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.

Full text available as:

[img] PDF
FINAL October 2018.pdf - Accepted Version
Restricted to Repository staff only until 20 October 2020.
Available under License Creative Commons Attribution Non-commercial No Derivatives.

287kB

DOI: 10.1016/j.tourman.2018.10.009

Abstract

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
ISSN:0261-5177
Uncontrolled Keywords:food waste; hospitality operations; waste management; managerial framework; sustainability
Group:Faculty of Management
ID Code:31374
Deposited By: Unnamed user with email symplectic@symplectic
Deposited On:22 Oct 2018 10:13
Last Modified:22 Oct 2018 10:13

Downloads

Downloads per month over past year

More statistics for this item...
Repository Staff Only -