"International Journal of Geography, Geology and Environment"
2025, Vol. 7, Issue 2, Part A
Reduction and management of waste in hotel industry
Author(s): Narender Kumar and Shailja Aggarwal
Abstract: This study aims to review the status of waste management practices in the hospitality industry in India and at the global level. Hotel is the largest consumer of resources and the largest producer of waste materials. Food waste has become a big issue due to improper facilities and support. This review will be helpful for waste management in the hospitality sector and beneficial for economic growth, reducing the ecological footprint and environmental friendly. Total food waste represented around 23% of the financial loss of the full value of the purchased food items. In the USA, the average person generates about 4 pounds of waste per day per person, and it causes a rise in the cost of landfilling. Nowadays, food waste has become a well-known subject in national and international policies and academic debates because of its harmful economic, social, and environmental impacts. Using the 7Rs technique, food waste production and management goals were achieved. Hospitality industries have to mandate environment-friendly practices like water conservation and saving energy, and these can be helpful in waste reduction and recycling. In many countries, many hospitality industries are environment friendly.
Narender Kumar, Shailja Aggarwal. Reduction and management of waste in hotel industry. Int J Geogr Geol Environ 2025;7(2):57-60. DOI: 10.22271/27067483.2025.v7.i2a.344
