Impact of Hotel Guests’ Trends to Recycle Food Waste to Obtain Bioenergy

Wagih Salama and Essam Abdelsalam
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Wagih Salama: Department of Social Studies, College of Arts, King Faisal University, P.O. Box 380, Al Ahsa 31982, Saudi Arabia
Essam Abdelsalam: Department of Laser Applications in Metrology, Photochemistry and Agriculture (LAMPA), National Institute of Laser Enhanced Sciences (NILES), Cairo University, Giza 12613, Egypt

Sustainability, 2021, vol. 13, issue 6, 1-15

Abstract: Hotels face many issues related to food waste management, which is considered a serious environmental and socioeconomic issue in the 21st century. The improper disposal of food waste causes greenhouse gases emissions, consequently badly affecting the environment. This research aims to measure the impact of customer trends in changing the pattern of food waste disposal and recycling into bioenergy relating to hotel purposes and contributing to reducing hotel energy costs in Egypt. Two survey questionnaires were designed for hotel managers and guests, with 25 and 300 forms, respectively. The results indicated that hotel managers are highly willing to recycle food waste to produce bioenergy and hence play an effective role in environmental preservation. Such alternative energy sources are less expensive than conventional ones. This study revealed guests’ intentions to participate in the process of preserving the surrounding environment, as well as their preferences to stay in hotels that are practicing food waste recycling operations. Limitations can be seen in the lack of advertising for such hotels as well the high cost of staying in green and ecological hotels.

Keywords: recycling; hotel food waste; bioenergy; guests’ intentions (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (6)

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