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IMPACT OF WASTE MANAGEMENT IN THE HOSPITALITY AND CATERING

INDUSTRY

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IMPACT OF WASTE MANAGEMENT IN THE
HOSPITALITY AND CATERING INDUSTRY

Mthabiseni Mbokazi
Durban, South Africa

[email protected]
 PLAGIARISM DECLARATION

1. I know and understand that plagiarism is using another person’s work and pretending it is one’s
own, which is wrong.

2. This report is my own work.

3. I have appropriately referenced the work of other people I have used.

4. I have not allowed and will not allow anyone to copy our work with the intention of passing if off
as his/her own work.

_________________
MBOKAZI M. ___________
Surname & Initials Signature

_____________________
17 - 02 - 2024
Date

II
 ABSTRACT

This study analyses the complex effects of waste management techniques in the hospitality and
catering industries, considering the sector's special sustainability issues as well as its vital position
in the global economy. The study explores the different kinds and origins of waste produced by
businesses in this industry, looking at the effects of seasonal fluctuations, menu planning,
procurement procedures, and customer behaviour. The state of waste management techniques
today is examined through a thorough analysis of the literature, taking standards and regulatory
frameworks that influence industrial behaviour into account.

The study assesses different approaches to waste management, such as source reduction,
recycling, and composting, that are used by companies in the hospitality and catering industry.
Furthermore, it investigates the cutting-edge technologies like waste-to-energy and smart bins to
see how well they work to handle the intricate waste streams in the sector.

There are several barriers that stand in the way of efficient waste management, including
awareness, infrastructure, financial concerns, and regulatory compliance. The study makes use of
the Hotel Verde as a case study to shed light on effective waste management techniques and identify
obstacles that hotel have when putting these plans into practice.

III
 TABLE OF CONTENTS

PLAGIARISM DECLARATION…………………………………………………………………………...I

ABSTRACT…………………………………………………………………………………………………III

TABLE OF CONTENTS…………………………………………………………………………………...IV

LIST OF FIGURES……………………………………………………………………………………..…VII

LIST OF TABLES…………………………………………………………………………………………VIII

LIST OF ABBREVIATIONS……………………………………………………………………………….IX

CHAPTER 1: INTRODUCTION……………………………………………………………………………1

1.1 WASTE MANAGEMENT IN THE HOSPITALITY AND CATERING INDUSTRY ................. 1

1.2 EFFECTIVE WASTE MANAGEMENT CONTRIBUTRIBUTION TO SUSTAINABILITY ...... 1

1.2.1 Environmental Conservation ............................................................................................ 1

1.2.2 Cost Efficiency ................................................................................................................. 2

1.2.3 Regulatory Compliance.................................................................................................... 2

1.2.4 Educational Opportunities ................................................................................................ 2

1.3 THE PRIMARY OBJECTIVES OF THE RESEARCH ......................................................... 2

CHAPTER 2: LITERATURE REVIEW……………………………………………………………………3

CHAPTER 3: WASTE GENERATION……………………………………………………………………6

3.1 TYPES OF WASTE ................................................................................................................ 6

3.1.1 Food Waste...................................................................................................................... 6

3.1.2 Packaging Waste ............................................................................................................. 6

3.1.3 Paper and Cardboard Waste ........................................................................................... 6

3.1.4 Plastic Waste ................................................................................................................... 7

3.1.5 Metal Waste ..................................................................................................................... 7

3.1.6 Hazardous Waste ............................................................................................................ 7

3.1.7 Textile Waste .................................................................................................................... 7

3.2 ROLE OF CONSUMER IN WASTE GENERATION ............................................................... 7

3.3 SEASONAL VARIATIONS IN THE QUANTITY AND TYPE OF WASTE PRODUCED ........... 8

CHAPTER 4: WASTE MANAGEMENT PRACTICE………………………………………………..…10

IV
 4.1 STRATEGIES FOR REDUCING WASTE IN HOSPITALITY AND CATERING INDUSTRY .. 10

4.1.1 Waste Separation and Recycling Programs................................................................... 10

4.1.2 Composting Organic Waste ........................................................................................... 10

4.1.3 Reusable and Eco-Friendly Packaging .......................................................................... 11

4.1.4 Donation Programs ........................................................................................................ 11

4.1.5 Monitoring and Reporting ............................................................................................... 11

4.2 RECYCLING CONTRIBUTION TO THE WASTE MANAGEMENT ...................................... 11

4.2.1 Government Intervention on The Waste Managements ................................................. 12

4.3 COMPOSTING TECHNOLOGIES IN HOSPITALITY AND CATERING SECTOR ................ 13

4.3.1 In-Situ Composting ........................................................................................................ 14

4.3.2 Vermicomposting ........................................................................................................... 14

4.3.3 In-Vessel Composting .................................................................................................... 14

4.3.4 Green Cone Digesters ................................................................................................... 14

4.4 ROLE OF WASTE-TO-ENERGY AND SMART BINS IN WASTE MANAGEMENT .............. 15

4.4.1 Waste to Energy Role in Waste Management................................................................ 15

4.4.2 Smart Bins Role in Waste Management ........................................................................ 17

CHAPTER 5: CHALLENGES IN WASTE MANAGEMENT…………………………………………..18

5.1 LACK OF AWARENESS REGARDING WASTE MANAGEMENT ........................................ 18

5.2 INFRASTRUCTURE CHALLENGES ON WASTE MANAGEMENT PRACTICES ................ 19

5.3 IMPACT OF ECONOMIC CONSIDERATIONS IN WASTE MANAGEMENT DECISIONS ... 19

CHAPTER 6: CASE STUDY……………………………………………………………………………..20

CHAPTER 7: BENEFITS OF EFFECTIVE WASTE MANAGEMENT……………………………….21

7.1 BENEFITS TO THE ENVIRONMENT................................................................................... 21

7.1.1 Energy Conservation ..................................................................................................... 21

7.1.2 Reduce Waste in Landfills.............................................................................................. 21

