The role of orange flag application in preventing food waste in tourism enterprises

Food waste remains a significant global challenge, leading to profound environmental and economic consequences. This study explores food waste levels in hotel establishments and evaluates the impact of the Food Friendly Orange Flag initiative in promoting sustainable practices. Employing a qualitative research approach, the study conducted semi-structured interviews with 20 head chefs from hotels located in the Aegean region of Türkiye, selected to represent a range of hotel sizes and operational scales. The data were analyzed using thematic analysis to identify prevalent patterns and challenges related to food waste management. The findings reveal a high level of awareness among hotel staff regarding the Orange Flag initiative, with many establishments expressing intentions to adopt its guidelines. However, the study identifies key obstacles, including excessive guest food consumption, insufficient portion control, and inefficiencies within the supply chain that exacerbate food waste. Furthermore, gaps in staff training and inconsistent waste monitoring practices were highlighted as areas requiring improvement. The study concludes that structured interventions such as enhanced staff education, improved portion management strategies, and active guest engagement—are essential for reducing food waste in the tourism sector. It also underscores the importance of initiatives like the Food Friendly Orange Flag in fostering sustainable practices, which contribute to both environmental conservation and economic efficiency in hotel operations.