Study of Food Security Through Food Waste and Loss Control Mechanism in Kenya

Were, Simon O; V, N. Maranga

doi:10.18510/ijthr.2018.512

Cited by 3 publications

(4 citation statements)

References 16 publications

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“…These have been attributed to the inability to comprehend the recycling process and the cost implications on hotel operations with respect to recycling, among others. Additionally, existing literature studies have failed to take into account the specific types of foods that have significantly contributed to food waste from Kenyan hotels and restaurants (Were 2018). This could be attributed to deviations in food preferences among customers from different ethnic backgrounds and variations in nutritional requirements (Chawla et al, 2021).…”

Section: Factors Influencing Food Waste In the Hospitality Establishmentmentioning

confidence: 99%

“…As a preferred destination by most tourists around the globe, the hospitality sector in Kenya has witnessed an expansion in its hotel operations, which in turn has contributed to the generation of more food waste from hotel operations. Empirical evidence related to food waste has concentrated on how to achieve food security through sustainable agricultural activities and active support for smallscale farmers (Were, 2018). Additionally, research on food waste from hotel operations has provided different methodological approaches and contributions; however, these studies have demonstrated the absence of sufficient evidence on how, why, how much and the specific foods that are wasted in Kenya's hospitality and food sector and how they can be reduced (Palmisano et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

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The Contribution of Food Waste Management on Hotel Sustainability in Kenya

Ndung’u,

Magaju

2024

Editon Cons. J. Bus. Manag. Stud.

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This study sought to find out the contribution of food waste management on hotel sustainability in Kenya. For a long time, food waste has remained a global challenge from its collection to its disposal. Food waste has a great impact on the overall business revenue and the environment. In the hotel industry, food waste is a major concern to management, and they are keen on looking for the best ways to reduce food waste. Hotel sustainability will remain uncertain if food waste is not addressed; the hotels will continue to incur additional operational costs and still degrade the environment. Empirical evidence from developed nations has concentrated on food waste management from an emerging economic perspective. Therefore, this article presents the current state of food waste in the food service industry and hospitality from a sustainability perspective. It employs systematic review achieved through searching, evaluating, and synthesising peer-reviewed articles related to food waste and hotel sustainability in the hospitality industry. This study identified various journals with quantitative, qualitative, mixed method and experimental approaches, which were published in different journals. The study findings indicated that food waste management not only significantly influences the sustainability of hotels but also changes the image of the hotel industry by reinvigorating new practices, measures and indicators of best practices in managing the environment and social and economic aspects of nature. The outcome of this study is expected to disclose food waste patterns, causes, and preventive measures in the hospitality and food service sector that can enlighten future research as well as inform policymaking concerning food waste.

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Section: Factors Influencing Food Waste In the Hospitality Establishmentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Contribution of Food Waste Management on Hotel Sustainability in Kenya

Ndung’u,

Magaju

2024

Editon Cons. J. Bus. Manag. Stud.

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“…Therefore, they are associated with generation of huge quantities of refuse, including FW. Therefore, there is a demand for the adoption of green strategies such as recycling and resource recovery in hotels for the benefit of the hotels as well as the environment [4,40,68,88,94].…”

Section: Fw Hotspots Along the Food Supply Chainmentioning

confidence: 99%

“…In addition, one hotel guest produces about one kilogram of waste per day, which annually may accumulate to huge quantities of waste that has to be collected and disposed safely. A study conducted in Waste in Nairobi City County, Kenya Kigali, Rwanda, found that hotels and restaurants are the FW hotspots in the city, producing 145kg/week and 113kg/week, respectively [28,94,98]. Figures 1-4 show FW hotspots in the urban area and along the food supply chain.…”

Section: Fw Hotspots Along the Food Supply Chainmentioning

confidence: 99%

A Comprehensive Review of Biomethanation of Urban Food Waste in Nairobi City County, Kenya

