Food waste, a perspective of hotel employees in Cancún, Quintana Roo, a quantitative analysis
The causes of food waste can be diverse, including handling, product type, preservation and consumer habits. Global food waste was estimated at 931 million tonnes in 2019, and has economic, environmental and social impacts. Food waste affects food security, as losses only highlight the inefficiency...
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Instituto de Investigaciones en Turismo e Identidad. Facultad de Filosofía y Letras – Universidad Nacional de Cuyo
2024
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| Acceso en línea: | https://revistas.uncu.edu.ar/ojs3/index.php/turismoeindentidad/article/view/8399 |
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I11-R84-article-83992025-03-26T17:52:26Z Food waste, a perspective of hotel employees in Cancún, Quintana Roo, a quantitative analysis Desperdicio de alimentos, una perspectiva de los colaboradores de hoteles en Cancún, Quintana Roo, un análisis cuantitativo Nava Gaytán, Diego Eduardo Fernández Xicoténcatl, Rosa Isela Makita Balcorta, anya Gabriela desperdicio de alimentos colaboradores Cancún food waste collaborators Cancun The causes of food waste can be diverse, including handling, product type, preservation and consumer habits. Global food waste was estimated at 931 million tonnes in 2019, and has economic, environmental and social impacts. Food waste affects food security, as losses only highlight the inefficiency of food systems and production chains. In the hospitality industry, improving food waste management should be central to its overall green strategy, but it is characterised by poor management of food resources. The hotel sector is a major consumer of raw materials from the gastronomy industry and consumes in abundance to reflect good hospitality and good service. However, the all-inclusive model produces excess food, which generates waste and directly affects the environment and the capital of the facility. The research examines the perceptions and attitudes of employees in the food and beverage department and related food handling areas in hotels in Cancun, Quintana Roo. The results show that the greatest responsibility for food waste lies with the end consumer and their areas of purchase and consumption. In addition, it was found that food waste represented approximately 23% of the loss of food purchased, which increased the costs of the services provided. Las causas del desperdicio de alimentos pueden ser distintas, incluyendo el manejo, el tipo de producto, la conservación y los hábitos de los consumidores. El desperdicio mundial de alimentos se estimó en 931 millones de toneladas en 2019, y tiene impactos económicos, medioambientales y sociales. El desperdicio de alimentos afecta la seguridad alimentaria, ya que las pérdidas solo ponen en evidencia la falta de eficacia de los sistemas alimentarios y las cadenas de producción. En la industria hotelera, la mejora de la gestión de residuos alimenticios debe ser fundamental en su estrategia ecológica general, pero se caracteriza por la mala gestión de recursos alimenticios. El sector hotelero es un gran consumidor de materia prima de la industria gastronómica y consume en abundancia para reflejar buena hospitalidad y buen servicio. Sin embargo, el modelo de todo incluido produce comida en exceso, lo que genera desperdicios y afecta directamente al medio ambiente y al capital del establecimiento. La investigación examina las percepciones y actitudes de los colaboradores del departamento de alimentos y bebidas y áreas relacionadas con el manejo de alimentos en hoteles de Cancún, Quintana Roo. Los resultados muestran que la mayor responsabilidad del desperdicio de alimentos recae en el consumidor final y en sus ámbitos de compra y consumo. Además, se encontró que el desperdicio de alimentos representaba aproximadamente el 23% de la pérdida de alimentos comprados, lo que elevaba los costos de los servicios prestados. Instituto de Investigaciones en Turismo e Identidad. Facultad de Filosofía y Letras – Universidad Nacional de Cuyo 2024-12-09 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Article evaluated by two external evaluators Artículo evaluado por dos evaluadores externos application/pdf text/html https://revistas.uncu.edu.ar/ojs3/index.php/turismoeindentidad/article/view/8399 Revista de Turismo e Identidad; Vol. 5 Núm. 2 (2024): Diciembre; 75-113 2718-8205 spa https://revistas.uncu.edu.ar/ojs3/index.php/turismoeindentidad/article/view/8399/6988 https://revistas.uncu.edu.ar/ojs3/index.php/turismoeindentidad/article/view/8399/7220 https://creativecommons.org/licenses/by-nc-sa/4.0 |
| institution |
Universidad Nacional de Cuyo |
| institution_str |
I-11 |
| repository_str |
R-84 |
| container_title_str |
Revista de Turismo e Identidad |
| language |
Español |
| format |
Artículo revista |
| topic |
desperdicio de alimentos colaboradores Cancún food waste collaborators Cancun |
| spellingShingle |
desperdicio de alimentos colaboradores Cancún food waste collaborators Cancun Nava Gaytán, Diego Eduardo Fernández Xicoténcatl, Rosa Isela Makita Balcorta, anya Gabriela Food waste, a perspective of hotel employees in Cancún, Quintana Roo, a quantitative analysis |
| topic_facet |
desperdicio de alimentos colaboradores Cancún food waste collaborators Cancun |
| author |
Nava Gaytán, Diego Eduardo Fernández Xicoténcatl, Rosa Isela Makita Balcorta, anya Gabriela |
| author_facet |
Nava Gaytán, Diego Eduardo Fernández Xicoténcatl, Rosa Isela Makita Balcorta, anya Gabriela |
| author_sort |
Nava Gaytán, Diego Eduardo |
| title |
Food waste, a perspective of hotel employees in Cancún, Quintana Roo, a quantitative analysis |
| title_short |
Food waste, a perspective of hotel employees in Cancún, Quintana Roo, a quantitative analysis |
| title_full |
Food waste, a perspective of hotel employees in Cancún, Quintana Roo, a quantitative analysis |
| title_fullStr |
Food waste, a perspective of hotel employees in Cancún, Quintana Roo, a quantitative analysis |
| title_full_unstemmed |
Food waste, a perspective of hotel employees in Cancún, Quintana Roo, a quantitative analysis |
| title_sort |
food waste, a perspective of hotel employees in cancún, quintana roo, a quantitative analysis |
| description |
The causes of food waste can be diverse, including handling, product type, preservation and consumer habits. Global food waste was estimated at 931 million tonnes in 2019, and has economic, environmental and social impacts. Food waste affects food security, as losses only highlight the inefficiency of food systems and production chains. In the hospitality industry, improving food waste management should be central to its overall green strategy, but it is characterised by poor management of food resources. The hotel sector is a major consumer of raw materials from the gastronomy industry and consumes in abundance to reflect good hospitality and good service. However, the all-inclusive model produces excess food, which generates waste and directly affects the environment and the capital of the facility. The research examines the perceptions and attitudes of employees in the food and beverage department and related food handling areas in hotels in Cancun, Quintana Roo.
The results show that the greatest responsibility for food waste lies with the end consumer and their areas of purchase and consumption. In addition, it was found that food waste represented approximately 23% of the loss of food purchased, which increased the costs of the services provided. |
| publisher |
Instituto de Investigaciones en Turismo e Identidad. Facultad de Filosofía y Letras – Universidad Nacional de Cuyo |
| publishDate |
2024 |
| url |
https://revistas.uncu.edu.ar/ojs3/index.php/turismoeindentidad/article/view/8399 |
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