Sustainable Food Waste Management in Hotels: Case Study Langkawi Unesco Global Geopark

Kasavan, Saraswathy; Mohamed, Ahmad Fariz; Halim, Sharina Abdul

doi:10.21837/pmjournal.v15.i4.317

Cited by 5 publications

(2 citation statements)

References 14 publications

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“…Due to the numerous operational activities in hospitality, it is not possible to completely eliminate food waste. However, new/revised procedures and regulations in the hospitality sector (and other sectors that produce food waste) will reduce the quantity of food waste (Kasavan et al, 2017). Food waste management should be an integral part of hospitality management, especially since an effective food safety management system is the basis for implementing most of the practices that have led to the reduction of food waste in hospitality.…”

Section: Resultsmentioning

confidence: 99%

Food Waste Management — Reducing and Managing Food Waste in Hospitality

2019

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Food wastage occurs along the entire food chain, from field to table. As much as it is an ethical issue on one hand, it also leads to economic losses and has negative impacts on the environment. Food wastage is, therefore, a significant problem for modern society and the first step in solving it is to identify and understand the reasons for its emergence in each part of the food chain and specific sectors-in this case, the hospitality sector. In order to create practices and recommendations aimed primarily at preventing food wastage, food waste categorization and quantification is essential. This is not that simple, especially in the hospitality sector, given the uneven production of food, and the specific and diverse ways of running a business in this sector. What is certain is that food waste management should be an integral part of management in the hospitality sector, primarily because an effective food safety management system is the starting point for implementing most of the practices that lead to both safe final product and reduction of food waste.

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Section: Resultsmentioning

confidence: 99%

Food Waste Management — Reducing and Managing Food Waste in Hospitality

2019

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“…Although the implementation of strategies to reduce food leftovers is relatively infrequent (Filimonau et al, 2019;Kasavan et al, 2017;Sundt, 2012), some attempts have been made which are mainly focussing on the creation of messages that evoke consumers' awareness towards plate waste prevention. Social marketing activities based on informational campaigns (Kallbekken and Saelen, 2013;St€ ockli et al, 2018), normative-connoted messages Minimising plate waste at hotel buffets (Ellison et al, 2019) and how-to actions for reducing plate waste (Pinto et al, 2018) show some contradictory effects in sensitising consumers to do their best to avoid food leftovers.…”

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

confidence: 99%

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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