Food waste management within an hotel group in Gauteng

M.A.Abstract: Food waste management is a key aspect of environmental and social responsibility policy in the hospitality sector. In this study, literature was reviewed in the area of examining the current status of food waste management in the hospitality sector in general, with a focus on food waste management in hotels in particular. A case study of the food waste chain in a hotel group in Gauteng was undertaken using multiple mixed-method approaches. An account is given of the behaviours and attitudes of the staff in the different areas that generate food waste in hotel kitchens, and what management practices might inform them. The study was designed to inform the general food waste management procedure that could be followed by other hotels going forward. The findings reveal the generally positive perception from, and behaviour of, employees with regards to food waste. Furthermore, the data illuminate that a holistic approach that focuses on training food waste staff with specific skills and knowledge, coupled with an understanding of best food waste management practice, could significantly reduce the food waste generation of a hotel kitchen. Generally, relatively few scholarly publications were found to be available in this area of research, with more food waste management research requiring to be undertaken to refine the food waste policy, procedure and practice in hotel management to align South African hotels with global standards. The research proposed a conceptual framework that could be useful and applicable in the managing of food waste within hotels in the South African context