FOOD WASTE MANAGEMENT PRACTICES AMONG HOTELS IN SERBIA AND MALAYSIA
Keywords:
food waste management, hotel, sustainability, corporate social responsibility, supply chain, business performance
Abstract
The aim of this article is to explore practices of food waste management among hotels in Serbia and Malaysia. The research results reveal that the examined hotels exercise food waste management, both through prevention, reuse and recycling, with certain differences observed among the two countries. However, collaboration with participants in the supply chain is far less developed. Hotels should consider industrial symbiosis not only from economic perspective, but also as an expression of their corporate social responsibility through helping their suppliers to avoid food loss. The article has both theoretical and practical implications as it addresses the importance of food waste and loss, which is still in its infancy in terms of research and implementation. Hotel managers are provided with examples and guidance regarding food waste management, helping them to improve the triple bottom line.
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References
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FAO. (2013). Food wastage footprint: Impact on natural resources – Summary report. Retrieved April 12, 2024 from http://www.fao.org/publications.
Girotto, F., Alibardi, L., & Cossu, R. (2015). Food waste generation and industrial uses: A review. Waste Management, 45, 32-41.
Gössling, S., Garrod, B., Aall, C., Hille, J., & Peeters, P. (2011). Food management in tourism: Reducing tourism’s carbon ‘foodprint’. Tourism Management, 32(3), 534–543. https://doi.org/10.1016/j.tourman.2010.04.006
Gunders, D. (2012). Wasted: How America is losing up to 40 percent of its food from farm to fork to landfill. Natural Resources Defense Council. Issue Paper, iP:12-06-B.
Jeswani, H. K., Figueroa-Torres, G., & Azapagic, A. (2021). The extent of food waste generation in the UK and its environmental impacts. Sustainable Production and Consumption, 26, 532–547. https://doi.org/10.1016/j.spc.2020.12.021
Kerdlap, P., Sze Choong Low, J., Steidle, R., Zong Loong Tan, D., Herrmann, C., & Ramakrishna, S. (2019). Collaboration platform for enabling industrial symbiosis: Application of the industrial-symbiosis life cycle analysis engine. Procedia CIRP, 80, 655–660, https://doi.org/10.1016/j.procir.2019.01.081
Lagioia, G., Amicarelli, V., Strippoli, R., Bux, C., & Gallucci, T. (2024). Sustainable and circular practices in the hotel industry in Southern Italy: Opportunities, barriers and trends in food waste management. British Food Journal, 126(1), 428–452. https://doi.org/10.1108/BFJ-12-2022-1144
Marthinsen, J., Sundt, P., Kaysen, O., & Kirkevaag, K. (2012). Prevention of Food waste in restaurants, hotels, canteens and catering. Nordic Council of Ministers, Copenhagen.
Neves, Â., Godina, R., Azevedo, S. G., Pimentel, C., & Matias, J. C. O. (2019). The potential of industrial symbiosis: Case analysis and main drivers and barriers to its implementation. Sustainability, 11(24), 7095. https://doi.org/10.3390/su11247095
Östergren, K. (2014). FUSIONS definitional framework for food waste (FP7-rapport).
Rabobank. (2021). No time to waste: Managing food waste in Asia’s food retail and foodservice channels. European Commission.
Sorin, F., & Sivarajah, U. (2021). Exploring circular economy in the hospitality industry: Empirical evidence from Scandinavian hotel operators. Scandinavian Journal of Hospitality and Tourism, 21(3), 265–285. https://doi.org/10.1080/15022250.2021.1921021
Srijuntrapun, P., Sukwong, P., & Marshall, A. (2022). The role of food waste hierarchy as Thai hotels seek to fulfill their corporate social responsibility. Heliyon, 8(10), e11201. https://doi.org/10.1016/j.heliyon.2022.e11201
Tostivint, C., Östergren, K., Quested, T., Soethoudt, J. M., Stenmarck, A., Svanes, E., & O’Connor, C. (2016). Food waste quantification manual to monitor food waste amounts and progression. BIO by Deloitte.
United Nations. (2012). United Nations Conference on Sustainable Development, 20-22 June 2012, Rio de Janeiro. Retrieved April 12, 2024 from https://www.un.org/en/conferences/environment/rio2012
United Nations. (2023). Reducing food loss and waste: Taking action to transform food systems. Retrieved January 24, from https://www.un.org/en/observances/end-food-waste-day
Wang, L. E., Liu, G., Liu, X., Liu, Y., Gao, J., Zhou, B., ... & Cheng, S. (2017). The weight of unfinished plate: A survey based characterization of restaurant food waste in Chinese cities. Waste Management, 66, 3-12.
Published
2024-07-13
How to Cite
Milovanović, V., Kostić, M., & Ka Leong, D. (2024). FOOD WASTE MANAGEMENT PRACTICES AMONG HOTELS IN SERBIA AND MALAYSIA. Tourism International Scientific Conference Vrnjačka Banja - TISC, 8(1), 500-509. https://doi.org/10.52370/TISC24500VM
Section
Articles
