The Contribution of Food Waste Management on Hotel Sustainability in Kenya

Abstract

This study sought to find out the contribution of food waste management on hotel sustainability in Kenya. For a long time, food waste has remained a global challenge from its collection to its disposal. Food waste has a great impact on the overall business revenue and the environment. In the hotel industry, food waste is a major concern to management, and they are keen on looking for the best ways to reduce food waste. Hotel sustainability will remain uncertain if food waste is not addressed; the hotels will continue to incur additional operational costs and still degrade the environment. Empirical evidence from developed nations has concentrated on food waste management from an emerging economic perspective. Therefore, this article presents the current state of food waste in the food service industry and hospitality from a sustainability perspective. It employs systematic review achieved through searching, evaluating, and synthesising peer-reviewed articles related to food waste and hotel sustainability in the hospitality industry. This study identified various journals with quantitative, qualitative, mixed method and experimental approaches, which were published in different journals. The study findings indicated that food waste management not only significantly influences the sustainability of hotels but also changes the image of the hotel industry by reinvigorating new practices, measures and indicators of best practices in managing the environment and social and economic aspects of nature. The outcome of this study is expected to disclose food waste patterns, causes, and preventive measures in the hospitality and food service sector that can enlighten future research as well as inform policymaking concerning food waste.