Food waste prevention in the hospitality sector: prospects and challenges

1 1 2 3 1 1
K. Lasaridi , K. Abeliotis , T. Manios , A. Zorpas , C. Chroni , E. Terzis
1
Harokopio University, Department of Geography, Athens, 17671, Greece
(E-mail: [email protected]; Tel.: +30 210 9549164)
2
Technological Educational Institute of Crete, School of Agricultural Technology, Greece
3
Cyprus Open University, Faculty of Pure and Applied Science, Cyprus

Abstract
Food wastage is an issue that affects everyone. It is of particular concern for businesses in the
hospitality and food service sector, which in Greece dispose of an estimated 300,000 tonnes of
wasted food every year. According to the United Nations Food and Agriculture Organization, almost
one third of food, i.e. around 1.3 billion tonnes per year, produced all over the world for human
consumption is spoiled or wasted. Food loss and waste cost the world about $1 trillion a year. In
addition to food waste, water, soil, and energy resources are also wasted. Food loss and waste
generates 8% of global GHGs emissions and consumes 30% of all water used by agriculture, which
makes this issue a priority concern for all countries.
Food waste management is an important issue for the establishments of the hospitality sector (i.e.
restaurants, hotels, canteens and catering). The aim of the present paper is to summarise published
international research on food waste prevention of the hospitality sector- mainly hotels and
restaurants. The current status of food waste management were reviewed for best practices,
prospects and challenges, with focus on the Greek hospitality sector and what strategies may be
used to prevent food wastage.

Keywords
Prevention, waste management, food consumption hotels, Food waste, hospitality sector.

Introduction

Food waste has a detrimental impact on the environment. If disposed to landfill, decomposing food
gives off methane, a greenhouse gas twenty six times more potent than carbon dioxide. If
unavoidable food waste is collected separately and sent for appropriate treatment it can be turned
into valuable end products such as compost, fertiliser and renewable energy, but still the
environmental and financial costs of food production are considerably higher than the value of the
recovered products.
Food wastage is an issue that affects everyone. It is of particular concern for businesses in the
hospitality and food service sector, which in Greece dispose of an estimated 300,000 tonnes of
wasted food every year [1].
The United Nations Food and Agriculture Organization, has estimated that one third of food, i.e.
around 1.3 billion tonnes per year, produced all over the world for human consumption is spoiled or
wasted. Food loss and waste cost the world about $1 trillion a year [2]. In addition to food waste,
water, soil, and energy resources are also wasted. Food loss and waste generates 8% of global GHGs
emissions and consumes 30% of all water used by agriculture, which makes this issue a priority
concern for all countries.
Although hotels do not create huge amount of wastes and consume huge amount of resources
individually, collectively they cause substantial impacts on the environment [3, 4]. It has been

1
estimated 75% of hotels’ environmental impacts are directly associated with excessive consumption
[5]. This is wasteful in terms of resources and it increases operational costs unnecessarily. It is
economically beneficial for hotels to pursue “green practices” in three areas, namely energy saving,
water conservation, and recycling and waste management [3, 6]. Public awareness of environmental
issues is growing around the world, and the environmental profile of a hotel or a restaurant forms an
increasingly important part of its overall reputation.
Environmental improvement is an increasingly important factor for businesses to stay competitive
and manage their supply chain risks. Increasing resource scarcity; rising raw material, transport and
utility costs; and pressure from legislation, customers and society to reduce environmental damage,
are combining to drive businesses to improve their performance and become more sustainable.
Hotels and restaurants which incorporate environmental considerations into their business
operations will benefit from better corporate image which helps distinguish them in the marketplace
as forward - Looking and responsible service providers who are sensitive to environmental issues.
Literature review
International studies and publications on food waste prevention of the hospitality sector, mainly
hotels and restaurants, were analysed. The current status of food waste management in the
hospitality sector was reviewed and best practices, prospects and challenges were identified, with
focus on the Greek hospitality sector and what strategies may be used to prevent food wastage.
Generation of avoidable food waste means that for a percentage of their products, the hospitality
and food service companies are losing not only the purchase cost of food, but are also unable to
recover the add-on operational costs associated with labour, water, energy and waste disposal.
Food waste1 is defined as organic waste, which has its origin in food. It can be divide between
avoidable and unavoidable food waste. Avoidable food waste was edible at some point prior to
disposal (e.g. slice of bread, plate residues etc.). The avoidable food waste from the hospitality sector
could be further divided in waste from the kitchen (e.g. preparation of meals) and waste from the
guests (plate residue). Unavoidable food waste is not-edible food waste from the preparation and
consumption of food (e.g. bones, egg shells, coffee grounds etc.). The terms of avoidable food waste
and edible food waste are used as synonyms [7].
Food Waste Prevention Measures
This study reviewed the literature currently available on waste management in the hospitality sector.
In general, there are not many scholarly publications on this area of research, with many references
being in the form of practical reports published by different organisations. This paper focused on the
hospitality sector, comprising primarily of hotels and restaurants.
The literature that can be found with respect to food waste research and prevention measures for
the hospitality sector are presented in Table 1. Owing to the increasing number of reports and
papers, as well as the multilingual nature of the available literature, a complete list is not feasible.
The overview mentions the most important papers and studies dealing specifically with the
hospitality sector, especially with recommendation of prevention measures. In addition publications
and studies of special topics or including a good literature summary of a region are included.
Table 1. Overview of selected food waste studies in the hospitality sector from various regions and
countries
Country/
Source Year Content
Region

