Table 1.
Hotel policies concerning food waste management.
| Policy | Large-sized hotels |
Medium-sized hotels |
Small-sized hotels |
||||||
|---|---|---|---|---|---|---|---|---|---|
| continued | discontinued | no policy | continued | discontinued | no policy | continued | discontinued | no policy | |
| Food waste management | 19 (67.9%) | 7 (25.0%) | 2 (7.1%) | 8 (36.4%) | 11 (50.0%) | 3 (13.6%) | 2 (16.7%) | 7 (58.3%) | 3 (25.1%) |
| Encouraging customers to reduce food waste | 8 (28.6%) | 9 (32.1%) | 11 (39.3%) | 5 (22.7%) | 1 (4.5%) | 16 (72.8%) | 2 (16.7%) | 0 (0.0%) | 10 (83.3%) |
| Educating employees on food waste reduction | 19 (67.9%) | 5 (17.9%) | 4 (14.2%) | 7 (31.8%) | 6 (27.3%) | 9 (40.9%) | 3 (25.0%) | 2 (16.7%) | 7 (58.3%) |
| Collecting food waste data | 13 (46.4%) | 6 (21.4%) | 9 (32.2%) | 1 (4.5%) | 6 (27.3%) | 15 (68.4%) | 1 (8.3%) | 2 (16.7%) | 9 (75.0%) |