Addressing sustainable food management in hotels: proposing a framework and examining hotel groups. Issue 2 (11th November 2021)

• Record Type: Journal Article
• Authors: Ruiz Molina, María Eugenia; Belda-Miquel, Sergio; Hytti, Anni; Gil-Saura, Irene
• Is Part Of: British food journal. Volume 124:Issue 2(2022)
• Page Start: 462
• Page End: 492
• Publication Date: 2021-11-11
• Subjects: Sustainability indicators -- Sustainable supply chain -- Food chain management -- Food waste -- Hotels; Food industry and trade -- Periodicals; Food -- Marketing -- Periodicals; Food adulteration and inspection -- Periodicals; Food -- Periodicals; 381.456413
• DOI: 10.1108/BFJ-12-2020-1171
• Languages: English
• ISSNs: 0007-070X

Abstract

Abstract : Purpose: Sustainable food practices have been recognised as a key issue in efforts to improve and report sustainable tourism practices, given the importance of the social, environmental and economic impacts of the food industry throughout its entire chain of production – from farm to fork. From this standpoint, the aim of the present paper is to propose a comprehensive framework for reporting or making decisions concerning sustainable food management in hotels, taking into account the various facets of the food supply chain. Design/methodology/approach: Several dimensions are proposed for dealing with sustainable food management, involving all aspects of food supply chains that may be relevant for hotel decision-making. Furthermore, some key criteria for creating and using indicators of different types (qualitative and quantitative) to address these various dimensions of sustainable food management are suggested. Subsequently, the proposed framework is validated with the sustainability criteria and indicators provided by the top eight hotel groups, according to the 2019 SAM Annual Corporate Sustainability Assessment. Findings: Hotels neglect a number of aspects of sustainable food management identified in the framework. The quality and the quantity of the information provided by hotels are limited. Practical implications: There is a need to improve sustainability in food management in the hotels under analysis in several areas. A comprehensive framework such as that proposed in this paper may be of great value in seeking to remedy this situation. It may also assist users of hotel services and communities in making more informed decisions. Originality/value: The proposed framework may be beneficial in advancing academic debate towards a more embracing and relevant understanding of sustainable food management in hotels and on the indicators required in this regard.