The purpose of this paper is to present possible strategic actions that aim to recover the value still remaining in industrial waste. Design/methodology/approach The research method is a multiple case study. The sample included six Brazilian companies of the footwear, metal-mechanics, pulp and paper, beverages, chemical and food industries. The study investigated the production process, waste generation, internal reuse, the destination of unused waste, difficulties and strategic challenges. Findings Possible strategies to recover the value remaining in industrial waste are increasing the internal reuse, developing new routes to other industries, reducing the waste generation, increasing the destination to cooperatives or recycling companies, which require studies to understand the legislation and agility in licensing and reducing the logistical cost of the destination. Research limitations/implications The study relies on six case studies. Further research shall encompass an entire industry, starting with hypotheses derived from the cases. Practical implications The main barriers observed for reuse and recycling are uncertainties and ambiguities in the interpretation of legislation, the difficulty for the environmental licensing for recycling operations, excessive logistics costs for exploration opportunities and the lack of research to reduce the waste generation and to increase the internal reuse. Social implications Waste managed by scavengers’ cooperatives can offer jobs to the people of vulnerable communities. Originality/value The study offers robust hypotheses to be tested in a survey on the capacity of a waste management strategy to create competitive advantage in the industry. The study establishes a relationship between waste management and three competitive enablers, compliance, corporate image and green market.

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“…These economic activities for producing goods and services also result in undesirable output, which is termed as waste (Victor, 1972). But the definition of waste is still incomplete, if we considered organizations as a unit of economic activities, thus according to this broader perspective waste can be defined as unnecessary input and unwanted output from the system (Sushil, 2018). This definition of waste indicates that management of waste is the management of all unnecessary input and undesirable output from the system or organizations.…”

Section: Introductionmentioning

confidence: 99%

Integrated approach for finding the causal effect of waste management over sustainability in the organization

Singh

Sushil

2021

BIJ

Self Cite

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PurposeIn developed and developing countries, organizations need to do sustainability reporting. The purpose of this paper is to identify the vital linkages of sustainability, which helps to capture the existing waste management practice in sustainable organizations.Design/methodology/approachThis paper reports a mixed-method approach for sustainable organization. Initially, the waste management and sustainability factors have been linked together for finding the relation between them through the situation, actor, process, learning, action, performance (SAP-LAP) linkages framework; it has been used as qualitative design details to achieve sustainability in the organization. The waste management and sustainability factors linkages have been used as a reference to guide the cause and effect relationship through decision-making trial and evaluation laboratory (DEMATEL) to upgrade knowledge for a sustainable organization.FindingsThe proposed method has been used to meet the functional requirements of sustainability in the organization. Waste management has been analyzed as the most significant benchmarks to achieve sustainability in the organization. The causal relationship reveals that the social image of an organization as a sustainable organization is the effect of its governmental directives, followed by the organization. The governmental directives is the most influencing dimension, and waste management efficiency and energy consumption are the most related, whereas wastivity is the most flexible dimension of sustainability in the organization. To increase its customer satisfaction, profit share and market value, these factors must be considered as vital factors of organization's sustainable performance.Research limitations/implicationsThe scope of the present research has been limited to benchmark sustainability by analyzing eight waste management factors and ten critical sustainability factors that have been grouped into four dimensions in the service sector, which could be generalized. The expert's view has been captured for DEMATEL based on “ratings provided by experts,” which may be biased.Practical implicationsBenchmarked sustainability factors have been proposed to increase the value and performance of the organization. The cause and effect relationship is useful to present the capability of waste management to act as a strong foundation for establishing a sustainable organization, where governmental directives, wastivity, waste management efficiency, and energy consumption act as the benchmarking factors to compare sustainable organization performance in developing the county's viewpoint. The present study considered the fourth dimension of sustainability “government and customer” as the dynamic dimension of sustainability, which can absorb and diffuse the changes in sustainable organization with time and can improvise social acceptance.Originality/valueThe research improves the existing method of measuring the performance of the sustainable organization by using well-established methods.

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Managing Lifetime Wastivity

Cited by 5 publications

References 6 publications

Managing Food Waste: What Happens After Food Waste Generation In Hotels?

Managing Food Waste: What Happens After Food Waste Generation In Hotels?

Strategies for value recovery from industrial waste: case studies of six industries from Brazil

Integrated approach for finding the causal effect of waste management over sustainability in the organization

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