Food losses and waste in the context of sustainable food systems in hotel management

Aladzic Diana (2017) Food losses and waste in the context of sustainable food systems in hotel management. Kereskedelmi, Vendéglátóipari és Idegenforgalmi Kar.

PDF DISSERTATION - Aladzic Diana-FINAL.pdf Hozzáférés joga: Csak nyilvántartásba vett egyetemi IP címekről nyitható meg Download (2MB)

Absztrakt (kivonat)

Food waste is global issue which is constantly growing. Since one of the strongest points of the Hospitality industry is preparing food for the customers, it is important to investigate how much of that food goes to waste. The aim of this study is to discover what happens to all the food which goes to waste, and why was is wasted in the first place. To this end, the research question is as follows: What efforts have been made towards minimizing food waste in the hotel industry, and what other possibilities can be introduced into food waste reduction plans, given the isolation effect? In this context, the isolation effect is present, because the investigated hotels are situated on the Lanzarote Island. The research question is answered through series of in-depth interviews in the hotels, and through researcher’s personal experience on the internship, working for one of those hotels in Lanzarote Island. Representatives of four different 4-star hotels were participating in the interviews. The answers from the participants, show that they are very limited with the possibilities for food waste reduction, both because of the isolated location, and the regulations. On this basis, it is recommended that more possibilities for reducing food waste in Lanzarote Island should be implemented. Further research should be done on what those possibilities can be, and how to improve the logistics of the companies who once dealt with the food waste.

Magyar cím

Élelmiszerveszteség és hulladék a fenntartható élelmiszer-rendszerekkel összefüggésben a szállodai menedzsmentben

Angol cím

Food losses and waste in the context of sustainable food systems in hotel management

Intézmény

Budapesti Gazdasági Főiskola

Kar

Kereskedelmi, Vendéglátóipari és Idegenforgalmi Kar

Tanszék

Turizmus Intézeti Tanszék

Tudományterület/tudományág

NEM RÉSZLETEZETT

Szak

Tourism and Hotel Management / Catering and Hotel Management

Konzulens(ek)

Mű típusa:	diplomadolgozat (NEM RÉSZLETEZETT)
Kulcsszavak:	food waste, food loss, sustainable food system
Felhasználói azonosító szám (ID):	Horváth Viktória
Rekord készítés dátuma:	2017. Nov. 30. 13:29
Utolsó módosítás:	2018. Feb. 20. 16:14

Actions (login required)

Tétel nézet