7.1.3 Reduced Greenhouse Gas Emissions ........................................................................... 21

CHAPTER 8: CONCLUSION…………………………………………………………………………….22

8.1 FINDINGS OF THE STUDY ................................................................................................. 22

8.2 RECOMMENDATIONS ........................................................................................................ 22

V
BIBLIOGRAPHY......................................................................................................................... 23

VI
 LIST OF FIGURES

Figure 2.1: Waste Management By Recycling ................................................................................. 5

Figure 3.1: The Amount of Waste Produced by Hotels Per Day Season ......................................... 9
Figure 4.1: Recyclable Waste in Landfills ...................................................................................... 12
Figure 4.2: Waste Hierarchy .......................................................................................................... 13

VII
 LIST OF TABLES

Table 4.1: Market Factors Influencing the WtE Implementation ..................................................... 16

Table 4.2: Smart Bins Role in Waste Management ........................................................................ 17
Table 5.1: Factors That Contribute to Lack of Awareness Regarding Waste Management ............ 18

VIII
 LIST OF ABBREVIATIONS

Abbreviation Full Name/Meaning

AD Anaerobic Digestion
DSW Durban Solid Waste
Electronic Waste E-Waste
g grams
GDP Gross Domestic Product
HDPE High Density Polyethylene
IoT Internet of Things
Kg Kilogram
LLDPE Linear Low-Density Polyethylene
MSW Municipal Solid Waste
MW/h megawatt-hour
NEMA National Environmental Management Act
NEMWA National Environment Management: Waste Act
NERSA National Energy Regulator of South Africa
OHSA Occupational Health and Safety Act
RDFs Refuse Derived Fuels
UN United Nations
WtE Waste-to-Energy

IX
 CHAPTER 1: INTRODUCTION

1.1 WASTE MANAGEMENT IN THE HOSPITALITY AND CATERING INDUSTRY

Restaurants and hotels often throw away between 4% and 10% of the goods they buy. The waste
management in hotels and other catering and hospitality industries is not only to make sure that the
environment is clean but also to save money, the items/goods these industries purchase end up
being a waste, with half or third of the purchased goods getting used while the other becomes a
waste product. The hotels save money reusing and recycling some of materials instead of throwing
them away.

Around the world, one-third of the food produced for human use is lost or wasted. This is equivalent
to 1.3 billion tons annually, or almost US$1 trillion. The global production of unconsumed food could
sustain a population of two billion individuals, surpassing the number of undernourished people in
the world by more than twice. Following China and the United States, food waste ranks as the third-
largest contributor to carbon dioxide emissions globally[1]. Annually, the quantity of food discarded
by affluent nations nearly matches the net food production of sub-Saharan Africa. In low-income
countries, over 40% of losses occur during post-harvest and processing stages, while in developed
nations, a similar percentage is wasted at the retail and consumer levels.
To guarantee the well-being and safety of your customers, reduce expenses, and uphold the visual
appeal of your business, the waste should be managed and reduced. Minimizing waste serves not
only to safeguard the environment but also to cut costs associated with disposal, Similarly, recycling
and/or reusing waste reduces the need to extract resources and lessens the risk of contamination,
both of which are good for the environment and the customers[2].

1.2 EFFECTIVE WASTE MANAGEMENT CONTRIBUTRIBUTION TO SUSTAINABILITY

The waste produced from hotels and other hospitality and catering industries end up in the landfills,
Proper waste management can help cut down on greenhouse gas emissions and the likelihood of
soil and water pollution, both of which can have detrimental effects on the environment by lowering
the quantity of waste that ends up in landfills. Effective waste management in the hospitality and
catering sector contributes significantly to sustainability through several key mechanisms which are
as follows[3]:

1.2.1 Environmental Conservation

Recycling and composting are two examples of good waste management techniques that reduce
the quantity of waste dumped in landfills and slow down environmental deterioration. By lowering

1
the demand for raw materials, recycling and reusing materials contributes to the conservation of
natural resources.

1.2.2 Cost Efficiency

Businesses in hospitality industries can save disposal expenses and possibly even improve their
terms with waste management providers by putting policies in place to reduce waste creation.
Procurement costs can be reduced by the adoption of circular economy principles and the efficient
use of materials and resources.

1.2.3 Regulatory Compliance

Compliance with Environmental Laws, adopting efficient waste management techniques guarantees
adherence to national and international environmental laws, averting possible legal problems and
penalties.

1.2.4 Educational Opportunities

Employee and Customer Education, Good waste management creates a culture of environmental
responsibility by offering chances to teach consumers and staff about sustainable practices to adopt
to manage waste.

1.3 THE PRIMARY OBJECTIVES OF THE RESEARCH

The objectives of the research were as follows:
• Analyse the different types and amounts of waste produced by the hospitality and catering
industry and the main waste sources, such as leftover food, packaging, and other materials.
• Evaluate how the industry's existing waste management techniques are affecting the
environment.
• Examine the ways in which inadequate waste management worsens ecological issues such
as pollution and resource depletion.
• Identify the challenges that companies must overcome to undertake efficient waste
management.
• Provide strategies to go beyond challenges, whether they have to do with knowledge,
resources, or financial concerns.

2
 CHAPTER 2: LITERATURE REVIEW

Waste cost the hospitality and catering industry millions of rands every year, that is why it should be
managed and controlled properly. The hospitality and catering sector, which provides a range of
services from hotels and restaurants to event catering, is essential to the world economy. Waste
management is becoming more widely acknowledged in this industry as a vital component of
sustainability.

The tourism and hospitality industry, renowned for its substantial global economic contributions,
faces increasing scrutiny due to its environmental footprint. Mrs Thobile Yvonne Bhila and Professor
C Mbohwa[4] dived into the complex nature of this industry, conducted a study on the impact of
waste management in the hospitality industry Johannesburg north, South Africa, on their research
they highlighted the positive and negative influence of the tourism and hospitality industry and the
escalating concerns regarding environmental degradation and resource mismanagement.

Bhila and Mbohwa[4] emphasized that the tourism and hospitality sector stand as a cornerstone of
the global economy, contributing significantly to the Gross Domestic Product (GDP). The industry's
remarkable growth, spanning decades, not only elevates GDP figures globally but also addresses
the unemployment crisis by providing employment opportunities for millions.

