减少全包式度假村的餐盘垃圾： 战略、预防措施和障碍

Year 2024, Volume: 9 Issue: 2, 145 - 156, 30.09.2024

Merve Güdek

https://doi.org/10.31822/jomat.2024-9-2-145

Cited By: 1

Abstract

餐盘垃圾约占酒店业产生的食物垃圾的三分之一。这些餐盘垃圾几乎都是可以避免的。本研究旨在探讨游客为减少餐盘垃圾而采取的策略和措施，以及他们在实施这些措施时遇到的障碍。为此采用了定性研究设计。通过对 23 名在一价全包度假村度假的游客进行半结构化访谈获得数据。经过分析，得出了四个主题：对餐盘垃圾的感受、为减少餐盘垃圾而实施的策略、为减少餐盘垃圾而提出的措施以及减少餐盘垃圾的障碍。这项研究有助于了解游客在酒店业减少和避免餐盘垃圾的行为。研究结果对政策制定者、决策者、行业代表、处理餐盘垃圾的企业以及其他负责减少餐盘垃圾和保护环境的利益相关者具有重要意义。此外，研究游客餐盘浪费行为的学者也可能从本研究中受益。本研究进一步为减少餐盘垃圾提供了依据，从而最大限度地减少旅游业对环境造成的破坏并制定干预措施。餐盘垃圾是一种相对新颖且研究不足的现象，尤其是

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Keywords

餐盘垃圾, 游客行为, 可持续旅游

Reducing plate waste in all-inclusive resorts: Strategy, precaution and barriers

Abstract

Plate waste constitutes approximately a third of the food waste generated in the hospitality industry. Almost all this plate waste might also be prevented. This study intended to explore the strategies and measures tourists adopted for plate waste reduction and the barriers they encountered while implementing these measures. A qualitative research design was adopted for this purpose. Data were acquired through semi-structured interviews conducted with 23 tourists holidaying in an all-inclusive resort. Four themes emerged following the performed analyses: feelings about plate waste, strategies implemented for plate waste reduction, measures proposed for plate waste reduction, and barriers to plate waste reduction. This study contributes to understanding tourists’ behavior to mitigate and avoid plate waste in the hospitality industry. The findings suggest important implications for policy makers, decision makers, industry representatives, businesses tackling plate waste, and other stakeholders responsible for reducing their waste and protecting the environment. Besides, academics working on tourists’ behavior towards plate waste might benefit from this study. This study further provides a basis for reducing plate waste, thus minimizing the environmental damage caused by the tourism industry and developing interventions. Plate waste is a relatively novel and under-researched phenomenon, particularly in the hospitality industry. For this reason, this study contributes significantly to the existing literature about plate waste.

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Keywords

plate waste, tourist behavior, sustainable tourism

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