Abstract
Our paper is based on research into food waste in the hospitality sector, with a particular focus on hotels and guesthouses. The goal is to understand what drives food waste in these facilities, how it is currently being addressed, and what could realistically be done to reduce it. The study uses a mixed-method approach: interviews with hotel managers provided insight into daily operational challenges, while a follow-up survey among members of the national hotel and restaurant association offered a broader view of practices and attitudes. Particular attention was paid to buffet-style service, which appears to be a recurring source of waste due to guest-related factors. Our aim is not only to highlight the key challenges but also to offer practical suggestions that might help hospitality businesses manage food more responsibly. The study is rooted in regional conditions but aspires to contribute to broader discussions on sustainability and resilience in tourism and hospitality.
Presenters
Katerina Provaznik RyglovaAssociate Professor, Deapartment of Marketing and Trade, Mendel University in Brno, Czech Republic
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
Critical Issues in Tourism and Leisure Studies
KEYWORDS
FOOD WASTE, HOSPITALITY INDUSTRY, SUSTAINABILITY, CONSUMER BEHAVIOUR, WASTE MANAGEMENT STRATEGIES
