Küresel Bir Sorun “Gıda Atıkları”: Otel İşletmelerindeki Boyutları (A Global Problem “Food Waste”: Food Waste Generators in Hotel Industry)

Songül KILINÇ ŞAHİN; Aydan BEKAR

doi:10.21325/jotags.2018.347

Authors

Songül KILINÇ ŞAHİN
Aydan BEKAR

DOI:

https://doi.org/10.21325/jotags.2018.347

Keywords:

Waste, Food waste management, Hotels, Waste hierarchy, Recycling

Abstract

Food waste is one of the big problems not only all over the world but also in our country. High level of food waste exacerbates the environmental, inefficient use of resources, economic and social impact. The management of food waste effectively and efficiently provides the development of sustainable development. The purpose of this study is to understand the amount, the reasons of food waste and to determine the waste management practices in the hotel industry. Further a sustainable waste management model has been developed which consists of reducing food waste and utilizes each waste material. In this research, face to face interviewing techniques and observation of qualitative data collection methods were used. Interviews were made with managers of 24 different five-star hotels which are located in İstanbul, Ankara, İzmir, Antalya, Muğla, Denizli and Gaziantep. In conclusion of this study, surveyed hotels put out average 5976,8 kg of food waste per day and each hotel put out average 332 kg of food waste per day. Food waste is approximately 70 per cent of all types of waste. The most food waste occurs in the kitchen, service and bar areas of the hotels. Some reasons of generating food waste are guests taking more food on their plates than able to eat, over preparation, inadequate portion control techniques, poor quality of food and lack of employee training.

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