Optimizing the Redistribution of Surplus Food in the Hospitality Sector: A Paradigm Shift Through the Implementation of Food Donation Systems for a Sustainable Future

Lakshmi Devaraj () and P. Balasubramanian
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Lakshmi Devaraj: Department of Commerce and Management, Amrita School of Arts, Humanities and Commerce, Amrita Vishwa Vidhyapeetham, Kochi 682024, Kerala, India
P. Balasubramanian: Department of Commerce and Management, Amrita School of Arts, Humanities and Commerce, Amrita Vishwa Vidhyapeetham, Kochi 682024, Kerala, India

Sustainability, 2025, vol. 17, issue 8, 1-25

Abstract: Food service is one of the major contributors to food waste globally. The Food Waste Index report has recently showed that the world generates about 1052 million tons of food waste per year, out of which 290 million tons come from food services. This study is focused on food service within the hospitality industry, which plays a significant role in generating food waste in the tourism sector. This study explores an innovative approach to the implementation of food donation systems through hospitality practitioners in tourist destinations for a sustainable future. By employing a blend of qualitative and quantitative research methods, this study analyzes the effectiveness of optimizing the redistribution of surplus food through the implementation of food donation systems through hospitality practitioners and focuses on identifying the existing challenges in the food donation system. This study identifies food waste as a global threat, and the results reveal that implementing various food donation systems can lead to a sustainable future. This study contributes solution strategies for various existing challenges in food donation systems.

Keywords: food waste; food donation; tourism; sustainability; food service (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2025
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