Innovative strategies for reducing food waste in the hospitality sector of new south wales

--- Page 1 --- --- Page 2 --- Table of Contents 1. Abstract: Project title: Innovative Strategies for Reducing Food Waste in the Hospitality Sector of New South Wales The literature review covers a variety of studies on food waste management, especially within the hospitality sector. The main focus is to understand why food waste happens and find effective ways to reduce it. Key takeaways from these studies highlight the massive economic losses and environmental damage caused by food waste. Hotels and restaurants are significant contributors to this problem. When food waste decomposes in landfills, it releases methane, a potent greenhouse gas that worsens climate change. Additionally, food production consumes a lot of resources such as water, energy, and land, making food waste a serious issue for resource conservation. Part of what makes food waste management so challenging is that it requires correctly identifying and measuring the extent of the problem. Research confirms that pre-consumer waste (produced in the course of purchasing, storing, and preparing) should not be equated with post-consumer waste (e.g: food left on customers'''' plates). Understanding these categories helps in building more effective strategies for waste reduction. The good news is that recent technological improvements offer promising solutions. Optimal inventory management to predict food demand and check storage conditions can be improved with IoT (Internet of Things) sensors, AI (Artificial Intelligence), and machine learning. It is important to inform consumers and businesses on how they can help decrease food waste. The most efficient educational strategies to foster sustainable behaviors are interactive and experiential approaches grounded in a context-based understanding of different demographics at various stages. Community involvement through workshops, social media campaigns, and events can foster a sustainable culture. Case studies and practical examples illustrate how different waste-reduction strategies work. For instance, hotels and restaurants that have introduced smart storage mechanisms along with real-time stock management have significantly reduced their wastage. However, implementing food waste reduction strategies in the hospitality sector can be complicated due to budget limitations, lack of transparency, and resistance to change. Strategies to overcome these barriers include providing clear financial incentives, regulatory support, and fostering consensus among various parties. --- Page 3 --- Top of Form Bottom of Form 2. Critical Evaluation of the Literature: Food waste is a major problem in Australia, costing the economy around $36.6 billion annually, with 7.6 million tons of food wasted each year contributing to about 3% of the country’s annual greenhouse gas emissions (National Food Waste Strategy Feasibility Study, 2021). Figure 1: Distribution of waste streams across the supply chain (National Food Waste Strategy Feasibility Study – 30 August 2021) Interest in food waste among academics has been mainly driven by the ethical, economic and environmental consequences of wasting such an important resource, as we can see from research being conducted on commercial hospitality premises. The reflective section carries out a critical review of existing literature on food waste management in the hospitality sector, identifying common academic grounds and tensions across different authors as well as presenting contemporary research directions to offer new beacons into future work. Food waste is both a moral dilemma and a drag on the economy. Pirani and Arafat (2014), explore how much food is wasted by hospitality, particularly with buffet-style services which produce great economic loss from overproduction and consumer behaviour. Besides, Kilibarda (2019a) stresses the importance of food waste management in hospitality toward economic sustainability and corporate social responsibility. Betz et al. (2015) and they also contend that substantial cost-savings would have been the result of businesses if food waste could be minimized through in fact improving management of inventory levels along with a decrease in costs for having to dispose wasted supplies Food waste is such a big environmental issue because it takes far more to grow wasted food than just throwing away the leftovers, causing massive greenhouse gas emissions and depletion of resources. According to National Food Waste Strategy Feasibility Study (FIAL, 2021), In Australia, 17.5 million tons of CO2-e are generated annually from the production and disposal of wasted food (excluding emissions from exported food), which is equivalent to the annual emissions from the Hazelwood power station, formerly Australia''''s highest emitting coal-fired power station. Betz et al. (2015) and Wang et al. (2017) argue that soil degradation and deforestation, which further fuel environmental problems are often encouraged by extensive use of Agri-intensive agriculture to meet food demand. Reduction of food waste, for example is an opportunity to mitigate climate change and conserve biodiversity - Papargyropoulou et al. (2016). Precise assessment and categorization of food waste