Food waste management- comparative analysis of eco-practices and policies in hospitality sector
Student name: Mr Aniket Chandra
Guide: Dr Chander Kumar Singh
Year of completion: 2018
Host Organisation: Karvy Insights
Supervisor (Host Organisation): Mr Sachit Gupta
Abstract: Solid waste management is an issue which needs urgent addressal from all its source of creation. There are many institutes which are bulk garbage generators or say creates more than 100 kg of waste per day. Hospitality sector stands tall among all of them. It is a huge industry which provides employment to large pool of human resource. As the operation level of the industry is multifold, its waste generation capacity is relatively higher than any other industry. As the untreated waste generated directly ends up into the landfill, its potential of generating harmful GHG‟s, particularly methane also increases, which have 20 times more harmful effect than CO2. This paper is an attempt to look into the different operations which creates food wastes in their premises in one of the part of the hospitality sector, that is 5 –star hotels. This paper will analyze the different level of waste streams of food waste generation through different operations in hotels and on part of consumer behavior also. Also, the output of the study would be utilized to compare the existing practices of the UK 5-star hotel practices and the policy which could be framed to improvise the sustainability management in the hotels. Both primary and secondary methods have been utilized to frame the core of the study. Further once the study would be concluded, it would be of great use for the onsite reduction of food waste and help the institute in generating a face of sustainable institute and at the same time getting financial profits too.
