Food Waste in the Hospitality and Hotel Industry

Abstract

This study investigated the issue of food waste in the hospitality sector, with a particular focus on hotels and guesthouses. Its aim was to identify key drivers of food waste generation, evaluate current mitigation strategies, and propose actionable recommendations to support more sustainable food management. A mixed-method approach was employed: first, qualitative interviews with hospitality managers provided in-depth insights into internal practices, followed by a structured questionnaire survey conducted among members of the professional body of hotels and restaurants domain. The findings show that while most establishments reported low levels of food waste (below 10%), systematic monitoring was rare. Buffet-style service emerged as the primary contributor to waste, largely due to guest behaviour. Hospitality professionals highlighted the potential of engaging guests through educational messaging, portion control, and improved planning. A majority of the respondents expressed readiness to adopt new strategies if proven effective. The research also pointed to the importance of training staff and optimising operations to reduce waste. This study explored a research gap with regionally grounded evidence, offering a novel contribution by combining empirical data with practice-oriented solutions applicable to responsible food management in the tourism and hospitality industry.

Aim: These authors aimed to identify key drivers of food waste and evaluate existing mitigation strategies in the hospitality sector. It also contributes to broader discussions on sustainability and social responsibility in tourism by offering practical recommendations for more efficient food management.

Methodology: To achieve the stated objectives, a combination of qualitative and quantitative methods was employed. The respondents were selected from the database of the professional association AHR ČR (Association of Hotels and Restaurants of the Czech Republic), with the main selection criterion being the provision of any form of catering service. The research was geographically limited to South Moravia, which is the second most visited region in Czechia after the capital city of Prague. First, in-depth interviews were conducted with representatives of hotels and guesthouses. The aim was to explore existing food waste management practices, the extent to which data on food waste are analysed, and the barriers that limit further development in this area. The interviews were carried out in person, in Czech, during January 2025. Based on the findings from the qualitative phase, a questionnaire was developed using Google Forms. The survey was distributed to 240 hotels and guesthouses in South Moravia, selected from the AHR ČR database. The main aim was to assess awareness of food waste, the extent and types of waste generated, current monitoring practices, and perceived opportunities for reduction. The questionnaire included various question formats: single and multiple-choice, openended responses, and items rated on a seven-point Likert scale. Data collection took place in February and March 2025. The relationship between the type of accommodation facility and the level of food waste, as well as interest in adopting new measures, was examined. The collected data were analysed using descriptive statistics. Hypotheses were tested using contingency tables and the chi-squared test, with the p-value compared to a 5% significance level.

Results: The research found that most accommodation providers estimate their food waste to be under 6%, though precise monitoring is rare. Buffet-style service was identified as the main source of waste, largely due to guest behaviour. While some facilities have taken internal steps to reduce waste, guest-focused measures remain limited. No link was found between facility type and waste levels, but willingness to implement new strategies differed significantly.

Implications and recommendations: To reduce food waste, providers should combine better planning and portion control with guest engagement. Awareness signs, staff involvement, and smaller plates could help reduce waste without lowering service standards. Technology and charitable partnerships offer additional potential.

Originality/value: This study fills a regional research gap by exploring food waste in Czech hotels and guesthouses. It offers original insights based on a mixed-method approach and provides practical, lowcost recommendations for more sustainable food management in tourism.