Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/24516
DC FieldValueLanguage
dc.contributor.authorDemetriou, Petros-
dc.contributor.editorSacco, Pier Luigi-
dc.date.accessioned2022-02-21T09:50:12Z-
dc.date.available2022-02-21T09:50:12Z-
dc.date.issued2022-01-01-
dc.identifier.citationCogent Social Sciences, 2022, vol. 8, iss. 1en_US
dc.identifier.issn2331-1886-
dc.identifier.urihttps://hdl.handle.net/20.500.14279/24516-
dc.description.abstractThis 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.en_US
dc.formatpdfen_US
dc.language.isoenen_US
dc.relation.ispartofCogent Social Sciencesen_US
dc.rights© The Author(s)*
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectFood wasteen_US
dc.subjectHotel industryen_US
dc.subjectSustainabilityen_US
dc.titleHotel food waste in Cyprus : An exploratory case study of hotels in Limassolen_US
dc.typeArticleen_US
dc.collaborationCyprus University of Technologyen_US
dc.subject.categoryEconomics and Businessen_US
dc.journalsOpen Accessen_US
dc.countryCyprusen_US
dc.subject.fieldSocial Sciencesen_US
dc.publicationPeer Revieweden_US
dc.identifier.doi10.1080/23311886.2022.2026556en_US
dc.identifier.scopus2-s2.0-85124084878-
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/85124084878-
dc.relation.issue1en_US
dc.relation.volume8en_US
cut.common.academicyear2021-2022en_US
item.cerifentitytypePublications-
item.languageiso639-1en-
item.fulltextWith Fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.openairetypearticle-
item.grantfulltextopen-
crisitem.journal.journalissn2331-1886-
crisitem.journal.publisherTaylor & Francis-
crisitem.author.deptDepartment of Finance, Accounting and Management Science-
crisitem.author.facultyFaculty of Management and Economics-
crisitem.author.parentorgFaculty of Management and Economics-
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