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Food Wastage on the Economic Outcome: Evidence From the Hotel industry
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Author(s): Mohammad Badruddoza Talukder (Daffodil Institute of IT, Dhaka, Bangladesh), Sanjeev Kumar (Lovely Professional University, India)and Iva Rani Das (Daffodil Institute of IT, Dhaka, Bangladesh)
Copyright: 2024
Pages: 13
Source title:
Sustainable Disposal Methods of Food Wastes in Hospitality Operations
Source Author(s)/Editor(s): Amrik Singh (Lovely Professional University, India), Pankaj Kumar Tyagi (University Institute of Tourism and Hospitality Management, Chandigarh University, Mohali, India)and Anshul Garg (Taylor's University, Malaysia)
DOI: 10.4018/979-8-3693-2181-2.ch005
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Abstract
The hotel industry is vital to the global economy, but food waste is often overlooked. This issue significantly impacts hotel profitability, sustainability, and overall achievement. Food waste incurs significant economic losses due to the expenses involved in sourcing, preparing, and storing food that goes unused. The environmental effects of growing and discarding food also add to the secondary cost to the economy. The financial implications of food waste include operating expenses, revenue generation, and brand image. It also highlights hidden charges, such as legal duties and decreased consumer loyalty. Modern technology and management strategies can help reduce food waste, such as data analytics, inventory management systems, and sustainable sourcing techniques. Addressing food waste improves hotel financial performance, contributes to sustainability goals, and reduces the environmental impact of the hospitality business. Adopting proactive strategies aligns with ethical and environmental issues and contributes to the long-term economic viability of hotels.
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