ISSN: 2222-6990
Open access
This paper intends to present an overview of current practice in food waste management and problem associated with improper waste Management. Hotels industry in Tanzania, in recent years, has been a major consistent force behind the tremendous growth in GDP. However, hotels are major consumers of resources hence contribute heavily towards the waste generation, as compared to others. The New trend of Go green strategies like recycling or convert waste in another economical way can provide a great benefit to hotel industry not only in Coastal hotels but the country at large. While there has been some research on environment sustainability in the Hospitality and Tourism Industry in Tanzania and elsewhere, the issue of food waste Management in Coastal Hotels has not identified the best Practice in food waste management. Presently, there are improper waste management practices in Hotel industry. The main objective of the study was to identify opportunities and challenges of food waste management in coastal hotels in Tanzania. The research used both qualitative and quantitative methods whereas data were analyzed by statistical package for social sciences (SPSS), data collection was done through interviews and structured questionnaires. Interviews involved Coastal hotels from three different locations namely Dar es Salaam, Zanzibar and Tanga regions in Tanzania with a sample of 100 respondents. The findings in this research are optimistic to address the proper management of food waste which can lead to higher profitability for hotel and save environmental pollution. Lastly the researcher recommended for the Government, hotel stakeholders and individuals as a whole to be more creative and innovative to come up with different methodologies on how they can change these food waste challenges to be opportunities so as to reduce and manage waste for the conducing environment.
Agamuthu P., & Nagendran P., (2007). Waste management challenges in sustainable development of islands. Retrieved
From http://www.iswa.org/uploads/tx_iswaknowledgebase/Pariatamby.pdf
Amasuomo, E., & Baird, J. (2016). Solid Waste Management Trends in Nigeria. Journal of Management and Sustainability, 6(4), 35. https://doi.org/10.5539/jms.v6n4p35
Baldwin, C., & Shakman, A., (2012). Food Waste Management in Greening Food and Beverage Services: A Green Seal Guide to Transforming the Industry. Washington D.C.: Green Seal Inc., pp. 57-58.
Basu, R. (2009). Solid Waste Management-A Model Study. Sies Journal of Management, 6, 20-24.
Bergqvist, H., Dutko, I., & Marinelli, M. (2006). Comparison of the MSW Composition and Collection in Lviv, Perugia and Stockholm. Available at
www.ima.kth.se/im/3c1351/Text/Grp1rep_1.doc, accessed at 2006-12-31
Berry, S., Beatty, W., & Klesges, R., (1985). Sensory and social influences on ice cream consumption by males and females in a laboratory setting. Appetite, 6:41–45.
Bruns-Smith, A., Choy, V., Chong, H. & Verma, R. (2015). Environmental sustainability in the hospitality industry: Best practices, guest participation, and customer satisfaction. Cornell Hospitality Report, 15(3):6?16.
Buah, W. K., Cunliffe, A. M., & Williams, P. T. (2007). Characterization of Products from the Pyrolysis of Municipal Solid Waste. Process Safety & Environmental Protection, 85(5), 450-457. https://doi.org/10.1205/psep07024 Council of Ministers.
Cuglin, A. M., Petljak, K. & Naletina, D. (2017). Exploratory Research of Food Waste Generation and Food Waste Prevention in the Hospitality Industry – The Case of Zagreb Restaurants. Exploratory Research of Food Waste Generation and Food Waste Prevent in Hospitality Industry
Curry, R. (2012). The Composition of Waste Disposed of by the UK Hospitality Industry (No. RES093-001). Waste and Resources Action Programme (WRAP), United Kingdom
Darnton, A. (2008). GSR Behaviour Change Knowledge Review. Practical Guide: An overview of behaviour change models and their uses. Available at:
http://www.civilservice.gov.uk/wp-content/uploads/2011/09/Behaviourchange_practical_guide_tcm6-9696.pdf (accessed 13 March 2012).
Demirbas, A. (2011). Waste management, waste resource facilities and waste conversion processes. Energy Conversion & Management, 52(2), 1280-1287.
https://doi.org/10.1016/j.enconman.2010.09.025
Dijkema, G. P. J., Reuter, M. A., & Verhoef, E. V. (2000). A new paradigm for waste management. Waste Management, 20(8), 633-638. https://doi.org/10.1016/S0956-053X(00)00052-0
Dixon, N., & Jones, D. R. V. (2005). Engineering properties of municipal solid waste. Geotextiles & Geomembranes, 23(3), 205-233. https://doi.org/10.1016/j.geotexmem.2004.11.002
FAO, (2014). Definitional framework of Food Loss, FAO, Rome. Available on the Internet:http://www.fao.org/fileadmin/user_upload/savefood/PDF/FLW_Definition_and_Scope_2014pdf (04/28/2018).
FAO, (2017a). The State of Food Insecurity and nutrition in the World. FAO, Rome.Available on the Internet: http://www.fao.org/3/a-I7695e.pdf(04/28/2018).
FAO, (2017b). Food Loss and Food Waste. Available on the Internet: http://www.fao.org/food-loss-and-foodwaste/en/ (04/28/2018).
FAO, (2014). Definitional framework of Food Loss, FAO, Rome. Available on the Internet:http://www.fao.org/fileadmin/user_upload/savefood/PDF/FLW_Definition_and_Scope_2014pdf (04/28/2018).
Food Wise Hong Kong (2013). Food waste reduction good practice guide for hotel sector.
Ghiani, G., Laganà, D., Manni, E., Musmanno, R., & Vigo, D. (2014). Operations research in solid waste management: A survey of strategic and tactical issues. Computers & Operations Research, 44(4), 22 32.https://doi.org/10.1016/j.cor.2013.10.006
Griffith, C., Jackson, L., & Lues, R. (2017). The food safety culture in a large South African food service complex: Perspectives on a case study. British Food Journal, 119:729–743
Gunders D. (2012), Wasted: How America Is Losing Up to 40 Per
In-Text Citation: (Ling et al, 2019)
To Cite this Article: Maduhu, M. S., Makori, F. (2019). Food Waste Management in Coastal Hotels in Tanzania. International Journal of Academic Research in Business and Social Sciences, 9(11), 185–205.
Copyright: © 2019 The Author(s)
Published by Human Resource Management Academic Research Society (www.hrmars.com)
This article is published under the Creative Commons Attribution (CC BY 4.0) license. Anyone may reproduce, distribute, translate and create derivative works of this article (for both commercial and non-commercial purposes), subject to full attribution to the original publication and authors. The full terms of this license may be seen at: http://creativecommons.org/licences/by/4.0/legalcode