The Food Waste Management Guidelines for Sustainability from Special Events in Hospitality Industry

Main Article Content

Gawinrat Ruang-iem
Orathai Thongnoppakun
Adithep Kampangseree

Abstract

The Objectives of this study were 1) to study the impact of food waste in Special Events in Hospitality Industry and 2) to create the food waste management guidelines in Special Events in Hospitality Industry. The summary is as follows:


  1. The impacts of food waste in Special Events in Hospitality Industry. There were 2 effects which were economic impact and environment impact. It was demonstrated that the unnecessary raw materials caused pollution to the environment.

The food waste management guidelines for Sustainability of Special Events in Hospitality Industry. It is an important role to reduce the amount of discarded food. With the 3Rs which are reduce, reuse and recycle. There were 5 management approaches which are; to store the necessary amount of raw materials, prepare a food plan to meet the needs, reduce the amount of food scraps from decorative inventions, check the raw materials quantity and raise awareness of service providers in reducing food output as a minimum, in order to create an important context for the special events for sustainability and stability

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How to Cite
Ruang-iem, G. ., Thongnoppakun, O. ., & Kampangseree, A. (2020). The Food Waste Management Guidelines for Sustainability from Special Events in Hospitality Industry . Dusit Thani College Journal, 13(3), 546–557. Retrieved from https://so01.tci-thaijo.org/index.php/journaldtc/article/view/241137
Section
Academic Article

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