To read the full version of this content please select one of the options below:

What a Waste: Confronting Consumer Food Waste Behavior in Hospitality Settings

Advances in Hospitality and Leisure

ISBN: 978-1-83982-385-5, eISBN: 978-1-83982-384-8

ISSN: 1745-3542

Publication date: 30 November 2020

Abstract

The phenomenal growth of the hospitality sector has exponentially increased the quantities of food waste being added into the system. The Food and Agriculture Organization of the United Nations estimates that around one-third of the edible parts of the food produced for human consumption gets lost or wasted globally. Along these lines, hospitality food waste represents a significant societal challenge. A review of literature suggests that majority of existing hospitality studies have primarily focused on management's role in reducing food waste and only a few studies have looked into consumer food waste behavior. This chapter also identifies key behavioral tools that support reduction in individual food waste behavior and provides a basis for future empirical investigations.

Keywords

Citation

Sharma, T. (2020), "What a Waste: Confronting Consumer Food Waste Behavior in Hospitality Settings", Chen, J.S. (Ed.) Advances in Hospitality and Leisure (Advances in Hospitality and Leisure, Vol. 16), Emerald Publishing Limited, Bingley, pp. 167-176. https://doi.org/10.1108/S1745-354220200000016013

Publisher

:

Emerald Publishing Limited

Copyright © 2021 Emerald Publishing Limited