The exponential growth of the hospitality industry, however, is accompanied by considerable

environmental challenges. The industry's voracious appetite for natural resources is acknowledged
as a global concern, with Bhila and Mbohwa pointing out the detrimental impact on the environment
and its surroundings. This recognition is echoed by a growing public awareness of the industry's
role in pollution and resource depletion.

Recognizing the urgency of addressing environmental challenges, Bhila and Mbohwa underscore
the collaborative efforts between the hospitality industry, governmental bodies, and private
organizations[4]. While partnerships have been forged to mitigate negative impacts such as pollution
and misuse of natural resources, the authors suggest that these efforts may fall short in achieving
sustainable outcomes.

S.T. Pham, M.G. Hoang and T. Fujiwara[5] from Okayama University, Graduate school of
Environmental and Life Science, Department of Environmental Science in Japan conducted a study
on the analysis of solid waste management practices for the hotel industry in in Hoi An, a tourism
city in the centre of Vietnam[5]. On their study used a strong approach that includes in-person
3
garbage sampling from 120 hotels to determine trash generation rates, their research uses a
rigorous technique that includes garbage collection from 120 hotels, in-person interviews, and
statistical analysis. The findings of their study demonstrated a mean waste generation rate of 2.28
kg/guest/day, with noteworthy relationships to internal variables as hotel capacity, room rates, the
availability of a garden, and restaurant quality[5]. The study also highlighted the impact of hotel size
on trash production by demonstrating that larger-scale hotels have greater rates of waste output.

The study's method for identifying the waste composition in the hotel business is one of its main
contributions. The results show that, on average, biodegradable materials make up 58.5% of hotel
garbage, recyclable materials make up 25.8%, and other waste makes up 15.7%. The study
explores further the relative variations in waste composition, taking climate, hotel features, and
visitor kinds into account. Interestingly, a higher percentage of biodegradable garbage and a smaller
percentage of recyclables are linked to larger hotels. Their research provided insightful information
about the state of waste management techniques adoption among Hoi An hoteliers[5]. The findings
show encouraging progress: 76% of hotels sort their garbage, 39% recycle, 29% reduce their waste,
and 0.8% compost. The study highlights a commensurate correlation between hotel size and the
use of waste control strategies.

The waste from the hospitality and catering industry is not only harmful to the environment but also
cost effective when it comes to managing it. Large loads of dump truck carry the waste to the
dumping sites almost every day. On their research S.T. Pham, M.G. Hoang and T. Fujiwara[5] found
that poor waste management has a substantial negative influence on the environment in a number
of ways in the hotel and catering sectors. Landfill volumes are exacerbated by inefficient waste
disposal techniques, such as treating food waste improperly, not recycling enough, and using too
much single-use packaging. They concluded that causes pollution of the land and water in addition
to the release of dangerous greenhouse gasses like methane. They also found that environmental
stress is further increased by the excessive use of resources, such as water and energy, for
manufacturing and disposal procedures. Litter and unattractive waste can contribute to visual
pollution that damages ecosystems and degrades landscapes. It was also found that the industry's
bad waste management methods compound to harm ecosystem health overall, imperil biodiversity,
exacerbate climate change, and worsen environmental degradation.

Nobesuthu Mgambi[6] conducted research on the waste management in Tourist Accommodation

Establishments in King Sabata Dalindyebo Local Municipality coastal areas in the Eastern Cape
with intention of identifying the waste management practices implemented by the tourism
establishment in the area. To conduct this research a questionnaire and checklist was used to gather
4
information from different establishments in Sabata Dalindyebo Local Municipality. On the checklist
these were that following participant on the research managers, cleaners and kitchen staff and
gardens. The waste produced by each participant was separated from the waste produced by the
other participants. The waste produced was mainly paper, cans, plastics, wet waste, cardboards,
Garden waste and glass[6]. On the research Mgambi discovered that plastics made up 100% of the
waste produced by each participant, followed by wet waste (71.4%), cardboards (33.3%), cans
(33.3%), paper (76.2%), glass (28.1%), and garden waste (23.8%). The following graph shows the
results obtained from the research, illustrating the amount waste produced by each department or
participant be it was disposed. Disposal method of the waste produced in these establishments was
recycling which was done on site. The results shown on Figure 2.1 also show a trend in the recycling
of the generated waste.

Figure 2.1: Waste Management By Recycling[6]

As indicated by the results above Mgambi found that Managers recycle 100% of the waste they
produced, gardeners produced 84.2% of the waste but only 73.2% of the waste was recycled and
Kitchen staff and cleaners produced 31.1% of the waste however they recycled 15.1% of the
waste[6]. Tourist’s accommodation establishments (81%) did not have a waste management policy
on site, (19%) claimed to have trained their staff on waste management whilst the majority was not
trained on waste management. Knowledge of legislation was observed to be very less although
some legislation was known. Waste management in tourist accommodation establishment needed
more development and provision of a local recycling site is urgently needed.

5
 CHAPTER 3: WASTE GENERATION

The waste produced by regular business operations in the hospitality and catering industries is a
persistent problem. Apart from the expenses associated with disposing of garbage, hotels also need
to set aside valuable space in the back of the home for the storage and sorting of rubbish[7]. Other
worries include the noise produced by the compaction and collection of garbage, as well as the
health and safety of those coming into touch with the waste.

3.1 TYPES OF WASTE

Hospitality waste can be classified into two categories: dry waste that is not biodegradable and wet
waste. Wet waste can be food, vegetable, and non-vegetable waste make up the moist garbage,
while plastic bottles, papers, plastic wrappers, High Density Polyethylene (HDPE), Linear Low-
Density Polyethylene (LLDPE) bags, and other materials make up the dry waste[7].

