The food waste phenomenon in the hotel and conference industry: A case study of the Helnan Marselis Hotel, Aarhus
Author
Onet, Astrid
Term
4. term
Education
Publication year
2022
Abstract
This master’s thesis examines food waste in the hotel and conference industry through a case study of the Helnan Marselis Hotel in Aarhus, focusing on how guest and staff behavior, awareness, and decision-making contribute to waste and how nudge-based interventions could support reductions. Grounded in sustainability concerns within tourism, the study reviews relevant literature and applies nudge theory alongside decision-making and consumer behavior perspectives. A mixed-methods design combines desk research with fieldwork: an original survey of 100 respondents and three qualitative interviews with hotel staff. By comparing and interpreting these data, the thesis identifies opportunities to raise awareness, influence choices, and embed good practices, outlining managerial pathways and low-cost measures that could reduce food waste in hotel and conference settings. While the excerpt does not report detailed quantitative results, the study indicates that targeted nudges and stakeholder engagement can motivate action among managers, employees, and guests, and it offers recommendations and avenues for further research to strengthen food waste prevention in hospitality.
Dette speciale undersøger madspild i hotel- og konferencebranchen via et casestudie af Helnan Marselis Hotel i Aarhus med fokus på, hvordan gæsters og medarbejderes adfærd, bevidsthed og beslutninger bidrager til spild, og hvordan nudges kan understøtte reduktioner. Med afsæt i bæredygtighedsdagsordenen i turismen gennemgår studiet relevant litteratur og anvender nudgeteori sammen med beslutningstagning og forbrugeradfærd som teoretiske rammer. Et mixed-methods design kombinerer desk research med feltarbejde: et originalt spørgeskema med 100 respondenter og tre kvalitative interviews med hotelmedarbejdere. Gennem sammenligning og fortolkning af data peger specialet på muligheder for at øge bevidsthed, påvirke valg og forankre god praksis samt skitserer ledelsesmæssige veje og lavomkostningsinitiativer, der kan reducere madspild i hotel- og konferencekontekster. Selvom uddraget ikke indeholder detaljerede kvantitative resultater, indikerer studiet, at målrettede nudges og inddragelse af interessenter kan motivere handling blandt ledere, ansatte og gæster, og det fremsætter anbefalinger og forslag til videre forskning for at styrke forebyggelsen af madspild i hospitality.
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