scholarly journals Biting Off More Than They Can Chew: Food Waste at Hotel Breakfast Buffets

2022 ◽  
Author(s):  
Emil Juvan ◽  
Bettina Grün ◽  
Sara Dolnicar
Keyword(s):  
Food Waste ◽  
Environmental Sustainability ◽  
High Demand ◽  
Market Segments ◽  
Plate Waste ◽  
Promising Target ◽  
Set Up

Tourists bite off more than they can chew at hotel breakfast buffets. Food waste from hotel buffets means unnecessary food cost for hotels as well as an unnecessary burden on the environment. The present study measured food waste at a hotel breakfast buffet and identified the following guest and breakfast characteristics as being significantly associated with higher plate waste: more children in the guest mix, more Russians and less Austrians or Germans, fewer hotel guests in the breakfast buffet area as well as more buffet stations being set up. These insights contribute to knowledge on environmental sustainability in tourism, pointing to interesting market segments for targeting in high demand periods as well as promising target segments for interventions (e.g., families) and indicate that simple measures such as rearrangements of the breakfast room may reduce food waste.

scholarly journals Biting Off More Than They Can Chew: Food Waste at Hotel Breakfast Buffets

2017 ◽  
Vol 57 (2) ◽  
pp. 232-242 ◽  
Author(s):  
Emil Juvan ◽  
Bettina Grün ◽  
Sara Dolnicar
Keyword(s):  
Food Waste ◽  
Environmental Sustainability ◽  
High Demand ◽  
Market Segments ◽  
Plate Waste ◽  
Promising Target ◽  
Set Up

Tourists bite off more than they can chew at hotel breakfast buffets. Food waste from hotel buffets means unnecessary food cost for hotels as well as an unnecessary burden on the environment. The present study measured food waste at a hotel breakfast buffet and identified the following guest and breakfast characteristics as being significantly associated with higher plate waste: more children in the guest mix, more Russians and less Austrians or Germans, fewer hotel guests in the breakfast buffet area as well as more buffet stations being set up. These insights contribute to knowledge on environmental sustainability in tourism, pointing to interesting market segments for targeting in high demand periods as well as promising target segments for interventions (e.g., families) and indicate that simple measures such as rearrangements of the breakfast room may reduce food waste.

scholarly journals Food Waste in Da Nang City of Vietnam: Trends, Challenges, and Perspectives toward Sustainable Resource Use

2021 ◽  
Vol 13 (13) ◽  
pp. 7368
Author(s):  
Ngoc-Bao Pham ◽  
Thu-Nga Do ◽  
Van-Quang Tran ◽  
Anh-Duc Trinh ◽  
Chen Liu ◽  
...  
Keyword(s):  
Food Waste ◽  
Environmental Sustainability ◽  
African Swine Fever ◽  
Modern Society ◽  
Critical Issue ◽  
Typical Feature ◽  
City Government ◽  
Willingness To Participate ◽  
Waste Generation ◽  
Pig Feed

Food waste has become a critical issue in modern society, especially in the urbanized and fast-growing cities of Asia. The increase in food waste has serious negative impacts on environmental sustainability, water and land resources, and food security, as well as climate and greenhouse gas emissions. Through a specific case study in Da Nang City, Vietnam, this paper examines the extent of food waste generation at the consumption stages, the eating habits of consumers, food waste from households and service establishments, as well as prospects for the reuse of food waste as pig feed. The results of this study indicate that per capita food waste generation in Da Nang has increased from 0.39 to 0.41kg in 2016, 0.46 in 2017, and reached 0.52kg in 2018. According to the results of our consumer survey, 20% of respondents stated that they often generate food waste, 67% stated they sometimes do, and 13% stated they rarely do. Furthermore, 66% of surveyed households stated that their food waste is collected and transported by pig farmers to be used as feed for pigs. The use of food waste as feed for pigs is a typical feature in Da Nang. The study also found that there is a high level of consumer awareness and willingness to participate in the 3Rs (reduce, reuse, recycle) program, which was being initiated by the city government. In service facilities such as resorts and hotels, daily food waste reached 100–200 kg in large facilities and 20–120 kg in small facilities. This waste was also collected for use in pig farming. However, there has been a fall in demand for pig feed in line with a decrease in the number of pig farms due to the African swine fever epidemic that occurred during the implementation of this study. This paper suggests that there is a strong need to take both consumer-oriented waste prevention and waste management measures, such as waste segregation at source and introduction of effective food waste recycling techniques, to ensure that food waste can be safely and sustainably used as a “valuable resource” rather than “wasted.”

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.

