TO5203 Hospitality and Gastronomy

This paper is going to provide an annotated bibliography on a food related issue which is viewed from the lens of sustainability which is food wastage in the hotels which has been creating immense issues in the society and the role or steps taken by hotels in order to mitigate the issue that has been creating sustainability challenges.

This article aims on analyzing the patterns which lead to the cause of food wastage in the hospitality industry and provides various methods which help in the prevention of food wastage in the society. This article reflects on the primary causes of food wastage in the hospitality industry that has been hindering the sustainability in the society. One of the major reasons that has been identified is the waste generated from the plate of the customers (Papargyropoulou et al, 2019). It has been seen that the customers are often blamed for not being able to finish their food which his one of the primary causes for food wastage. The other cause is the preparation and the leftovers of the buffet. It has been seen that many restaurants, hotels and the banquets often prepare extra food for the customers which is often not served that also leads to wastage of food. It is important for incorporating methods that help in ensuring the correct amount of production in terms of food which will help in solving the issue in an effective manner.

This article reflects on the patterns or the behaviours of the tourists and how they contribute to the rise in food wastage in the hospitality industry. Scholars, state that the tourists are seen to bite more in comparison to what they can chew in the breakfast buffets provided by the hotels. It can be seen that the food waste that is generated from the buffets indicate unnecessary costing of the food for the hotels and the burden that is given on the environment. Research suggests that the measured waste in terms of food from the breakfast buffet in the hotel and the identification of the guests and the characteristics of breakfast are highly interrelated with the waste of plate, for example, the children often waste food and have less appetite which sometimes leads to consumption of less food (Juvan, Grün & Dolnicar, 2018). The article suggests that it is important to make rearrangements in the menu of the breakfast which helps in reducing the food waste.

This article reflects on explaining the current practices in terms of food wastage especially from the point of view of staffs in the kitchen in hotels. The findings from the paper revealed the fact that the staffs of the hotel had a positive point of view when it came to the environmental issues related to the generation of food waste. According to the article, it is important for the hotels to come up with suitable initiatives that highly focus on the policies of food wastage and the procedures which help in capitalizing on the perceptions which are involved with the help of assisting the staffs in order to create an effective balance between the work practices and the beliefs of the employees (Mabaso & Hewson, 2018). It is important for the employees to provide with effective training which will help them in understanding waste management practices and implement them which helps in reducing the food waste in the hotels.

This article is seen to focus on exploring the attitudes of people towards the food wastage which may exist by emphasizing on various restaurant sectors. The paper states that one of causes the food wastes which is very common is the production of the food. It can be seen that majority of the food is wasted while producing the food as the restaurants often fail to have an idea about how much to produce in order to satisfy the needs of their customers (Monzon Santos, 2017). The leftover from the customer plate and the garbage also contribute to the advent of food waste in the society. This paper views wasting food from an ethical perspective which states that there are many people who do not have access to nutritious food and thus wasting food makes it unethical in relations to the people living in poverty. Thus, there are many strengthening programs that need to be incorporated like technical programs, social and education programs which can help in tackling this issue.

This paper reflects on the fact that the employees in restaurants and hotels always witness the wastage of food daily. It has been seen that the appetite for extra food is one of the reasons why there are more leftovers as people are unable to complete the food that has been ordered. It has been seen that the employees  of the hotels are highly motivated in terms of food management and are seen to incorporate policies and measures which help in eradicating the issue from a grassroot level (Goh & Jie, 2019). The perspectives of the Generation Z towards the increase in food wastage was mixed where many have supported the food wastage stating that it is important for restaurants to dump the old stocks and provide fresh food which helps in attaining satisfaction of the customers and the others being guilty of wasting food and money. Education in this scenario is thus important to manage food waste effectively.

This article aims on creating a model for risk management in order to ensure food waste management which will help in learning the reasons for the food wastage which is increasing rapidly in hotels, and assessing the types of risk based on the services provided by the food services. The paper identifies the causes of waste in hotels and restaurants like throwing the semi-finished items or products, cold and hot-served dishes, fruit, vegetables, bread, expired products and other products which had signs of expiry visually (Bilska, Tomaszewsk & Kołożyn-Krajewska, 2020). The risk that has been identified in the paper as per the article ate two one being the medium risk like the vegetables, fruits and many more, the other one being high which is highly unacceptable. The paper suggests that tolerance and prevention are the important ways in which food can be effectively managed in the organizations.

This article gives an insight about the attitudes of people on food waste like the customers, the institutions and the employees and the steps taken by five star hotels to address the issue of food wastage and mitigate the issue. It has been seen that the article widely discusses the different measures that the tourism industry has been incorporating in order to manage food wastes in an effective manner. The tourism industry has been attempting to create energy from food wastes, then use the adjustable equipment in order to eliminate the consumption of water and assess the amount of food wasted and provide them to the animal shelters in order to help in the sustainability of the society (Özdemir & Güçer, 2018). It has been seen that the employees are well-trained in the five-star hotels in terms of managing waste effectively by focusing on the production of the food and how they are disposed which makes the hotels highly sustainable.

