Full Project – The management of food waste in the production area in the hospitality industry

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CHAPTER ONE

INTRODUCTION

1.1 BACKGROUND OF THE STUDY  

Waste is a major sustainability standard (Thyberg and Tonjes 2016)given the substantial impact it poses on business revenues, public health and the environment (wang 2017). This is an issue of critical importance for the hospitality sector whose operations generate disproportional large amounts of waste (Ball and Taleb 2011). As the hospitality sector continues to grow, it generates more waste (massow and mcadams 2015), thus calling for the mitigation of the associated negative socio-economic and environmental repercussions (pirani and Arafat 2016) as a means of achieving more sustainable and equitable futures (Buzby 2014). The wasteful character of hospitality operations has been politically recognized (Wrap 2011) and the significant detrimental implication that hospitality, waste holds for global ecosystem services have been acknowledged (Hu 2016). The context of hospitality waste is broad and encompasses such categories as hazardous waste (zein 2008 cited pirani and Arafat 2014) Solid waste (Cummings 1992), energy waste (Erdogan and Baris 2007), water waste (Styles 2015) and food waste (wrap 2013), In the Uk alone, hospitality operations generate over 3.4millions tones of waste annually (Wrap 2011) while, on a European scale, it is estimated that circa 1kg of waste is produced daily by an average consumer of hospitality services (Bohdanowicz 2006), Evidence from outside Europe points that the issue of hospitality waste persist globally as it is equally pronounced in the national hospitality sectors of USA (Okazaki et al 2008). Canada (charlebois 2015), Thailand (Manomaivibool 2015), China, Malaysia (Kasim and ismail 2012) papargyropoulou 2016), Turkey (Erdogan and Baris 2007), The Bahamas (Sealey and Smith 2014) and Singapore (Grandhi and Singh 2016).

Food waste represents a major fraction of hospitality waste, both in absolute figures and in terms of the financial implication held for providers of hospitality services (WRAP 2011). In 2010, the hospitality sector across the EU produced over 12 million tons of food waste (Oliveira 2016). In the UK alone, hospitality operations generated circa 3 million tons of food waste in 2011(WRAP 2011). In financial terms the overall cost of food waste  for the UK hospitality industry was estimated at E2.5 billion in 2011, subsequently reaching 2 billion pounds in 2016(WRAP 2013). This is equivalent of 2.3% annual hospitality turnover in the UK (SRA 2010).

Hospitality food waste holds implications not only for the developed, but also for the developing countries where international tourism is growing and the levels of public income are increasing, thus leading to higher consumption of food outside home (Wang et al 2017). Hospitality managers view food waste (or any other challenge related to more efficient use of natural resources) as a short-term sustainability of the business operations (Kasim 2009).

Food waste is defined as the use of food meant for the consumption by humans for non-consumption purposes, the redirection of food to feed animals, or the disposal of edible food (FAO, 2014), It includes the edibles as well as inedible parts of food that get removed from the food supply chain and which can be recovered or managed through disposal (Ostergron 2014). Furthermore, food can be grouped into three different parts; (a) unavoidable waste which refers to certain items like eggshells, that are not edible and (c) potentially avoidable food waste which applies to particular unavoidable wastes that are consumed at times, but, not always, such as potato skin (Paragyropoulou 2014). The hospitality sector representing the out of home dinning, can be further sub-divided into three parts; non-commercial and other food services (Betz, 2015)

The hospitality Sector food waste is fast becoming a key concern since its combination to food waste has been nearly 12% of the total waste in the recent past (Jostivint 2016) furthermore, with the increasing trend of out of home dinning. Spurred by growth in commerce and tourism, hospitality waste has become a significant issue for both developed as well as developing countries (Wang et al 2017).

1.2 STATEMENT OF THE PROBLEM

One of the biggest issues that Hotel encountered is problems of management of food waste in the production Areas. There are many possible situations that can cause food waste in the production areas. Some are external factors, like the cost of buying ingredients; others may be internal such as waste in the kitchen, restaurant and employee theft.

How the kitchen is managed will affect the bottom line of profits. One way the industry can increase profit margin is through carefully monitoring of food cost, portion control and kitchen waste offer the industry significant savings

1.3 OBJECTIVES OF THE STUDY

1. To adopt the hierarchy of waste minimization, reduction, reuse and recovery for examples water rice you can reuse to jelofe rice
2. To provide a review of key concepts and issues relevant to waste management for Hotels to prevent waste to dispose, and to reduce is the strategy uses to disposal and reduce and prevent waste.
3. To ascertain the possible solutions to the management of food waste in the production area. finding a possible solution to food waste in the production area.

1.4 RESEARCH QUESTIONS

1. How will the food production minimize, food waste, reduce reuse and recover food waste management?
2. What are the key concepts and issues relevant to waste management for hotels
3. What are the possible solutions to the management of food waste in the production Area?

1.5 SIGNIFICANCE OF THE STUDY

Information, conclusion and recommendation drawn from this research results would be of importance to managers and chief executive officers in formulation of policies that would minimized food waste management in order to enhance profit margins in their organizations. In addition it is needed to reduce food waste at the kitchen by employees and customers are expected to eat based on the amount and need. Other researchers who may be interested in the research will use the research findings as framework in their research which adds value to the existing pool of knowledge. The hospitality industry will senfite form it by portion control and to know how to minimize food waste.

1.6 SCOPE OF THE STUDY 

The study covers the management of food waste in the production area in the hospitality industry (Case Study of Hill Station Hotel).

• DEFINITION OF THE TERMS

Food:  is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients.

Waste: are unwanted or unusable materials. Waste is any substance discarded after primary use, or is worthless, defective and of no use. A by-product, by contrast is a joint product of relatively minor economic value.

Food “waste”: refers to food that is fit for consumption but consciously discarded at the retail or consumption phases.

Waste management or waste disposal: includes the processes and actions required to manage waste from its inception to its final disposal.

Sustainable Management of Food: is a systematic approach that seeks to reduce wasted food and its associated impacts over the entire life cycle, starting with the use of natural resources, manufacturing, sales, and consumption and ending with decisions on recovery or final disposal.

Food production: in simple terms, is the process of taking raw ingredients and converting them into edible food fit for human consumption.

Hospitality management:  is a career path that typically falls under the hotels, resorts, and lodging industry.

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Full Project – The management of food waste in the production area in the hospitality industry