RESEARCH POSTER PRESENTATION DESIGN © 2012

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OBJECTIVES

LITERATURE REVIEW METHODOLOGY

ANTICIPATED FINDINGS

This research aim to provide insights of food waste management

of Grand Hyatt, Goa, where the goal is to address the main

sources of food wastage , causes & impacts and provide efficient

strategies.

REFERENCES

FAO, 2013. Toolkit: Reducing the Food Wastage Footprint, s.l.: FAO.

FAO, 2017. Food Loss and Food Waste. [Online] URL: www.fao.org/food-loss-and-food-waste/en/

Wenlock. R, Buss. D, Derry. B & Dixon. E (1980), ‘ Household food wastage in

Britain’. British Journal of Nutrition, 43(1), 52-70, DOI: 1079/BJN19800064

Hogan, B., 2016. 5 Factors Driving Food Waste in Foodservice.

URL: http://blog.leanpath.com/5-factors-driving-food-waste-in-foodservice

Cuglin, A.-M., Petljak, K. & Naletina, D., 2017. EXPLORATORY RESEARCH OF FOOD WASTE GENERATION AND FOOD WASTE PREVENTION IN THE HOSPITALITY INDUSTRY – THE CASE OF ZAGREB RESTAURANTS. Exploratory Research of Food Waste Generation and Food Waste Prevent in Hospitality Industry, p. 538

1. To identify the different sources of food wastage. .

2. To evaluate measure taken to reduce food wastage.

3. To recommend alternative strategies to tackle foodwastage.

This study focuses on various sources of food wastage and the

measure taken to reduce it. The efficient strategies and food

waste management policy of Grand Hyatt Goa and to provide

efficient strategies to reduce the same.

AIM

Stage 1

• Collect and analyse Primary & Secondary Resources

Stage 2

• Conduct primary research: Quantitative & Qualitative research

through a online survey

Stage 3

• Analyse the data collected

Stage 4

• Develop and disseminate conclusions and recommendations

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The current applications of Mobile Technology in the hospitality industry and the possible implementations and their sustainability.

In this day and age where the people are urged to expend always with a satisfying

utilization of hunger, it is noteworthy to think about the restrictions of the

accessible assets of the world and appropriately reshape the utilization culture. In

any case, it is unmistakably realized that 56% of the world’s produce delivered in

the created nations and 44% in the immature nations (WB, 2016) are food waste,

which relate to around 33% of the world's sustenance (1.3 million tons). In India

every year 67 million tonnes of food is wasted to a value of around RS 92000

crores. In India there are about 50% waste of their wheat produce from 21million

tonnes. Although many event and wedding being held, hotels and restaurants are

also responsible for food wastage. Sustenance squander happens along the whole

range of creation, from the homestead to appropriation to retailers to the

shoppers.

Cornell (1975) talked about that eateries are one of the real waste makers in the field of business kitchens and Lodging and restaurants are significant wellspring of food wastage which the proprietors and firms don't understand was talked about by Sandaruwani, Athula and Gnanapala (2016).

WWF is working to transform sectors where they have potential to make the biggest impact. It is estimated that 40% of the food waste happens in customer facing business like restaurants, super markets and hotels. In order to help the hospitality industry in a collaboration with Rockefeller foundation and American Hotel and Lodging Association created tool kits to challenge the industry in order to prevent food waste, and re utilize food by donating or providing it to the needy.

http://www.fao.org/food-loss-and-food-waste/en/http://blog.leanpath.com/5-factors-driving-food-waste-in-foodservice