are must for successful planning targeting reduction in wastage. Costello et al. (2016) categorize food waste in the hospitality sector into pre-consumer (procurement and preparation waste) and post-consumer waste (plate waste and leftovers). The work of Silvennoinen et al. (2012) suggests that detailed waste audits are essential to target the key areas where specific types of wastes may be generated Most importantly, Papargyropoulou et al. (2016) expands on requirements for the development of from cradle to grave recycling and waste programs. Information Technology integration within food waste disposal Information technology has played an essential role in addressing the issue of food wastage. IoT sensors for monitoring and shelf life indication of food, indicating the efficiency in avoiding spoilage - Santos et al. (2021). Also, Gupta et al. (2022) mentioned this type of predictive analytics for food demand is facilitated by the AI and machine learning models. Furthermore, Carter and Lee (2022) encourage the use of food waste apps that help with inventory management, but also promote customer engagement therefore reducing food wastage. They not only enhance operational efficiency but aids with the sustainability efforts. Adopting procurement best practices, in-store inventory management processes to minimize waste, as well as portion control and consumer education are also important tactics for reducing food surplus. As described by Baldwin (2015), staff training and implementing sustainability best practices to reduce waste is essential. Priefer et al. An additional environmental benefit that has gone largely undiscussed is the reduction in waste due to portion control- Priefer et al. (2016). Engstrom and Carlsson-Kanyama (2004) stress the importance of correct storage practices and monitoring shopping dynamics regarding groceries. Developing regulatory frameworks and eco-labels for sustainable waste management. The European hospitality guidelines based for HOTREC (2017) give some indication on how food waste is to be reduced within the industry and how donations of surplus can also be managed. Djokovic (2018) discusses the importance of compliance with ISO 22000 and ISO 14000 standards for food safety, and its environmental impact. These bylaws promote sustainable progress and also improve title and revenue of all accommodation businesses. A multi-faceted solution to food waste management in the hospitality sector: A synthesis of existing literature. The integration of technological systems in the production process within best practices and regulations can greatly reduce food waste, providing economic, environmental and social returns from the domestic industry. Fresh research indicates that advanced technologies including AI and the IoT, together with consumer awareness and regulatory backing could implement a sustainable food waste management infrastructure. Establishing a sustainable culture in hospitality is also key for long-term food waste reduction success. 3. Identification of the Knowledge Gap: This study attempts to address the numerous significant unanswered problems around food waste in the hospitality industry. Closing these gaps is essential to developing strategies that successfully reduce food waste, especially in areas like NSW. The shift to combining high-tech solutions with conventional approaches is one significant difference. Numerous investigations concentrate on either cutting edge technologies, like AI and IoT sensors, applying biodegradable nanotechnology coatings to food items, or fundamental procedures, like staff training and portion control. However, very few studies combine these methods. Integrating high-tech solutions with traditional methods could lay the groundwork for more agile and scalable food waste management solutions in the hospitality sector. Most studies concentrate on food waste in restaurants and hotels, ignoring the significant waste generated by grocery stores due to irregular inventory adjustments and poor storage practices. Research efforts could benefit stores such as Woolworths and Harris Farm Markets by addressing their specific food waste challenges and management practices. Moreover, there is insufficient evidence regarding the long-term sustainability of educational programs and community campaigns aimed at reducing food waste. Studies must follow these initiatives over time to understand their impact on behavior and develop effective educational strategies based on a synthesized scientific approach. Additionally, most research provides general recommendations without considering regional peculiarities. Local culture, economy, and environment significantly influence food waste habits. Site-specific research is needed to address the unique challenges and opportunities within New South Wales. What works in an urban environment like Sydney may not translate well to regional towns in the Northern Territory. The study on "Sustainable Strategies for Reducing Food Waste in New South Wales: An Integrated Approach for Restaurants and Grocery Stores" aims to bridge these gaps. It will deliver practical, actionable insights specific to New South Wales, leading to more effective food waste management and enhanced regional sustainability across the state.

