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<p>Food wastage has emerged as a critical global issue due to its considerable environmental, social, and economic consequences. In this regard, the hospitality industry and especially the hotel sector are rather significant. The aim of the study is to investigate the sustainable practices and the food wastage relationship in the hospitality industry. Primary data from the 100 hotels located in Pakistan, containing 390 respondents, selected on the grounds of the random sampling techniques, is the Sample for the study. Smart PLS-SEM was used for the method of estimation to test the hypothesis of the study. Our findings show that sustainable practices such as Meal planning, Proper food storage, repurposing leftovers, Smart Technology Solutions, Date Label Awareness, and Food Sharing Platforms has significant negative relationship with food wastage. It means that sustainable practices are associated with lower level of food wastage in the hotel industry of Pakistan. The findings of this paper may be of great importance to the operators of the hotels, policymakers, and all stakeholders who wish to see a change in the hospitality industry in terms of sustainability and reduction of food wastage.</p>

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Sustainable food management and waste reduction strategies in the hotel industry

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年5月30日

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  • Mohammad Faridul Alam,
  • Mahadi Hasan Miraz,
  • Basoz Tofiq Ahmed,
  • Mohammad Tariq Hasan,
  • Khowanas Qader

摘要

Food wastage has emerged as a critical global issue due to its considerable environmental, social, and economic consequences. In this regard, the hospitality industry and especially the hotel sector are rather significant. The aim of the study is to investigate the sustainable practices and the food wastage relationship in the hospitality industry. Primary data from the 100 hotels located in Pakistan, containing 390 respondents, selected on the grounds of the random sampling techniques, is the Sample for the study. Smart PLS-SEM was used for the method of estimation to test the hypothesis of the study. Our findings show that sustainable practices such as Meal planning, Proper food storage, repurposing leftovers, Smart Technology Solutions, Date Label Awareness, and Food Sharing Platforms has significant negative relationship with food wastage. It means that sustainable practices are associated with lower level of food wastage in the hotel industry of Pakistan. The findings of this paper may be of great importance to the operators of the hotels, policymakers, and all stakeholders who wish to see a change in the hospitality industry in terms of sustainability and reduction of food wastage.