Analysing Waste Management and Recycling Practices for the Hotel Industry
Abstract
The aim of this article is to investigate waste management and recycling practices in hotel industry thouth in-depth interviews with industry professionals. The procurement, kitchen and Food&Beverage managers of five international chain hotels particicipated in the in-depth interviews (in total 15 interviews). As a result of the interviews it was determined that the three elements considered in the reduction of waste were ‘expiration date’, ‘packaging’ and ‘wholesale procurement’. There are three main reasons for the food waste generation; large portions, expiration dates and the guests themself. The staudy investigates the most common waste generated in the hotels. The results of the study have shown that geographic location is an important barrier for recycling due to the lack environmentally friendly suppliers and recycling companies in some regions.
References
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[42] Shanklin, C. W., Petrillose, M. J. and Pettay, A. 1991. Solid Waste Management Practices in Selected Hotel Chains and Individual Properties. Hospitality Research Journal, 15(1): 59-74.
[43] Shanklin, C.W. and Pettay, A. 1993. An Analysis of the Type (and) Volume of Waste Generated in the Food and Beverage Operations of Two Selected Mid-Scale Hotel Properties. Annual Conference of the Council of Hotel, Restaurant and Institutional Educators.
[44] Shieh, H. 2012. The Greener, the more Cost Efficient? An Empirical Study of İnternational Tourist Hotels in Taiwan. International Journal of Sustainable Development & World Ecology, 19(6): 536-545.
[45] Singh, N., Cranage, D. and Lee, S. 2014. Green strategies for hotels: Estimation of recycling benefits. International Journal of Hospitality Management, 43: 13-22.
[46] Strauss, A. L. and Corbin, J. 1998. Basics of qualitative research: Techniques and procedures for developing grounded theory. Sage, Thousand Oaks, CA.
[47] Trung, D.M. and Kumar, S., 2005. Resource use and waste management in Vietnam hotel industry. Journal of Cleaner Production, 13: 109-116.
[2] Ball, S. and Taleb, M. A. 2010. Benchmarking Waste Disposal in the Egyptian Hotel Industry. Tourism and Hospitality Research, 11: 1-18.
[3] Barclay, S.J., Buckley, C.A. and Lundbo, K. 2006. The importance of training in promoting cleaner production. Proceedings of the International Waste Management Biennial Congress & Exhibition (Wastecon 2002), 30 September - 4 October 2002, Durban, South Africa, pp. 347-354.
[4] Chan, W. W. 2009. Hotels’ Environmental Management Systems (ISO 14001). International Journal of Contemporary Hospitality Management, 21(5): 542-560.
[5] Corbin, J. and Strauss, A. 2008. Basics of qualitative research (3rd edition). Sage, Thousand Oaks, CA.
[6] Creedon, M., Cunningham, D. and Hogan, J. 2010. Food Waste Prevention Guide Ireland. Clean Technology Center, Cork Institude of Technology.
[7] Creswell, J. W. 2007. Qualitative Inquiry & Research Design: Choosing Among Five Approaches (2nd Edition). Sage Publication, Thousand Oaks, CA.
[8] Crosby, M.A. 1993. “Composting: Recycling Restaurant Waste Back to its Root”. Restaurants USA, 10-11.
[9] Day, J. and Cai, L. 2012. Environmental and energyrelated challenges to sustainable tourism in the United States and China. International Journal of Sustainable Development & World Ecology, 19(5): 379-388.
[10] Denzin, N. K. 2001. The Reflexive Interview and a Peformative Social Science. Qualitative Research, 1(1): 23-46.
[11] Enz, C. A. and Siguav, J. A. 1999. Best Hotel Environmental Practices. Cornell Hotel and Restaurant Administration Quarterly, 40(5): 72-77.
[12] Farrell, M. (2000). Recycling residuals into animal feed. BioCycle, 1: 50-53.
[13] Gilmour, B. and Manns, H. 2001. A practical guide to waste management for Universities and colleges. Environmental Association for Universities & Colleges: UK
[14] Giorgi, S. 2013. Understanding out of home consumer food waste. WRAP, Brook Lyndhurst, London.
[15] Glaser, G. B. and Strauss, L. A. 1967. The Discovery of Grounded Theory: Strategies For Qualitative Research. Aldine Publication, Chicago
[16] Hoo, Y. 2002. Recycling As A Sustainable Waste Management Strategy for Singapore: An Investigation to Find Ways to Promote Singaporean’s Household Waste Recycling Behaviour. Unpublished Thesis, Lund University, Sweden.
[17] Hu, X. 2005. Environmental Management at Small Hotels - A Case study at Bastedalen Herrgard, Sweden. Unpublished Thesis, Sweden.
[18] IHEI 2002. Hotels Care: Community Action and Responsibility for the Environment. London, UK: International Hotel Environmental Initiative.
[19] Kallbekken, S. and Saelen, H. 2013. Nudging Hotel Guests to Reduce Food Waste As Win-win Environmental Measure. Economics Letters, 119(3): 325-327.
[20] Leea, J., Hsub, L., Hanc, H. and Kim, Y. 2010. Understanding How Consumers View Green Hotels: How a Hotel’s Green Image Can Influence Behavioural Intentions. Journal of Sustainable Tourism, 18(7): 901-914.
[21] Linh, K.N. 2018. Food waste management in the hospitality industry case study: Clarion Hotel Helsinki. Bachelor’s Thesis, University of Applied Science, Finland.
[22] Maclaren, V.W. and Yu, C.C. 1997. Solid waste recycling behaviour of industrial-commercial institutional establishments. Growth and Change, 28: 93-110.
