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From Plate to Planet: Sustainable Strategies for Food Waste Management in the Hospitality Industry
Abstract
The global hospitality sector is responsible for approximately 23 million tons of food waste each year, necessitating immediate attention to tackle its repercussions. This chapter delves into various approaches that encompass the reduction, reuse, and recycling of food waste, underscoring the crucial role of a circular economy in promoting sustainability. Through the examination of recent research and case studies from prominent hospitality establishments, the analysis scrutinizes successful implementations of environmentally friendly practices. These practices include initiatives to reduce waste at its source, food donation programs, composting, and the utilization of anaerobic digestion technologies. It is essential to disseminate the advantages of mitigating food waste to practitioners in the hospitality sector for their company's short-term financial success and corporate image. Recommendations are outlined for policymakers, businesses, and consumers to initiate a cultural shift towards sustainable and responsible food consumption and waste management practices.
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