Reducing food waste in hotel kitchens based on self-reported data

Abstract

This study provides insights into the effects of self-reporting on food waste generated in hotel kitchens, and its potential for reducing waste. As a case study, we focus on the generation of breakfast buffet leftovers in four hotels in Germany. To facilitate the self-reporting, we developed a food waste tracking system, which was operated by staff members of the pilot kitchens over 12 months. The self-reporting intervention contributed to improving operational kitchen processes such as refilling the breakfast buffet with less food prepared just-in-time, particularly during the last 30 min of the breakfast time. The self-reported quantities decreased during the first five months of the investigation period and then remained almost constant at a relatively low level. Breakfast buffet leftovers were reduced on average by more than 64.3% of mass, which correlates to annual monetary savings of approximately EUR 9000 per kitchen. The findings of our study demonstrated that breakfast buffet leftovers can be reduced significantly by simple changes and small improvements in daily kitchen routines. However, further research is needed to assess whether self-reporting interventions also contribute to reducing food waste for other types of buffets and food services.