Drivers and Barriers to Sustainable Food Practices in Green Hotels in Egypt: A Quantitative Assessment

Abdelhaleem, Mohamed F.; Hewedi, Mahmoud Mahmoud; Abdelhakim, Ayman Safi; Gaber, Aliaa Mokhtar

doi:10.21608/ijhth.2025.387756.1072

	Drivers and Barriers to Sustainable Food Practices in Green Hotels in Egypt: A Quantitative Assessment
International Journal of Heritage, Tourism and Hospitality
Volume 19, Issue 1, June 2025, Page 56-72 PDF (221.9 K)
Document Type: Extracts of Theses
DOI: 10.21608/ijhth.2025.387756.1072
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Authors
Mohamed F. Abdelhaleem ¹; Mahmoud Mahmoud Hewedi²; Ayman Safi Abdelhakim³; Aliaa Mokhtar Gaber³
¹Assistant Lecturer, Hotel Studies Department, Faculty of Tourism and Hotels, Fayoum University, Fayoum, Egypt
²Professor, Hotel Studies Department, Faculty of Tourism and Hotels, Fayoum University, Fayoum, Egypt
³Associate Professor, Hotel Studies Department, Faculty of Tourism and Hotels, Fayoum University, Fayoum, Egypt
Abstract
The hospitality sector plays a vital role in advancing global sustainability, particularly through its impact on food production and consumption. As Egypt's tourism industry expands, the environmental footprint of hotel food operations has drawn increased attention. This quantitative study investigates the key drivers and barriers influencing the adoption of sustainable food practices in Green Star Certified Hotels (GSHs) in Hurghada and El Gouna—two major Red Sea resort cities. Data was collected from 108 hotel managers and sustainability coordinators using structured questionnaires. The findings reveal that brand positioning, guest expectations, and cost-efficiency are the primary drivers of sustainability adoption. In contrast, significant barriers include financial constraints, limited access to sustainable suppliers, and inadequate infrastructure, especially in food waste management. Correlation and regression analyses confirm strong relationships between the perceived drivers and actual practice implementation. Furthermore, international hotel affiliations demonstrate higher sustainability adoption rates than locally owned establishments. The study recommends enhancing local supply chain partnerships and investing in staff training to address implementation challenges. These actions are essential for aligning hotel operations with international environmental objectives, particularly Sustainable Development Goal 12. The research contributes empirical insights from a developing country context, supporting practical strategies for more sustainable food systems in the hospitality sector.
Keywords
Sustainability; Green hotels; Consumption; Production; Egypt


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