Food Waste in the Hotel Restaurant: A Probable Solution Using Islamic Promotion

Md Mominul Islam


This studyanalyzes perceptions of the hotel guests on food waste, which possesses environmental and ethical sense. Two hotels in Sweden were included in the study following qualitative research approach. The relevant data were collected through the questionnaire survey and observation methods. The complete sample data in the questionnaire consisted of 132 hotel guests; 130 were used in the analysis with the help of Wilcoxon test. Perceived gaps of the guests and their demographics made a variation on their satisfaction as to food service. Although hotels use small plates and communication message to reduce food waste, the guests wasted food due to the poor food taste. Besides, habitual facts of the guests were the causes of food waste. The hotels can control food waste in their kitchens by effective management, but food waste minimization by the guests at buffets is a challenge. Although hotels use messages to limit food waste focusing environmental and ethical concerns to motivate the guests, the effectiveness of the messages are difficult to measure since the messages have no obligation to be followed. However, halal tourism practitioners may use the Qur’anic messages to induce the guests as the promotional messages possessing obligation to be performed. Importantly, increasing guests’ attention as to food waste is a challenge reviving their ethical values. Islamic promotion in the Sharia-based hotels may be a potential remedy to control food waste.

Aus. J. Isla. Finan. & Busi. Vol 3(1), April 2017, P 8-15


Food Waste; Habit; Halal Tourism; Islamic Value; Restaurant; Sustainability; Promotional Messages

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