Hotel food waste in Cyprus : An exploratory case study of hotels in Limassol

Abstract

This paper examines the reasons why large quantities of unconsumed food are wasted in the Cypriot hotel industry, and makes suggestions for the reduction of this wastage. The research focuses on hotels located in the town of Limassol. The paper aims to provide solutions for hotel food not to be wasted if not consumed by customers. It also examines whether hoteliers simply are not interested in reducing food waste, or whether there are implications that restrict them from doing so. The importance of this paper is that it deals with food waste in the hotel industry from the supply side (hoteliers/hotel owners and hotel managers) rather than the demand side (hotel customers). The paper uses qualitative methods (interviews) and literature review to examine the aforementioned issues. The paper also investigates whether the biggest food bank/charity organisation in the town of Limassol could collaborate with hotels for excess food to be donated to the town’s hungry citizens. It concludes that although there are ways for food not to go to waste in the hotel industry, certain barriers must be overcome.