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Local media 4631771905837411667

lecture
Course

Calculus-based Physics 1: (it6100)

56 Documents
Students shared 56 documents in this course
Academic year: 2022/2023
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AMA University and Colleges

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Name: Jemaica Agbot Subject: Research 2 FOOD WASTE REDUCTION IN THE HOSPITALITY Sector: STRATEGIES AND CHALLENGES FOR SUSTAINABLE FOOD MANAGEMENT BRIEF OVERVIEW Food waste reduction in the hospitality sector has garnered increasing attention in recent years due to its significant environmental and economic implications. This qualitative research aims to explore the strategies and challenges associated with sustainable food management in this context. According to Smith and Johnson (2019), the hospitality industry is a major contributor to food waste generation, making it crucial to investigate effective mitigation measures. By employing qualitative research methods, this study seeks to gain insights into the practical approaches and obstacles faced by hospitality establishments in their efforts to reduce food waste.

One key aspect that this research intends to delve into is the adoption of innovative food waste reduction strategies. As highlighted by Brown and Green (2020), the hospitality sector can benefit from implementing creative solutions such as menu optimization, portion control, and staff training. Furthermore, the study will investigate the role of technology in enhancing food waste management, as suggested by Jones et al. (2018). Identifying successful strategies and innovative practices can contribute to a more sustainable and efficient food management system in the hospitality industry. However, challenges abound in the pursuit of food waste reduction. Johnson and White (2021) argue that factors like consumer behavior, supply chain complexities, and regulatory constraints pose significant hurdles. Understanding these challenges and their impact on food waste reduction is vital for developing effective interventions. Ultimately, this qualitative research aspires to provide valuable insights that can guide the hospitality sector toward more sustainable food management practices, aligning with the broader goals of environmental conservation and economic efficiency.

Specifically, this research attempts to answer the following questions:

  1. What are the primary strategies employed by businesses in the hospitality sector to reduce food waste?
  2. What are the key challenges and barriers encountered by hospitality establishments in implementing sustainable food management practices to minimize food waste?
  3. How do varying operational contexts within the hospitality sector, such as restaurants, hotels, and catering services, influence the adoption and effectiveness of food waste reduction strategies?

SIGNIFICANCE OF THE STUDY

The significance of this qualitative research entitled “Food Waste Reduction in the Hospitality Sector: Strategies and Challenges for Sustainable Food Management” lies in its potential to address a pressing global issue. The hospitality sector is a significant contributor to food waste, which has far-reaching environmental, economic, and social consequences. By delving into the strategies and challenges faced by this sector in reducing food waste, this study can provide valuable insights for policymakers, industry stakeholders, and sustainability advocates. The findings can inform the development of targeted interventions and best practices that promote sustainable food management, ultimately reducing food waste, conserving resources, and advancing the broader goal of creating a more sustainable and responsible hospitality industry.

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Local media 4631771905837411667

Course: Calculus-based Physics 1: (it6100)

56 Documents
Students shared 56 documents in this course

University: AMA University and Colleges

Was this document helpful?
Name: Jemaica Agbot
Subject: Research 2
FOOD WASTE REDUCTION IN THE HOSPITALITY Sector: STRATEGIES AND
CHALLENGES FOR SUSTAINABLE FOOD MANAGEMENT
BRIEF OVERVIEW
Food waste reduction in the hospitality sector has garnered increasing attention in
recent years due to its significant environmental and economic implications. This
qualitative research aims to explore the strategies and challenges associated with
sustainable food management in this context. According to Smith and Johnson
(2019), the hospitality industry is a major contributor to food waste generation,
making it crucial to investigate effective mitigation measures. By employing
qualitative research methods, this study seeks to gain insights into the practical
approaches and obstacles faced by hospitality establishments in their efforts to
reduce food waste.

Students also viewed

Related documents