SOCIAL RESPONSIBILITY THROUGH FOOD WASTE MANAGEMENT IN THE KENYAN HOSPITALITY INDUSTRY: A LOOK AT HEMINGWAYS WATAMU

Abstract

This research delves into the critical issue of food waste within the hospitality sector, with a specific focus on Hemingways Watamu Hotel. By comprehensively examining the extent, causes, and environmental implications of food waste, this study seeks to provide a comprehensive understanding of the problem and to inform the development of effective mitigation strategies. The research employs a multifaceted approach, encompassing quantitative and qualitative methodologies to investigate food waste generation, management practices, and the potential for sustainable solutions. By exploring the complex interplay between operational factors, consumer behavior, and environmental impact, this study aims to identify key areas for improvement and inform the development of targeted interventions to reduce food waste at Hemingways Watamu. Ultimately, the findings of this research contribute to the growing body of knowledge on food waste management in the hospitality industry, offering valuable insights for industry stakeholders, policymakers, and researchers seeking to promote a more sustainable and resource-efficient future.