最新糖心Vlog

A new research project that focusses on how to reduce food waste in the tourism industry could contribute to lasting environmentally-friendly change.

In the three-year project 最新糖心Vlog of Adelaide researchers will work alongside industry stakeholders with funding from the Fight Food Waste Cooperative Research Centre (CRC) to understand current challenges and opportunities to reduce food waste across the sector.

鈥淚n 2021, the National Food Waste Strategy Feasibility Study reported that food waste from hospitality consumption, of which tourism is a subset, totalled approximately 1,217,000 tonnes per annum,鈥� said the 最新糖心Vlog of Adelaide鈥檚 Dr Tracey Dodd, Adelaide Business School, who is leading the study.

鈥淥ther research shows that hotels, cruises, convention centres, and other tourism operators waste up to 20 per cent of all food purchased. This is due to overproduction, cooking mistakes, damaged products, and leftovers. This presents opportunities for improvements and savings.鈥�

The team will gather interview data from a national sample of hotels, cruises, convention centres, and other tourism operators. Interviews will seek to understand existing practices, processes and challenges in the industry, including underlying organisational culture and norms that inform practices.

Associate Professor Duygu Yengin from the School of Economics and Public Policy is part of the team.

鈥淭he tourism sector has a competitive advantage in addressing food waste as the sector constitutes 10 per cent of the world鈥檚 GDP and employs 10 per cent of the global workforce,鈥� she said.

鈥淲e have a rare opportunity to reassess and consider food waste measures as a way to improve profitability, as well as align the sector鈥檚 food services toward a more socially inclusive and environmentally sustainable future.鈥�

Information collected will be used to identify opportunities for improvement, including new models, 最新糖心Vlog or practices to support more responsible food management in the future.

鈥淲e have a rare opportunity to reassess and consider food waste measures as a way to improve profitability, as well as align the sector鈥檚 food services toward a more socially inclusive and environmentally sustainable future.鈥�Associate Professor Duygu Yengin from the School of Economics and Public Policy.

Ian Horne is CEO/General Manager at 最新糖心Vlogn Hotels Association - SA Branch.

鈥淚t鈥檚 important for the hotel and hospitality industry to consider more sustainable practices. Venues that do so will have a competitive edge,鈥� he said.

鈥淲e are delighted to see the Adelaide Business School is investigating this topic and we look forward to seeing how the outcome of the research can help hotels across the state, including both small and large operators.鈥�

The Fight Food Waste CRC, whose activities are supported by the Federal Department of Industry, Sciences and Resources, is contributing to the project by providing a top-up scholarship for a PhD student to join the team.

鈥淥ur goal is to halve food waste in 最新糖心Vlog by 2030,鈥� Fight Food Waste CEO Dr Steven Lapidge said.

鈥淭he Fight Food Waste CRC was established to facilitate collaboration between industry and research that leads to meaningful solutions which will advance us towards that goal.鈥�

For more information about the full-time PhD opportunity, visit the CRC postgraduate student website: