Assessing Factors for Food Waste Management Practice Among Budget Hotels in Cape Coast Metropolis

This study investigates the factors influencing food waste management practices among budget hotels in Cape Coast Metropolis, Ghana, with a particular focus on inventory management, food preservation, and reuse mechanisms. Food waste remains a significant global challenge with economic, environmental, and social implications, and hotels especially budget hotels are critical stakeholders in advancing sustainable practices within the hospitality sector. Despite its importance, little empirical research has explored food waste management in budget hotels in Ghana. This study therefore addresses the gap by systematically assessing strategies employed by budget hotels in Cape Coast to minimize food waste. A quantitative research approach was adopted, using a descriptive survey design. Data were collected from 96 management staff across 32 budget hotels selected through random and purposive sampling techniques. Structured questionnaires served as the main instrument for data collection, while the Statistical Package for Social Sciences (SPSS, version 28) was used for data analysis. Descriptive statistics and Relative Importance Index (RII) were applied to identify and rank the most significant practices. Findings revealed that regular stock audits and the First-In-First-Out (FIFO) method were the most effective inventory management strategies, ensuring proper rotation and use of food items. Preservation methods such as freezing and refrigeration were widely practiced and recognized for their role in extending the shelf life of perishable goods, though concerns about cost and access to advanced technologies were noted. Reuse mechanisms, particularly creative repurposing of leftovers into new dishes, also emerged as an effective practice, while food donation and recycling were less emphasized due to logistical challenges. The study concludes that while budget hotels in Cape Coast have adopted key food waste reduction measures, implementation remains uneven and constrained by limited resources and training gaps. It recommends continuous staff training, greater integration of technological solutions, and enhanced adoption of innovative preservation and reuse practices. These findings not only contribute to the academic discourse on sustainable hospitality management but also provide practical insights for hotel managers and policymakers seeking to reduce food waste and promote environmental sustainability in Ghana’s hospitality industry.