From a full buffet to a full bin - hotel managers' perspectives on food waste at breakfast buffets

IF 9.9 1区管理学 Q1 HOSPITALITY, LEISURE, SPORT & TOURISM

International Journal of Hospitality Management Pub Date : 2025-05-15 DOI:10.1016/j.ijhm.2025.104276

Gabriela Appel, Ofira Ayalon, Noga Collins-Kreiner

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引用次数: 0

Abstract

This study investigated food waste (FW) at breakfasts among local tourists from hotel staff perspectives. In-depth, semi-structured interviews with Israeli hotel managers and chefs were conducted, and content analysis was used to examine their understanding. Findings indicate that most interviewees identified guests' behavior as the primary driver of FW, besides hotel’s overproduction and overserving. Despite this, the study identified practices that hotels use to reduce FW. Our analysis reveals that FW is perceived as caused by societal factors, diners' behaviors, hotels’ practices, and regulations, demonstrating that the Theory of Social Practice and the Theory of Planned Behavior partially explain the phenomenon. This study introduces the concept of "pay riders" – the belief of maximizing the benefit of payment by loading more food- and the "fear of loss", contributing to behavioral theories. Additionally, it reveals the 'intersectionality in FW', and identifies women as "providers and romantic diners" tasting and wasting more food.

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从丰盛的自助到丰盛的垃圾桶——酒店经理对自助早餐食物浪费的看法

本研究从酒店员工的角度调查了当地游客在早餐时的食物浪费。对以色列酒店经理和厨师进行了深入的半结构化访谈，并使用内容分析来检验他们的理解。调查结果表明，除了酒店的过度生产和过度服务外，大多数受访者认为客人的行为是FW的主要驱动因素。尽管如此，该研究还是确定了酒店用来减少FW的做法。我们的分析表明，FW被认为是由社会因素、食客行为、酒店实践和法规引起的，这表明社会实践理论和计划行为理论部分解释了这一现象。本研究引入了“付费乘车者”（pay riders）和“害怕损失”（fear of loss）的概念，为行为理论做出了贡献。“付费乘车者”是指通过装载更多食物来实现支付利益最大化的信念。此外，它揭示了“FW的交叉性”，并将女性定义为“提供者和浪漫的食客”，品尝和浪费更多的食物。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Hospitality Management HOSPITALITY, LEISURE, SPORT & TOURISM-

CiteScore

21.20

自引率

9.40%

发文量

218

审稿时长

85 days

期刊介绍： The International Journal of Hospitality Management serves as a platform for discussing significant trends and advancements in various disciplines related to the hospitality industry. The publication covers a wide range of topics, including human resources management, consumer behavior and marketing, business forecasting and applied economics, operational management, strategic management, financial management, planning and design, information technology and e-commerce, training and development, technological developments, and national and international legislation. In addition to covering these topics, the journal features research papers, state-of-the-art reviews, and analyses of business practices within the hospitality industry. It aims to provide readers with valuable insights and knowledge in order to advance research and improve practices in the field. The journal is also indexed and abstracted in various databases, including the Journal of Travel Research, PIRA, Academic Journal Guide, Documentation Touristique, Leisure, Recreation and Tourism Abstracts, Lodging and Restaurant Index, Scopus, CIRET, and the Social Sciences Citation Index. This ensures that the journal's content is widely accessible and discoverable by researchers and practitioners in the hospitality field.