The food for feed concept. Performance of broilers fed hotel food residues

Giamouri, Elisavet; Pappas, Athanasıos C.; Papadomichelakis, George; Tsiplakou, Eleni; Sotirakoglou, Κyriaki; Markakis, Nikolaos; Galliou, Fenia; Manios, Thrassyvoulos; Zentek, Jürgen; Lasaridi, Katia; Fegeros, K.; Zervas, G.

doi:10.1080/00071668.2021.1877258

Cited by 10 publications

(9 citation statements)

References 28 publications

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“…Authors have been focused on towels’ reuse, analyzing norm and standard message to promote sustainable consumption behavior. As concerns circular economy strategies, some authors have addresses research towards food waste valorization (Giamouri et al, 2021) and wastewater treatment technologies (Van Hulle et al, 2012; Atanasova et al, 2017), whereas farm to fork strategies have been focused on operators and consumers’ education (Tomaszewska et al, 2021), increase of food sustainability (Cozzio et al, 2018) and plate size reduction, (Kallbekken and Saelen, 2013). Resource and waste management strategies are addressed to energy consumption reduction (Sayegh et al, 2021; Michailidou et al, 2015) and water-savings initiatives (Tirado et al, 2019; Torres-Bagur et al, 2019; Ruiz-Rosa et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

“…Latest research (Gössling et al, 2019) show that comprehensive message designs can significantly increase towels reuse, triggering significant behavioral chances by adopting descriptive norm messages instead of standard ones (Bohner and Schluter, 2014), whereas other studies (Cvelbar et al, 2017) investigate guests’ characteristics associated to higher towels’ reuse and predictors such as country of origin, booking methods and marital status. Only a few authors have proposed food waste management as a tool to enhance sustainability and circularity in the hotel industry (Giamouri et al, 2021; Kallbekken and Saelen, 2013).…”

Section: Resultsmentioning

confidence: 99%

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Circular economy and sustainable strategies in the hospitality industry: Current trends and empirical implications

Bux

Amicarelli

2022

Tourism and Hospitality Research

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The European Union has enacted several strategies to reach sustainability and tackle climate change. Among them, the New circular economy action plan and the Farm to Fork Strategy could represent for hotels, restaurants and resorts the leverage points towards sustainable and economic development. The present research, through a systematic and critical review of the current trends in the hospitality industry in Europe, explores and investigates 62 papers published in national and international journals. It fills in the gaps related to circular economy, farm to fork and sustainable resource and waste management empirical practices in the hospitality industry. It emerges that food waste, water and energy consumption have been the most topical concerns from 2011 to 2021, whereas ecosystems protection, rural and urban development need more care. As a common thread, consumers’ and operators’ awareness helps in translating economic into environmental benefits, whereas the development of life cycle inventory databases and dashboards to guide tourism must be implemented without delay.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Circular economy and sustainable strategies in the hospitality industry: Current trends and empirical implications

Bux

Amicarelli

2022

Tourism and Hospitality Research

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“…The main circular economy strategies adopted by hospitality businesses relate to the reduction, recycle and reuse aspects (Rodríguez-Antón and Alonso-Almeida, 2019). There is a broad focus in the literature on circular economy strategies, notably food waste valorization (Giamouri et al ., 2021), increase of food sustainability (Cozzio, 2019), plate size reduction (Kallbekken and Saelen, 2013), energy consumption reduction (Sayegh et al ., 2021) and water-savings initiatives (Tirado et al ., 2019). These are widely focussed on larger businesses across the hospitality sector, with a strong emphasis on tourism, therefore more research is needed on food-based hospitality SMEs.…”

Section: Literature Reviewmentioning

confidence: 99%

“…Research also exists on strategies in reducing resource consumption, managing waste, and promoting more responsible consumer behaviour in hospitality settings (Arun et al, 2021). However, research on the circular economy and the hospitality sector remains under-developed (Sorin & Sivarajah 2021), with few publications specifically addressing this topic (e.g., Giamouri et al, 2021;Sayegh et al, 2021), given its recent emergence. There is, therefore, a need to investigate how circular economy aspects apply to the hospitality sector, especially SMEs, which tend to have access to less resources than larger businesses; and to identify strategies that businesses could apply in promoting circular economy principles into their business activities.…”

Section: Introductionmentioning

confidence: 99%

Hospitality SMEs and the circular economy: strategies and practice post-COVID

Bowen

Dowell

Morris

2023

BFJ

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PurposeThis research evaluates specific circular economy issues in relation to the hospitality sector. This is investigated in the aftermath of the COVID-19 pandemic, considering the impact that the experiences of UK hospitality SMEs had on their circular economy activities. Viewed through a resource bricolage lens, for some this was a consequence of the challenges of the pandemic, while others were proactive in pursuing circular economy strategies.Design/methodology/approachA sequential mixed methods research design is established based on a pragmatic worldview. The first phase analyses secondary data from the Business Insights and Conditions Survey (BICS) to evaluate circular economy aspects on hospitality businesses in the context of the COVID-19 pandemic. Phase 2 collects and analyses qualitative semi-structured interview data from directors of hospitality SMEs to investigate the experiences of businesses in this research context.FindingsResults point to a desire for hospitality SMEs to engage in circular economy activities, especially as a means of achieving financial efficiency, however this is sometimes constrained by increased costs. Resource bricolage theory underlines potential advantages for SMEs to engage with the local community to support circular economy activities and bring mutual benefits.Originality/valueThis research contributes to the under-researched topic of circular economy issues in hospitality SMEs. The focus on SMEs is significant as small businesses are more resource-constrained than larger businesses. The context of the post-COVID period is also notable due to changing attitudes towards circular economy aspects from the experiences of the pandemic.

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“…The hospitality industry is responsible for over 12 million tons of food waste, about 12% of the entire amount, just after households and the food industry (Oliveira et al, 2016). However, few authors have proposed waste (and food waste) management as a key to enhance sustainability and circularity in the hotel industry (Giamouri et al, 2021;Kallbekken and Saelen, 2013), highlighting the need to boost the circular economy and pursue the binomial represented by environmental strategies and economic benefits (Pamfilie et al, 2018). Still, references to sustainable and circular practices in the hotel industry in Apulia seem scarce.…”

Section: Introductionmentioning

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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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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The food for feed concept. Performance of broilers fed hotel food residues

Cited by 10 publications

References 28 publications

Circular economy and sustainable strategies in the hospitality industry: Current trends and empirical implications

Circular economy and sustainable strategies in the hospitality industry: Current trends and empirical implications

Hospitality SMEs and the circular economy: strategies and practice post-COVID

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

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