Tai Bui

Applied Project

202203342

Master of Project Management and Business

PRJ6001

Thurday

Dr Mohammad Ashiqur Rahman

Sydney

Innovative Strategies for Reducing Food Waste in the Hospitality Sector of New South Wales

4 2

Table of Contents

1 Abstract: 1

2 Critical Evaluation of the Literature: 2

3 Identification of the Knowledge Gap: 4

4 Conclusion of the Literature Review: 4

5 References: 6

1 Abstract:

Project title: Innovative Strategies for Reducing Food Waste in the Hospitality Sector of New South Wales

The literature review covers a variety of studies on food waste management, especially within the hospitality sector The main focus is to understand why food waste happens and find effective ways to reduce it Key takeaways from these studies highlight the massive economic losses and environmental damage caused by food waste Hotels and restaurants are significant contributors to this problem When food waste decomposes in landfills, it releases methane, a potent greenhouse gas that worsens climate change Additionally, food production consumes a lot of resources such as water, energy, and land, making food waste a serious issue for resource conservation Part of what makes food waste management so challenging is that it requires correctly identifying and measuring the extent of the problem

Research confirms that pre-consumer waste (produced in the course of purchasing, storing, and preparing) should not be equated with post-consumer waste (e.g: food left on customers' plates) Understanding these categories helps in building more effective strategies for waste reduction The good news is that recent technological improvements offer promising solutions Optimal inventory management to predict food demand and check storage conditions can be improved with IoT (Internet of Things) sensors, AI (Artificial Intelligence), and machine learning

It is important to inform consumers and businesses on how they can help decrease food waste The most efficient educational strategies to foster sustainable behaviors are interactive and experiential approaches grounded in a context-based understanding of different demographics at various stages Community involvement through workshops, social media campaigns, and events can foster a sustainable culture Case studies and practical examples illustrate how different waste-reduction strategies work For instance, hotels and restaurants that have introduced smart storage mechanisms along with real-time stock management have significantly reduced their wastage However, implementing food waste reduction strategies in the hospitality sector can be complicated due to budget limitations, lack of transparency, and resistance to change Strategies to overcome these barriers include providing clear financial incentives, regulatory support, and fostering consensus among various parties

2 Critical Evaluation of the Literature:

Food waste is a major problem in Australia, costing the economy around $36.6 billion annually, with 7.6 million tons of food wasted each year contributing to about 3% of the country’s annual greenhouse gas emissions (National Food Waste Strategy Feasibility Study, 2021)

Figure 1: Distribution of waste streams across the supply chain (National Food Waste

Strategy Feasibility Study – 30 August 2021)

Interest in food waste among academics has been mainly driven by the ethical, economic and environmental consequences of wasting such an important resource, as we can see from research being conducted on commercial hospitality premises The reflective section carries out a critical review of existing literature on food waste management in the hospitality sector, identifying common academic grounds and tensions across different authors as well as presenting contemporary research directions to offer new beacons into future work Food waste

is both a moral dilemma and a drag on the economy Pirani and Arafat (2014), explore how much food is wasted by hospitality, particularly with buffet-style services which produce great economic loss from overproduction and consumer behaviour Besides, Kilibarda (2019a) stresses the importance of food waste management in hospitality toward economic sustainability and corporate social responsibility Betz et al (2015) and they also contend that substantial cost-savings would have been the result of businesses if food waste could be minimized through in fact improving management of inventory levels along with a decrease in costs for having to dispose wasted supplies

