Green revolution in the hospitality industry: A deep dive into sustainable food waste management
Sustainable Disposal Methods of Food Wastes in Hospitality Operations, ISSN: 2330-3271, Page: 110-126
2024
- 11Captures
Metric Options: CountsSelecting the 1-year or 3-year option will change the metrics count to percentiles, illustrating how an article or review compares to other articles or reviews within the selected time period in the same journal. Selecting the 1-year option compares the metrics against other articles/reviews that were also published in the same calendar year. Selecting the 3-year option compares the metrics against other articles/reviews that were also published in the same calendar year plus the two years prior.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Book Chapter Description
This comprehensive exploration of sustainable food waste management in the hospitality industry reveals a pressing need for transformative change. Examining key findings, including staggering statistics, environmental impacts, and regulatory frameworks, underscores the issue's complexity. The industry's commitment to change is evident through innovative approaches like farm-to-table initiatives and emerging technologies, while education and awareness emerge as catalysts for meaningful transformation. Practical steps, from inventory management to circular economy integration, offer a roadmap for implementation. Fostering a sustainability culture within individual establishments and industry-wide collaborations proves essential for lasting change. The conclusion emphasises the hospitality sector's potential to lead a shift towards a more responsible and environmentally conscious future, where conscious practices and waste reduction become integral to the culinary experience.
Bibliographic Details
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85189593655&origin=inward; http://dx.doi.org/10.4018/979-8-3693-2181-2.ch008; https://services.igi-global.com/resolvedoi/resolve.aspx?doi=10.4018/979-8-3693-2181-2.ch008; https://dx.doi.org/10.4018/979-8-3693-2181-2.ch008; https://www.igi-global.com/gateway/chapter/341564
IGI Global
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