[23] Marvasti, A. B. 2004. Qualitative Research in Sociology: An Introduction. Sage Publications, United Kingdom
[24] Mensah, I. 2014. Stakeholder Pressure and Hotel Environmental Performance in Accra, Ghana. Management of Environmental Quality: An International Journal, 25(2): 227-243.
[25] Merriam, S. B. and Tisdell, E. J. 2015. Qualitative research: A guide to design and implementation (4th ed). Jossey-Bass, San Francisco, CA
[26] Miller, G.T. 2000. Living in the Environment: Principles, Connections, and Solutions. Belmont, California, USA: Brooks/Cole, Thomas Learning.
[27] Mills, J., Bonner, A. and Francis, K. 2006. The development of constructivist grounded theory. International journal of qualitative methods, 5(1): 25-35.
[28] Minthapala, S. and Mudadeniya, D. 2013. Responding to Trends: Environmentally-friendly Sustainable Operations (ESO) of Sri Lankan Hotels. Worldwide Hospitality and Tourism Themes, 5(5): 442-455.
[29] Molina-Azorin J.F., Claver-Cortes E., Pereira-Moliner J. and Tari J.J. 2009. Environmental Practices and Firm Performance: an Empirical Analysis in the Spanish Hotel Industry. Journal of Cleaner Production, 17: 516-524.
[30] Nayak, N. P. and Rao, A. K. 2014. Customer’s Awareness of Environment-Friendly Initiatives in Hotels. First Middle East Conference on Global Business, Economics, Finance and Banking, Dubai, 10-12.
[31] Owen, N., Widdowson, S. and Shields, L. 2013. Waste Mapping Guidance for Hotels in Cyprus: Saving Money and Improving the Environment. The Travel Foundation; Cyprus Sustainable Tourism Initiative.
[32] Phu, S.T.P., Hoang, M.G. and Fujiwara, T. 2018. Analyzing solid waste management practices for the hotel industry. Global of Journal of Enviromental Science Management, 4(1): 19-30.
[33] Pirahi, S.I. and Arafat, H.A. 2004. Review on Solid Waste Management in Hotel Industry in India. Journal of Environmental Management, 146: 320-336.
[34] Pongracz, E. 2002. Evolving the Theory of Waste Management Academic Dissertation. Re-Defining the Concepts of Waste and Waste Management Conference, Faculty of Technology, University of Oulu, Linnanmaa.
[35] Radwan, H. R. I., Jones, E. and Minoli, D. 2012. Solid Waste Management in Small Hotels: A Comparison of Green and Non-Green Small Hotels in Wales. Journal of Sustainable Tourism, 20(4): 533-550.
[36] Ragin, C., Nagel, J. and White, P. 2004. Workshop on Scientific Foundations of Qualitative Research. Washington, DC: National Science Foundation
[37] Read, A. D. 1999. A Weekly Doorstep Recycling Collection. Resources, Conservation and Recycling, 26: 217-249.
[38] Sandaruwani, J. A. and Gnanapala, W. K. 2016. Food wastage and its impacts on sustainable business operations: a study on Sri Lankan tourist hotels. Procedia Food Science, 6(2015): 133-135.
[39] Schultz, P.W., Oskamp, S. and Mainieri, T. 1995. Who Recycles and When? A Review of Personal and Situational Factors. Journal of Environmental Psychology, 15: 105-121.
[40] Sealey, K.S. and Smith, J. 2014. Recycling for small island tourism developments: Food waste composting at Sandals Emerald Bay, Exuma, Bahamas. Resources, Conservation and Recycling, 92: 25-37
[41] Shaalan, I.M. 2005. Sustainable Tourism Development in the Red Sea of Egypt Threats and Opportunities
[42] Shanklin, C. W., Petrillose, M. J. and Pettay, A. 1991. Solid Waste Management Practices in Selected Hotel Chains and Individual Properties. Hospitality Research Journal, 15(1): 59-74.
[43] Shanklin, C.W. and Pettay, A. 1993. An Analysis of the Type (and) Volume of Waste Generated in the Food and Beverage Operations of Two Selected Mid-Scale Hotel Properties. Annual Conference of the Council of Hotel, Restaurant and Institutional Educators.
[44] Shieh, H. 2012. The Greener, the more Cost Efficient? An Empirical Study of İnternational Tourist Hotels in Taiwan. International Journal of Sustainable Development & World Ecology, 19(6): 536-545.
[45] Singh, N., Cranage, D. and Lee, S. 2014. Green strategies for hotels: Estimation of recycling benefits. International Journal of Hospitality Management, 43: 13-22.
[46] Strauss, A. L. and Corbin, J. 1998. Basics of qualitative research: Techniques and procedures for developing grounded theory. Sage, Thousand Oaks, CA.
[47] Trung, D.M. and Kumar, S., 2005. Resource use and waste management in Vietnam hotel industry. Journal of Cleaner Production, 13: 109-116.
Published
2021-03-29
How to Cite
TANSEL, Tercan; YESHENKULOVA, Gaukhar; NURMANOVA, Ulbossyn.
Analysing Waste Management and Recycling Practices for the Hotel Industry.
Journal of Environmental Management and Tourism, [S.l.], v. 12, n. 2, p. 382-391, mar. 2021.
ISSN 2068-7729.
Available at: <https://journals.aserspublishing.eu/jemt/article/view/5959>. Date accessed: 22 dec. 2024.
doi: https://doi.org/10.14505//jemt.v12.2(50).07.
Section
Article
Copyright© 2024 The Author(s). Published by ASERS Publishing 2024. This is an open access article distributed under the terms of CC-BY 4.0 license.