1
There has been no commonly accepted definition of the terms “food loss” and “food waste”, neither in European and
national legal frameworks nor in the scientific literature. The main differences is where the border between “avoidable”
and “unavoidable” food waste lays, whether non-edible parts of foodstuff belong to food waste and whether food that was
originally dedicated to human consumption, but gets out of the supply chain, is considered as food waste, even if it is
brought to a non-food use.

2
 Country/
Source Year Content
Region
Food waste from in-flight catering of Egypt air flights,
[8] El-Mobaidh et al. 2006 Egypt
in g/meal, in % per meal, in tn/year
Richmond, IN, Plate waste from 346 patients testing influences (diet
[9] Kandiah et al. 2006
USA order, sex, length of stay, diagnosis), in %
Generation and costs of food waste in cafeterias of a
[10] Soares et.al. 2011 Brazil Brazilian company, prevention measures suggested in
g/ca., kg/month, % of food purchase cost
[11] Ling et al. 2017 China Characterisation of restaurant food waste
Generation of food waste from airline catering sorted
Asia-Pacific
[12] Li et.al 2003 by flight, classes, distances and food type (total mass
flights
in kg, %), lost nutrient value
Quantity generated, product type and causes for plate
[13] Lily Zakiah et al. 2005 Malaysia waste from a Malaysian district hospital, in % of
served food
Food losses from two schools plus two restaurants, in
[14] Engström et.al. 2004 Sweden % food delivered, g/portion, monetary loss in Swedish
krona
Denmark, Summary of the quantities, initiatives and instruments
Finland, to reduce the quantity of avoidable food waste within
[15] Marthinsen et al. 2012
Norway, hospitality sector, practical guidelines highlighted, in t,
Sweden kg/ca./year
Reducing plate size and providing social reminders,
[16] Kallbekken and
2013 Norway the amount of food waste in hotel restaurants was
Sælen
reduced by around 20%.
Detailed analysis of food losses (location, type,
quantity and avoidance). Consideration of mass
modification of food during preparation process
(MFA). Novel and detailed calculation of monetary
[17] Betza, et al. 2015 Switzerland
losses based on cost prices (MFA). Determination of
reasons and relevance of food waste through a
consumer survey. Reveal of high savings potential and
development of concrete, effective measures
Quantifies food losses along food supply chain,
[18] Beretta et al. 2013 Switzerland
hotspots, reasons, in TJ, % of total calories, t
Discuss organisational barriers in the lack of
accountability in auditing and disposing of food
United
[19] Lazel l, J. 2014 waste with health and safety procedures.
Kingdom
Recommendations for future behaviour change and
food waste prevention projects.
Suggest sustainable solutions to the reduction of food
[20] Hallorana et al. 2014 Denmark
waste in Denmark
Summary and extrapolation of international food
[21] Kranert et al. 2012 Germany waste data for case of Germany, reasons, prevention
measures, in t, % mass
Discussion of methodological issues, analyses share of
[22] Schneider F. and packaging mass included in food waste category on
2011 Austria
Lebersorger S. household level using Austrian case study, in mass-%,
kg/cap year
Reviews the development of human attitudes
concerning food over the different ages from ancient
[23] Schneider F. 2011 World
times to World War II; describes history of food
wastage and early prevention actions during crises

