Sustainable Food Waste Management Practices: Perspectives from Five-Star Hotels in Thailand

Uraiporn Kattiyapornpong, Morakot Ditta-Apichai and Chatchasorn Chuntamara ()
Additional contact information
Uraiporn Kattiyapornpong: School of Business, Faculty of Business and Law, University of Wollongong, Wollongong, NSW 2522, Australia
Morakot Ditta-Apichai: College of Innovation and Management, Songkhla Rajabhat University, Songkhla 90000, Thailand
Chatchasorn Chuntamara: Hotel and Restaurant Management Program, The College of Tourism Hospitality and Sports, Rangsit University, Pathum Thani 12000, Thailand

Sustainability, 2023, vol. 15, issue 13, 1-19

Abstract: Although food waste management has been significant for all stakeholders from all industries globally, research in hospitality food waste management and practices still needs to be further studied, especially in five-star hotels in developing countries. Using the Food Waste Hierarchy, this study proposes to contribute to the knowledge of sustainable food waste management and practices in five medium and large five-star hotels to promote the United Nations Sustainable Development Goals (SDGs). Findings of in-depth structured questions from purposive and snowballing samplings show different aspects of sustainable food waste management and practices at these hotels supported by policies and implemented by practices at all levels, from top management to operations levels. The thematical analysis shows four emerging themes: food waste management policies; food service planning, procurement, and storage; food waste handling and operations in the kitchens, staff canteen and restaurants; and food waste management through reusing, recycling, donations, and disposal. The findings highlight these hotels’ challenges and suggestions for sustainable food waste management and practices. By providing the current situation of sustainable food waste management and practices, this study embellishes the guidance and recommendations for the hotels’ restaurants. It augments the industry practitioners with actual practices and solutions in implementing sustainable food waste management and practices in hotels’ restaurants.

Keywords: sustainable food waste management practices; food waste hierarchy; hotels; hospitality (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
References: View references in EconPapers View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/2071-1050/15/13/10213/pdf (application/pdf)
https://www.mdpi.com/2071-1050/15/13/10213/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:15:y:2023:i:13:p:10213-:d:1180970

Access Statistics for this article

Sustainability is currently edited by Ms. Alexandra Wu

More articles in Sustainability from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().