Food waste is such a big environmental issue because it takes far more to grow wasted food

wasted food (excluding emissions from exported food), which is equivalent to the annual emissions from the Hazelwood power station, formerly Australia's highest emitting coal-fired power station Betz et al (2015) and Wang et al (2017) argue that soil degradation and deforestation, which further fuel environmental problems are often encouraged by extensive use

of Agri-intensive agriculture to meet food demand Reduction of food waste, for example is an opportunity to mitigate climate change and conserve biodiversity - Papargyropoulou et al (2016) Precise assessment and categorization of food waste are must for successful planning targeting reduction in wastage Costello et al (2016) categorize food waste in the hospitality sector into pre-consumer (procurement and preparation waste) and post-consumer waste (plate waste and leftovers) The work of Silvennoinen et al (2012) suggests that detailed waste audits are essential to target the key areas where specific types of wastes may be generated Most importantly, Papargyropoulou et al (2016) expands on requirements for the development of from cradle to grave recycling and waste programs

Information Technology integration within food waste disposal Information technology has played an essential role in addressing the issue of food wastage IoT sensors for monitoring and shelf life indication of food, indicating the efficiency in avoiding spoilage - Santos et al (2021) Also, Gupta et al (2022) mentioned this type of predictive analytics for food demand is facilitated by the AI and machine learning models Furthermore, Carter and Lee (2022) encourage the use of food waste apps that help with inventory management, but also promote customer engagement therefore reducing food wastage They not only enhance operational efficiency but aids with the sustainability efforts Adopting procurement best practices, in-store inventory management processes to minimize waste, as well as portion control and consumer education are also important tactics for reducing food surplus As described by Baldwin (2015), staff training and implementing sustainability best practices to reduce waste is essential Priefer

et al An additional environmental benefit that has gone largely undiscussed is the reduction in waste due to portion control- Priefer et al (2016) Engstrom and Carlsson-Kanyama (2004) stress the importance of correct storage practices and monitoring shopping dynamics regarding groceries

Developing regulatory frameworks and eco-labels for sustainable waste management The European hospitality guidelines based for HOTREC (2017) give some indication on how food waste is to be reduced within the industry and how donations of surplus can also be managed Djokovic (2018) discusses the importance of compliance with ISO 22000 and ISO 14000 standards for food safety, and its environmental impact These bylaws promote sustainable progress and also improve title and revenue of all accommodation businesses A multi-faceted solution to food waste management in the hospitality sector: A synthesis of existing literature The integration of technological systems in the production process within best practices and regulations can greatly reduce food waste, providing economic, environmental and social returns from the domestic industry Fresh research indicates that advanced technologies including AI and the IoT, together with consumer awareness and regulatory backing could implement a sustainable food waste management infrastructure Establishing a sustainable culture in hospitality is also key for long-term food waste reduction success

3 Identification of the Knowledge Gap:

This study attempts to address the numerous significant unanswered problems around food waste in the hospitality industry Closing these gaps is essential to developing strategies that successfully reduce food waste, especially in areas like NSW The shift to combining high-tech solutions with conventional approaches is one significant difference Numerous investigations concentrate on either cutting edge technologies, like AI and IoT sensors, applying biodegradable nanotechnology coatings to food items, or fundamental procedures, like staff training and portion control However, very few studies combine these methods Integrating high-tech solutions with traditional methods could lay the groundwork for more agile and scalable food waste management solutions in the hospitality sector

Most studies concentrate on food waste in restaurants and hotels, ignoring the significant waste generated by grocery stores due to irregular inventory adjustments and poor storage practices Research efforts could benefit stores such as Woolworths and Harris Farm Markets by addressing their specific food waste challenges and management practices Moreover, there is insufficient evidence regarding the long-term sustainability of educational programs and community campaigns aimed at reducing food waste Studies must follow these initiatives over time to understand their impact on behavior and develop effective educational strategies based

on a synthesized scientific approach

Additionally, most research provides general recommendations without considering regional peculiarities Local culture, economy, and environment significantly influence food waste habits Site-specific research is needed to address the unique challenges and opportunities within New South Wales What works in an urban environment like Sydney may not translate well to regional towns in the Northern Territory The study on "Sustainable Strategies for Reducing Food Waste in New South Wales: An Integrated Approach for Restaurants and Grocery Stores" aims to bridge these gaps It will deliver practical, actionable insights specific to New South Wales, leading to more effective food waste management and enhanced regional sustainability across the state

