Advances in hospitality, tourism and the services industry (AHTSI) book series,
Год журнала:
2024,
Номер
unknown, С. 415 - 444
Опубликована: Сен. 20, 2024
Food
waste
presents
a
severe
sustainability
challenge.
Of
the
food
produced
globally,
30%
is
wasted,
and
if
no
significant
improvement
made,
this
figure
expected
to
double
by
2050.
With
continuous
growth
of
hospitality
sector,
an
increasing
amount
waste,
particularly
generated.
Globally,
industry
third-largest
contributor
waste.
mitigation
fundamental
sustainable
service
industry,
owing
its
adverse
consequences
ethical
concerns.
For
reason,
there
demand
for
practical
solutions
in
industry.
Establishments
can
make
contribution
global
efforts
creating
partnerships
with
stakeholders
providing
educational
programs
aimed
at
reduction
employees
consumers.
Several
establishments
actively
implement
measures
minimize
recognize
accept
their
responsibilities.
Waste Management,
Год журнала:
2025,
Номер
198, С. 77 - 86
Опубликована: Март 1, 2025
This
study
assesses
the
effectiveness
of
an
intervention
employing
AI-based,
fully
automatic
waste-tracking
system
for
food
waste
reduction
in
HORECA
establishments.
Waste-tracking
devices
were
installed
a
restaurant
within
holiday
resort
and
business
caterer
Germany,
hotel
Switzerland,
two
hotels
Greece.
The
utilize
computer
vision
advanced
deep
learning
algorithms
to
automatically
weigh
optically
segregate
real
time.
At
baseline,
total
was
76.2-121.0
g/meal
hotels,
99.4
caterer,
151.9
restaurant.
Avoidable
constituted
45
%
to73%
total,
attributable
overproduction
(20-92
%)
consumers'
leftovers
(8-80
%).
remaining
unavoidable,
stemming
from
preparation
procedures
(47-99
(1-53
Vegetables
prepared
foods
contributed
most
amounts.
data-driven
raised
staff
awareness
towards
waste,
facilitating
implementation
corrective
actions.
Therefore,
except
Swiss
that
exhibited
increase
13
%,
effective
achieving
23-51
especially
overproduction,
demonstrating
intervention's
transferability
across
different
settings.
Additional
evidence
supported
its
long-term
sustainability.
cost
wasted
per
meal
reduced
by
up
39
compared
baseline.
Future
studies
should
explore
combining
with
consumer-level
interventions
enhance
reduction.
Journal of Sustainable Tourism,
Год журнала:
2024,
Номер
unknown, С. 1 - 26
Опубликована: Сен. 3, 2024
This
study
explores
how
female
chefs
in
professional
kitchens
manage
food
waste
their
predominantly
masculine
occupational
culture.
By
adopting
the
Process-Person-Context-Time
(PPCT)
model
and
applying
method
of
in-depth,
semi-structured
interviews
(n
=
20),
reveals
complex
interplay
personal,
organisational,
contextual
influences
on
Turkey
England
waste.
The
highlights
significance
proximal
processes,
organisational
socialization
shaping
management
practices
chefs.
underscores
importance
gender
dynamics,
organizational
size,
culture
these
practices.
need
for
integrating
resourcefulness
training
preparation
future
generations
is
highlighted.
findings
enable
a
better
understanding
can
be
advanced
towards
fulfilment
such
sustainable
development
goals
as
equality
resource
efficiency.
emphasizes
to
consider
broader
cultural
context
research
sustainability
tourism
hospitality.
It
suggests
comparative
analysis
examine
unique
challenges
that
encounter
management.
Sustainability,
Год журнала:
2025,
Номер
17(8), С. 3534 - 3534
Опубликована: Апрель 15, 2025
Climate
change
and
sustainable
development
have
become
critical
global
issues.
The
foodservice
industry
its
supply
chain
are
among
the
sectors
with
high
carbon
emissions.
As
such,
many
businesses
actively
implementing
reduction
initiatives.
This
study
established
professional
competence
indicators
for
carbon-reducing
culinary
practices
from
a
sustainability
perspective.
Using
Modified
Delphi
Method,
14
food
service
experts
were
invited
to
participate
in
three-round
survey
questionnaire
develop
competency
framework
applicable
kitchen
operations.
findings
identified
three
major
dimensions
of
competence:
knowledge
(19
indicators),
attitude
(13
technical
totaling
45
indicators.
Attitude
was
deemed
most
critical,
followed
by
competence.
Regarding
dimension,
important
included
selecting
suppliers
aligning
goals,
commitment
initiatives,
green
procurement,
energy
management,
water
conservation
practices.
Understanding
inventory
preservation
management
regulations
principles
essential
indicator
dimension.
In
using
seasonal
ingredients
accurately
managing
levels
key
factors.
provide
reference
government
agencies,
industry,
higher
education
institutions
promoting
development.
Strengthening
chefs’
awareness
competencies
is
advancing
within
chain.