3
 Country/
Source Year Content
Region
Summary of development for food donation activities
including political, legal, social, logistical barriers and
[24] Schneider F. 2013 USA, Austria incentives; introduces concept for a food donation
network; discusses impact on ecology, economy and
society
Reasons for food wastage, Presents German ‘Die
Täfeln’ organisations with respect to demand and
[25] Von Normann 2009 Germany
structure, success factors and suggestions for
improvement
Quantifies amount and composition of food waste at
United
[26] WRAP 2011 UK schools, reasons, prevention alternatives, toolkit
Kingdom
development, in t, g/schoolkid per day, %
Tests method to quantify food waste from UK
[27] WRAP 2011 United
hospitality sector, provides estimates on amount, in t,
[28] WRAP 2013 Kingdom
%, GBP
Summary of the Courtauld Commitment 2 results.
[29] WRAP 2012 United
Introducing of measures for food waste reduction at
[30] WRAP 2015 Kingdom
distribution, retail and household level, in %
The study has shown that portion size can be reduced
[31] Brochado and
2009 USA by 33% before it's noticed, and that reducing portion
Freedman
size reduces overall plate waste.
There are significant publications that review the literature available on food waste prevention [32]
or waste management practices of the hospitality sector [33, 34]. The strategies of the hospitality
sector are underlined in terms of initiatives and practices, which are already being implemented
around the world, to facilitate sustainable waste management.
Several international organisations, initiatives, and national legislation aiming at prevention of food
wastage in the hospitality industry have been summarized in this paper. The majority of such actions
is being implemented in Europe and the United States. These initiatives are mentioned along with
general waste minimization strategies which have been implemented in various parts of the world.
A general waste management procedure that has demonstrated a significant potential to reduce the
food waste production of a hotel or a restaurant is the mere recording of flows and waste
production. An important component of any waste management strategy is to identify quantities and
sources of waste. Waste mapping [35, 36] is a relatively new approach which is being used by
organisations to facilitate more effective waste management and consequently food waste
minimisation. It helps the establishments “understand where and how waste occurs, and how much
it is really costing” them [35, 36]. With respect to the hospitality sector, waste mapping involves
monitoring waste generation at a property in terms of which types of waste are generated, in what
quantities, and in which locations of the property. A waste map is subsequently created to reflect
this data. The establishment can subsequently plan its waste management operations in a more
efficient manner.
In Europe, the efforts of the European Union has resulted in an advanced waste management policy
and legislation (despite any national variations in actual implementation). The EU Waste Framework
Directive (directive 2008/98/EU) provides the legislative framework for the collection, transport,
recovery and disposal of waste, and includes a common definition of waste. The directive requires all
member states to take the necessary measures to ensure waste is recovered or disposed of without
endangering human health or causing harm to the environment and includes permitting, registration
and inspection requirements. The directive also requires member states to take appropriate
measures to encourage firstly, the prevention or reduction of waste production and its harmfulness
and secondly the recovery of waste by means of recycling, re-use or reclamation or any other process

4
with a view to extracting secondary raw materials, or the use of waste as a source of energy. The
directive’s requirements are supplemented by other directives for specific waste streams. An
important requirement of the directive is that recyclable materials should be collected separately.
The separate collection of biowaste (food and “green” waste) is strongly encouraged. In addition, the
older directive 1999/31/EC on the landfill of waste, requires EU member states to divert
biodegradable waste, which are consisted predominately of food waste, from disposal to landfills.
The United Kingdom is quite ahead when it comes to waste management and a noteworthy factor
contributing to this is WRAP (Waste and Resources Action Programme). WRAP’s objective is the
sustainable use of resources. WRAP works with businesses, individuals and communities to help
them realise the benefits of reducing waste, developing sustainable products and using resources
efficiently.
WRAP publishes statistics related to the hospitality sector in the UK. Its 2011 study established that
in the area of on-site treatment of waste, the most common technology used by hospitality
establishments in the UK was the macerator, which is an “in-sink grinder that enables food waste to
be flushed away to the sewer” [27], though even this was only used by 7% of businesses. The next
most common technologies were balers (4%), compactors (2%) and glass crushers (1%). All of these
technologies help reduce the volume of the waste, which helps the businesses by potentially
reducing the amount they need to spend on waste disposal. It also helps ensure maximum return on
recyclables and raises the number of vendors willing to accept the materials [37]. The 2011 WRAP UK
study also found that a number of UK businesses actually claimed having policies in place which
addressed waste minimisation. These policies were most commonly in the form of an informal
commitment to reducing waste (27%), followed by an environmental policy statement (25%),
supplier take back programs (11%), targets for recycling (3%), and finally a waste management
strategy (3%). Therefore, relatively speaking, the UK has demonstrated significant achievements
insofar as the waste management of the hospitality industry is concerned. Indeed, as part of a study
which screened 42 hotels in London [38] ascertained that 94% of the hotels indicated implementing
some sustainable strategies. Nevertheless, the actual adoption of these strategies was noticeably
lower; for example, only 67% of the respondent hotels recycled their waste [39].
The majority of the prevention measures, not applying solely to the hospitality sector, implemented
by governments up to now are soft instruments like awareness campaigns, round tables and
information platforms. This is, firstly, because such measures are easy to implement and, secondly,
because it is obvious that the exchange of information can contribute considerably to reduce food
wastage.
Awareness campaigns like the British “Love food hate waste”, the French “Qui jette un œuf, jette un
bœuf” and the German “Zu gut für die Tonne”, to name just a few, aim to draw consumers’ attention
to the issue of food wastage and to increase their regard for food. They instruct consumers on the
proper handling of food by providing tips on shopping, shelf life, storage, preparation, and recovery
of leftovers. Awareness campaigns should be directed to different target groups, in close cooperation
with retailers and the hospitality sector, using various approaches. WRAP UK estimated that
avoidable food waste in British households was reduced by 18 percent within five years primarily due
to public awareness campaigns [40].
Legal requirements for the prevention of risks to consumers’ life and health, which are related to
various EU regulations, may conflict with the ambition to avoid food waste. Strict norms for the
tolerable contamination of food, Maximum Residual Levels for pesticides and veterinarian medicines
as well as hygienic rules concerning the packaging and storage of easily perishing goods are seen as
significant drivers promoting the discarding of edible food [41, 42]. Thus, the current regime of food
safety regulations should be reviewed in order to identify provisions that are not mandatory to
protect human life, but lead to unnecessary food waste. Further research is required to decide where
limits may be revised without decreasing food safety. The current system of food labelling is

