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Emerging Trends and Challenges in Reducing and Disposing of Food Waste Through Sustainable Tourism Practices at Tourist Destinations

Emerging Trends and Challenges in Reducing and Disposing of Food Waste Through Sustainable Tourism Practices at Tourist Destinations

Pramendra Singh (Lovely Professional University, India), Vaibhav Bhatt (Central University of Tamil Nadu, India), Shreeansh Mishra (Central University of Tamil Nadu, India), and Pankaj Kumar Tyagi (Chandigarh University, India)
Copyright: © 2024 |Pages: 9
DOI: 10.4018/979-8-3693-2181-2.ch010
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Abstract

The study aims to navigate through the multifaceted challenges associated with mitigating food waste in tourism destinations, offering valuable insights into the complexities and nuances of waste reduction. The study is based on a conceptual research framework and relies on secondary data, which encompasses a broad spectrum of sources, examining various facets such as the environmental impact of food waste in tourism, current waste management practices, and the socio-economic implications of sustainable disposal methods. The chapter underscores the pressing need for effective waste reduction strategies, particularly in the context of burgeoning tourism activities that contribute significantly to the generation of food waste. The findings provide valuable insights for policymakers, industry stakeholders, and researchers, fostering a deeper understanding of the intricate dynamics involved in achieving sustainable food waste practices in the context of tourism destinations.
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2. Food Waste In Tourism

Food is vital for tourism, but its mishandling has significant economic, social, and environmental impacts, exacerbating global challenges. Addressing food waste is crucial for tourism organizations to enhance efficiency, reduce costs, mitigate environmental impact, and support food security. Tourism businesses, involved in various food management stages, play a key role in advancing sustainable practices and reducing food waste.

As per UNWTO, In 2019, an estimated 80 billion meals were served to tourists, with the food service sector, including tourism, contributing significantly to consumption-related food waste, accounting for 26%; the global cost of annual food waste in the hospitality and food service industries is estimated to surpass USD 100 billion. Addressing food waste in the tourism sector offers opportunities for tourism organizations to enhance business efficiency, reduce operational costs, and improve environmental sustainability by serving as a climate action strategy to decrease value chain greenhouse gas emissions. Additionally, there's a chance for tourism organizations to contribute to food security by expanding their capacity to redistribute surplus food in alignment with local regulations.

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