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.