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Drivers of food waste generation and best practice towards sustainable food waste management in the hotel sector: a systematic review

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dc.citedby2
dc.contributor.authorKasavan S.en_US
dc.contributor.authorSiron R.en_US
dc.contributor.authorYusoff S.en_US
dc.contributor.authorFakri M.F.R.en_US
dc.contributor.authorid57200044815en_US
dc.contributor.authorid56958324800en_US
dc.contributor.authorid15842570300en_US
dc.contributor.authorid57225169424en_US
dc.date.accessioned2023-05-29T09:37:08Z
dc.date.available2023-05-29T09:37:08Z
dc.date.issued2022
dc.descriptionbusiness; food consumption; food waste; literature review; sustainability; waste management; commercial phenomena; food; human; procedures; waste disposal; waste management; Commerce; Food; Humans; Refuse Disposal; Waste Managementen_US
dc.description.abstractThe growing volumes of food globally are lost or wasted along the entire food chain. However, a high effort in investigating why food waste (FW) occurs remains scattered for each subsector in detail, particularly in the hotel sector. Therefore, this systematic review focuses on FW issues in the hotel sector to identify FW generation drivers and good business practices towards mitigating FW. The review compiled literature from 25 related studies and adopted the PRISMA statement, utilising two leading journal databases: Scopus and Web of Science. This review shows that hoteliers initially feel guilty about wasting food, primarily based on financial loss rather than concerns about the social and environmental footprint. Based on the review, hotel staff from various internal departments faced conflicts between good intentions with reducing FW and the guests� unsustainable food consumption patterns. Within the scope of this review, we suggest that further research is necessary with a focus on procedures and regulations (hotel policy) to encourage guests to minimise plate waste and redistribute unsold hotel food to charities or food banks. Overall, this review offers some interesting guidelines and actionable inferences to reduce FW generation in the hotel sector. � 2022, The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature.en_US
dc.description.natureFinalen_US
dc.identifier.doi10.1007/s11356-022-19984-4
dc.identifier.epage48167
dc.identifier.issue32
dc.identifier.scopus2-s2.0-85130424521
dc.identifier.spage48152
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85130424521&doi=10.1007%2fs11356-022-19984-4&partnerID=40&md5=93e0e7d413b880cc7511daf9fa81a750
dc.identifier.urihttps://irepository.uniten.edu.my/handle/123456789/26841
dc.identifier.volume29
dc.publisherSpringer Science and Business Media Deutschland GmbHen_US
dc.sourceScopus
dc.sourcetitleEnvironmental Science and Pollution Research
dc.titleDrivers of food waste generation and best practice towards sustainable food waste management in the hotel sector: a systematic reviewen_US
dc.typeReviewen_US
dspace.entity.typePublication
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