Food Waste in the Hospitality and Hotel Industry
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43110%2F25%3A43928419" target="_blank" >RIV/62156489:43110/25:43928419 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.15611/pn.2025.4.06" target="_blank" >https://doi.org/10.15611/pn.2025.4.06</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.15611/pn.2025.4.06" target="_blank" >10.15611/pn.2025.4.06</a>
Alternative languages
Result language
angličtina
Original language name
Food Waste in the Hospitality and Hotel Industry
Original language description
This study investigated the issue of food waste in the hospitality sector, with a particular focus on hotels and guesthouses. Its aim was to identify key drivers of food waste generation, evaluate current mitigation strategies, and propose actionable recommendations to support more sustainable food management. A mixed-method approach was employed: first, qualitative interviews with hospitality managers provided in-depth insights into internal practices, followed by a structured questionnaire survey conducted among members of the professional body of hotels and restaurants domain. The findings show that while most establishments reported low levels of food waste (below 10%), systematic monitoring was rare. Buffet-style service emerged as the primary contributor to waste, largely due to guest behaviour. Hospitality professionals highlighted the potential of engaging guests through educational messaging, portion control, and improved planning. A majority of the respondents expressed readiness to adopt new strategies if proven effective. The research also pointed to the importance of training staff and optimising operations to reduce waste. This study explored a research gap with regionally grounded evidence, offering a novel contribution by combining empirical data with practice-oriented solutions applicable to responsible food management in the tourism and hospitality industry.
Czech name
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Czech description
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Classification
Type
J<sub>ost</sub> - Miscellaneous article in a specialist periodical
CEP classification
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OECD FORD branch
50204 - Business and management
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Prace Naukowe Uniwersytetu Ekonomicznego we Wrocławiu
ISSN
1899-3192
e-ISSN
2392-0041
Volume of the periodical
69
Issue of the periodical within the volume
4
Country of publishing house
PL - POLAND
Number of pages
9
Pages from-to
70-78
UT code for WoS article
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EID of the result in the Scopus database
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