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Towards reducing food waste in a hotel breakfast buffet: A case study of Profil Hotels Calmar Stadshotell
Linnaeus University, School of Business and Economics, Department of Organisation and Entrepreneurship.
2018 (English)Independent thesis Advanced level (degree of Master (Two Years)), 20 credits / 30 HE creditsStudent thesis
Abstract [en]

Food waste is a major environmental issue. It takes electricity, water, and energy to produce food, to store it, to refrigerate it, to transport it and to prepare it. If for some reason the food is then not consumed, it goes to landfill, where it produces greenhouse gases. The fact that food waste is a significant contributor to the tourism industry’s negative impact on the environment has not received as much attention from tourism academics as one could expect, given the magnitude of the problem in tourism, neither has it been given much attention on how to handle it.

This study therefore looks into ways to alter consumer food waste as well as identifying the opportunities of food service strategies that allow reducing food waste, while at the same time maintaining the quality of the service at a hotel in Kalmar. The research used social practice theory (SPT) and the concept of service quality as a theoretical framework to guide the collection as well as the analysis.

The empirical work of this study consists of two phases, where firstly an exploratory phase was conducted to measure food waste from the breakfast buffet and to conduct a customer survey to point out possible initiatives to reduce food waste. The responses and results were then further analyzed to find patterns and themes which formed the explanatory phase, focusing on assessing the interest of hotel management to adopt solutions reducing food wasted from the breakfast service.

The results and analysis proved that most participants, whether consumers or providers, already have a general idea of what sustainable food consumption means as well as engaging in sustainable practices and behaviors. The analysis of the results through the framework of SPT revealed that the factors that motivate participants to engage in sustainable behaviors resonate more to sustainable consumption rather than reducing the consumption, which can be a reason for the vast amount of food waste. However, the results revealed that though there is a growing movement towards reducing food waste as well as straightforward strategies that can be implemented to reduce food waste, there is still a need to try and change the fundamental behaviors to become more sustainable in that matter.

Place, publisher, year, edition, pages
2018. , p. 85
Keywords [en]
Tourism, breakfast buffets, Social Practice Theory, Food Waste, sustainable development
National Category
Other Social Sciences not elsewhere specified
Identifiers
URN: urn:nbn:se:lnu:diva-76322OAI: oai:DiVA.org:lnu-76322DiVA, id: diva2:1222754
Subject / course
Tourism Studies
Educational program
Tourism and Sustainability, 120 credits
Supervisors
Examiners
Available from: 2018-06-28 Created: 2018-06-22 Last updated: 2018-06-28Bibliographically approved

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CiteExportLink to record
Permanent link

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Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
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  • asciidoc
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