An Investigation into the Causes of Food Waste by Tourists in All-inclusive Resorts in Turkey

Çetin, Kadir; Süren, Tufan

doi:10.1080/1528008x.2022.2135162

Cited by 3 publications

(2 citation statements)

References 71 publications

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“…There are several reasons for adopting an exploratory qualitative design. There are very few studies examining the plate waste behavior of domestic tourists in Turkey in an all-inclusive context (Çetin & Süren, 2022). For this reason, it was decided that in-depth interviews with tourists would provide richer and more comprehensive data.…”

Section: Methodsmentioning

confidence: 99%

“…Plate waste is caused by large portion sizes, food dissatisfaction, food familiarity, loss of appetite, overservice, disappointing food taste, and lack of preferred meal options (Çetin, 2023;Çetin & Süren, 2022;Dolnicar et al 2020;Juvan et al, 2021;Vermote et al, 2018;von Massow & McAdams, 2015;WRAP, 2013). Various strategies for plate waste mitigation have been developed based on the leading causes of plate waste generation.…”

Section: Literature Reviewmentioning

confidence: 99%

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Reducing plate waste in all-inclusive resorts: Strategy, precaution and barriers

Güdek

2024

Journal of Multidisciplinary Academic Tourism

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Plate waste constitutes approximately a third of the food waste generated in the hospitality industry. Almost all this plate waste might also be prevented. This study intended to explore the strategies and measures tourists adopted for plate waste reduction and the barriers they encountered while implementing these measures. A qualitative research design was adopted for this purpose. Data were acquired through semi-structured interviews conducted with 23 tourists holidaying in an all-inclusive resort. Four themes emerged following the performed analyses: feelings about plate waste, strategies implemented for plate waste reduction, measures proposed for plate waste reduction, and barriers to plate waste reduction. This study contributes to understanding tourists’ behavior to mitigate and avoid plate waste in the hospitality industry. The findings suggest important implications for policy makers, decision makers, industry representatives, businesses tackling plate waste, and other stakeholders responsible for reducing their waste and protecting the environment. Besides, academics working on tourists’ behavior towards plate waste might benefit from this study. This study further provides a basis for reducing plate waste, thus minimizing the environmental damage caused by the tourism industry and developing interventions. Plate waste is a relatively novel and under-researched phenomenon, particularly in the hospitality industry. For this reason, this study contributes significantly to the existing literature about plate waste.

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Section: Methodsmentioning

confidence: 99%

Section: Literature Reviewmentioning

confidence: 99%

Reducing plate waste in all-inclusive resorts: Strategy, precaution and barriers

Güdek

2024

Journal of Multidisciplinary Academic Tourism

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How tourists’ negative and positive emotions motivate their intentions to reduce food waste

Fazal-e-Hasan,

Mortimer,

Ahmadi

et al. 2023

Journal of Sustainable Tourism

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Emerging themes in food tourism: a systematic literature review and research agenda

Sujood

Ali

Irfan

et al. 2023

BFJ

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PurposeThe aim of this paper is to review and categorise the body of existing research in order to better understand the state of food tourism. The primary objective of this study is to identify emerging themes in the area of food tourism and to highlight the relationships among them.Design/methodology/approachThis research consists of a systematic literature review of academic articles from the Scopus and Web of Science databases.FindingsTen themes of Food Tourism emerged from the analysis, i.e. Food Tourism and Local Food, Food Tourism and Sustainability, Food Tourism and Economy, Food Tourism and Food waste management, Food Tourism and Culture, Food Tourism and Environment, Food Tourism and Information Technology, Food Tourism and COVID-19, Food Tourism and Post pandemic consumer trust and Food Tourism and Tourism and Hospitality sector.Research limitations/implicationsThis study elaborates on the theoretical pieces of evidence on the connection between food and tourism. Not only limited to food tourism, but this paper also contributes to the literature in the area of economy, sustainability, post-COVID-19, food waste management, environment and technological innovations in food tourism.Originality/valueThis study contributes to a deeper understanding of the topic at hand. The study begins by systematically examining the topic to offer a thorough and in-depth analysis of food tourism. There is not a single study which has covered these many themes of food tourism, which makes it an important contribution to the literature.

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An Investigation into the Causes of Food Waste by Tourists in All-inclusive Resorts in Turkey

Cited by 3 publications

References 71 publications

Reducing plate waste in all-inclusive resorts: Strategy, precaution and barriers

Reducing plate waste in all-inclusive resorts: Strategy, precaution and barriers

How tourists’ negative and positive emotions motivate their intentions to reduce food waste

Emerging themes in food tourism: a systematic literature review and research agenda

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