Sustainability in the hotel industry - how government policies are changing the ‘culture of food waste’ in the Republic of Korea and creating opportunities for hotels

Abstract

ABSTRACT The environmental externalities of food waste are an important issue in the Republic of Korea, which the government tries to address through various change mechanisms such as financial incentivisation and regulatory compliance programs, and also by influencing the socio-culture of food consumption practices which is a root cause of food waste behaviours. This research identifies the determinants of the limitations to the effectiveness of the food waste reduction measures of hotels, and explains through which channels of influence these determinants are affected by socio-cultural factors. These measures are differentiated by identifying the various pressures for change and incentives that hotels have to implement them. Pressures for change are the result of government interventions and market pressures. By triggering a change in the ‘culture of food waste’, the government policies could have consequences on the nature of the competition in the Korean hotel sector and create strategic opportunities for hotels.