Tackling Food Waste in All-Inclusive Resort Hotels in Egypt

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....

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Autores principales:	Ahmed E. Abu Elnasr, Nadir Aliane, Mohamed F. Agina
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	food waste and loss all-inclusive hotels reduction practices guest behavior Chemical technology TP1-1185 Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/89c4bdd00fcc48fbbc7b760833237986
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spelling	oai:doaj.org-article:89c4bdd00fcc48fbbc7b7608332379862021-11-25T18:51:51ZTackling Food Waste in All-Inclusive Resort Hotels in Egypt10.3390/pr91120562227-9717https://doaj.org/article/89c4bdd00fcc48fbbc7b7608332379862021-11-01T00:00:00Zhttps://www.mdpi.com/2227-9717/9/11/2056https://doaj.org/toc/2227-9717Food 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.Ahmed E. Abu ElnasrNadir AlianeMohamed F. AginaMDPI AGarticlefood waste and lossall-inclusive hotelsreduction practicesguest behaviorChemical technologyTP1-1185ChemistryQD1-999ENProcesses, Vol 9, Iss 2056, p 2056 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	food waste and loss all-inclusive hotels reduction practices guest behavior Chemical technology TP1-1185 Chemistry QD1-999
spellingShingle	food waste and loss all-inclusive hotels reduction practices guest behavior Chemical technology TP1-1185 Chemistry QD1-999 Ahmed E. Abu Elnasr Nadir Aliane Mohamed F. Agina Tackling Food Waste in All-Inclusive Resort Hotels in Egypt
description	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.
format	article
author	Ahmed E. Abu Elnasr Nadir Aliane Mohamed F. Agina
author_facet	Ahmed E. Abu Elnasr Nadir Aliane Mohamed F. Agina
author_sort	Ahmed E. Abu Elnasr
title	Tackling Food Waste in All-Inclusive Resort Hotels in Egypt
title_short	Tackling Food Waste in All-Inclusive Resort Hotels in Egypt
title_full	Tackling Food Waste in All-Inclusive Resort Hotels in Egypt
title_fullStr	Tackling Food Waste in All-Inclusive Resort Hotels in Egypt
title_full_unstemmed	Tackling Food Waste in All-Inclusive Resort Hotels in Egypt
title_sort	tackling food waste in all-inclusive resort hotels in egypt
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/89c4bdd00fcc48fbbc7b760833237986
work_keys_str_mv	AT ahmedeabuelnasr tacklingfoodwasteinallinclusiveresorthotelsinegypt AT nadiraliane tacklingfoodwasteinallinclusiveresorthotelsinegypt AT mohamedfagina tacklingfoodwasteinallinclusiveresorthotelsinegypt
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Tackling Food Waste in All-Inclusive Resort Hotels in Egypt

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