Tourism-Related Food Waste: Opportunities and Challenges ^†

Abstract

Food waste is seen as a societal, economic, and environmental challenge, threatening food security and causing natural resource overconsumption and nutrition loss. There is inequality in the distribution of food resources around the world and many countries have been suffering from hunger while others have excess food that goes to waste. Indeed, the Food and Agriculture Organization estimates that we entered 2022 with 828 million hungry people, the majority of whom are women and children suffering from malnutrition, wasting, and stunting. Moreover, the UNEP Food Waste Index 2021 indicated that nearly 931 million tons of food waste were produced in 2019, of which 61% originated from households, 26% from restaurants and food service, and 13% from retail. This, of course, hinders the achievement of the zero hunger goal by 2030. In this context, we analyze the main challenges and opportunities of using food waste produced by tourism activities using an S (Strengths), W (Weaknesses), O (Opportunities), and T (threats) analysis. The analysis shows that the challenges could be a source of important opportunities. We recommend enhancing the awareness of restaurants and food business owners about the impacts of increasing food waste on the economy and environment, and about the importance of waste selection and adopting the circular bioeconomy concept for the sustainable development of their businesses.

1. Introduction

Tourism plays an essential role in a country’s economy. This area is related to all vital sectors including transportation, fishing, and the restaurant and food industries [1]. Tourism activities are reported in many studies as the main source of pollutants, especially plastics [2,3,4]. During the hot season, food consumption increases, causing more food waste than usual, which presents a societal challenge for many countries around the world [5], contributing to extreme pressures on natural resources such as energy, freshwater, and arable land [6] and increasing carbon waste.

In addition, the issue of food waste represents a moral and social equality problem as according to FAO, IFAD, UNICEF, WFP, and WHO reports from 2022, nearly 828 million people were facing malnutrition in 2021, which is 46 million and 150 million more than in 2020 and 2019, respectively. So, many people in the world are food insecure, which means that they lack access to enough food for an active, healthy life. This indeed points to the issue of social equality and to the need to move in the right direction as defined in Sustainable Development Goal 2, as well as to promote food security and healthy diets.

Food waste is becoming a global issue facing countries worldwide. It requires solutions based on multiple objectives and strategic approaches, allowing us to reduce the amount of generated food waste and avoid overconsumption and the overuse of natural resources. Accordingly, the periods known for overconsumption and the misuse of natural resources must be given more attention and profoundly investigated. In the most popular travel destinations, production and consumption increase during the summertime because of tourists visiting these countries causing more food waste. In addition, high temperature may affect food [7] as it can cause it to spoil faster, which may make it difficult for restaurants and food businesses to keep their products safe and fresh, contributing to more food waste.

The present study analyzes the main challenges and opportunities for using food waste produced by tourism activities using an S (Strengths), W (Weaknesses), O (Opportunities), and T (threats) analysis. In addition, this study examines the relationship between food waste and the 17 Sustainable Development Goals.

2. Methods and Materials

SWOT Analysis Description

SWOT analysis is used in the present study to analyze and discuss the strengths, weaknesses, opportunities, and threats of reusing food waste produced by the tourism industry. This analytical method is known as the SWOT matrix, used in the business field and widely used for natural resource management to help with decisions, strategies, and policy establishment. It has been used in several studies related to the tourism field [8,9,10,11].

3. Results

3.1. SWOT Analysis

3.1.1. Food Waste Use Strengths, Weaknesses, and Threats

Food waste presents major socio-economic and environmental issues for countries; the adoption of circular economy approaches remains the only solution that may help mitigate the growing amount of food waste. Countries popular for tourism activities with significant numbers of yearly visitors are likely to be the most affected by waste, which may affect them at different levels. The mismanagement of food waste and its continuous growth may affect the tourism sector itself and discourage tourists from spending their vacations in a polluted country. Thus, the mismanagement of waste is a weakness that can be converted into a strength by creating opportunities and avoiding possible threats (Figure 1).

3.1.2. Food Waste Use Opportunities and Challenges

Food waste is currently considered a source of energy and biogas production, among other reuse purposes (Figure 2). Populations all around the world consume natural resources, mainly vegetables and fruits, which means a continuous production of food waste. Nevertheless, natural resources are not well distributed around the world because of different geographical, climatic, socio-economic, and sometimes political factors. In addition, consumption rates also vary according to the abovementioned factors. These variations are the origin of the challenges the world is facing in terms of shortages of natural resources and food, resulting in inequality. Also, because of the unequal distribution of natural resources, consumption rates vary: in some countries, food loss reaches high percentages, resulting in food waste that needs to be managed and presenting a threat to the world food supply. In this sense, food waste must be taken as a serious issue that threatens life on Earth. Implementing policies and strategies to control the activities that contribute to food loss and related waste increase, such as the tourism industry, is mandatory, while developing a system of recycling the food waste produced remains necessary in order to achieve sustainability through converting this issue into an opportunity.

