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Food Waste in Hospitality Operations

Author : Viachaslau Filimonau

Publisher : Springer

Page : 0 pages

File Size : 35,41 MB

Release : 2023-02-10

Category : Business & Economics

ISBN : 9783030924690

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Book Description

This book provides a critical, systemic analysis of the challenge of food waste and its drivers in hospitality operations. It reviews existing approaches to mitigating food waste in catering services and highlights best practices in effective mitigation. It also discusses the determinants of the broader adoption of effective approaches to food-waste management across the sector and within the various geographical markets of out-of-home food consumption.This book is suitable for academics in the hospitality and tourism field as well as for professionals such as hotel and restaurant managers. It can also be used in undergraduate and postgraduate classes in hospitality management.



Sustainable Disposal Methods of Food Wastes in Hospitality Operations

Author : Singh, Amrik

Publisher : IGI Global

Page : 392 pages

File Size : 21,36 MB

Release : 2024-03-06

Category : Business & Economics

ISBN :

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Book Description

Food waste has evolved into a global crisis, casting a long shadow over nations and the interconnected fabric of our world. The repercussions of this excess reverberate through environmental and socio-economic landscapes, demanding immediate attention. Globally, the challenge of reducing food waste is acknowledged as a linchpin in achieving a sustainable future. The book Sustainable Disposal Methods of Food Wastes in Hospitality Operations confronts this escalating issue head-on. It contends that the time is ripe for a change in waste disposal practices, advocating for sustainable methods to alleviate environmental strain, combat climate change, and safeguard public health. This book delves into the heart of waste management principles and strategies. Beyond identifying the severity of the issue, the book ventures into uncharted territories, exploring emergent debates surrounding systemic causes and solutions. In a world where information and communication technology empower organizations, a gap persists in translating these advancements into effective waste management initiatives. The book urges a holistic understanding of the issue, drawing attention to the need for collaborative efforts between governments and private industry players to bridge this divide. As it provides a global perspective, the handbook becomes a tool for those seeking to comprehend the intricate web of challenges posed by food waste and navigate towards a sustainable future.



Sustainability in the Hospitality Industry 2nd Ed

Author : Willy Legrand

Publisher : Routledge

Page : 389 pages

File Size : 32,70 MB

Release : 2013-02-11

Category : Business & Economics

ISBN : 1136298142

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Book Description

Sustainability is one of the single most important global issues facing the world. A clear understanding of the issues surrounding climate change, global warming, air and water pollution, ozone depletion, deforestation, the loss of biodiversity and global poverty is essential for every future manager in the hospitality industry. Present and future hospitality executives need to know how sustainable management systems can be integrated into their businesses while maintaining and hopefully improving the bottom line. Sustainability in the Hospitality Industry, second edition, is the only book available to introduce the students to economic, environmental and social sustainable issues specifically facing the industry as well as exploring ideas, solutions, and strategies of how to manage operations in a sustainable way. Since the first edition of this book there have been many important developments in this field and this second edition has been updated in the following ways: updated content to reflect recent issues and trends including hotel energy solutions and green hotel design two new chapters on 'Sustainable Food' and 'Social Entrepreneurship and Social Value' updated international case studies throughout to explore key issues and show real life operational responses to sustainability within the hospitality industry. New case studies on growth hotel development markets, Asia and the Middle East new practical exercises throughout to apply your knowledge to real-life sustainability scenarios. This accessible and comprehensive account of Sustainability in the Hospitality Industry is essential reading for all students and future managers.





Food Waste Management

Author : Elina Närvänen

Publisher : Springer Nature

Page : 455 pages

File Size : 28,27 MB

Release : 2019-09-03

Category : Business & Economics

ISBN : 3030205614

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Book Description

This book focuses on the crucial sustainability challenge of reducing food waste at the level of consumer-society. Providing an in-depth, research-based overview of the multifaceted problem, it considers environmental, economic, social and ethical factors. Perspectives included in the book address households, consumers, and organizations, and their role in reducing food waste. Rather than focusing upon the reasons for food waste itself, the chapters develop research-based solutions for the problem, providing a much-needed solution-orientated approach that takes multiple perspectives into account. Chapters 1, 2, 12 and 16 of this book are available open access under a CC BY 4.0 license at link.springer.com



Food Industry Wastes

Author : Maria R. Kosseva

Publisher : Academic Press

Page : 342 pages

File Size : 45,70 MB

Release : 2013-01-31

Category : Technology & Engineering

ISBN : 0123919282

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Book Description

Food Industry Wastes: Assessment and Recuperation of Commodities presents emerging techniques and opportunities for the treatment of food wastes, the reduction of water footprint, and creating sustainable food systems. Written by a team of experts from around the world, this book provides a guide for implementing bioprocessing techniques. It also helps researchers develop new options for the recuperation of these wastes for community benefit. More than 34 million tons of food waste was generated in the United States in 2009, at a cost of approximately $43 billion. And while less than three percent of that waste was recovered and recycled, there is growing interest and development in recovering and recycling food waste. These processes have the potential not only to reduce greenhouse gases, but to provide energy and resources for other purposes. This book examines these topics in detail, starting with sources, characterization and composition of food wastes, and development of green production strategies. The book then turns to treatment techniques such as solid-state fermentation and anaerobic digestion of solid food waste for biogas and fertilizer. A deep section on innovative biocatalysts and bioreactors follows, encompassing hydrogen generation and thermophilic aerobic bioprocessing technologies. Rounding out the volume are extensive sections on water footprints, including electricity generation from microbial fuel cells (MFCs), and life cycle assessments. Food waste is an area of focus for a wide range of related industries from food science to energy and engineering Outlines the development of green product strategies International authoring team represents the leading edge in research and development Highlights leading trends of current research as well as future opportunities for reusing food waste



