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Food waste management in hospitality operations: A critical review.

Filimonau, V. and De Coteau, D., 2018. Food waste management in hospitality operations: A critical review. Tourism Management, 71, 234 - 245.

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FINAL October 2018.pdf - Accepted Version
Available under License Creative Commons Attribution Non-commercial No Derivatives.


DOI: 10.1016/j.tourman.2018.10.009


Hospitality food waste represents a significant societal challenge. It is however under-researched with most studies approaching the issue from the perspective of sustainable agriculture and environmental, rather than hospitality, management. Given the specificity of hospitality operations, this is a major shortcoming which hampers understanding of the determinants of effective mitigation. This paper provides a critical, analytical account of the literature on hospitality food waste made from the viewpoint of hospitality managers. It reviews the challenges in classifying, quantifying and characterising hospitality food waste, discusses the opportunities and obstacles to its mitigation and, drawing on good business practice examples, derives a framework for managing food waste across the different areas of hospitality operations. The framework is underpinned by such determinants of effective mitigation as: core in-house competencies; training needs; initial investment costs; and potential monetary savings. The feasibility of its broader adoption by managers across the sector is discussed.

Item Type:Article
Uncontrolled Keywords:food waste; hospitality operations; waste management; managerial framework; sustainability
Group:Bournemouth University Business School
ID Code:31374
Deposited By: Symplectic RT2
Deposited On:22 Oct 2018 10:13
Last Modified:14 Mar 2022 14:13


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