Evaluating Food Waste Management Behaviour among Hotel Operators in Shah Alam

  • Nur Adawiyah Mohd Sa’adi
  • Fadzhiathul Azwa Fudzali Fakulti Pengurusan Hotel dan Pelancongan, Universiti Teknologi MARA, Cawangan Pulau Pinang
  • Nor Farawahidah Mohd Khamis
  • Elyssa Maisara Ahmad Russlin
  • Siti Ida Isnainie Md Mubin
DOI: https://doi.org/10.24191/gading.v27i0.540
Keywords: Attitudes, food waste, global warming, hotel operators’ behaviour, quantities

Abstract

This study investigates food waste among hotel operators in Malaysia, focusing on its attitudes, quantities, and environmental impacts. A sample of 177 respondents, specifically kitchen and F&B staff, from four-star and five-star hotels in Shah Alam, Selangor. The survey method was used for data collection to assess attitudes and practices related to food waste. Analysis utilising multiple regression in SPSS 28.0 reveals that hotel operators' behaviours directly correlate with the quantities of food waste generated, thereby influencing global warming potential. The findings underscore hotels' substantial daily contribution to food waste and its environmental implications. This study advances understanding by providing empirical data to inform strategic communications and policies to mitigate food waste's ecological footprint within the hospitality sector. Future research is recommended to develop effective waste management strategies, which are crucial for reducing the disposal of edible food by hotel operators, thereby enhancing sustainability practices in the industry.

Published
2024-09-15
Issue
Vol 27 (2024): Gading Journal for Social Sciences, Vol. 27 Special Issue: Advances in Hospitality and Tourism Research, September 2024
Section
Article/Paper

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