Sustainability in the Hotel Industry - How Government Policies are Changing the ‘Culture of Food Waste’ in The Republic of Korea and Creating Opportunities for Hotels

• 영문명: Sustainability in the Hotel Industry - How Government Policies are Changing the ‘Culture of Food Waste’ in The Republic of Korea and Creating Opportunities for Hotels
• 발행기관: 한국관광학회
• 저자명: Minjoo Leutwiler-Lee
• 간행물 정보: 『International Journal of Tourism Science』Vol.18 No.4, 1~11쪽, 전체 11쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2018.11.30

영문 초록

The negative environmental externalities of food waste are an important issue in the Republic of Korea (ROK) which the government tries to address through various change mechanisms such as financial incentivisation and regulatory compliance programs, and also by trying to influence the socio-culture of food consumption practices which is a root cause of food waste behaviours in the ROK. This research identifies the determinants of the scope, limitations to the effectiveness, and motivations of the food waste reduction measures of hotels in the ROK, and explains through which channels of influence these determinants are affected by sociocultural factors of food consumption practices. These measures are differentiated and explained by identifying the various pressures for change and incentives that hotels have to implement food waste reduction measures. Pressures for change are viewed as being the result of government interventions and market pressures. This differentiation is used to gain insights on the motivations for implementing these measures and to highlight the nature of the limitations to the effectiveness of these measures. A distinction is made between operational measures for compliance related purposes, and operational measures serving some strategic purposes which would be indicative of a higher level of socio-cultural maturity of hotel customers in terms of sustainable development issues. In the ROK, changes in the ‘culture of food waste’ could be a catalyst for the development of a broader sustainability culture. By trying to trigger a change in the ‘culture of food waste’, the government policies could have important consequences on the nature of the competition in the Korean hotel sector and create strategic opportunities for hotels.

목차

1. Introduction

2. Pressures and Incentives for Changes in the Hospitality Sector

3. ‘Culture of Food Waste’ as a Constraint for Change

4. Research Method

5. Results and Discussion

References

키워드

Food Waste Sustainability Competitiveness Government Socio-Culture