Evaluation of food waste in hotels in terms of environmental impacts

Approximately 30% of food produced for human consumption becomes waste, significantly contributing to anthropogenic greenhouse gas emissions. In the tourism sector, accommodation establishments are among the largest consumers of food, which in turn leads to substantial amounts of food waste at the sectoral level. The aim of this study is to identify food waste management practices and environmental impact mitigation efforts within the food and beverage services of five-star hotel establishments. Additionally, the study seeks to examine whether the presence of the Sustainable Tourism Certificate has an influence on the implementation of these practices and the level of awareness. Within the scope of the semi-structured interview technique, interviews were conducted with executive chefs from a total of 42 five-star hotels in Istanbul that possess a tourism operation license, selected through maximum variation and criterion sampling methods. Among these, 6 hotels do not hold a Sustainable Tourism Certificate, 11 are certified at Stage 1, and 25 have achieved Stage 3 certification. During the data analysis process, the audio recordings—collected with participants' consent—were transcribed and analyzed using MAXQDA software based on themes predetermined during the development of the interview guide. Participant statements were coded according to frequency and similar codes were grouped under relevant themes. Categories were then developed related to food waste management, including prevention, reduction, and evaluation methods; the status of waste after disposal; sustainability awareness and initiatives; and goals aimed at reducing environmental impact. According to the findings, preventive measures in the menu planning process, preparation based on reservations, and portion size reduction are among the commonly employed methods to prevent and reduce food waste. The most frequently observed types of waste occur during the preparation phase and from leftover food on guests' plates. While preparation waste is often reused in other recipes, plate waste from guests is discarded directly due to hygiene concerns. Most of the interviewed executive chefs demonstrated a moderate level of sustainability awareness. The presence of sustainability units within hotels positively influences both the chefs' level of knowledge and awareness as well as the environmental practices implemented by the establishments.