Exploring Food Waste at a Hospitality Staff Canteen With Meteorological Data

Bibliographic Data

ID21652817
AuthorsSoey Sut Ieng Lei (0000-0002-2884-8607, Department of Integrated Resort and Tourism Management, Faculty of Business Administration, University of Macau, Macau SAR, China, corresponding author), Elizabeth Agyeiwaah (0000-0002-8357-0011, Business School, University of Queensland, Brisbane, Australia), Lawrence Hoc Nang Fong (0000-0001-7107-3360, Department of Integrated Resort and Tourism Management, Faculty of Business Administration and Centre for Cognitive and Brain Sciences, University of Macau, Macau SAR, China), Ja Young Choe (0000-0002-5427-3528, Department of Integrated Resort and Tourism Management, Faculty of Business Administration, University of Macau, Macau SAR, China)
Year2024
Volume48
Issue4
Pages607-621
Publication date2024-05-01
Peer ReviewedYes
Open AccessYes
TypeARTICLE
VenueJournal of Hospitality & Tourism Research (JOURNAL)
Journal identifiersISSN: 1096-3480 • E-ISSN: 1557-7554
PublisherSAGE Publications (PUBLISHER • US)
DOI10.1177/10963480231188001
OpenAlexW4385446089
LanguageEN
Citations received5
References cited95

While food waste in the hospitality industry remains a major global issue, the food waste practices of employees have been largely neglected. This paper explores the effects of meteorological factors on unserved food from the perspective of hospitality employees. A mixed methods research design is adopted with quantitative data obtained from the unserved food records of an integrated resort (IR) with additional meteorological data from an official government website. This quantitative data is complemented by in-depth interviews with employees of the IR. The results of the quantitative study indicate that high mean temperatures and higher average sulfur dioxide and ozone levels significantly influence the amount of unserved food. Further exploration of the quantitative study results through qualitative interviews reveals the mechanism that underlies the impact of meteorological factors on the amount of unserved food. Managerial implications are provided for hospitality firms to mitigate food waste in the workplace

Business · Food waste · Geography · Hospitality · Hospitality industry · Qualitative property · Tourism · Waste management · Computer Science · Engineering · Environmental Sustainability in Business · Food Waste Reduction and Sustainability · Halal products and consumer behavior · Marketing

Tools

Open DOI