In the hospitality industry, the waste can also be categorized as catering waste, which is any waste
produced in industrial kitchens, canteens, restaurants, and catering facilities. Most of this waste is
food waste, which might include baked goods that contain dairy, fish, or meat, as well as products
that contain animal byproducts such processed or cooked meat and fish. However, the primary types
of waste produced in this industry include:

3.1.1 Food Waste

This is a pre-consumer Food Waste which is generated during food preparation and cooking but not
served to customers and post-consumer Food Waste which are is the leftover food from customer
plates[8].

3.1.2 Packaging Waste

This include single-use packaging which are disposable containers, cups, plates, and cutler and
bulk packaging which are the packaging materials from deliveries and storage.

3.1.3 Paper and Cardboard Waste

This includes the menus, napkins, and paper towels which are the paper items that can only be
used once and glass waste which are the bottles and jars from the beverages, condiments, and
other packaged items[8].

6
3.1.4 Plastic Waste

Plastic waste is the plastic bottles and containers from the beverage, condiment containers, and
single-use plastic items. Also, the plastic wrappers used as packaging materials for food and other
supplies.

3.1.5 Metal Waste

These are the metals or metal waste which can be canned foods and canned beverages.

3.1.6 Hazardous Waste

These are the cleaning chemicals wastes from cleaning products used in kitchens and facilities and
waste cooking oil which is used that requires proper disposal.

3.1.7 Textile Waste

Uniforms and linens that are worn-out or damaged uniforms, linens, and other textiles and
miscellaneous waste general Waste which is non-recyclable and non-hazardous waste generated
in daily operations[8]. Items that are used to decorate which can be signage, and promotional
materials that are disposed of after use.

In the hospitality and catering industry, efficient waste management entails properly classifying and
handling these many types of waste, with an emphasis on recycling, waste minimization, and
responsible disposal techniques. This strategy reduces the negative environmental effects of the
industry's waste creation while also advancing sustainability goals.

3.2 ROLE OF CONSUMER IN WASTE GENERATION

Consumers play a vital role in the generation of waste in the hospitality and catering industry. Several
aspects of consumer behaviour contribute to the amount of waste generated. Customers' choices
about dining selections, portion sizes, and packaging choices have a big influence on the amount
and kind of waste that is generated. Food and packaging waste is a result of consumer behaviours
including overordering, an affinity for takeaway, and the dynamics of buffet-style eating. Careless
disposal behaviours can also result from a lack of knowledge about the negative effects that garbage
has on the environment and a lack of participation in sustainable initiatives. To positively impact
customer behaviour and decrease waste creation in the sector, it is imperative to tailor offers to line
with consumer preferences, execute instructional activities, and establish communication channels
for feedback. In the end, changing customer behaviour is essential to developing the hotel and
catering industry into one that is more environmentally responsible and sustainable.

7
Beyond personal preferences, consumer behaviour affects more general industrial procedures.
Procurement and menu planning may be impacted by consumer demand for cuisines, menu items,
or dining experiences, which might result in overproduction and increased waste. People may be
empowered to make environmentally responsible decisions by fostering a feeling of responsibility
among consumers through open communication, engagement programs, and collaborations for
sustainable practices. In the end, waste reduction initiatives by the hotel and catering sectors need
to be supplemented with tactics that support and encourage customer behaviour, encouraging a
shared commitment to sustainability.

Consumers mostly produce food waste and packaging waste, compared to restaurant consumers,
who produce 27,804 kilograms (kg) of waste on average annually with a median of 12,302 kg, hotel
consumers produce significantly more waste (118,141 kg on average annually, median of 27,840
kg)[9].

3.3 SEASONAL VARIATIONS IN THE QUANTITY AND TYPE OF WASTE PRODUCED

The amount and type of waste produced in the hotel and catering industries are greatly impacted
by changes in the season. Higher temperatures during the hot months may speed up the breakdown
of perishable foods, increasing food waste. To reduce the amount of defective or expired food that
is disposed of, restaurants and catering services have to deal with the difficulty of keeping inventory
under control and maintaining ideal storage conditions[10]. Furthermore, the transition to warmer,
heartier dishes in the winter or lighter, refreshing menus in the summer might present changes in
ingredient availability and affect procurement strategy. These alterations may lead to the wastage
of ingredients that were procured for certain seasonal products but might not correspond with
changing customer tastes.

One of the main aspects of winter is the holiday season, which brings with it an increase in
celebrations, get-togethers, and special events. Although these events raise the need for catering,
they also result in more garbage being produced. During festive seasons, there is a tendency for
the usage of disposable objects, decorations, and packaging materials to increase, which results in
a unique kind of waste tied to event-specific consumption patterns[10]. In addition, the demand for
menus with holiday themes could result in the creation of extra food, which might add to post-event
waste if it's not well handled. To effectively manage these seasonal surges in waste, the hospitality
sector must employ tactics including providing sustainable alternatives, putting effective inventory
control systems in place, and highlighting responsible consumption during holiday seasons.

8
The following Figures 3.1a-c show the amount of waste generated by large, medium, and small
hotels per day in each season. As illustrated in Figures 3.1a–c, the predominant type of waste
generated across all facilities is food waste. In the low-demand season, the daily food waste
amounted to 970 kg, experiencing an increment of nearly 1.9% during the high-demand season[11].
Additionally, organic waste, comprising vegetables, milk, bread, etc., is consistently produced in all
establishments. Specifically, during the high-demand season, a total of 415 kg/day of organic waste
is generated, with large hotels contributing 57%, small hotels 23.4%, and medium hotels 19.6%. In
the low-demand season, the quantity of organic waste diminishes to 178.5 kg/day, with small hotels
generating the least at 19.7%. Notably, wood appears to be the least generated waste across all
facilities, with only 61 kg/day during the high-demand season and 28 kg/day during the low-demand
season.
a) b)

Large Hotels Medium Hotels

c)

Small Hotels

Figure 3.1: The Amount of Waste Produced by Hotels Per Day Season[11]
When the weather is pleasant people tend to prefer dining outdoors, which can pose some
challenges when it comes to managing waste. In the months picnics and outdoor meals often involve
disposable plates, glasses and cutlery being used. As people engage more in activities businesses
might notice a shift, in customer behaviour towards takeout and delivery services. Consequently,
there may be an increase in waste, from single use packaging. To address this issue businesses
should actively promote the use of containers encourage eco packaging options and educate
customers about the environmental impact of their choices.
9
 CHAPTER 4: WASTE MANAGEMENT PRACTICE

