Biomass Potential of Organic Wastes in Hotels: A Case Study of Antalya
DOI:
https://doi.org/10.21325/jotags.2023.1264Keywords:
Food waste, Hotel waste, Biogas, Biodiesel, EnergyAbstract
The innovations brought about by globalization have brought along the changes in consumption habits and resource waste with increasing population. Waste, which does not disappear in nature for years, harms our environment and threatens nature with various effects. Food waste, which is described as a global problem, is reaching greater proportions day by day. Today, food waste and losses in hotels have spread over a wide area, especially due to the open buffet option and the large menus that are created more than necessary. In this study, Antalya region, which is one of the most important tourism regions of Turkey, is discussed. The amount of biomass that can be obtained from the organic waste of a five-star hotel in this region has been calculated. Food waste, grass waste and waste oil were taken into consideration as organic waste. The electrical energy that can be produced by using hotel wastes was calculated at the end.
References
Anasız, İ. (2019). Otel işletmelerinde yiyecek-içecek maliyet kontrolü için israfı azaltacak farklı bir uygulama önerisi: “Hedef maliyetleme”, Kapadokya Akademik Bakış, 2(2), pp. 179-214.
Baytok, A., Pelit, E., Gökçe, F. & Gökçe, Y. (2015). Sürdürülebilirlik kapsamında termal otel işletmelerinde atık yönetimi uygulamaları: Sandıklı örneği, Gümüşhane Üniversitesi Sosyal Bilimler Elektronik Dergisi, 6(14), pp. 1-11.
Bilgin, E. Z. & Özen, C. (2021). A research on food waste management principles applied in 4 and 5 star hotels: Example of Ankara province. Journal of Tourism and Gastronomy Studies, Special Issue 5, pp. 355-370.
Çuhadar, M. & Çuhadar Y. (2017). Konaklama işletmelerinde herşey dahil sisteminin yiyecek içecek yönetimi üzerine etkileri: Bodrum örneği. Journal of Tourism and Gastronomy Studies, 5(4), pp. 439-453.
Dolnicar, S., Juvan, E. & Grün, B. (2020). Reducing the plate waste of families at hotel buffets-A quasi-experimental field study, Tourism Management, 80, 104103.
Food and Agriculture Organization of the United Nations, www.fao.org, Accessed on July 18, 2023.
Ghadban, S., Shames, M. & Mayaleh, H. A. (2016) Trash crisis and solid waste management in Lebanon: Analyzing hotels’ commitment and guests’ preferences. Journal of Tourism Research & Hospitality, 6(3), pp. 1-18.
Hazarhun, E., Çetinsöz, B. C. & Gündoğdu, O. (2020). The Perspectives of cuisine chefs who work in the all-inclusive system on zero waste applications; An Antalya five-star all-inclusive system hotel example, Journal of Tourism and Gastronomy Studies, 4, pp. 581-600.
Jayakumar, M., Karmegam, N., Gundupalli, M. P., Gebeyehu, K. B., Asfaw, B. T., Chang, S. W., Ravindran, B. & Awasthi, M. K. (2021). Heterogeneous base catalysts: Synthesis and application for biodiesel production-a review, Bioresource Technology, 331, 125054.
Keskin, E., İstanbullu Dinçer, F. & Dinçer, M. Z. (2019). Her şey dahil konaklama işletmelerinde gıda israfı, 4. International Gastronomy Tourism Studies Congress.
Koçer, N. N. & Durmuş, B. (2019). Atık yağlardan elde edilen biyodizel potansiyeli ve gliserol miktarının belirlenmesi, Batman University Journal of Life Sciences, 9(1), pp. 69-80.
Ktb.gov.tr, Republic of Türkiye Ministry of Culture and Tourism, Accessed on July 25, 2023.
Leverenz, D., Hafner, G., Moussawel, S., Kranert, M., Goossens, Y. & Schmidt, T. (2021). Reducing food waste in hotel kitchens based on self-reported data, Industrial Marketing Management, 93, pp. 617-627.
Mirmohamadsadeghia, S., Karimia, K., Tabatabaei, M. & Aghbashlof, M. (2019). Biogas production from food wastes: A review on recent developments and future perspectives, Bioresource Technology Reports, 7, 100202.
Öner, B., Eleren, S. Ç. and Salihoğlu, N. K. (2019). Turistik sahil bölgelerinde atık yönetimine bir örnek: Bodrum, Uludağ Üniversitesi Mühendislik Fakültesi Dergisi, 24(1), pp. 207-218.
Papargyropoulou, E., Steinberger, J. K., Wright, N, Lozano, R., Padfield, R. & Ujang, Z. (2019). Patterns and causes of food waste in the hospitality and food service sector: Food waste prevention insights from Malaysia, Sustainability, 11, 6016.
Salama, W. M. E. & Abdelsalam, E. M. (2020). Biogas production by anaerobic fermentation of hotel food wastes, Egyptian Journal of Botany, 60(3), pp. 611-619.
Sandaruwani, J. A. R. C. & Gnanapala, W. K. A. C. (2016). Food wastage and its impacts on sustainable business operations: A study on Sri Lankan tourist hotels. Procedia Food Science, 6, pp. 133-135.
Silvennoinen, K., Heikkila, L., Katajajuuri, J.M. & Reinikainen, A. (2015). Food waste volume and origin: Case studies in the finnish food service sector. Waste Management, 46, pp. 140-145.
Sinha, S. & Pushplata, P. (2021). Trends and challenges in valorisation of food waste in developing economies: A case study of India. Case Studies in Chemical and Environmental Engineering, 4, 10012.
Suzihaque, M. U. H., Alwi, H., Ibrahim, U. K., Abdullah, S. & Haron, N. (2022). Biodiesel production from waste cooking oil: A brief review, Materials Today: Proceedings, 63, pp. S490-S495, 2022.
Şahin, S. K. & Bekar, A. (2018). A global problem “Food Waste”: Food waste generators in hotel industry. Journal of Tourism and Gastronomy Studies, 6(4), pp. 1039-1061.
The World Bank, www.worldbank.org, Accessed on July 18, 2023.
Ulukardesler, A. H. (2023-1). Anaerobic co‑digestion of grass and cow manure: kinetic and GHG calculations, Scientific Reports, 13(6320), pp. 1-9.
Ulukardesler, A. H. (2023-2). Biodiesel production from waste cooking oil using different types of catalysts, Processes, 11(2032).
Yaakob, Z., Mohammad, M., Alherbawi, M., Alam, Z. & Sopian, K. (2013). Overview of the production of biodiesel from waste cooking oil. Renewable and Sustainable Energy Reviews, 18, pp. 184-193.
Yilmaz A. H. & Atalay, F. S. (2003). Modeling of the Anaerobic Decomposition of Solid Wastes. Energy Sources, 25(11), pp. 1063-1072.
Zhao, Y., Wang, C., Zhang, L., Chang, Y. & Hao, Y. (2021). Converting waste cooking oil to biodiesel in China: Environmental impacts and economic feasibility. Renewable and Sustainable Energy Reviews, 140, 110661.
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Journal of Tourism & Gastronomy Studies
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
