scholarly journals Adaptation of breakfast serving mechanism during Covid-19, and management of food surplus in two-star hotel (Case study on Amaris Hotel, Bandung)

2021 ◽  
Vol 4 (1) ◽  
pp. 48-55
Author(s):  
Gilang Pratama Saragi ◽  
Meti Ekayani ◽  
Drajat Martianto
Keyword(s):  
Food Waste ◽  
Environmentally Friendly ◽  
Hotel Management ◽  
Large Loss ◽  
Food Loss ◽  
Research Results ◽  
Interview Methods ◽  
Room Service

Covid-19 conditions force hotels to change the mechanism of breakfast serving system, which was previously done in a buffet. This is because buffet breakfast is the time for hotel guests to gather with each other, but this is not in accordance with the Covid-19 health protocol. Besides, the buffet method also caused food surplus because the hotel had to prepare more food than the number of guests. The food surplus has the potential to become food waste if not utilised. The purpose of this research was to provide an overview of the amount of food loss from the producer side, both in terms of resources and the economy from buffet breakfast activities at hotel, and provide options for breakfast serving at hotels during the Covid-19 pandemic. This research was conducted at a two-star hotel in Bandung using survey, observation, and interview methods. The results of this research indicated that the breakfast serving method during a pandemic could be done by room service mechanism. The potential for food waste from food surplus comes mostly from the main course menu, especially carbohydrate (rice) group with 48%. If food surplus is not managed, it could become a large loss potential in both resources and economic. What is significant from this research is that this research was carried out from the producer's side, by managing the food surplus from the serving container and not from the hotel guest plate. Thus, the research results can be used as a reference for environmentally friendly hotel management.

Business Incubation in Uganda, Services, Processes and Incubatee Perceptions- A case study

10.33117/514 ◽  
2017 ◽  
Vol 13 (1) ◽  
pp. 94-108
Keyword(s):  
Social Enterprise ◽  
Single Case ◽  
Business Incubation ◽  
Entrepreneurial Networks ◽  
Private Sector Development ◽  
Statistical Inferences ◽  
Office Space ◽  
Interview Methods ◽  
Entrepreneurial Training

Purpose-This paper examines the nature of services and processes of business incubation. Its specific objectives are to establish the nature of services offered by business incubation centers in Uganda, examine the incubation process and to establish the perception of business incu- batees about business incubation services using a case of FinAfrica a private social enterprise. Methodology-This paper presents findings from one incubation center FinAfrica as a case study. Ethnographic design is adopted while observation and interview methods are used to collect data. Results-Key services offered by FinAfrica incubation center include entrepreneurial training, provision of office space, legal and accounting services, mentoring, coaching, entrepreneurial networks and general office administration. The centre has a unique business incubation model which starts with motivating people to start businesses, capacity building, business registration, and ends with graduation after attaining capability for self-sustainability. Incubatees perceive the services offered by the incubation centre as helpful through training, affordable office space, entrepreneurial ecosystem and opportunities for a lean startup. Implications- While this study does not offer statistical inferences for generalisation because of the qualitative design and single case, the exploration of FinAfrica provides insights about how Incubation centers need to plan for positive and sustainable entrepreneurial impact for startups. There is need for more Government and other development partners’ involvement in business incubation and post incubation support for competiveness and growth. Originality/value- This study provides insights about the key services offered in the incubation process and provides insights into the perceived benefits of business incubation. It also contributes to literature about business incubation with practical evidence from an emerging economy whose focus is on private sector development and innovation promotion.

Some Dilemmas of Political Consumerism

2018 ◽  
pp. 720-740
Author(s):  
Sarah Webb ◽  
Anna Cristina Pertierra
Keyword(s):  
Middle Class ◽  
Environmentally Friendly ◽  
The Philippines ◽  
Rural Poor ◽  
Political Consumerism ◽  
Palawan Island ◽  
Class Distinction

