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The Attitudes and Approaches to the Food Waste Management of Hospitality Businesses in Oxford, UK

The Attitudes and Approaches to the Food Waste Management of Hospitality Businesses in Oxford, UK

Arielle Rosenthal, Karen Cripps, Stephanie Lvovich
Copyright: © 2024 |Pages: 17
ISBN13: 9798369321812|ISBN13 Softcover: 9798369347928|EISBN13: 9798369321829
DOI: 10.4018/979-8-3693-2181-2.ch016
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MLA

Rosenthal, Arielle, et al. "The Attitudes and Approaches to the Food Waste Management of Hospitality Businesses in Oxford, UK." Sustainable Disposal Methods of Food Wastes in Hospitality Operations, edited by Amrik Singh, et al., IGI Global, 2024, pp. 241-257. https://doi.org/10.4018/979-8-3693-2181-2.ch016

APA

Rosenthal, A., Cripps, K., & Lvovich, S. (2024). The Attitudes and Approaches to the Food Waste Management of Hospitality Businesses in Oxford, UK. In A. Singh, P. Tyagi, & A. Garg (Eds.), Sustainable Disposal Methods of Food Wastes in Hospitality Operations (pp. 241-257). IGI Global. https://doi.org/10.4018/979-8-3693-2181-2.ch016

Chicago

Rosenthal, Arielle, Karen Cripps, and Stephanie Lvovich. "The Attitudes and Approaches to the Food Waste Management of Hospitality Businesses in Oxford, UK." In Sustainable Disposal Methods of Food Wastes in Hospitality Operations, edited by Amrik Singh, Pankaj Kumar Tyagi, and Anshul Garg, 241-257. Hershey, PA: IGI Global, 2024. https://doi.org/10.4018/979-8-3693-2181-2.ch016

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Abstract

This chapter analyses the food waste management behaviour of the hospitality industry, based upon empirical research of businesses in the historic city of Oxford, United Kingdom (UK). The findings identify trends and commonalities between food waste management in the hospitality industry, as well as best and innovative practices. It is evident that businesses are aware of the problem of food waste but are not clear on how to manage it. There appears to be a reliance on redistribution to staff and high wastage in animal protein products such as meat and fish, by the businesses. In addition to enhanced training on food waste and stock management, there is an opportunity for more businesses to engage in consumer behaviour change campaigns. At the local level, this study identified best practices among community food networks for sustainable food management, particularly food redistribution. This provides illuminative insights for impactful knowledge sharing between these organisations, hospitality businesses and governmental bodies at local, national, and global scales.

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