Repurposing food waste in the hospitality industry to reduce hunger and environmental impact

Abstract

This study focuses on repurposing food waste in the hospitality industry in order to reduce hunger and environmental impact by exploring the relationship between food waste and sustainability and hunger. A review of current literature regarding the issue of food waste and sustainability, and hunger has been presented. Data was collected through means of observation of a student-managed on-campus restaurant at a large public Midwestern University. Following the observations, further data was collected through interviews conducted with student staff members of the on-campus restaurant with regard to the recorded observations. The results of the observations indicated the areas in which the greatest and least amount of food waste is produced on a given business day. The results of the interviews corresponded with the recorded observations, as well as provided insight into staff members feelings about the food waste produced and the desire and willingness to repurpose the food waste produced. A plan of action was provided in this study as a guideline for future studies whom look to implement a plan to repurpose food waste, while reducing hunger and environmental impact in the hospitality industry. The analysis of the observation and interviews can be used as a reference in future studies to help hospitality leaders discover what processes produce the most food waste and discover the willingness of the staff to help implement a plan to repurpose the food waste produced.