Abstract
Food wastage occurs along the entire food chain, from field to table. As much as it is an ethical issue on one hand, it also leads to economic losses and has negative impacts on the environment. Food wastage is, therefore, a significant problem for modern society and the first step in solving it is to identify and understand the reasons for its emergence in each part of the food chain and specific sectors – in this case, the hospitality sector. In order to create practices and recommendations aimed primarily at preventing food wastage, food waste categorization and quantification is essential. This is not that simple, especially in the hospitality sector, given the uneven production of food, and the specific and diverse ways of running a business in this sector. What is certain is that food waste management should be an integral part of management in the hospitality sector, primarily because an effective food safety management system is the starting point for implementing most of the practices that lead to both safe final product and reduction of food waste.
Highlights
The global challenges the world of today faces are population growth, climate change and land use pressure (Philippidis et al, 2019)
It is clear that food wastage has an impact on global sustainable development, and the facts themselves support the extent to which the negative impact on the environment would be decreased if the amount of food waste on a global level were reduced
Food waste management should be an integral part of hospitality management, especially since an effective food safety management system is the basis for implementing most of the practices that have led to the reduction of food waste in hospitality
Summary
The global challenges the world of today faces are population growth, climate change and land use pressure (Philippidis et al, 2019). According to the United Nations Food and Agriculture Organization (FAO), the amount of food discarded daily around the world is one-third of the total food produced for human consumption, which is approximately 1.3 billion tonnes of food per year (Gustavsson et al, 2011). In monetary terms, this is equivalent to US$ 750 billion. Given the multiple negative impacts of food wastage on global development, it is clear this impact can only be reduced by implementing strategies to limit the amount of food waste generated. The food service, which includes hospitality sector, is third in terms of the amount of food waste produced, and so is a significant contributor to this problem that can and must be influenced
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