Sustaining Sustainable: Investigating the Full Spectrum of Food Waste, from Production Through Consumption to Disposal

Title

Sustaining Sustainable: Investigating the Full Spectrum of Food Waste, from Production Through Consumption to Disposal

Creator

Fukey L.N.; Rajaram K.

Description

Purpose: The purpose of this research is to explore the primary factors that contribute to food waste. Additionally, it creates practical strategies to cope with food waste and encourages to perform sustainable practices to improve the environment. Additionally, the study presents an analytical framework for supply chain problems as well as the methods that are environmentally friendly. Methodology: The research begins by defining how sustainable development should be incorporated in the hospitality sector and by briefly outlining its attributes. Next, it discusses the expanding interest in supply chain management and outlines an overview of the breadth of academic research on sustainability in the literature related to the hotel industry. Findings: The paper examines the enormous ecological and economic effects of food waste, including how it contributes to the adverse global warming, the dwindling of natural resources, and also the loss of worthwhile financial investments. Additionally, it highlights the social effects of food wastage, such as how it contributes to gaps in access to nourishing foods and food insecurity. Research Limitations: It attempts to shed light on the scope of food loss, identify major contributing variables, and suggest methods to reduce food loss along the whole supply chain through an examination of current literature and data. Practical Implication: The practical application of this research is to offer evidence-based insights and practical recommendations to policymakers, organizations, and people with an aim to decrease food waste and enhance the effectiveness of the food system. The Author(s), under exclusive license to Springer Nature Switzerland AG 2024.

Source

World Sustainability Series, Vol-Part F3017, pp. 139-154.

Date

2024-01-01

Publisher

Springer Science and Business Media Deutschland GmbH

Subject

Food waste; Resource management; Supply chain management; Sustainability

Coverage

Fukey L.N., Department of Hotel Management, School of Business and Management, Christ (Deemed To Be University), Karnataka, Bangalore, India; Rajaram K., Department of Hotel Management, School of Business and Management, Christ (Deemed To Be University), Karnataka, Bangalore, India

Rights

Restricted Access

Relation

ISSN: 21997373

Format

Online

Language

English

Type

Book chapter

Identifier

https://doi.org/10.1007/978-3-031-60545-1_8

https://www.scopus.com/inward/record.uri?eid=2-s2.0-85198482723&doi=10.1007%2f978-3-031-60545-1_8&partnerID=40&md5=7e91464030de8abf65d26be837a75f82