Food Waste in the Hospitality and Hotel Industry

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Food Waste in the Hospitality and Hotel Industry

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Food Waste in the Hospitality and Hotel Industry

Popis výsledku anglicky

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.

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

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OECD FORD obor

50204 - Business and management

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2025

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Prace Naukowe Uniwersytetu Ekonomicznego we Wrocławiu

ISSN

1899-3192

e-ISSN

2392-0041

Svazek periodika

69

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

PL - Polská republika

Počet stran výsledku

9

Strana od-do

70-78

Kód UT WoS článku

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EID výsledku v databázi Scopus

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