Abstract
R3(Reduce, reuse and recycle) plays an essential role in maintaining the Environment and eventually gives the Hotel Industry sustainable benefits. The research shows that hotels and restaurants must implement better waste management practices to benefit them and indi-rectly make the guests and consumers aware. This medium is qualitative research done by random sampling of consumers and specified restaurants and hotels with the questionnaire as a sampling tool. A chef must develop better R3 practices and bring existing R3 methods to others' notice to promote sustainable waste management. The finding further indicates that hotels and restaurants are happy with following R3, and they need to showcase to the world that they are following the practices and how they benefit the Environment in the way of sustainable waste management. This research article encourages hoteliers to become envi-ronmentally friendly increasingly to support the cause, and The research also includes the findings of other authors on the parallel lines to the objectives. 75% of the organizers ob-served the impact of R3 implementation in the different costs and positive rise in controlling food cost which reflects in particular percentage hike of profit, all the expenditure towards the system changes of R3 needed to be considered as Asset cost to have it reflected in the savings and incomes. 42% of owners of environmentally friendly restaurants observe that food cost is reducing up to 5% savings. Restaurants should prioritize convenient, eco-friendly practices and implement them one by one once they achieve success in the previous eco-friendly practice Scope of this study is limited to Pune city.
Highlights
Each of us knows that plenty of food waste is generated at Restaurants, Dining halls, Catering facilities, Markets, the Food Processing Industry, and Households
This study proves that there is much potential for this type of restaurant as there is very little competition and more customers waiting to try out green practices in hotels, including the use of food waste derived from hotels and restaurants to produce sustainable, biodegradable items
R3 Awareness among the Consumers The above pie chart shows that 76% of the sample population is aware of the R3 and its role in sustainable Waste Management,whereas 16%Population is entirely unaware of the R3 concepts
Summary
Each of us knows that plenty of food waste is generated at Restaurants, Dining halls, Catering facilities, Markets, the Food Processing Industry, and Households. The research objectives are to understand the awareness and implementation of R3 practices in the Pune restaurants, the commercial benefits of R3 practices towards sustainable waste management, and the im-pact of R3 practices on Consumers as restoring effort for Environment. Research presented on Food waste management innovations in the foodservice industry on September 8, 2018, by Carlos Martin and Christine Meier concludes the growing importance of the reuse, reduce, and recycling processes. This paper represents various waste management initiatives undertaken in the foodservice in-dustry, which vary depending on management's beliefs, experience, and aims. The concepts discussed in this paper help experts become more aware and encourage food waste innovations
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