EXAMINING THE ROLE OF FOOD WASTE MANAGEMENT IN COST EFFICIENCY WITHIN GREECE'S TOURISM INDUSTRY

Objective: The purpose and purpose of this study is to examine how food waste is managed in the tourism sector (hotels and restaurants) that offer food in Greece and how they deal with the relationship between food waste and the cost of operating their food service divisions. Theoretical Framework: Recent literature has reported on important aspects of food waste in the tourism sector. However, there is much more to be explored and implemented. This paper investigates the critical role of food waste management in cost optimization within the Greek tourism industry. Method: The study is based on a literature review on the food wastage of foodservice operators in the tourism sector in Greece managing food waste and how they address the relationship between food waste and the operating costs of food service divisions. Results and Discussion: A review of the literature suggests that the issue of food waste, particularly in hotels and restaurants, has been much more researched in the last five years. The results showed multiple approaches, namely: preventing food waste, donating uneaten food to those in need, recycling and composting leftovers, taking advantage of technological developments and raising awareness about food waste. Research Implications: The study is expected to enrich theoretical developments on food waste in the tourism sector. The findings are also expected to shed light on multiple approaches to food waste, especially in hotels and restaurants. Originality / Value: Multiple approaches to food waste in the tourism sector are reported.