Basic landscape overview : food waste reduction & prevention opportunities for the Caribbean hotel sector

Abstract

While traditional mass tourism has often reflected the characteristics of overconsumption, consumer demand for sustainability and social consciousness, along with a desire for increased efficiency and cost savings among businesses, has fueled a shift toward more responsible tourism models. The hotel sector is also able to educate visitors on issues such as food waste in a tasteful and meaningful way, which could, in turn, impact visitor behaviors once they return home. The industry has a unique opportunity to raise awareness and design the guidelines, tools and resources needed to make a difference.