Food waste management in the hospitality industry : Case study: Clarion Hotel Helsinki
Nguyen, Linh (2018)
Nguyen, Linh
Haaga-Helia ammattikorkeakoulu
2018
All rights reserved
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-201803273884
https://urn.fi/URN:NBN:fi:amk-201803273884
Tiivistelmä
Food waste management remains one of the biggest concerns to be controlled in the hospitality industry. The thesis aims to identify the origins of food waste, both pre-consumer,
and post-consumer, as well as the impacts and challenges of cutting down on food waste
on a scale of a hotel’s kitchen. On top of that, the thesis will propose different approaches
and practices for food waste management in the food and beverage industry. The thesis
examined how food waste was managed in the kitchen of Clarion Hotel Helsinki and provided some suggestions for a better system for food waste management there.
The commissioner for the thesis was Clarion Hotel Helsinki. The hotel is located in Jä-
tkäsaari, the West Terminal of Helsinki. The hotel is relatively new since it had it opening
ceremony in October 2016. The hotel is operated by Nordic Choice Hotels, a Scandinavian
hotel chain, whose first hotel in Finland is Clarion Hotel Helsinki.
The study used qualitative research as the main methodology. Qualitative research was
chosen in order to deliver an in-depth review of how food waste management system is
run at Clarion Hotel Helsinki. Theme interviews were conducted as the prime data collection method. Theme interviews were organised with the employees from Clarion Hotel Helsinki with the aim to give an insight overview of food waste management.
The findings presented the causes, the impacts, the challenges, and possible approaches
to food waste at Clarion Hotel Helsinki. Some suggestions to improve the overall process
of food waste handling at the hotel are built on the provided answers from the interviewees
as well as the theories.
The conclusion delivered a summary of the research results and suggestions. The recommendations for better food waste prevention and reduction include different means such as
the implementation of a food waste measuring system and regular food plan review, raising awareness among employees and customers, staff training and smart food waste reusing, recycling and composting. Reflections on the thesis process and potential further studies were also presented in the conclusion.
and post-consumer, as well as the impacts and challenges of cutting down on food waste
on a scale of a hotel’s kitchen. On top of that, the thesis will propose different approaches
and practices for food waste management in the food and beverage industry. The thesis
examined how food waste was managed in the kitchen of Clarion Hotel Helsinki and provided some suggestions for a better system for food waste management there.
The commissioner for the thesis was Clarion Hotel Helsinki. The hotel is located in Jä-
tkäsaari, the West Terminal of Helsinki. The hotel is relatively new since it had it opening
ceremony in October 2016. The hotel is operated by Nordic Choice Hotels, a Scandinavian
hotel chain, whose first hotel in Finland is Clarion Hotel Helsinki.
The study used qualitative research as the main methodology. Qualitative research was
chosen in order to deliver an in-depth review of how food waste management system is
run at Clarion Hotel Helsinki. Theme interviews were conducted as the prime data collection method. Theme interviews were organised with the employees from Clarion Hotel Helsinki with the aim to give an insight overview of food waste management.
The findings presented the causes, the impacts, the challenges, and possible approaches
to food waste at Clarion Hotel Helsinki. Some suggestions to improve the overall process
of food waste handling at the hotel are built on the provided answers from the interviewees
as well as the theories.
The conclusion delivered a summary of the research results and suggestions. The recommendations for better food waste prevention and reduction include different means such as
the implementation of a food waste measuring system and regular food plan review, raising awareness among employees and customers, staff training and smart food waste reusing, recycling and composting. Reflections on the thesis process and potential further studies were also presented in the conclusion.