Food Waste Management in All-Inclusive Hotels: An Exploratory Research in Antalya, Türkiye

Abstract

Food waste is one of the worldwide issues contributing to hunger and malnutrition. A third of the food produced worldwide is thought to be wasted annually. In the tourism industry, accommodation enterprises, as well as other food and beverage operations, cause large amounts of waste during food production and consumption processes. The main objective of this study is to investigate the principal reasons behind food waste in all-inclusive hotels, the challenges of preventing the waste, and methods for reducing waste in these establishments. According to this goal, semi-structured interviews were carried out with 21 staff members and hotel managers working in all-inclusive hotels in Antalya, Türkiye. According to the results, participants stated that the open buffet service in all-inclusive hotels is the main reason for food waste and also the main challenge for reducing waste in these establishments. Guest demands and unconscious behaviors are also important reasons for the waste. Participants also stated that through efficient open buffet management and by raising awareness among guests about the harms of food waste caused by open buffets, the amount of wasted food can be reduced. Particular theoretical and practical implications are examined at the end of the study, along with suggestions for additional research.