A National Strategy to Reduce Food Waste at the Consumer Level

Author : National Academies of Sciences, Engineering, and Medicine

Publisher : National Academies Press

Page : 323 pages

File Size : 22,17 MB

Release : 2020-10-14

Category : Social Science

ISBN : 030968076X

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Book Description

Approximately 30 percent of the edible food produced in the United States is wasted and a significant portion of this waste occurs at the consumer level. Despite food's essential role as a source of nutrients and energy and its emotional and cultural importance, U.S. consumers waste an estimated average of 1 pound of food per person per day at home and in places where they buy and consume food away from home. Many factors contribute to this wasteâ€"consumers behaviors are shaped not only by individual and interpersonal factors but also by influences within the food system, such as policies, food marketing and the media. Some food waste is unavoidable, and there is substantial variation in how food waste and its impacts are defined and measured. But there is no doubt that the consequences of food waste are severe: the wasting of food is costly to consumers, depletes natural resources, and degrades the environment. In addition, at a time when the COVID-19 pandemic has severely strained the U.S. economy and sharply increased food insecurity, it is predicted that food waste will worsen in the short term because of both supply chain disruptions and the closures of food businesses that affect the way people eat and the types of food they can afford. A National Strategy to Reduce Food Waste at the Consumer Level identifies strategies for changing consumer behavior, considering interactions and feedbacks within the food system. It explores the reasons food is wasted in the United States, including the characteristics of the complex systems through which food is produced, marketed, and sold, as well as the many other interconnected influences on consumers' conscious and unconscious choices about purchasing, preparing, consuming, storing, and discarding food. This report presents a strategy for addressing the challenge of reducing food waste at the consumer level from a holistic, systems perspective.



Food and Beverage Management

Author : Bernard Davis

Publisher : Routledge

Page : 412 pages

File Size : 13,72 MB

Release : 2013-01-11

Category : Business & Economics

ISBN : 1136001220

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Book Description

This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.



Prevention of Food Waste in Restaurants, Hotels, Canteens and Catering

Author :

Publisher :

Page : pages

File Size : 42,14 MB

Release : 2012

Category :

ISBN : 9789289329941

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Book Description

This report covers and describes all kinds of operations preparing and serving food outside private homes, we call all these operations the "hospitality sector". According to Danish and Finnish statistics it might be concluded that one third of all food is served within the hospitality sector. This means that the hospitality sector is important also when it comes to fighting avoidable food waste in society. Due to the fact that the hospitality sector is complex and comprises various kinds of activities and organisations, the report contains a thorough description of this sector in each of the four Nordic countries Denmark, Finland, Norway, and Sweden. Based on different methods the amounts of food waste and avoidable food waste are calculated in order to illustrate the situation of avoidable food waste within the hospitality sector in general and for different segments. The analyses conclude with a best estimate for total avoidable food waste in the four countries of 456,000 tons, e.g. about 18kg/ inhabitant. The differences between available reports underline a need for better statistics, including better definitions and reporting systems. Prevention of avoidable food waste is an important environmental issue. Each country will be affected of new EU ambitions on avoidable food waste reduction. Further, every member state has to develop waste prevention plans for 2013. New EU strategies on resource efficiency will probably also comprise the issue of avoidable food waste. The report describes initiatives taken both by Governments and operators in the market. Both EU and some countries are also about to define reduction targets on avoidable food waste. Many operators within the hospitality sector are active as well in order to reduce their avoidable food waste, both in order to reduce their costs and reduce the environmental impacts of food that is not eaten by humans. The report concludes that new instruments are needed in order to meet overall avoidable food waste targets, to reduce environmental negative impacts and obtain benefits for society. Instruments are also required in order to bridge the ambitions and rules related to food safety and avoidable food waste prevention. Different economic, regulative and communicative instruments are listed without concluding on which instrument or package of instruments that should be chosen. The report proposes that national instruments might be reinforced and coordinated on a Nordic level. The project results cons ...



Sustainable Food Waste Management

Author : Monika Thakur

Publisher : Springer Nature

Page : 428 pages

File Size : 37,5 MB

Release : 2021-01-04

Category : Science

ISBN : 9811589674

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Book Description

This book discusses one of the biggest challenges of the food industry, which is waste management. Food industries generate high amounts of waste, both solid and liquid, resulting from the production, processing and consumption of food. Stringent environmental legislators have made the task of waste management more challenging. Through the three sections of this book, the readers are introduced to the different types of wastes generated, utilization of waste through food processing industry and sustainable waste management technologies. The different chapters describe how the biomass and the valuable nutrients from food industry wastes could be used to develop value-added products. The book reiterates that food wastes and their by-products are an excellent source of sugars, minerals, dietary fiber, organic acids, bio active compounds such as polyphenols, carotenoids and phytochemicals etc. This book is an excellent resource for industry experts, researchers and students in the field of food science, food processing and food waste management.