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Sustainable Food Waste Management Practices: Perspectives from Five-Star Hotels in Thailand

Author

Listed:
  • Uraiporn Kattiyapornpong

    (School of Business, Faculty of Business and Law, University of Wollongong, Wollongong, NSW 2522, Australia)

  • Morakot Ditta-Apichai

    (College of Innovation and Management, Songkhla Rajabhat University, Songkhla 90000, Thailand)

  • Chatchasorn Chuntamara

    (Hotel and Restaurant Management Program, The College of Tourism Hospitality and Sports, Rangsit University, Pathum Thani 12000, Thailand)

Abstract

Although food waste management has been significant for all stakeholders from all industries globally, research in hospitality food waste management and practices still needs to be further studied, especially in five-star hotels in developing countries. Using the Food Waste Hierarchy, this study proposes to contribute to the knowledge of sustainable food waste management and practices in five medium and large five-star hotels to promote the United Nations Sustainable Development Goals (SDGs). Findings of in-depth structured questions from purposive and snowballing samplings show different aspects of sustainable food waste management and practices at these hotels supported by policies and implemented by practices at all levels, from top management to operations levels. The thematical analysis shows four emerging themes: food waste management policies; food service planning, procurement, and storage; food waste handling and operations in the kitchens, staff canteen and restaurants; and food waste management through reusing, recycling, donations, and disposal. The findings highlight these hotels’ challenges and suggestions for sustainable food waste management and practices. By providing the current situation of sustainable food waste management and practices, this study embellishes the guidance and recommendations for the hotels’ restaurants. It augments the industry practitioners with actual practices and solutions in implementing sustainable food waste management and practices in hotels’ restaurants.

Suggested Citation

  • Uraiporn Kattiyapornpong & Morakot Ditta-Apichai & Chatchasorn Chuntamara, 2023. "Sustainable Food Waste Management Practices: Perspectives from Five-Star Hotels in Thailand," Sustainability, MDPI, vol. 15(13), pages 1-19, June.
    • Handle: RePEc:gam:jsusta:v:15:y:2023:i:13:p:10213-:d:1180970
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    References listed on IDEAS

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    1. Thyberg, Krista L. & Tonjes, David J., 2016. "Drivers of food waste and their implications for sustainable policy development," Resources, Conservation & Recycling, Elsevier, vol. 106(C), pages 110-123.
    2. Mark Anthony Camilleri, 2021. "Sustainable Production and Consumption of Food. Mise-en-Place Circular Economy Policies and Waste Management Practices in Tourism Cities," Sustainability, MDPI, vol. 13(17), pages 1-13, September.
    3. Effie Papargyropoulou & Julia K. Steinberger & Nigel Wright & Rodrigo Lozano & Rory Padfield & Zaini Ujang, 2019. "Patterns and Causes of Food Waste in the Hospitality and Food Service Sector: Food Waste Prevention Insights from Malaysia," Sustainability, MDPI, vol. 11(21), pages 1-21, October.
    4. Gang Liu, 2014. "Food Losses and Food Waste in China: A First Estimate," OECD Food, Agriculture and Fisheries Papers 66, OECD Publishing.
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    Cited by:

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    2. Nikola Vuksanović & Dunja Demirović Bajrami & Goran Perić & Nataša Perović & Marija Bojić, 2025. "Culinary Knowledge and Sustainability: Chef-Led Food Waste Management in Serbia’s Hospitality Sector," Sustainability, MDPI, vol. 17(18), pages 1-28, September.

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