Waste management in South Africa primarily emphasized technologies like landfilling (for general
and hazardous waste) and incineration (for medical waste). The implementation of the National
Environmental Management Act (NEMA) (No. 107 of 1998) marked a significant shift. NEMA's
purpose is to actualize Section 24 of the Constitution, which aims to ensure an environment that
does not pose harm to the health and well-being of South Africa's people. Additionally, the National
Environment Management: Waste Act (NEMWA) (No. 59 of 2008) was introduced, focusing on
applying the waste hierarchy principles. This growth in South Africa's waste management approach
now encompasses additional requirements such as waste minimization and recycling[12]. The
waste management legislation is radically changed by the NEMWA, which for the first time offers a
logical and comprehensive legislative framework that covers every stage of the waste hierarchy .

A waste management policy was not implemented from 81% of hospitality and catering businesses
in 2021; staff members were not taught on waste management, according to 19% of the facilities,
and most did not have any training at all. Even though some law was known, very little was seen to
be understood about it[6]. The management of waste in hospitality facilities requires further
development, and the installation of a nearby recycling facility is critically needed.

4.1 STRATEGIES FOR REDUCING WASTE IN HOSPITALITY AND CATERING INDUSTRY

For the hospitality and catering industry to be both financially viable and environmentally
sustainable, waste reduction is essential. The following are some of the strategies that are
implemented by the businesses in the hospitality and catering industry to ensure that waste is
managed properly.

4.1.1 Waste Separation and Recycling Programs

Some businesses have put in place efficient waste separation initiatives, such as having distinct
containers for general waste, recyclables, and compostables. Established partnerships with
recycling centres to guarantee that recyclables are processed and disposed of properly.

4.1.2 Composting Organic Waste

The businesses in the hospitality employ composting systems to handle kitchen waste that is
organic. In addition to lowering landfill waste, composting creates nutrient-rich material that is
suitable for gardening or landscaping.

10
4.1.3 Reusable and Eco-Friendly Packaging

Most of the businesses promote reusing by encouraging the use of eco-friendly and reusable
delivery and takeaway packaging. They also offer rewards to consumers who bring their own
containers, and make sure the packaging is made of recyclable or biodegradable materials.

4.1.4 Donation Programs

Since the hospitality and catering industry is highest food waster in the world the businesses develop
partnerships with nearby food banks or nonprofit organizations to provide excess, safe-to-eat food.
Make sure that extra food is given to those who are less fortunate, therefore reducing waste and
fostering a sense of community.

4.1.5 Monitoring and Reporting

Use tracking tools to keep track on and evaluate the production of waste on a regular basis. Examine
data to find trends, possibilities for development, and the success of waste minimization programs.
Additionally, open reporting can improve accountability.

All these waste management strategies are implemented by at least 80% of the hotels and
restaurants in Durban, which work in hand with eThekwini Municipality or the eThekwini
Municipality's Cleaning and Solid Waste Unit is known as Durban Solid Waste (DSW) which has
over 22 recycling station. As of 2019 the municipality was already encouraging the implementation
of composting organic waste as another strategy of managing the waste.

4.2 RECYCLING CONTRIBUTION TO THE WASTE MANAGEMENT

60% of the waste plastic that end up in the bin can be recycled or reused. Recycling plays vital role
in the waste management in the hospitality and catering industry. Some of the materials which are
used on daily basis on this industry end up being a waste. These materials can take a long time to
decompose in the landfills or dumping sites for instance aluminium, plastic and glass which can take
up to 450 years to decompose, reusing and recycling these materials instead of throwing them away
aids in managing the waste produced by this industry. As mentioned above the businesses
collaborate with local recycling centres. The business also has a responsibility to educate its
employees about recycling the waste generated as they work, the following figure illustrates the
percentage of the waste produced on the hospitality and catering which can be reused or recycled
but dumped in the landfills.

11
 Fabric
10%

Glass
15%
Plastic
45%

Paper
30%

Plastic Paper Glass Fabric

Figure 4.1: Recyclable Waste in Landfills

When recycling is done correctly, it not only has a significant positive impact on the environment but
also saves money for businesses because landfill disposal is the most expensive option. As a result,
the organization may cut expenses and get greener by recycling garbage effectively through a
recognized waste management provider. The duty of a business is to properly dispose of garbage
and to implement a system that guarantees the separation of all waste streams. It may be
challenging to do this if much of your organization deals with customers; nevertheless, a recycling
system will keep all your waste segregated and assist in reevaluating disposal techniques to make
them safer. Additionally, having a positive reputation benefits businesses because environmental
issues are now more important than ever.

4.2.1 Government Intervention on The Waste Managements

The hotels, restaurants and other establishments offering catering and hospitality services create a
culture of recycling to guests and customers by making them aware of the seriousness of the issue
of waste management in this industry. The customers and staff are educated about the process of
recycling and which waste can be recycled and which waste can be compost, this can be
implemented, this is implemented by ecolabeling [12]. The NEMWA has encouraged the
implementation of Waste Hierarchy in the hospitality industry by promoting principles waste
hierarchy, as seen in the Figure 4.2 below, the hierarchy consists of several levels, each of which
represents a different method to waste management and is ranked in descending order of
significance.

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 Figure 4.2: Waste Hierarchy [12]
The higher ranks of the waste management hierarchy promote the cradle-to-cradle method of waste
management, which involves recycling or reusing products that have reached the end of their useful
lives and turning them into raw materials for new products. The initial phase of the waste
management hierarchy, deemed the most favourable, involves preventing and minimizing waste
generation. The waste management hierarchy underscores the paramount importance of reducing
and avoiding waste, particularly at its source. Following this, the subsequent tier involves reuse,
wherein waste is employed for a similar or distinct purpose without altering its characteristics.
Subsequent stages in the hierarchy include recycling, where specific waste materials are
transformed into new materials for diverse applications, and recovery, wherein specific components
or materials are reclaimed. Penultimate to the hierarchy is the conversion of non-reducible, non-
reusable, or non-recyclable waste into energy. Finally, the last level of the hierarchy involves
treatment and disposal, representing the least preferable option.