Biodiesel Renewable Energy and Transportation Consumption

2021 ◽  
Vol 12 (1) ◽  
pp. 77-77
Author(s):  
Suppanunta Romprasert ◽  
Korakot Kataboonyaruk ◽  
Natthacha Tangnititham ◽  
Tanyaluk Suwanthaijaroen ◽  
Maytavee Soonthornwattanachai ◽  
...  
Keyword(s):  
Renewable Energy ◽  
Environmental Sustainability ◽  
Swot Analysis ◽  
Development Theory ◽  
Pm 2.5 ◽  
Quality Practices ◽  
Current Consumption ◽  
Wide Range ◽  
The Government ◽  
Set Up

Paper focuses on the renewable energy in Thailand. Objective is to compare risk on renewable energy and transportation consumption on biodiesel. It is using SWOT analysis and sustainable development theory as the tools. Besides, collecting data via questionnaire to investigate behaviors of people in having the ideas relating to biodiesel. The 52 responses from survey launching have returned. According to the results, the current consumption of biodiesel is still low because insufficient is on awareness of the consumers' trusts about biodiesel. Moreover, government's policy is not in good quality control. Biodiesel price has not been confirmed or set up in a clear standard that shows confidence in biodiesel to consumers. Remains adherence to diesel as it has been used for a longer period of time. Therefore, the risk of renewable energy in biodiesel is a relatively high risk. At the same time, in terms of environmental sustainability development, research results show that the use of biodiesel can help reducing air pollution at either PM 2.5 or global warming. Also, it would distribute an income to palm farmers. The results can be implemented for making improvements and suggesting recommendations to the government. A strengthening policy on renewable energy security and implement strategies is for solving various energy problems. With the concept of supporting research and development, it can create a wide range of knowledges, and the production of biodiesel as renewable energy. There should control the price structure, and the well quality practices to be fairly suitable in the nearly future. Keywords: Biodiesel, Consumption, Renewable Energy, Risk, Transportation

scholarly journals INVESTIGATION OF PLATE WASTE IN UNIVERSITY REFECTO

2020 ◽  
Author(s):  
Melisa Ozbiltekin-Pala ◽  
◽  
Gülmüş Börühan ◽  
Keyword(s):  
Food Waste ◽  
Food Services ◽  
Crucial Issue ◽  
Observation Study ◽  
Plate Waste ◽  
Mass Consumption ◽  
Sustainable Solutions ◽  
Raising Awareness ◽  
The World ◽  
Observation Method

Food waste is a crucial global problem in the world. It is also a crucial issue for food services, consumers etc. Food is wasted throughout the entire food chain. At the consumer level, 35 percent of wasted food occurs. One of the main causes of food waste at consumer level is determined as “plate waste”. Although, the issue needs sustainable solutions to decrease food waste, there is no permanent solutions in mass consumption places about food waste such as refectories, cafeterias. The aim of the study is to analyse the amount of plate waste in Yaşar University (YU) refectories in İzmir by observation method and to find ways of minimizing food waste in YU, providing sustainability and contributing to the development of circular economy and raising awareness about food waste problem. For this research, the food waste at the YU refectories in Izmir was analysed by observation method. For 1-week observation study, a total of 3883 trays were examined throughout the Main campus and T blocks. It is determined that the biggest percentage is the main course and more than 50 percent of trays consist of waste in YU refectories.

Finding the Context Indigenous Innovation in Village Enterprise Knowledge Structure: A Topic Modeling

2021 ◽  
Author(s):  
Retno Kusumastuti ◽  
Mesnan Silalahi ◽  
Anugerah Yuka Asmara ◽  
Ria Hardiyati ◽  
Visnhu Juwono
Keyword(s):  
Natural Resource ◽  
Environmental Sustainability ◽  
Rural Areas ◽  
Topic Modeling ◽  
Evaluation System ◽  
Topic Models ◽  
Knowledge Structure ◽  
Indigenous Innovation ◽  
Care Economy ◽  
Set Up

Abstract Indigenous people have deep local knowledge of environmental sustainability and natural resource utilization, which are sources of innovations that often are drivers for economic growth in rural areas. This study explores the knowledge structure of indigenous innovation in village enterprises through content analysis of research publications. The resulting knowledge structure can be used to set up a roadmap for the studies on village enterprise and in a broader context to build metadata as a foundation for an evaluation system of village enterprise. The authors deploy topic modeling and co-word analyses to scrutinize 775 village enterprise research articles from the Scopus database and 665 paper from ScienceDirect. In the topic modeling, topic models village enterprises are setup. The topics found are local ownership (such as market and property), land, services (housing, health care), economy and public policy, financial service micro-credit, environmental pollution control, local business sustainability, social entrepreneurship, and household income, bioenergy based electrification, and bumdes management. Four sectors of the natural resource-based indigenous economy were identified: traditional food production, bio-energy for fuel and electricity, agriculture, and tourism. The topic models are used to comprehend knowledge structure in the village enterprises whereby the focus is to uncover the context of indigenous village enterprise and its states of the art.

scholarly journals Use of Big Data to Improve Environmental Sustainability in Developing Countries

