Food Waste Management in a Hotel Kitchen for Effective Handling of the Raw Materials and Being more Environmentally Friendly
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Abstract
The growth of the tourism and hotel industry has increased the amount of food waste in a hotel kitchen for decades. Food waste is indeed a management challenge. Operators in this business, operating in an unbalanced way, suffer losses caused by five main factors: (1) inefficiency of production flow, (2) inadequate skills of the personnel, (3) inappropriate business policy of the restaurant, (4) poor planning and design of food item, and (5) inefficiency in the delivery of goods and services. In addition, to actualize eco-friendly kitchen management, business operators need to understand the economy, which focuses on sustainability and community collaboration as its conceptual basis. This economy should also emphasize eco-friendly management with knowledge development and sharing, collaborative integration of food waste management into practices using technology, clear communication for collaborative planning, and solving problems of the entire organization and the problems in each department with knowledge and competence. Taking action by great care or working towards the same goal will eventually motivate the stakeholders to consider using more eco-friendly products for the community and bring more efficiency in managing the hotel’s kitchen system. To manage the kitchen system to be environmentally friendly, reducing food waste, attaining Thailand’s economic development plan, moving Thai society into a new mode of development, and sustainability, kitchen operators should implement the 13 strategies which help innovate and bring a new approach of managing food waste in the kitchens of the hotel businesses.
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