The final steps of the hierarchy are often carried out by the local municipality in accordance with
regulations. After garbage is collected and deemed unrecyclable, it is dumped in a landfill, which is
then filled and undergoes rehabilitation.

4.3 COMPOSTING TECHNOLOGIES IN HOSPITALITY AND CATERING SECTOR

The kitchen waste in hotels which is usually food left over or unused used left when preparing meals
for consumers. Most of the hotels in South African do not have composting technologies on site they
depend on the municipalities which are the ones dealing with waste generated by the towns or
municipal waste. The waste from the kitchen can be of establishments like hotel can be donated to
charity which one of the successful ways of managing food waste. The organic waste on the other
which is generated from food preparations which include peels of vegetables and fruits can be
managed by composting as well.

13
The organic waste and food generated from the kitchens can be managed by installing bio
methanation plant which is the process of turning organic material into biogas under anaerobic
circumstances. The gas produced by bio methanation can be used for cooking.

4.3.1 In-Situ Composting

In-situ composting is one of the most common technologies used to deal with organic waste in
hotels. Composting is a regulated, aerobic (requiring oxygen) process that uses natural
decomposition to change organic waste into a mulch or soil supplement that is high in nutrients.
Compost is the product, which is a crumbly, black substance with an earthy scent. The manure or
compost can be used for garden plants. In-site composting yields nutrient-rich compost for on-site
planting or landscaping while lowering greenhouse gas emissions and the requirement for waste
transportation.

4.3.2 Vermicomposting

Vermicomposting is another method of composting that uses earthworms and other microbes to
stabilize active organic materials and turn it into a beneficial soil supplement and source of plant
nutrients. Worms consume the organic matter, and their castings become a valuable soil conditioner.
It may also be used to transform kitchen trash into very high-quality compost. Vermicomposting
reduces trash effectively, produces high-quality compost, and is appropriate for smaller-scale
companies. It may be used outside or indoors.

4.3.3 In-Vessel Composting

In-vessel composting methods involve placing organic waste in enclosed vessels or containers that
have temperature control, aeration, and moisture management devices. These speeds up the
process of composting. Managing bigger volumes of organic waste in a controlled setting is possible
with in-vessel composting. It generates compost more quickly, lessens smells, and speeds up
decomposition.

4.3.4 Green Cone Digesters

Specialized systems made for food waste are called Green Cone digesters. They are made from a
solar cone that is partly buried below, allowing microorganisms and solar heat to break down food
waste. Green Cones are large, low-maintenance compost bins that turn food waste into nutrients
that improve the soil and plant on hospitality and catering establishments. Green Cone digesters
are ideal for small-scale food waste disposal since they minimize the need for regular emptying and
provide a liquid byproduct that improves the soil around them.

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Other notable composting strategies include bio-digesters which is a system like In-Situ
Composting, which digests organic matter biologically, with or without oxygen. Bio-digesters can
digest organic matter like fat. The Bio- the by-product is used as a fertilizer. The size of the business,
the amount of space available, the volume of waste, and the waste management objectives of the
hospitality establishment all play a role in the composting technology selection. By using these
technologies, the industry may promote responsible environmental behaviour and sustainable waste
management practices.

4.4 ROLE OF WASTE-TO-ENERGY AND SMART BINS IN WASTE MANAGEMENT

Many countries more especially developing countries have challenges when it comes to
implementing the new technologies of waste management, which is essentially the incorporation of
technology into waste management, termed as Smart Waste Management Practices. The waste
management facilities have adopted the IoT (Internet of Things) to aid in the waste management
crisis, with this technology the waste can be handled and sorted properly. Two of the major and
effective waste management technologies is the Waste-to-Energy (WtE) and Smart Bins.

4.4.1 Waste to Energy Role in Waste Management

The development and implementation of a waste-to-energy solution in South Africa require careful
consideration of several legislation and regulations. The legal framework guiding a selected plan of
action depends on the business's contextual need. South Africa currently has one large scale WtE
plant which is New Horizons Waste to Energy Plant situated in Athlone in the Western Cape.

The NEMWA governs feedstock management for WtE solutions, and subsidiary regulations control
trash collection and storage. In most situations, implementing these remedies would need finishing
an environmental impact study. The Occupational Health and Safety Act (OHSA) (85 of 1993) and
applicable building rules regulate the design, operation, and maintenance of plants [13]. These
solutions for waste management are projected to be alternatives of the rising crisis of electricity.
Most establishments from the hospitality and catering industry do not have the capital to purchase
trucks and other machines for recycling and disposing waste, the depend on the Municipal Solid
Waste (MSW) facilities which collects waste in dispose it.

It would be costly for these establishments to implement WtE without the intervention of the
government because there are rules and regulations that have be considered before
implementation, the WtE implementation is regulated by a body from the government[13]. The
National Energy Regulator of South Africa (NERSA) and the current energy regulations control the
energy products produced by this WtE. Therefore, if waste management and energy production are

15
part of the chosen solution, the entity putting them into practice must abide by municipal, provincial,
and federal regulations as well as by-laws. In addition to the legislations and regulations put in place
before the implementation of the WtE, there are several market factors that have and influence on
the implementation of this type of waste management. Uptake drivers, technology restrictions are
the factors that have an influence on WtE waste management solution. Table 4.1 shows a detailed
description of the influence of these factors on each WtE type.
Table 4.1: Market Factors Influencing the WtE Implementation

WtE Type Uptake Drivers Technology Restrictions

• Plant species that are invasive and • The energy-intensive process of

must be removed include as a source pyrolysis drastically lowers the
of feedstock. plant's gross energy production.
Thermal WtE- Pyrolysis

• Can provide highly desired fossil fuel • The technology of pyrolysis

requires a lot of financing.
substitutes for both domestic and
international markets by using
problematic waste streams such
Refuse Derived Fuels (RDFs),
contaminated non-recyclable plastics,
and wood debris.
• Can make use of energy crops that are • Outcry on land use management,
planted on land undergoing namely the dispute between energy
Biofuels

rehabilitation. crops and food security, both locally

• Regulations requiring blending raise and globally.
the need for greater amounts of biofuel
to be generated.
• When compared to other fossil fuel- • Need close observation and
Anaerobic Digestion

based energy sources, biogas management of the environment to

(AD) (biogas)

contributes comparatively more job per preserve the digesting process.

megawatt-hour (MW/h). • May be susceptible to variations in
• The need to locate backup power the feedstock (such as large
during peak hours. amounts of food mixed with garden
trash or the opposite).

