From a full buffet to a full bin - hotel managers' perspectives on food waste at breakfast buffets

This study investigated food waste (FW) at breakfasts among local tourists from hotel staff perspectives. In-depth, semi-structured interviews with Israeli hotel managers and chefs were conducted, and content analysis was used to examine their understanding. Findings indicate that most interviewees identified guests' behavior as the primary driver of FW, besides hotel's overproduction and overserving. Despite this, the study identified practices that hotels use to reduce FW. Our analysis reveals that FW is perceived as caused by societal factors, diners' behaviors, hotels’ practices, and regulations, demonstrating that the Theory of Social Practice and the Theory of Planned Behavior partially explain the phenomenon. This study introduces the concept of “pay riders” – the belief of maximizing the benefit of payment by loading more food- and the "fear of loss", contributing to behavioral theories. Additionally, it reveals the 'intersectionality in FW', and identifies women as “providers and romantic diners” tasting and wasting more food.