Reduction of food waste generation in the hospitality industry

摘要: Abstract In this study, we examined the current status of food waste management in hospitality sector, taking United Arab Emirates, general, and Abu Dhabi, particular, as examples. We specifically studied for-profit subdivision comprising primarily hotels restaurants. First, surveyed staff 45 hotels/restaurants, order to understand how much is generated service operations can impact production within these establishments. Then, carried out materials flow analyses investigate amounts varied at different steps chain, what factors contributed most significantly amounts. Water carbon footprints disposed some events monitored were also calculated for benchmarking. found that contributing generation include serving style timing, type served, prediction accuracy number expected customers. To account interplay various parameters, a performance indicator, named FRESH number, was introduced rate sustainability sector. Finally, based on our findings, recommended minimization strategies Simple but effective strategies, which involve cooperation hotel/restaurant guests, lead drastic decrease global generation.