The table above outlines only few of the market factors and WtE types, some of the WtE not
mentioned on Table 4.1 include Thermal WtE: gasification and Thermal WtE: Incineration.

16
4.4.2 Smart Bins Role in Waste Management

Smart bins, also referred to as waste containers or smart waste bins are receptacles that aim to
transform waste management. These advanced containers incorporate a range of features and
capabilities to improve efficiency, sustainability, and overall waste management processes. The
idea of a “smart city” entail integrating IoT data and communication technology to run public and
private administrations in an environmentally friendly manner. Smart Bins IoT sensors to provide
open experts with point-by-point data about waste and recycling bins around the city, just like other
smart technologies used by cities to advance municipal services, these IoT give data about
temperature of the bins, and also give the waste collectors information about the nature of the waste
inside the bin and if it needs to collected or not, this would help save time and reduce the carbon
emissions produced by the waste collectors since they will only collected waste that needs to be
collected[14].

Smart bins are essential for waste management in the hospitality industry because they provide
innovative methods to improve productivity, sustainability, and general waste management
practices. Here are a few ways that smart bins help the hospitality industry manage waste effectively.
Table 4.2 shows the role of the smart bins in the hospitality industry waste management.

Table 4.2: Smart Bins Role in Waste Management

Smart Bin Feature Role in Hospitality Waste Management
Sensors and IoT Connectivity Monitoring waste fill levels in real time to improve collection
routes and cut down on pointless collections and related
expenses.
Compaction Technology Increases capacity by compressing waste, which reduces the
need for collections, the expense of transportation, and the
environmental effect.
Data Analytics and Reporting Analyses trends in waste generation to help make well-informed
decisions, assisting in the optimization of recycling programs and
the adjustment of procurement procedures.
Enhanced User Experience Enhances the general user experience for both employees and
consumers while establishing a more sustainable and effective
waste management system.
Alerts and Notifications Notifies workers when bins are filled at certain levels, allowing for
prompt disposal and upkeep to avoid bin overflow.

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 CHAPTER 5: CHALLENGES IN WASTE MANAGEMENT

The hospitality and catering industry are one of the major consumers of resources, many perishables
such as food and beverages are used in these facilities. Detergents, cleaning products, linen, and
other materials are also used in this industry, this goes beyond to disposable items such as tiny bars
of soup, and toothbrushes. After all of these has been used to its limit it becomes a waste. This
industry is facing a big challenge when it comes to managing the waste it generates, this is because
of lack of knowledge for the employees in this sector and businesses. This lack of awareness about
the management of waste in this sector is one of challenges faced.

5.1 LACK OF AWARENESS REGARDING WASTE MANAGEMENT

Lack of public awareness, or more precisely, negative mindsets and lack of understanding inside
businesses, is one of the primary reasons of inadequate waste management. When something
reaches the end of its useful life, it is common for careless disposal to occur. A successful waste
management strategy requires backing at the management level. It could be hard to address any
problems without the proper enthusiasm or determination[15]. In the same way, it can be challenging
to justify investing time and energy to waste management if one is not properly informed of the
consequences that inadequate waste management has on effectiveness, the environment, and
public health. Table 4.1 below shows some of the factors contributing to the lack awareness of waste
management in the hospitality industry.

Table 5.1: Factors That Contribute to Lack of Awareness Regarding Waste Management
Factor Issue
Limited Education and Training It's possible that employees in the hospitality industry are
not well-versed in waste management procedures and are
unaware of the consequences incorrect disposal of waste
has on the environment.
Lack of Incentives Staff and management may not be encouraged to actively
participate in waste management activities if there are no
concrete incentives for waste reduction and proper disposal.
Complex Regulations Hospitality organizations may become overwhelmed by the
complexity of waste management legislation and
compliance requirements, which might result in a lack of
knowledge and comprehension.

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5.2 INFRASTRUCTURE CHALLENGES ON WASTE MANAGEMENT PRACTICES
A major problem in waste management is the absence of suitable infrastructure for collection and
disposal. Furthermore, incorrect waste collection, transportation, and disposal lead to major
environmental problems such unlawful dumping and littering. Due to the accumulation of rubbish
and the attraction of pests, improper waste management also raises the danger of disease
outbreaks. In general, inadequate infrastructure can lead to environmental degradation, public
health risks, and social issues [15]. To solve these problems, investments in suitable waste
management infrastructure are necessary. Therefore, safe, efficient, and responsible waste
management will guarantee that garbage is handled, shielding communities from harmful effects.

Furthermore, the treatment of organic waste is restricted in the lack of composting facilities, and the
potential for energy recovery may be hampered by ineffective WtE facilities. Serious concerns arise
from inadequate infrastructure for managing hazardous waste, and improper processing of
Electronic Waste (E-Waste), can contaminate the environment [15]. Inadequate infrastructure for
raising public knowledge worsens the problem by making waste classification less effective and
lowering compliance with safe disposal methods. It will need coordinated efforts to invest in and
upgrade waste management systems to ensure that they are cutting edge, effective, and
ecologically sustainable to address these infrastructural concerns.

