Hospitality food waste

RATIONALE:

Food waste in the hospitality (hotel) sector occurs during food storage, preparation of meals, serving and consumption. Previous evidence has shown that considerable potential exists for reducing FW, resulting also in significant economic savings. This holds especially true for buffet leftovers and food overproduction. Although the hotel guests’ hedonic, ‘serve and eat endless’ behaviour has been identified as a key driver of FW, the interaction with hotel business practices and employee behaviour, has not been explored, the processes & dynamics leading to social norm and behavioural changes FLW