Una mirada al desperdicio de alimentos en Hoteles, Restaurantes y Cafeterías HORECA/A look at food waste in Hotels, Restaurants and Cafeterias HORECA
Abstract
Los crecientes volúmenes de alimentos que, a nivel mundial, se pierden o desperdician a lo largo de la cadena alimentaria, conspiran contra el logro de los Objetivos de Desarrollo Sostenible. Por lo tanto, este artículo tiene como objetivo evaluar el estado actual de la problemática del desperdicio de alimentos, con énfasis en el sector de Hoteles, Restaurantes y Cafeterías. Para ello se revisaron artículos de los últimos cinco años, disponibles en bases de datos en línea, donde se hizo una búsqueda por palabras clave relacionadas con el tema. Los resultados muestran que los Hoteles, Restaurantes y Cafeterías se sienten culpables por desperdiciar alimentos, pero no ponderan los aspectos de sostenibilidad ambiental y social; además de que el personal de implicación directa con el servicio afronta, entre otros retos, la carencia de sistemas de gestión y capacitación, así como los patrones de consumo de alimentos no sostenibles de los clientes. Se concluye que, a pesar de que la reducción del desperdicio de alimentos en los Hoteles, Restaurantes y Cafeterías es una estrategia creciente que se enfoca en minimizar o eliminar el impacto ambiental que este provoca a nivel mundial, es evidente la necesidad de continuar investigando en este campo, sobre todo en el ámbito nacional.
Palabras clave: desperdicio; economía verde; ecoturismo; efectos de las actividades humanas; industria del ocio
ABSTRACT
The increasing volumes of food lost or wasted throughout the global food chain conspire against the achievement of the sustainable development goals. Therefore, this paper aims to evaluate the current state of the problem of food waste with emphasis on the Hotel, Restaurant and Catering sector. For this purpose, articles from the last five years, available in online databases, were reviewed and searched by keywords related to the topic. The results show that Hotel, Restaurant and Catering feel guilty for wasting food, but do not consider environmental and social sustainability aspects. In addition, the staff directly involved in the service faces the lack of management and training systems, as well as the unsustainable food consumption patterns of customers, among other challenges. It is concluded that, although the reduction of food waste in Hotel, Restaurant and Catering is a growing strategy that focuses on minimizing or eliminating the environmental impact it causes worldwide, there is a clear need for further research in this field, especially at the national level.
Keywords: ecotourism; effects of human activities; green economy; leisure industry; wastes
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References
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