Drivers of food waste generation and best practice towards sustainable food waste management in the hotel sector: a systematic review-Reference-Cited by-同舟云学术

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Drivers of food waste generation and best practice towards sustainable food waste management in the hotel sector: a systematic review

Published:2022-05-17 Issue:32 Volume:29 Page:48152-48167
ISSN:0944-1344
Container-title:Environmental Science and Pollution Research
language:en
Short-container-title:Environ Sci Pollut Res

Author:

Kasavan Saraswathy^ORCID,Siron Rusinah,Yusoff Sumiani,Fakri Mohd Fadhli Rahmat

Funder

Zero Waste Movement in Urban Poor Community

Vulnerability and Adaptation of Coastal Community Toward Climate Change

Publisher

Springer Science and Business Media LLC

Subject

Health, Toxicology and Mutagenesis,Pollution,Environmental Chemistry,General Medicine

Link

https://link.springer.com/content/pdf/10.1007/s11356-022-19984-4.pdf

Reference49 articles.

1. Alexander S (2002) Green hotels: opportunities and resources for success. J Manage 8:691–699. https://doi.org/10.1300/J149v08n02

2. Buisman ME, Haijema R, Akkerman R, Bloemhof JM (2019) Donation management for menu planning at soup kitchens. Eur J Oper Res 272(1):324–338. https://doi.org/10.1016/j.ejor.2018.06.005

3. Camilleri-fenech M, Oliver-solà J, Farreny R, Gabarrell X (2019) A snapshot of solid waste generation in the hospitality industry. The case of a five-star hotel on the island of Malta. Sustainable Production and Consumption 21:104–119. https://doi.org/10.1016/j.spc.2019.11.003

4. Dolnicar S, Juvan E, Grün B (2020) Reducing the plate waste of families at hotel buffets – a quasi-experimental field study. Tourism Manage 80:104103. https://doi.org/10.1016/j.tourman.2020.104103

5. EPA (2017) Sustainable management of food basics [WWW Document]. United States Environ. Prot. Agency

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