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 Food waste management practices: A case study of the hospitality sector in Vietnam
Tác giả hoặc Nhóm tác giả: Tuan Nien Tran, Thuong Ho Thuong Tran
Nơi đăng: PROCEEDINGS ICYREB 2023 THE 9TH INTERNATIONAL CONFERENCE FOR YOUNG RESEARCHERS IN ECONOMICS AND BUSINESS; Số: 2;Từ->đến trang: 572;Năm: 2023
Lĩnh vực: Xã hội nhân văn; Loại: Báo cáo; Thể loại: Quốc tế
TÓM TẮT
Food waste (FW) is a major global problem, yet despite its significance, the issue of FW in the hospitality sector remains under-researched. This study contributes to knowledge of hospitality FW and its management in Vietnam. In particular, it sought to identify types and causes of FW generation and explore current practices of FW management strategies adopted by luxury hotels in Viet Nam. This study found that all hoteliers interviewed were aware of the need to prevent FW; and cost-saving represents the main driver of engaging in FW mitigation among Vietnamese hospitality businesses. Compared to preparation and plate waste, buffet leftovers were the cause of most waste in Vietnamese hotels. The inaccurate demand forecasting and the top priority of luxury hotels’ of satisfying their customers, which ultimately led to the over-ordering and over-production of food, could explain this. Notably, the study revealed that the reuse and redistribution of surplus food and especially, selling FW for animal feed tended to be prioritised rather than prevention practices. The study demonstrated the need for hospitality businesses in Vietnam to invest in more accurate demand forecasting and human resources management as prime means of FW management. The study also provides practical implications for policymakers to ensure more effective FW management practices. Keywords: Food Waste, Food Waste Management Practices, Hospitality Sector, Vietnam.
ABSTRACT
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