Waste production patterns in hotels and restaurants: An intra-sectoral segmentation approach
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Date
2023
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Journal ISSN
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Publisher
Elservier
Abstract
Tourism produces >35 m tons of solid waste annually. For waste reduction efforts to be effective, empirical
baseline measures of waste production and waste production patterns are needed. This study analyses the waste
profiles of hotels and restaurants using national waste data. Results indicate that waste patterns in hotels and
restaurants differ significantly from those of other industries and that – within the hotels and restaurants sector –
substantial heterogeneity exists in terms of the types of waste generated. These insights highlight the need for
targeted improvement approaches to waste management. Data presented in this study also serves as a baseline
for benchmarking studies and helps inform the design of segment-specific practical measures to reduce waste
generated in hotels and restaurants.
Description
Annals of Tourism Research Empirical Insights 4 (2023) 100090
Keywords
Hotels Restaurants Waste, segmentation, sustainability