Sustainability in Large-Scale Hotel Kitchens: A Cross-Sectional Observational Study on Knowledge, Attitudes, And Practices
DOI:
https://doi.org/10.21325/jotags.2025.1746Keywords:
Environmental certification, Green hotel, Hotel kitchens, Sustainable practices, Waste managementAbstract
Sustainable food and beverage services are essential to address environmental challenges and promote resource efficiency, with hotel kitchens serving as key intervention points. This study examines the knowledge, attitudes, and practices of kitchen staff in large-scale hotels in Kayseri, Türkiye, comparing Green and Non-Green establishments. A 55-question survey assessed demographics, waste management, material usage, sustainable operations, customer communication, and eco-friendly technology adoption. Results showed that staff in Green Hotels had significantly greater knowledge (p < 0.01) and more frequent implementation of practices such as waste segregation (p = 0.02), energy conservation, and use of energy-efficient appliances (p < 0.05). Training gaps existed in both hotel types, with cost concerns and insufficient institutional support as main barriers (p = 0.04). Positive attitudes toward sustainability were observed across respondents but were better translated into action in Green Hotels. The study highlights the importance of certification programs and targeted training to advance sustainable practices and improve efficiency in hotel kitchens.
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