Drivers of food waste generation and best practice towards sustainable food waste management in the hotel sector: a systematic review.

The growing volumes of food globally are lost or wasted along the entire food chain. However, a high effort in investigating why food waste (FW) occurs remains scattered for each subsector in detail, particularly in the hotel sector. Therefore, this systematic review focuses on FW issues in the hotel sector to identify FW generation drivers and good business practices towards mitigating FW. The review compiled literature from 25 related studies and adopted the PRISMA statement, utilising two leading journal databases: Scopus and Web of Science. This review shows that hoteliers initially feel guilty about wasting food, primarily based on financial loss rather than concerns about the social and environmental footprint. Based on the review, hotel staff from various internal departments faced conflicts between good intentions with reducing FW and the guests' unsustainable food consumption patterns. Within the scope of this review, we suggest that further research is necessary with a focus on procedures and regulations (hotel policy) to encourage guests to minimise plate waste and redistribute unsold hotel food to charities or food banks. Overall, this review offers some interesting guidelines and actionable inferences to reduce FW generation in the hotel sector.

Global trends of textile waste research from 2005 to 2020 using bibliometric analysis.

Researchers have broadly studied textile waste, but the research topics development and performance trends in this study area are still unclear. A bibliometric analysis was conducted to explore the global scientific literature to determine state of the art on textile waste over the past 16 years. Data of publications output are identified based on the Web of Science (from 2015 to 2020). This study used VOSviewer to analyse collaboration networks among authors, countries, institutions, and author's keywords in identifying five main clusters. A total of 3296 papers in textile waste research were identified. In this study, a total of 10451 authors were involved in textile waste research, and 36 authors among them published more than ten research publications in the period of this study. China has been in a top position in textile waste research moving from 3 output publications in 2005 to 91 output publications in 2020. Indian Institute of Technology System IIT System was ranked first in terms of the total publication number (85 publications, 2.45%). Textile wastewater and adsorption are the most commonly used keywords that reflect the current main research direction in this field and received more attention in recent years. Based on keyword cluster analysis outputs, textile waste research can be categorized into five types of clusters, namely (1) pollutant compositions, (2) component of textile wastewater, (3) treatment methods for textile wastewater, (4) effect mechanism of textile wastewater, and (5) recyclability of textile waste.

Drivers of food waste generation: Case study of island-based hotels in Langkawi, Malaysia.

Food waste (FW) generation from hotel operations have a significant negative impact on the environment, society and economy. Hence, the urgent need to introduce sustainable food management to reduce both FW and operational costs in hotels. The aim of this paper is to identify the drivers of FW generation and barriers to sustainable food waste management (SFWM) in island based hotels. The data were collected using in-depth interview coupled with the observations conducted at 23 selected hoteliers in Langkawi Island, Malaysia. Based on the analysis, using qualitative content analysis (QCA), eight FW drivers were identified and the drivers were classified into three categories of factors, mainly internal, external and intermediate influence. There are four FW drivers identified as internal factors that influenced the implementation of food waste management namely (1) poor hotel management and policies, (2) lack of skills in food preparation, (3) lack of facilities and FW technology and (4) non-implementation of waste audit and waste separation. For external factors, there are two FW drivers, including (5) unsustainable food consumption patterns of the customers and (6) risk of food ingredients spoilage. As for intermediate factors, two FW drivers were identified, which are (7) ineffective communication and (8) inadequate education and awareness. Findings from this study contribute towards a better understanding on the complexity of FW issues, particularly for island-based hotel sector. It was also suggested that a holistic approach with multi-stakeholders is crucial to reduce food wastage towards achieving SFWM.