Book Chapter

Food waste and net zero ambitions


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.

The fulltext files of this resource are currently embargoed.
Embargo end: 2024-09-29


Hawkins, Rebecca
Chawla, Gauray
Lugosi, Peter
Nguyen, Van Thi

Oxford Brookes departments

Oxford Brookes Business School


Year of publication: 2023
Date of RADAR deposit: 2023-03-17

All rights reserved.

Related resources

This RADAR resource is the Accepted Manuscript of Food Waste and Net Zero Ambitions
This RADAR resource is Part of Critical questions in sustainability and hospitality [ISBN: 9781032111063] / edited by Willy Legrand, Henri Kuokkanen, Jonathon Day (Routledge, 2023).


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