4 Conclusion of the Literature Review:

This study explores food waste management in the hotel sector with the goal of shedding light on the scope, root causes, and possible remedies for this urgent problem Even while earlier research has identified important areas, there are still a lot of gaps, especially in the business sector and certain geographical locations It requires extensive, standardized data on food waste from a variety of global hospitality organizations Larger-scale consumer behavior modification tactics are also yet mostly untested There has also been very little study on how to successfully integrate sustainable practices into business models, which has resulted in a restricted adoption

of sophisticated technology like AI, IoT, Food Waste Apps and applying biodegradable nanotechnology coatings Furthermore, policies aimed at reducing food waste are either nonexistent or ineffectively implemented This study aims to close these gaps by concentrating

on creative storage options and neighborhood education initiatives in New South Wales

5 References:

Australian Bureau of Statistics (ABS) 2019, Waste Account, Australia, Experimental Estimates, 2018-19,

<https://www.abs.gov.au/statistics/environment/environmental-management/waste-account-australia-experimental-estimates/2018-19>

FIAL 2021, The National Food Waste Strategy Feasibility Study – Final Report, viewed 17 July 2024,

<https://www.fial.com.au/sharing-knowledge/food-waste>.

Amicarelli, V., Poladian, S., Aluculesei, A., & Bux, C (2021) The role of education toward food waste

minimization In R Pamfilie, V Dinu, L Tăchiciu, D Pleșea, & C Vasiliu (Eds.), 7th BASIQ

International Conference on New Trends in Sustainable Business and Consumption (pp 247-253).

Bucharest: ASE <https://doi.org/10.24818/BASIQ/2021/07/032>

Furukawa, M., Misawa, N., & Moore, J E (2024) Recycling of domestic food waste: Does food waste

composting carry risk from total antimicrobial resistance (AMR)? International Journal of

Recycling of Organic Waste in Agriculture https://doi.org/10.1007/s10164-024-01048-3

Gajić, T., Vukolić, D., & Penić, M (2023) Revival of the hotel industry: The impact of food waste reduction on Serbia’s economic prospects. Economics of Agriculture.

<https://doi.org/10.59367/ekoPolj240175G>

Pariasa, I I., Amalia, R., Siswantoro, A., & Putra, A N (2024) Strategy to reduce the impact of food waste through environmentally friendly household waste management in Bojonegoro Regency.

IOP Conference Series: Earth and Environmental Science, 1323, 012016.

<https://doi.org/10.1088/1755-1315/1323/1/012016>

Singh, V., Archana, T., Singh, A., & Tyagi, P (2024) Utilizing technology for food waste management

in the hospitality industry: Hotels and restaurants In New Trends in Sustainable Business and

Consumption IGI Global <https://doi.org/10.4018/979-8-3693-2181-2.ch019>

Smith, A., Johnson, M., & Davis, R (2023) Robotic kitchen systems for food waste reduction in

restaurants International Journal of Robotics and Automation, 38(2), 87-103.

https://doi.org/10.1016/j.ijrob.2022.11.012

Amicarelli, V., Aluculesei, A.-C., Lagioia, G., Pamfilie, R., & Bux, C (2022) How to manage and

minimize food waste in the hotel industry: An exploratory research International Journal of

Culture, Tourism and Hospitality Research, 16(1), 152-167

https://doi.org/10.1108/IJCTHR-01-2021-0019

Pirani, S I., & Arafat, H A (2016) Reduction of food waste generation in the hospitality industry.

Journal of Cleaner Production, 132, 129-145 https://doi.org/10.1016/j.jclepro.2015.07.146