This article gives an insight about the impact of food waste in the society and given an insight through an ethical point of view stating that there are many people who are below the poverty line and the hunger index has been increasing, wasting food becomes an issue where many people are not being able to consume then which has been having negative impacts on their standard of living. According to the article there are new and alternative approaches which will help in reducing the impact of the food waste on the society. It is important for the hotels and restaurants to come up with recovery programs and recovery programs which will help in ensuring that there is a reduction in terms of food waste (Tran, 2020).

The authors in this article aim to establish the influence of the stakeholders of the hotel industry on the environmentally sustainable practices and policies. The author argues the fact that social issues are becoming detrimental to the growth and development of the society and it is important for the hotel industries to gain a positive reputation in the market. This is one of the primary reasons that the stakeholders encourage and influence the hotel industry in Australia to incorporate activities that will help them in being sustainable like food waste management (Khatter et al, 2021). The stakeholders have a huge role in impacting the business of an organization. The article states that the owners and the shareholders have the most impact on the hotel industry following by the needs and requirements of the customers which help them in ensuring hotels incorporate sustainable activities like food waste management.

Food waste management has become a global issue and it has been seen that the tourism industry has a huge role to play in contributing to the rise of the issues. This has been having negative impacts on the society. This article aims on introducing various new concepts when it comes to waste management in the metropolitan areas among the tourists. The article reflects on various types of wastes among which one is food waste management (Burlakovs et al, 2020). It is important for the people involved in the industry to ensure that the production of food is done in an estimated manner and also other policies and procedures introduced in relations to food wastes which can help in mitigating the issues in an effective manner.

This article provides information about methods which can help in reducing food waste in the society. It has been seen that the wastage of food has a huge impact on the environment of the society. This article is seen to introduce two nonintrusive and simple nudges which will help in reducing the wastage of food which will be beneficial for all. The first nudge is reducing the size of the plate and the other nudge according to the scholars are reducing the amount of waste in terms of food in the restaurants and hotels by about 20% (Kallbekken & Sælen, 2013). It has been seen that the wastage of food brings various impacts which is detrimental to the society. It is important for the restaurants and the hotels to measure and reduce purchasing the amount of raw materials and the food as this will not result in the decrease in the satisfaction of the guests. This will help in creating win-win situations and ensure there is a reduction in the waste in terms of food.

This article reflects on the fact that around 20-60 % of the food in the hotels and restaurants are wasted which is primarily due to the poor management of the hotels. This leads to make the activities of the hotels highly questionable from the moral and ethical point of view. The article suggests that it is important to incorporate effective communication by the hotels and the restaurants so that they can communicate to the customers the impacts of wastage of food and educate them stating the future consequences (Antonschmidt & Lund-Durlacher, 2018). This will help in changing the attitudes of the customers making them responsible while eating so that they can avoid wasting foods.

References

Antonschmidt, H., & Lund-Durlacher, D. (2018, June). Can direct communication at the point of consumption reduce the attitude-behavior gap regarding food waste in hotels. In Conference Proceedings of BEST EN Think Tank XVIII: Innovation and Progress in Sustainable Tourism, S (pp. 19-30).

Bilska, B., Tomaszewska, M., & KoÅ‚ożyn-Krajewska, D. (2020). Managing the Risk of Food Waste in Foodservice Establishments. Sustainability, 12(5), 2050.

Burlakovs, J., Jani, Y., Kriipsalu, M., Grinfelde, I., Pilecka, J., & Hogland, W. (2020, March). Implementation of new concepts in waste management in tourist metropolitan areas. In IOP Conference Series: Earth and Environmental Science (Vol. 471, No. 1, p. 012017). IOP Publishing.

Goh, E., & Jie, F. (2019). To waste or not to waste: Exploring motivational factors of Generation Z hospitality employees towards food wastage in the hospitality industry. International Journal of Hospitality Management, 80, 126-135.

Juvan, E., Grün, B., & Dolnicar, S. (2018). Biting off more than they can chew: food waste at hotel breakfast buffets. Journal of Travel Research, 57(2), 232-242.

Kallbekken, S., & Sælen, H. (2013). ‘Nudging’hotel guests to reduce food waste as a win–win environmental measure. Economics Letters, 119(3), 325-327.

Khatter, A., White, L., Pyke, J., & McGrath, M. (2021). Stakeholders’ Influence on Environmental Sustainability in the Australian Hotel Industry. Sustainability, 13(3), 1351.

Mabaso, C. H., & Hewson, D. S. (2018). Employees’ perceptions of food waste management in hotels. African Journal of Hospitality, Tourism and Leisure, 7(4), 1-15.

Monzon Santos, J. L. A. (2017). Food Waste Management-Perceptions, Decisions, and Actions: The case of Guatemala City Department Restaurants.

Özdemir, G., & Güçer, E. (2018). Food waste management within sustainability perspective: a study on five star chain hotels. Journal of Tourism and Gastronomy Studies, 6(1), 280-299.

Papargyropoulou, E., Steinberger, J. K., Wright, N., Lozano, R., Padfield, R., & Ujang, Z. (2019). Patterns and causes of food waste in the hospitality and food service sector: food waste prevention insights from Malaysia. Sustainability, 11(21), 6016.

Tran, J. (2020). Alternative Approaches to Reducing Impact of Food Waste.

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