Table 9.

SWOT analysis of food waste management in hotels.

Strengths (S) •Food waste reduction can reduce food costs. •Food waste reduction can create a socially and environmentally responsible image. •Chefs have skills for transforming excess food into new types of food. •Food waste reduction can reduce waste collection costs. •Compost from waste can be used in the hotel gardens as plant fertilizer.	Weaknesses (W) •Environmental concerns are not yet the primary consideration of hotels. •Chain hotels have very strict hygienic standards and centralized decision-making systems. •Hotels have a negative perception of food (fruit, vegetables, etc.) that is at or past the sell date or that is blemished. •Some hotels have improper storage facilities, such as lack of refrigeration, food waste storage space, or composting areas. •Some food waste reduction measures such as doggy bags can diminish the luxury image of hotels. •Food waste reduction demands more labor and awareness. •Composting causes odor problems and visual pollution.
Opportunities (O) •SDG 12.3 focuses on global food loss and waste. •Food waste reduction is an important point in the national agenda. •Reducing food waste attracts tourists concerned by environmental protection.	Threats (T) •Environmental factors are not yet the primary consideration for consumers. •Emerging risks like the coronavirus pandemic cause unpredictable supply chain disruptions, leading to wasted food. •The throwaway culture and industrialized food system discourage behavior to prevent or reduce food waste.