Fonte: Revista de Turismo e Identidad; Vol. 5 Núm. 2 (2024): Diciembre; 75-139
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Resumo: The causes of food waste can be diverse, including handling, product type, preservation and consumer habits. Global food waste was estimated at 931 million tonnes in 2019, and has economic, environmental and social impacts. Food waste affects food security, as losses only highlight the inefficiency of food systems and production chains. In the hospitality industry, improving food waste management should be central to its overall green strategy, but it is characterised by poor management of food resources. The hotel sector is a major consumer of raw materials from the gastronomy industry and consumes in abundance to reflect good hospitality and good service. However, the all-inclusive model produces excess food, which generates waste and directly affects the environment and the capital of the facility. The research examines the perceptions and attitudes of employees in the food and beverage department and related food handling areas in hotels in Cancun, Quintana Roo.
The results show that the greatest responsibility for food waste lies with the end consumer and their areas of purchase and consumption. In addition, it was found that food waste represented approximately 23% of the loss of food purchased, which increased the costs of the services provided.
