Food Waste Management in hotels in Enugu State Nigeria.

This study aims to assess the current food waste management practices in hotels within Enugu State, Nigeria, and to determine the factors influencing effective waste reduction and disposal. The research adopted a descriptive survey design, utilizing a structured questionnaire administered to a sample of 250 hotel staff, including food and beverage managers, chefs, and waste handlers. The reliability of the instrument was ensured through expert validation and a Cronbach's Alpha test, yielding a reliability index of 0.88. Data collected were analyzed using descriptive statistics, specifically mean and standard deviation, to answer the research questions. The null hypotheses were tested using inferential statistics, such as the Chi-square test, at a 0.05 level of significance. Preliminary findings reveal significant quantities of food waste are generated at both the preparation and service stages, with mean scores indicating that improper portion control and poor staff attitude are major contributing factors (mean 3.71). The study highlights inadequacies in current waste collection, finance, and infrastructure as key challenges to effective waste management in Enugu State hotels. The results indicate that implementing proper portion control, enhancing staff awareness and training, and improving storage facilities are crucial for minimizing food waste. The study concludes that an integrated and well-funded waste management strategy, combining waste reduction, reuse, and recycling practices, is essential for improving operational performance and environmental quality in the hotel sector in Enugu State. Recommendations include increasing funding for waste management initiatives and encouraging government and industrial collaboration for establishing formal composting and recycling facilities.