In the Philippines, socioeconomic relations that result from deeply uneven market engagements have long made consumption a moral affair. Ecoconscious lifestyles and consumer practices remain largely the domain of elite and middle-class Filipinos, and as such, engagement with sustainable and environmentally friendly consumption may be seen not only as a marker of class distinction but also as a critique of urban and rural poor livelihood practices deemed to be environmentally detrimental. Focusing on a case study from Palawan Island, the chapter discusses some dilemmas that have arisen as the application of “eco” to tourism practices has become widespread and attractive to middle-class Filipinos with steadily growing spending power. The relevance of class to considering dilemmas of political consumerism is not unique to the Philippines, and these issues provide an opportunity to critically reflect on who benefits from political consumerism.

scholarly journals Study the Effect of Food Waste on Egypt Water Resources - wheat case study

2021 ◽  
Author(s):  
Mohamed ElFetyany ◽  
Rokaia Kamal ◽  
Mohamed Helmy ◽  
Mohamed Lotfy Nasr
Keyword(s):  
Water Resources ◽  
Food Waste ◽  
Effect Of Food

scholarly journals Sustainable Transport in the Danube Region

2021 ◽  
Vol 13 (12) ◽  
pp. 6797
Author(s):  
Peter Mako ◽  
Andrej Dávid ◽  
Patrik Böhm ◽  
Sorin Savu
Keyword(s):  
Water Transport ◽  
Fossil Fuels ◽  
Environmentally Friendly ◽  
Road Transport ◽  
Transport Systems ◽  
Main Question ◽  
Inland Water ◽  
Danube Region ◽  
Inland Water Transport

Sustainability of transport systems is a key issue in transport. The main question is whether high levels of road and railway transport in areas along navigable waterways is an effective solution for this issue. The Danube waterway is an example. Generally, it is not observed that traffic performance is not as high as on the Rhine. This paper deals with the revelation of the available capacity of this waterway based on approximation functions and their comparison with real transport performances. This methodology points to the level of use of waterways. The connection of this model with the production of fossil fuels creates a basis for a case study. The case study in this paper offers a possibility for a sustainable and environmentally friendly transition from road transport to inland water transport on the example of specific transport routes. The main contribution of this paper is a presentation of the application of sustainable models of use transport capacity to increase the share of environmentally friendly and sustainable inland water transport. The conclusion based on the case study and materials is that the available capacity of inland water transport on the Danube could support the transition of traffic performances to sustainable and environmentally friendly means of transport.

scholarly journals An investigation of the effect of knowledge management aspects on organizational performance (case study: sepah bank in Ardebil province)

2016 ◽  
Vol 4 (2) ◽  
pp. 33
Author(s):  
Daryoush Sahebnazar ◽  
Ebrahim Dadfar
Keyword(s):  
Knowledge Management ◽  
Data Collection ◽  
Organizational Performance ◽  
Research Results ◽  
Bank Branches ◽  
Performance Variable ◽  
Research Population

The purpose of this study is to investigate knowledge management aspects on organizational performance of Sepah Bank in Ardebil Province. Research population includes all the employees, deputies and managers of Sepah Bank branches in Ardebil Province, which according to the table of Morgan, includes a total number of 169 subjects. Standard questionnaires were used for data collection. Research results showed that knowledge management aspects (knowledge storage, sharing and using) had a positive and significant effect on organizational performance variable and in general 80 percent of variance determines the organizational performance of Sepah Bank in Ardebil.

Community-scale composting for food waste: A life-cycle assessment-supported case study

2020 ◽  
Vol 261 ◽  
pp. 121220 ◽  
Author(s):  
Zi Xiang Keng ◽  
Siewhui Chong ◽  
Chee Guan Ng ◽  
Nur Izzati Ridzuan ◽  
Svenja Hanson ◽  
...  
Keyword(s):  
Life Cycle Assessment ◽  
Life Cycle ◽  
Food Waste

scholarly journals Moving from Niche to Norm: Lessons from Food Waste Initiatives

2021 ◽  
Vol 13 (14) ◽  
pp. 7667
Author(s):  
Lusine H. Aramyan ◽  
Gonne Beekman ◽  
Joris Galama ◽  
Sandra van der Haar ◽  
Maarten Visscher ◽  
...  
Keyword(s):  
Food Waste ◽  
Circular Economy ◽  
Food Systems ◽  
Food System ◽  
Behavioural Change ◽  
Policy Instruments ◽  
Transition Process ◽  
Personal Factors ◽  
Success Traits

