Food Waste Management: Exploratory Study of Egyptians chefs | ||||
| Journal of Association of Arab Universities for Tourism and Hospitality | ||||
| Article 10, Volume 18, Issue 3 - Serial Number 42, June 2020, Page 177-198 PDF (651.84 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jaauth.2020.34793.1040 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Shimaa Soliman 
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| The Higher Institute for Tourism, Hotels & Computer El-Seyouf, Alexandria,Egypt. | ||||
| Abstract | ||||
| Food waste has recently become one of the most common problems facing the hospitality sector. Food waste in the kitchen represents the largest waste stream in a full-service hotel and approximately four to ten percent of food purchased by restaurants becomes kitchen loss, both edible and inedible. It is, however, food waste in the hospitality sector that has been excluded from attention. This study provides critical literature of kitchen food waste according to chefs’ viewpoint in Alexandria Governorate -Egypt hotels. The study aims to evaluate practices implemented in kitchens; moreover, increase awareness among kitchen staff with the dangers of excessive food waste. The study also discusses the application of smart food waste management systems in kitchens and finally, recommends some effective practices for effect food waste reduction. In order to achieve these objectives, 300 questionnaire forms are distributed separately and by mail to professional kitchen staff in all types of hotels. The returned and valid forms were (253) forms with a percentage rate (84.3%). Data were described using mean, standard deviation, Pearson coefficient correlation, Spearman coefficient. The study highlights the lack of awareness among kitchen staff towards food waste issues, due to which management actions were taken by the managers. | ||||
| Keywords | ||||
| Food waste management; Organic waste; Sustainability; Edible food waste | ||||
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