5.3 IMPACT OF ECONOMIC CONSIDERATIONS IN WASTE MANAGEMENT DECISIONS

At all levels, from individual families to local governments and enterprises, economic factors are an
important factor in determining waste management decisions. The design, execution, and efficiency
of waste management systems are strongly impacted by the economic factor [15]. The upfront and
ongoing costs associated with developing and maintaining waste management infrastructure,
including collection systems, recycling facilities, and disposal sites, are key economic
considerations.

Financial restrictions might influence the kind and extent of waste management infrastructure that
can be put in place. To optimize the use of available funds, cost-effective solutions are typically used.
Most waste management costs are incurred in the collection and transportation of waste from the
point of origin to facilities for recycling or disposal [15]. Preparing, maintaining, and eventually
closing a landfill site are all expensive. These expenses play a major role in waste management
decisions.

19
 CHAPTER 6: CASE STUDY

Every person and company, including the hospitality sector, needs to start acting more seriously as
the United Nations (UN) delivers a severe warning about global warming. Shifting attention to
sustainable waste management initiatives should be a priority for hotels, allowing them to maintain
a positive economic impact while concurrently safeguarding the environment[16]. Within these
approaches, emphasizing waste minimization emerges as a highly effective method for averting
pollution. Waste minimizations need to be regarded as one of the most successful approaches to
reducing pollution among these tactics. To minimize the amount of waste that ends up in landfills,
the hotel sector should also take measures to guarantee that its waste is adequately sorted and
recycled.

Hotel Verde in Cape Town, recognized as one of South Africa's foremost environmentally friendly
hotels, is setting the standard for a fresh wave of eco-conscious developments in the hospitality
sector. Hotel Verde takes great pride in its waste management initiative, which includes the
development of unique reusable containers to reduce packaging. Food waste returns to the
ecosystem by being composted or given to their worm farm[16]. Only 64 grams (g) of the
approximately 2.2 kg of waste produced by every guest per stay may be recovered from landfills.

The hotel's principal goal is to guarantee that the properties they construct and manage have
mechanisms in place to minimize the use of natural resources, prevent and reduce waste
generation, reduce, reuse, recycle, and recover waste when feasible, and, in the worst-case
scenario, treat and safely dispose of waste. Only 3% of Hotel Verde's waste is sent to landfills; the
other 97% is recycled, reused, or composted.

The Green Guardians, the hotel's environmental team, provide sustainability training to the staff of
Hotel Verde, keeping them informed about all things sustainable. In all 145 rooms and key locations
within the hotel, separate bins have been introduced, accompanied by informative signs and eco-
friendly advice [16]. Guests are incentivized through an exclusive in-house currency known as
'Verdinos' when actively engaging in proper use of the bins or participating in other environmentally
conscious initiatives at the hotel.

20
 CHAPTER 7: BENEFITS OF EFFECTIVE WASTE MANAGEMENT

Managing waste will save money or lower disposal charges in addition to protecting the environment.
Similarly, recycling and/or reusing waste reduces the need to extract resources and lessens the risk
of contamination, both of which are good for the environment.

7.1 BENEFITS TO THE ENVIRONMENT

One of the most important strategies for environmental conservation is waste management. The
three primary benefits associated with waste management are a reduction in pollution, resource
conservation, and protection of ecosystems. We can significantly lower the amount of dangerous
chemicals and contaminants that get into our water, air, and soil by disposing of waste appropriately.
This helps to maintain animals and ecosystems in addition to safeguarding human health.

7.1.1 Energy Conservation

Energy conservation is facilitated by waste-to-energy and recycling technology. In general, recycling

materials uses less energy than obtaining and treating raw materials. Furthermore, waste-to-energy
operations could produce electricity, which can counter the requirement for energy from
conventional sources.

7.1.2 Reduce Waste in Landfills

Most significantly, it contributes to the decrease in the quantity of waste dumped in landfills. They
store a wide variety of waste materials that might be hazardous to the environment. Therefore, the
last place we should dispose of rubbish is a landfill.

7.1.3 Reduced Greenhouse Gas Emissions

Reducing the quantity of organic waste in landfills is possible with proper waste management
practices, such as recycling and composting. As a result, less methane is produced, which is a
powerful greenhouse gas generated during the anaerobic breakdown of organic materials.

21
 CHAPTER 8: CONCLUSION

8.1 FINDINGS OF THE STUDY

The research was very complex since it only focused on the waste management in the hospitality
and catering industry. These establish produce more waste than any other industry because they
offer services daily. In offering these services food is prepared, accommodation is also prepared,
when all these services are offered, waste is produced. In 2021, 81% of businesses in this industry
did have proper education on the waste management awareness and legislations, this number has
skyrocketed to 84%. These declining numbers are a result of lack encouragement on promoting
waste management and other contributing factors.

The average annual waste production of hotels worldwide is 289,700 tonnes, of which 79,000 tonnes
are food waste. Hotels prepared meals every, with most of the preparing meals three times a day,
half of those meals prepared is not consumed and end being thrown away. The restaurants like
hotels also offer meals every day of the week, food waste starts from the kitchens then to the
customers where their other types of waste; these include the cans, glass, and plastics. Some hotels
do have recycling programs in place, like separating waste as mean of making it easier for the
waster collectors to know what type of waste is in the bins. The use of composting is of the most
common form of waste management amongst the hotels, as it provides them with compost for their
flower gardens. As a result of insufficient space most of the hotel do not have large in-situ
composting systems.

About 21% of the 107.7 million tons of waste produced in South Africa each year is diverted from
landfills. The waste diverted to the landfills can be decomposed easily and it can up 500 years for it
to breakdown. The total amounts of waste generated daily by guests staying in various star-rated
hotels ranged from 0.83 to 1.22 kg.

8.2 RECOMMENDATIONS
In addition to employing innovative and highly effective waste management techniques, hotels have
a responsibility to educate and enlighten their visitors on the significance of waste minimization.
Feedback on environmental practices is needed from all visitors, hotel employees, and the
local community. By reducing their waste when visiting the hotel, visitors may contribute. The staff's
training is crucial since they may provide guidance and assistance as needed. The hotels should
also implement other methods that will divert the waste to the landfills such as the Green Cone
Digesters, Vermicomposting, and In-Situ Composting.

22
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