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Food Waste Generation Within the Hospitality Sector in Malta

Author

Listed:
  • Kevin Gatt

    (University of Malta, Malta)

  • Desiree Bajada

    (University of Malta, Malta)

Abstract

The importance of addressing food waste has gathered momentum and is being prioritised by many countries as it enables waste management to be moved up the waste hierarchy through preventing the generation of such waste and the recycling of inevitable food waste into green resources. The amount of food waste from the hospitality sector in Malta represents an appreciable amount, and specific data is critical for policy purposes and for determining the necessary treatment infrastructure. This study explores the food waste generated by a mix of hotels and restaurants of a varying nature. Breakfast generates the least food waste per cover, whilst lunch and dinner generate a greater amount of food waste. The more expensive restaurants tend to generate more food waste per cover, and different cuisines generate different waste volumes. Likewise, ‘Quality Assured' restaurants waste more food than others in order to maintain their high standards. It also emerges that food waste generated by the hospitality sector is mainly due to preparation, rather than plate waste.

Suggested Citation

  • Kevin Gatt & Desiree Bajada, 2023. "Food Waste Generation Within the Hospitality Sector in Malta," International Journal of Information Systems and Social Change (IJISSC), IGI Global, vol. 14(1), pages 1-15, January.
    • Handle: RePEc:igg:jissc0:v:14:y:2023:i:1:p:1-15
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    File URL: http://services.igi-global.com/resolvedoi/resolve.aspx?doi=10.4018/IJISSC.324610
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    References listed on IDEAS

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    1. Arnim Langer & Frances Stewart & Kristien Smedts & Leila Demarest, 2017. "Conceptualising and Measuring Social Cohesion in Africa: Towards a Perceptions-Based Index," Social Indicators Research: An International and Interdisciplinary Journal for Quality-of-Life Measurement, Springer, vol. 131(1), pages 321-343, March.
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