2017 ◽  
Vol 12 (11) ◽  
pp. 249 ◽  
Author(s):  
Maged Adel Abdo Mukred ◽  
Zheng Jianguo
Keyword(s):  
Big Data ◽  
Multinational Corporations ◽  
Environmental Sustainability ◽  
Data Analytics ◽  
Big Data Analytics ◽  
Government Sector ◽  
Wide Range ◽  
Private And Public ◽  
The Government ◽  
Set Up

Big data inhibits the ability to significantly impact a wide range of fields in an economy, from the government sector to commercial sectors like retail and healthcare. Not only has it altered the way companies assess their product’s demand and supply patterns but has also phenomenally helped in making the environment healthier in recent years. It carries the ability to identify valuable data from a huge dataset with exceptional parallel processing. This study presents the general introduction of big data bringing forth its various features and advantages along with the challenges which organizations face while using with respect to environmental sustainability. Observations have also been made on the findings of various researches, and studies and surveys performed by some international organizations in the recent years on the urgent need of taking necessary measures and initiatives to prevent further depletion of natural resources thus making the environment sustainable. Making the issue the study aim, future studies must intend to explore how multinational corporations can enhance environmental sustainability through big data analytics. Lastly, recommendations have been made to organisations– private and public in hiring adequate expertise and set-up, thereby making big data analytics more efficient and reliable.

scholarly journals Quantities and Quantification Methodologies of Food Waste in Swedish Hospitals

2020 ◽  
Vol 12 (8) ◽  
pp. 3116 ◽  
Author(s):  
Mattias Eriksson ◽  
Christopher Malefors ◽  
Pauline Bergström ◽  
Emelie Eriksson ◽  
Christine Persson Osowski
Keyword(s):  
Supply Chain ◽  
Food Waste ◽  
Food Supply ◽  
Food System ◽  
Food Supply Chain ◽  
Sustainable Food ◽  
Plate Waste ◽  
Overall Performance ◽  
Regional Authorities ◽  
Sustainable Food System

To move towards a sustainable food system, we cannot continue to waste substantial amounts of the food produced. This is especially true for later stages in the food supply chain, where most sub-processes consume resources in vain when food is wasted. Hospitals are located at the end of the food supply chain and the sector has high levels of food waste. This study investigated food waste quantification practices in Swedish hospitals, examined whether a questionnaire is an appropriate methodology for such mapping, and compiled data for the sector in order to determine the amount of food waste and its composition. A questionnaire was sent to all 21 regional authorities, formerly known as county councils, responsible for hospitals in Sweden. The questionnaire responses were supplemented with food waste records from three regions that organize the catering in a total of 20 hospitals. The results showed that it is common practice in most hospitals to quantify food waste, with quantification focusing on lunch and dinner in relation to the number of guests served. It was also clear that waste quantification practices have been established for years, and in the majority of the hospitals studied. The data revealed that, in comparison with other sectors, food waste was still high, 111 g guest−1 meal−1, consisting of 42% plate waste, 36% serving waste, and 22% kitchen waste. However, there was great variation between hospitals, which, in combination with well-established, standardized waste quantification routines, meaning that this sector has strong potential to spread best practices and improve overall performance in reducing food waste generation.

scholarly journals Healthy Planet, Healthy Youth: A Food Systems Education and Promotion Intervention to Improve Adolescent Diet Quality and Reduce Food Waste

Nutrients ◽  
2019 ◽  
Vol 11 (8) ◽  
pp. 1869 ◽  
Author(s):  
Melissa Pflugh Prescott ◽  
Xanna Burg ◽  
Jessica Jarick Metcalfe ◽  
Alexander E. Lipka ◽  
Cameron Herritt ◽  
...  
Keyword(s):  
Science Teachers ◽  
Food Waste ◽  
Food Systems ◽  
Vegetable Consumption ◽  
Intervention Group ◽  
Control Group ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Plate Waste ◽  
The Impact

Emerging evidence suggests a link between young people’s interest in alternative food production practices and dietary quality. The primary purpose of this study was to examine the impact of a student-driven sustainable food systems education and promotion intervention on adolescent school lunch selection, consumption, and waste behaviors. Sixth grade science teachers at two middle schools (n = 268 students) implemented a standards-based curriculum on sustainable food systems, addressing the environmental impacts of food choices and food waste. The cumulating curriculum activity required the 6th grade students to share their food systems knowledge with their 7th and 8th grade counterparts (n = 426) through a cafeteria promotional campaign to discourage food waste. School-wide monthly plate waste assessments were used to evaluate changes in vegetable consumption and overall plate waste using a previously validated digital photography method. At baseline, the intervention students consumed significantly less vegetables relative to the control group (47.1% and 71.8% of vegetables selected, respectively (p = 0.006). This disparity was eliminated after the intervention with the intervention group consuming 69.4% and the control consuming 68.1% of selected vegetables (p = 0.848). At five months follow up, the intervention group wasted significantly less salad bar vegetables compared to the control group (24.2 g and 50.1 g respectively (p = 0.029). These findings suggest that food systems education can be used to promote improved dietary behaviors among adolescent youth.

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