The role of food waste hierarchy as Thai hotels seek to fulfill their corporate social responsibility
Patranit Srijuntrapun, Patinya Sukwong, Alan Marshall
Abstract
Although food waste reduction has been recognized as an important method for managing the environment in the past, it has not received much attention from the hotel business sector. This article reveals that food waste hierarchy is an important strategy for hotels, as it helps them to reduce food waste at the generation point, while reducing food costs and protecting the environment. The process of food waste reduction can be holistically integrated with the distribution process. The study found that there were significant differences related with hotel size in the 7-step food distribution process. The mean distribution process of large hotels is higher than the one of medium and small hotels. The results also show that the hierarchy of food waste management motivates the hotel business sector to implement food waste reduction by ensuring that hotel operations achieve Corporate Social Responsibility (CSR) goals in the form of Creating Shared Value (CSV). The primary goal of CSR is to align corporate and social values.