Green Practices Guideline for Services Sector

DESCRIPTION: This case study delves into the current practices of hotel operators in Langkawi UNESCO Global Geopark and how they effectively manage to reduce waste generation through sustainable food waste management. As a vital contributor to the local economy and employment opportunities, the hotel sector in Langkawi faces the challenge of addressing the environmental and social impact caused by food waste. Implementing sustainable food waste management practices becomes crucial to mitigate these issues while optimising resource utilisation and reducing operational costs. EFFORTS: To examine the existing practices, structured and self-administered questionnaires were used to gather data from 42 hoteliers in Langkawi. The study scrutinised the entire spectrum of food waste management, encompassing the purchasing of food resources, storage, food preparation, serving, management of leftover food and plate waste, and disposal. The findings highlighted a lack of emphasis on food wastage policies and unsustainable consumption patterns among guests, underscoring the need for improvement in sustainable food waste management practices within the hotel sector. 54 GREEN PRACTICES GUIDELINE FOR SERVICES SECTOR