Chamdimba¹,

Omosa²,

Wandera³

2021

JEECE

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Organic waste in Nairobi City County accounts for 58-63% of the municipal solid waste generated. Food waste is at the center of urban waste management in the city as it accounts for 64% of the recoverable material. The city is estimated to have a food waste generation per capita of 6.1 kilogram per year, which accumulates to 29.4 thousand tons yearly. It transpires that upstream activities of the food supply chain, mainly production, postharvest loss, processing and distribution are the major food waste hotspots, accounting for 95% of the food waste in developing countries. Additionally, downstream activities of the food supply chain show that hotels, restaurants and super markets are the most important food waste hotspots. Such food waste hotspots should become the primary targets for resource recovery in a circular economy. Currently, the exploitation of food waste for animal feed and composting is growing in Nairobi City County, which signifies that food waste is becoming a valuable urban resource that can be traded, thus creating employment. However, the application of food waste for energy recovery through anaerobic digestion is limited in the city due to lack of source separation of municipal solid waste. On average, food waste has a biomethane potential of 508.45 ml CH 4 /g VS. This implies that 29.4 thousand tons of food waste generated in Nairobi City County has the potential to yield 10.5 million m 3 of methane, and will demand a digestion volume of 4,299 m 3 . Using global case studies of electricity generation from biogas, it is estimated that food waste in the city potentially yields 1.38 MW of electricity. In addition, about 26.1 thousand tons of bioslurry can be recovered from the digestion of food waste, which can be used for urban agriculture. Regardless of the liquefied petroleum gas enjoying a tax exemption, biogas at 32.78 USD per gigajoule of delivered energy demonstrates to be more economical, and this can be enhanced by upgrading it. The removal of liquefied petroleum gas from tax-exempt goods through the Finance Act 2020, and an addition of 16% value added tax on the fuel by Kenya Revenue Authority that became effective on 1 st July, 2021 favors biofuels such as methane. However, long term realization of methane generation potential in NCC demands the adoption and implementation of more friendly biofuels policies and regulatory frameworks in the country.

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A Customer-Employee Encounter: A Review of Customer Quality Control on Restaurant Food Service

2019

ijmier

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Purpose of the Study: The purpose of this study review was to fill the literature gap into the customer quality control on restaurant food and beverage service, with the objective of identifying customer quality control methodologies within the hospitality’s food and beverage operations. Methodology: For purposes of carrying out the study review, the concept of customer employees encounter in the process of not only creating and offering goods and services but also the quality control aspect, and the various methodologies in doing so were considered and reviewed. The study employed a meta-analysis in gathering, analyzing, presentation and discussion of the study results. Main Findings: The study review findings reveal that hospitality organizations are facing a drift from the conventional restaurant standard operating procedures in reference to foodservice quality control with the customer taking a central position in the production and presentation of food services. The study proposes three main and most common global methodologies used by hospitality restaurant clients in setting and maintaining standards and in their attempts in controlling restaurant food service quality from frontline staff. These control measures include; restaurant tipping, customer satisfaction surveys as well as on-the-spot customer complaints. Limitations: This is a study review and therefore the study findings were arrived at in consideration of mainly secondary sources. Some studies are traditionally region and/ or country-specific and therefore much caution is needed when generalizing the study findings. Social implications: There is a myriad of ways through which restaurant food service quality control can be integrated into the customer employee service encounter. They reviewed three main methodologies in this study review may provide the best tools not only for quality control function but also build confidence among the customer base, thus yielding customer satisfaction and retention on the one hand, while creating business sustainability on the other hand. Originality: Minimal studies have been instituted and published in the area of customer quality control not only within the hospitality’s restaurant operation but also in the larger services industry. This study will, therefore, help the hospitality restaurant business to appreciate the role of customers in the process of quality services provision, thus enable organizations to achieve a strategic business competitive position.

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Study of Food Security Through Food Waste and Loss Control Mechanism in Kenya

Cited by 3 publications

References 16 publications

The Contribution of Food Waste Management on Hotel Sustainability in Kenya

The Contribution of Food Waste Management on Hotel Sustainability in Kenya

A Comprehensive Review of Biomethanation of Urban Food Waste in Nairobi City County, Kenya

A Customer-Employee Encounter: A Review of Customer Quality Control on Restaurant Food Service

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