The Food Waste in Five-Star Hotels: A Study on Turkish Guests  Attitudes

İLYASOV, Aynur KABA; Tekin, Ömer Akgün

doi:10.21325/jotags.2017.81

Cited by 20 publications

(12 citation statements)

References 21 publications

(20 reference statements)

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“…The statements related to the environmental attitudes were negatively worded. Food-based food waste causes (seven items), ambiance-based food waste causes (six items), staff-based food waste causes (four items) and hygiene-based food waste causes (four items) were adapted from [47]. All the statements related to food waste causes were negatively worded.…”

Section: Instrumentsmentioning

confidence: 99%

How the Extended Theory of Planned Behavior Can Be Applied in the Research of the Influencing Factors of Food Waste in Restaurants: Learning from Serbian Urban Centers

et al. 2021

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This study is based on the general notion that restaurants should find more responsible solutions to dispose of the large amount of food that is not consumed. Moreover, the food wasted has great environmental, social and financial impacts, and yet this issue is still insufficiently presented in contemporary studies on food waste management. This paper applied the extended theory of planned behavior as a theoretical framework to elicit consumers’ behavior concerning food waste. A standard paper and pen survey recorded quantitative data provided by 221 respondents. The findings reported the following: (1) personal attitudes toward food waste positively affect an individual’s intention not to waste food; (2) perceived behavioral control positively affects an individual’s intention not to waste food; (3) the intention not to waste food negatively affects self-reported food waste behavior; (4) negative environmental attitudes negatively affect intention not to waste food; (5) hygiene-based food waste negatively affects perceived behavioral control. This study contributes to understanding consumers’ food waste behavior in restaurants and might have practical implications in the hospitality sector.

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Section: Instrumentsmentioning

confidence: 99%

How the Extended Theory of Planned Behavior Can Be Applied in the Research of the Influencing Factors of Food Waste in Restaurants: Learning from Serbian Urban Centers

et al. 2021

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“…In the catering and hotel sectors, both food-preparation workers and consumers are re-sponsible for losses. The waste of meals and food in places such as schools, kindergartens, canteens, gas stations, bars, restaurants, diners, and hotels is also problematic [12,13]. Such behavior is associated with significant economic and ecological losses.…”

Section: Introductionmentioning

confidence: 99%

Assessment of Factors Affecting the Amount of Food Waste in Households Run by Polish Women Aware of Well-Being

et al. 2021

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Food waste is a pressing problem in Western countries. Increased food waste production directly affects environmental changes and pollution, including greenhouse gas emissions and contamination with packaging. In Poland, 9.2 million tons of food is lost annually, 53% of which is produced by consumers. To minimize food waste by consumers, it is necessary to understand the factors affecting the behaviors associated with food wasting. This work is focused on investigating the causes and behaviors related to food wasting, and determining the kinds of food that are wasted in Polish households run by women that possess a high awareness of well-being. It was found that most of the respondents who took part in the survey admitted that their households did waste food. It was shown that there is a positive correlation between the number of people living in a household and the amount of food wasted. It was also confirmed that age has an impact on the amount of food discarded by Polish women, because respondents over 37 years of age wasted less food and more often declared a lack of wasting compared to others. In households, fresh food with short expiry dates, including vegetables, fruit, bread, and meat, was wasted the most. The most important factors directly influencing the amount of wasted food were: purchasing too much food, a lack of expiry-date control, a lack of planning of purchases and menus, and a lack of ideas for using food residues. The main element affecting waste is purchasing too much food, most often resulting from susceptibility to promotions, willingness to buy in stock, and a lack of prior planning. Understanding the mechanisms of waste allows households to take actions to effectively reduce it, and therefore ensure greater food security in the world.

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“…In terms of the environmental impact of the hotel industry, a tional Hotels Environmental Initiative, on average, each guest waste per day [20], which doubles on check-out days [21]. Food nificant portion (more than one-third), with about 75% still being e Tekin and Ilyasov [23] confirmed that guests in all-inclusive hotel food and beverages than others because they will not pay for ext ver, all-inclusive hotels often serve their guests using an open buf of tackling food waste in all-inclusive resort hotels is a complic waste is frequently regarded as an unfortunate consequence of t Figure 1. Impacts of food waste in foodservice [13].…”

Section: Introductionmentioning

confidence: 99%

“…Food waste accounts for a significant portion (more than one-third), with about 75% still being edible [22]. Furthermore, Tekin and Ilyasov [23] confirmed that guests in all-inclusive hotel resorts often waste more food and beverages than others because they will not pay for extra consumption; moreover, all-inclusive hotels often serve their guests using an open buffet. Addressing the issue of tackling food waste in all-inclusive resort hotels is a complicated issue [24,25].…”

Section: Introductionmentioning

confidence: 99%

Tackling Food Waste in All-Inclusive Resort Hotels in Egypt

2021

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Food waste remains a serious economic, environmental, and ethical problem, whether globally or at a national level. The hospitality industry is responsible for more than one-third of food waste. This study investigated the tackling of food waste in all-inclusive hotels from an employee perspective. It explored employees’ perceptions of the causes and driving factors behind food waste, and considered why food waste occurs, and how best to reduce waste to the minimum. A total of 47 semi-structured interviews were conducted with managers and chefs employed in all-inclusive hotels in Hurghada, Egypt. Critical insights that emerged from the findings include that guest behavior, background, and eating habits, along with the nature of the unlimited pre-paid services offered by all-inclusive programs, are the main drivers for food waste. Furthermore, the operation’s routine and the practices of all-inclusive hotels contribute to food waste, with a lack of technology employed to tackle food waste practices. In addition, inappropriate practices of all-inclusive hotel employees during the food service cycle contribute negatively to food waste. The low room rate package of all-inclusive hotels obliges hotel managers to purchase food raw materials of inadequate quality. Consequently, the final products are below guest expectations and increase the level of food waste. The findings also indicate that guest attitudes and preferences are perceived as key drivers of food waste. This research presents an examination of staff perspectives of the causes of food waste and how to effectively reduce it in the context of an all-inclusive resort. The results have theoretical implications and implications for practitioners.

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The Food Waste in Five-Star Hotels: A Study on Turkish Guests Attitudes

Cited by 20 publications

References 21 publications

How the Extended Theory of Planned Behavior Can Be Applied in the Research of the Influencing Factors of Food Waste in Restaurants: Learning from Serbian Urban Centers

How the Extended Theory of Planned Behavior Can Be Applied in the Research of the Influencing Factors of Food Waste in Restaurants: Learning from Serbian Urban Centers

Assessment of Factors Affecting the Amount of Food Waste in Households Run by Polish Women Aware of Well-Being

Tackling Food Waste in All-Inclusive Resort Hotels in Egypt

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