Το πρόβλημα της σπατάλης φαγητού σε ξενοδοχεία της Ελλάδας. Δράσεις πρόληψης και μετριασμού
KeywordsΣπατάλη τροφίμων ; Απώλεια τροφίμων ; Διαχείριση σπατάλης τροφίμων ; Τομέας φιλοξενίας ; Ξενοδοχεία ; Ελλάδα ; Στρατηγικές
The way of life of the human species from the industrial revolution onwards, began to be based on the mindless consumption of goods and, on the disposal of these goods immediately after their use, that is, after fulfilling their "purpose". Overconsumption of resources was - and still is - taking place recklessly and unceasingly as it is intertwined with luxurious lifestyles. The sustainability of the future and the ability of the next generations to also live their lives with the same dignity are often not even considered important, and the consequences of this mentality have a negative impact on the survival of human species. The consequence of this mentality and of this economic planning is the generation of linear economy, the essence of which is summed up in the threefold take - make – dispose. So, because of the model of linear economy and the emerging challenges of the 21st century, namely, limited natural resources, the rapid growth of the world's human population and the need to meet its needs, severe environmental changes such as global warming and endangered biodiversity, Sustainable Development, Circular Economy and Bioeconomy were generated and begun to be applied in many fields, with the aim of creating a better and a more sustainable future. The aim of the implementation of the above initiatives is to balance the use of resources, to improve the conditions of the lives of all people (Brundtland, 1987; Keeble, 1988), to invent to technological innovation and research, to seek answers to questions such as: How it is possible to provide food for the growing population, how it is possible to reduce people's dependence on non-renewable resources, how can the remaining limited resources of the planet be properly used and allocated and finally, how will sustainability be achieved when the global economic growth is the main focus of every economic activity (Maciejczak and xii Hofreiter, 2013). In this master thesis, the issue of food waste in Hotels in Greece is approached, as the tourism industry in Greece is a major contributor to economy. One reason that the master thesis focuses on hotel is the existence of limited literature concerning food waste in the catering sector, specifically in the hotel industry in Greece. Food waste is one of the major challenges that humanity must face due to the increase of the world’s population, which is expected to be larger than 9 billion in 2050, and thus, the inevitable depletion of resources (European Commission. Directorate General for Research and Innovation., 2012). The Institute of Tourism Research and Forecasting helped with the acquisition of the names of Greek hotels with more than 1000 beds, and then a thorough investigation was carried out for their data, to discover whether they have adopted actions to prevent the generation of and/or deal with food waste. After searching through the websites of the hotels and/or studying the reports of Corporate Social Responsibility or their Sustainability Reports, the actions related to the challenge of food waste were collected and categorized. It is encouraging the fact that that majority of the hotels in the sample seem to realize the seriousness of the problem and focus on implementing preventing actions for food waste generation, which is in line with the food waste hierarchy, while some hotels also implement actions to educate their staff and their customers. Also, actions for food waste management after it is generated are also present. Finally, remarkable is the initiative WWW Hotel Kitchen: Food has value, which has put the participating hotels on the right track to tackling food waste.