Browsing by Author "Marques, Joana Daniela Silva"
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- The handling and economic impacts of food waste in the buffet of a hotel unit situated in Lisbon during breakfastPublication . Marques, Joana Daniela Silva; Costa, Ana Rita de Deus Rocha Alves Peres da; Costa, Carlos FerreiraNowadays, as a result of the incessant growth of the generation of food waste, namely in the hospitality sector, it is possible to observe an increase in the creation of various economic impacts. Such impacts support the importance to an adequate control of not only this type of waste but also of its direct and indirect costs, so as to create a more sustainable management of the hotel, through the use of suitable food waste management models. Taking into consideration this reality, this investigation aims to analyse the main economic impacts that result from the generation of food waste alongside the economic impacts that are caused when specific management models and initiatives are applied to a four-star hotel unit from a known hotel chain. Corroborated by the literature review made on this issue, the case study presented allows, through a direct observation via a deductive method, a better understanding of the reality of food waste in Portugal, and an extensive investigation of the economic impacts of food waste in a four–stars hotel unit situated in Lisbon. It also contributes to a further deepening of this matter in the Portuguese hospitality reality, while providing a more effective and practical methodological approach, which allows a better understanding of its food cost, and a detailed analysis of the origin of the hotel's food waste, through the use of Papargyropoulou, Lozano, Steinberger, Wright, & Ujang (2014) analysis framework. This analysis is limited to the phases of preparation of food to its disposal, as well as is restricted in only one meal, which is breakfast. Due to the hotel’s restriction and logistic reasons, it was not possible to analyse the food waste for more than seven days. This research allows an innovative analysis of food waste, given the reduced number of studies carried out worldwide and in Portugal. It also makes a positive contribution to society, and to the hotel by trying to apply more sustainable alternatives to the food waste management methods. Future studies should be carried out so as to allow a more in-depth analysis of the economic impacts of food waste regarding the receiving and storing food phase, and other meals such as lunch, snacks, dinner, banquets, and coffee breaks.