An investigation into food waste management practices in Maltese hotels

Abstract

This dissertation explores food waste management practices in Maltese hotels, addressing a growing environmental and economic concern in the hospitality sector. With buffet service identified as a major contributor to food waste, the study investigates its causes, the role of staff, and the influence of organisational culture. Despite increasing global attention, there is limited research focused on the local hotel context in Malta. Using a qualitative case study approach, the research involved non-participant observations and semi-structured interviews with hotel staff, including purchasing managers, chefs, and food and beverage managers. Thematic analysis revealed that food waste is driven by overproduction, portion sizes, inconsistent training, and varied staff attitudes. These findings support the need for structured interventions to reduce waste. In response, a Continuing Professional Development (CPD) programme was developed to raise awareness, improve practices, and align with the United Nations Sustainable Development Goals—specifically SDG 4 (Quality Education) and SDG 12 (Responsible Consumption and Production). The programme emphasises experiential, context-based learning, tailored to the operational realities of the hospitality industry. The study offers practical recommendations and highlights the potential for education-led strategies to reduce food waste in hotels. Further research is recommended to assess the long-term impact of training initiatives on behavioural change and sustainability outcomes.