5
regarded as another legal barrier to a responsible handling of food. Consumer surveys in various
Member States revealed that there is considerable confusion about expiry dates and the differences
between “best before” and “use by” dates. Thus, the revision of existing regulations on food labelling
should be considered in order to improve the definiteness and visual presentation of expiry dates. In
addition, European legislation should set new “best before dates” according to the true shelf life of
products. The initiative of the Netherlands and Sweden [43] to abolish the expiration dates for stable
food is a first step in this direction.
Effective environmental management in the hospitality industry is not easily achieved. The
hospitality industry does not cause wide-scale environmental pollution such as harming the ozone
layer or significantly contaminating natural resources. It also does not consume vast amounts of non-
renewable resources and, in that respect, it is not ordinarily in the front line of environmental
concern as are other industries such as manufacturing. Nevertheless, it has the potential for
considerably reducing environmental pollution and unnecessary consumption. Although it is possible
for hotels to provide more environmentally friendly services, they may fear that doing so runs the
risk of losing customers due to a perceived degradation of service. In this regard, it is quite a
challenge for hotel managers to come up with plans that successfully integrate environmental
practices without compromising service. Clearly, it is almost impossible for hotels alone to implement
such measures without cooperation from customers. In this regard, hotels should encourage
environmentally responsible behaviours among its customers and help them believe that the
collective efforts in which they are participating are good for everybody. Further research that
identifies the balance between consumer expectations and green practices could prove highly
beneficial.
Conclusions
The literature on food waste prevention for the hospitality sector is limited when it comes to
hospitals and even more for in-flight catering, schools, the military, prisons, catering at events, and
many assumptions have to be made when estimating waste from different types of restaurants.
Although during recent years some findings have been published concerning retail food waste, facts
about wholesale are not common. There is also scarce information about the redistribution sector –
that is, the distribution of donated surplus food to people in need. Although a considerable number
of publications are dealing with food waste of the hospitality sector, some issues still remained
basically unexplored. One example is the proportion of different disposal paths for food waste, since
some of them are very difficult to determine objectively. In the meantime, there are also some life-
cycle assessment studies of different food commodities which include the additional burdens of food
waste. Research publications introducing evaluation methodology or presenting reliable results of
evaluating implemented food waste prevention measures are limited.
Generally, the scientific literature and reports studying food waste generation and prevention
practices in the hospitality sector is still very limited and specifically for non-existent for Greece.
More studies, in different geographic regions and on different hospitality types, need to be carried
out for the investigation of food waste production and good practices to move food waste
management up in the waste management hierarchy.
Hotels that perceive higher economic benefits are likely to adopt an innovation. Potential benefits
that could be derived include savings in operational costs, reduced waste and pollution and enhance
reputation [44, 45]. Consequently, it is predictable that perceived characteristics of innovation
positively affect the adoption of green practices for hotels in Greece. This can be measure as social or
economic benefits.
The instruments for sustainable waste management exist and have implemented in various degrees
in the hospitality sector worldwide. The challenge for the Greek hospitality sector is to creatively
adopt them and become increasingly effective, maximising the value of the resources used. This
requires changing the way it thinks about products, the way it manages finite resources and the way

6
it assesses and considers waste. This study, hopefully, makes a contribution towards a more
sustainable approach to the food waste issue in the “heavy industry” of Greece, hospitality sector.
Acknowledgments
The research was to some extent funded by the LIFE+15ENV/GR/000257 project “Food for Feed: An
Innovative Process for Transforming Hotels’ Food Waste into Animal Feed – LIFE-F4F”.
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