For a transition to a circular economy to take place, behavioural change from people who are part of the transition is a key requirement. However, this change often does not occur by itself. For systemic behavioural change, policy instruments that incentivise behaviour supporting circular food systems play a key role. These instruments need to be aligned with the environment in which the behaviour takes place. In this study, we scrutinise a case study with five initiatives on the reduction of food loss and waste (FLW) contributing to a circular food system, to understand how specific, well-targeted combinations of instruments as well as other contextual and personal factors can fuel the transition to a circular economy and the reduction of FLW. All the initiatives are taking place under the umbrella of the Dutch initiative “United against food waste” (STV). We use a behavioural change perspective to assess how initiatives that support circular food systems arise and how they can be further supported. Based on the case-study analysis, we arrive at five common success traits and barriers, and five key needs for upscaling. We conclude that motivated, inspiring frontrunners are of key importance in the initial phase of a transition process. However, once a niche initiative is ready to be scaled up, the enabling environment becomes increasingly important.

scholarly journals Estimation of the Scale of Food Waste in Hotel Food Services—A Case Study

2021 ◽  
Vol 13 (1) ◽  
pp. 421
Author(s):  
Marzena Tomaszewska ◽  
Beata Bilska ◽  
Agnieszka Tul-Krzyszczuk ◽  
Danuta Kołożyn-Krajewska
Keyword(s):  
Food Waste ◽  
Hospitality Industry ◽  
Negative Impact ◽  
Food Service ◽  
Food Services ◽  
Plate Waste ◽  
Diary Method ◽  
Raising Awareness ◽  
Dining Room

The problem of food waste in food services, which is global and essentially affects the entire world, is a major challenge for the hospitality industry. At the same time, it should be noted that this problem has not been sufficiently studied, which makes it difficult to reduce it effectively. The study was carried out in four hotels in late 2019 and early 2020. In order to determine the scale of food waste, the diary method was used, which consists of systematically recording, for seven days, in forms prepared for workstations, the weight of all food products and unused food, including the stage of the technological process. In the hotels under study, most food was wasted in the serving department, i.e., in the buffet in the dining room or in the form of plate waste (on average 72.55% of wasted food). After taking into account the number of hotel guests served, it was found that in the investigated facilities, an average of 0.046 kg was wasted from each serving offered to guests in the form of plate waste, which constituted 5.8% of its weight. In sum, it should be stated that in order to reduce food waste, it is necessary to educate both food services staff and consumers. Employees should be trained in the proper handling of food. Consumer education, on the other hand, should be directed toward raising awareness of the negative impact of food waste, such as that on the natural environment. In addition, it should indicate what action everyone can take to limit this negative phenomenon, whether at home, in the workplace, or in a food service establishment.

scholarly journals Packaging Innovations to Reduce Food Loss and Waste: Are Italian Manufacturers Willing to Invest?

2021 ◽  
Vol 13 (4) ◽  
pp. 1963
Author(s):  
Antonella Cammarelle ◽  
Mariarosaria Lombardi ◽  
Rosaria Viscecchia
Keyword(s):  
Technological Opportunity ◽  
Case Study Methodology ◽  
Food Loss ◽  
Latent Demand ◽  
2030 Agenda ◽  
Multiple Case ◽  
Study Methodology ◽  
Per Capita ◽  
Global Food

The target 12.3 of the 2030 Agenda by the United Nations (UN) calls for halving per capita global food loss and waste. In this regard, the Food & Drink industry (F&D) could play a crucial role in reducing food waste and improving food safety by adopting healthy and eco-innovation packaging. Thus, this paper aims to investigate the F&D manufacturers’ willingness to invest in packaging innovations, such as active, intelligent, and compostable ones to achieve the UN target. In order to reach the stated objective, a multiple case study methodology was developed and administered to a sample of Italian micro and small-medium entrepreneurs located in the Apulia region. Results show that many firms were aware of their need for packaging innovation and of the available technological opportunity. However, only the F&D manufacturers who showed a Real demand, according to a taxonomy approach which also considers the Potential and Latent demand for the innovation, were effectively prompt to invest. Finally, most of the interviewed manufacturers were willing to invest in at least one packaging innovation, choosing mainly between the active packaging and the compostable one.

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