3.2. Food Waste Management

3.2.1. Food Waste and SDGs

An analysis of the benefits of reusing and recycling food waste shows that they are all related to the 17 Sustainable Development Goals (Figure 2). Recycling food waste has many advantages for society as well as for the economy and environment. Food waste can be turned into solutions for many issues humans and the planet suffer from, including energy and water scarcity, excessive use of chemical fertilizers, and waste landfilling. Thus, managing food waste adequately can help deliver and achieve the 17 SDGs:

• SDG 1 (No poverty) and SDG 2 (Zero hunger): Reducing and recycling food waste and avoiding food loss means more food will be available.
• SDG 3 (Good health): An adequate storage of food will allow people to maintain good health. The management and recycling of food waste will result in less organic pollution and decrease the potential risk of contamination.
• SDG 4 (Quality education) and SDG5 (Gender equality): Fresh and safe food is crucial for learning. Purchasing food requires money, so less wasting means less spending. Accordingly, managing food waste can help free up money for education and other household benefits.
• SDG 6 (Clean water and sanitation): Reducing food loss can reduce rates of water exploitation (water saving). Managing food waste can help avoid possible organic contamination of groundwater, which may occur when this waste is mismanaged and thrown out in open landfills.
• SDG 7 (Affordable and clean energy): Reducing food waste allows for energy saving, while recycling food waste allows for the production of eco-friendly energy.
• SDG 8 (Decent work and economic growth): Reducing food loss and recycling food waste will boost the economy and help create new job opportunities.
• SDG 9 (Industry innovation and infrastructure) and SDG 11 (Sustainable cities and communities: Recycling food waste allows for different benefits, including fostering innovation by using this waste for different purposes, including the textile industry (e.g., Ananas Anam). Reducing food waste means reducing landfill disposal costs for households and authorities, which enables meeting sustainability goals (WRI, 2019).
• SDG 10 (Reduce inequality): There is inequality in the distribution of food resources in the world. Reducing food loss may help overcome this inequality and achieve the related goals “no poverty” and zero hunger”.
• SDG 12 (Responsible consumption and production): Controlling consumption and production rates while avoiding more food loss because of human mismanagement and false assumptions about the amount of food needed would ensure responsible consumption and production.
• SDG 13 (Climate action): Reducing and recycling food waste will ensure a decrease in methane emissions (mainly released by rotting food in landfills), which is ranked as the most harmful GHG, with an atmospheric lifetime of 25 years.
• SDG 14 (Life underwater): Reducing food waste means reducing the amount of food waste reaching the sea, causing eutrophication and threatening life underwater. Keeping food (mainly seafood) fresh and safe by restaurants and all food businesses means reducing the exploitation of sea resources.
• SDG 15 (Life on land): Reducing food loss means less exploitation of land-based resources. Adequate food waste management means avoiding potential organic contamination of soil and groundwater. Turning food waste into organic fertilizer means producing safe vegetables and fruits without chemical fertilizers.
• SDG 16 (Peace, justice, and strong institutions): Food loss is one of the factors contributing to famine, whose spread can create conflicts and instability. Thus, ending hunger will contribute to peace and stability.

3.2.2. Adoption of Circular Economy for Food Waste

Recycling food waste offers numerous social, environmental, and financial benefits. Unless the following three steps—(1) avoiding food loss, (2) food waste management, and (3) recycling food waste—are realized, the adoption of a circular economy (CE) remains unachievable. The promotion and application of the CE concept for food waste management relies upon adequately managing the production of food waste.

Figure 3 displays a mapping of six CE Rs linked to the food life cycle. The strategies R0, prevent, R1, reduce, and R2, reuse, concern consumers (businesses and households) and all actors that can extend the lifespan of food products. R3, R4, and R5 are related to expired food that goes to waste. Businesses, including hotel and restaurant owners, can prevent and reduce food loss and waste by keeping food fresh and safe, which would allow for its sustainable production and consumption.

The purpose of strategy R2 (reuse) is to slow down the food cycle [12]. It relies on reusing food, mainly that whose nutritional value is unsuitable for human consumption, such as restaurant leftovers or expired food, for animal feed [13]. The recycling and recovery strategies are both aimed at loop-closing [12]. Materials that can be recycled are those that have lost their nutritional values, so they can be recycled, for instance, into chips or sauces, which is classified as nutrient recovery [14]. R4 is energy recovery from food waste, such as biogas. R5, disposal, is the least favorable strategy for food [15]. It occurs either by landfilling or incineration without further resource mining.

4. Discussion and Recommendations

The problem of food waste is complex, and its key driver is consumer behavior. Its threats should be avoided and its weaknesses could be converted into strengths and then used to create opportunities. Indeed, the circular economy approach suggests food waste recycling is a major opportunity which can help achieve the 17 goals of sustainable development related to health, food equality, quality of education, clean water and sanitation, clean energy, economic growth, industry innovation, climate action, life underwater and on land, and peace and justice. Recycling not only reduces food waste but also produces goods such as biogas, organic fertilizers, animal feed and biofibers. Before the recycling process, food waste should not be mixed with other types of waste. Recycling also has other advantages, namely saving water, reducing greenhouse gas emissions, conserving energy, and saving money.

A range of interventions that can reduce food waste have been identified. These include strategies such as donating excess food to those in need and developing associations which play the role of intermediaries between tourist institutions (restaurants, hotels…) and people in need. Collaborative work, including improving planning, tracking, and collaboration between specific institutions in the local area or in the country, will help to create a sustainable and equitable food system for all.

5. Conclusions

An analysis of reusing food waste produced by the tourism industry shows that the first step toward mitigating increases in food waste consists of making people aware of the effects of food waste on the environment and climate, of the importance of reducing their food purchases, and of the necessity of keeping the food fresh and safe to avoid further food losses.

Recycling food waste is one of the best solutions, but increasing food waste will not be solved if businesses, food services, and households keep throwing food away alongside inorganic waste. This presents a key weakness of food waste management. The adoption of a circular economy for food loss and waste requires cooperation and coordination between the different actors in the food system.