SciELO - Scientific Electronic Library Online

 
vol.33 issue62Social network analysis among key actors in coffee production in the State of Mexico, 2023Elements related with consumer satisfaction of m-commerce in the city of Tijuana author indexsubject indexsearch form
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

Related links

  • Have no similar articlesSimilars in SciELO

Share


Estudios sociales. Revista de alimentación contemporánea y desarrollo regional

On-line version ISSN 2395-9169

Abstract

FERNANDEZ-XICOTENCATL, Rosa Isela; LORIA MAYEN, Juan José; MEDINA MATA, Ivette  and  MAKITA BALCORTA, Tanya Gabriela. Food waste from the perspective of employees in the hotel sector in Cancun, Quintana Roo. Estud. soc. Rev. aliment. contemp. desarro. reg. [online]. 2023, vol.33, n.62, e231384.  Epub June 03, 2024. ISSN 2395-9169.  https://doi.org/10.24836/es.v33i62.1384.

Objective:

To analyze the management and waste of food in all-inclusive resort hotels, from the perspective of employees in various jobs.

Methodology:

It is qualitative, through semi-structured interviews with actors such as kitchen collaborators, chefs, key managers of the food and beverage areas, quality, and sustainability of lodging centers located in the hotel zone of Cancun, Quintana Roo, Mexico.

Results:

From the perspective of the collaborators of the lodging centers, there are very few hotels that have a food donation program since it is a subject that has not been given importance even as a Social Responsibility Program Entrepreneurial (CSR) or to reduce costs in the purchase of inputs for the supply.

Limitations:

It is not yet possible for hotel corporate offices to have the flexibility to monitor food waste, which limits the measurement and therefore the implementation of strategies that help to reduce waste.

Conclusions:

The cultural habits of both collaborators and diners are factors to consider reducing food waste, there is evidence of very few strategies in terms of food waste management since this problem is not familiar to the certifications that hotels of this type usually look for.

Keywords : contemporary food; food waste; certification; sustainability; all-inclusive hotels; Cancun; Mexico.

        · abstract in Spanish     · text in Spanish     · Spanish ( pdf )