This chapter discusses the significance of food, its climate impacts, the scale of food waste in hospitality businesses, its causes and barriers to action. It concludes that net zero claims will be difficult to fulfil without addressing the issue of food and specifically food waste prevention in the industry. Technological solutions are unlikely to emerge in the short term, and effective action will require changes in behaviour among all of those who are involved in the procurement, processing, service, consumption and disposal of food to deliver against these commitments. The information presented in this chapter is derived from learnings that have emerged from multiple research studies and practical consultancy projects commissioned by a range of clients from food service and hotel sectors, which focused on the topic of food and food waste prevention. These have collectively utilised a combination of waste audits, reviews of service standards, observation, interviews with managers, corporate head office staff and individual employees in hotels and hospitality businesses located predominantly in the UK and Europe.
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Hawkins, RebeccaChawla, GaurayLugosi, Peter Nguyen, Van Thi
Oxford Brookes Business School
Year of publication: 2023Date of RADAR deposit: 2023-03-17
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