Food waste in tourist households: a perspective article

Abstract

PurposeThis paper aims to provide a perspective on food waste by tourists and tourist households, now and in the future.Design/methodology/approachThis is a perspective article that summarizes contemporary thinking about food waste and conceptualizes food waste specifically for tourist household settings.FindingsIn tourism, food is more than nourishment and extends to visitor experiences and attractions. Yet food waste arising from tourism activity is a major environmental and societal issue. Festive moods and holiday spirits – synonymous with over-sized portions, bountiful buffets and entertainment excess – exacerbate food waste. Cultural norms that portray food waste as a sign of good hospitality further aggravate the problem. This paper argues that efforts to reduce food waste in tourism require new conceptualizations of tourist households, and where food waste occurs in relation to tourism, and of who should be responsible for preventing and managing food waste.Research limitations/implicationsThe tourism industry faces ever-growing economical, societal and legislative reasons to address food waste, which are dynamic and difficult to predict.Practical implicationsSavvy meal providers will migrate towards reducing their food waste or turning it into assets. However, a focus on preventing food waste only in traditional food service and accommodation establishments ignores the reality of growing tourist households and will stifle sustainability efforts unless theoretically unpacked and practically addressed.Social implicationsA third of food produced globally is lost or wasted. Stark facts, proclamations and regulations underscore food waste as a burgeoning global problem with major environmental, social and economic costs.Originality/valueFood waste, in general, and by tourists, is a burgeoning environmental, social and economic challenge. This is one of the first articles to focus on this topic and introduces the concept of tourist households.