Biting Off More Than They Can Chew: Food Waste at Hotel Breakfast Buffets. (February 2018)

• Record Type: Journal Article
• Authors: Juvan, Emil; Grün, Bettina; Dolnicar, Sara
• Is Part Of: Journal of travel research. Volume 57:Number 2(2018)
• Page Start: 232
• Page End: 242
• Publication Date: 2018-02
• Subjects: environmental impact of tourism -- plate waste -- hotels -- key drivers -- market segments -- food waste; Travel -- Research -- Periodicals; Tourism -- Periodicals; Tourism -- Research -- Periodicals; 910.72
• DOI: 10.1177/0047287516688321
• Languages: English
• ISSNs: 0047-2875

Abstract

Tourists bite off more than they can chew at hotel breakfast buffets. Food waste from hotel buffets means unnecessary food cost for hotels as well as an unnecessary burden on the environment. The present study measured food waste at a hotel breakfast buffet and identified the following guest and breakfast characteristics as being significantly associated with higher plate waste: more children in the guest mix, more Russians and less Austrians or Germans, fewer hotel guests in the breakfast buffet area as well as more buffet stations being set up. These insights contribute to knowledge on environmental sustainability in tourism, pointing to interesting market segments for targeting in high demand periods as well as promising target segments for interventions (e.g., families) and indicate that simple measures such as rearrangements of the breakfast room may reduce food waste.