메뉴 건너뛰기




Volumn 146, Issue , 2014, Pages 320-336

Solid waste management in the hospitality industry: A review

Author keywords

Ecolabels; Food waste; Hospitality industry; Hotels; Restaurants; Waste management

Indexed keywords

ENVIRONMENTAL MANAGEMENT; SOLID WASTES; WASTE MANAGEMENT; SUSTAINABLE DEVELOPMENT;

EID: 84906859979     PISSN: 03014797     EISSN: 10958630     Source Type: Journal    
DOI: 10.1016/j.jenvman.2014.07.038     Document Type: Review
Times cited : (142)

References (129)
  • 2
    • 0041917732 scopus 로고    scopus 로고
    • An analysis of environmental management, organizational context and performance of Spanish hotels
    • Álvarez Gil M.J., Burgos Jiménez J., Céspedes Lorente J.J. An analysis of environmental management, organizational context and performance of Spanish hotels. Omega 2001, 29:457-471. 10.1016/S0305-0483(01)00033-0.
    • (2001) Omega , vol.29 , pp. 457-471
    • Álvarez Gil, M.J.1    Burgos Jiménez, J.2    Céspedes Lorente, J.J.3
  • 3
    • 84906887838 scopus 로고    scopus 로고
    • (accessed 11.03.14.), American Hotel and Lodging Association (AH and LA)
    • American Hotel & Lodging Association (AH&LA) History of Lodging [WWW Document] 2014, (accessed 11.03.14.). http://www.ahla.com/content.aspx?id=4072.
    • (2014) History of Lodging [WWW Document]
  • 4
    • 20344374687 scopus 로고    scopus 로고
    • Integrating food hygiene into quantity food production systems
    • Amjadi K., Hussain K. Integrating food hygiene into quantity food production systems. Nutr. Food Sci. 2005, 35:169-183. 10.1108/00346650510594921.
    • (2005) Nutr. Food Sci. , vol.35 , pp. 169-183
    • Amjadi, K.1    Hussain, K.2
  • 6
    • 78651075266 scopus 로고    scopus 로고
    • Benchmarking waste disposal in the Egyptian hotel industry
    • Ball S., Abou Taleb M. Benchmarking waste disposal in the Egyptian hotel industry. Tourism Hosp. Res. 2010, 11:1-18. 10.1057/thr.2010.16.
    • (2010) Tourism Hosp. Res. , vol.11 , pp. 1-18
    • Ball, S.1    Abou Taleb, M.2
  • 8
    • 0028583981 scopus 로고
    • An end use analysis of global food requirements
    • Bender W.H. An end use analysis of global food requirements. Food Policy 1994, 19:381-395.
    • (1994) Food Policy , vol.19 , pp. 381-395
    • Bender, W.H.1
  • 9
    • 84906849339 scopus 로고    scopus 로고
    • The Responsibility Project, (accessed 02.03.14.)
    • Bennett A. 2014: The Year Against Food Waste [WWW Document] 2012, The Responsibility Project, (accessed 02.03.14.). http://responsibility-project.libertymutual.com/blog/2014-the-year-against-food-waste.
    • (2012) 2014: The Year Against Food Waste [WWW Document]
    • Bennett, A.1
  • 10
    • 84906887839 scopus 로고    scopus 로고
    • Price Waterhouse Coopers, (accessed 11.03.14.)
    • Berman S.D. Hospitality Directions US: Our Updated Lodging Outlook [WWW Document] 2014, Price Waterhouse Coopers, (accessed 11.03.14.). http://www.pwc.com/en_US/us/asset-management/hospitality-leisure/publications/assets/pwc-hospitality-directions-lodging-outlook.pdf.
    • (2014) Hospitality Directions US: Our Updated Lodging Outlook [WWW Document]
    • Berman, S.D.1
  • 11
    • 84906887840 scopus 로고    scopus 로고
    • Zero Waste SA, (accessed 17.04.14.), Blue Environment Pty Ltd, Tonkin Consulting
    • Blue Environment Pty Ltd, Tonkin Consulting Regional Organic Waste Mapping in South Australia [WWW Document] 2012, Zero Waste SA, (accessed 17.04.14.). http://www.zerowaste.sa.gov.au/upload/resource-centre/publications/compost/Regional%2520organic%2520waste%2520mapping%2520in%2520South%2520Australia.pdf.
    • (2012) Regional Organic Waste Mapping in South Australia [WWW Document]
  • 13
    • 18144428784 scopus 로고    scopus 로고
    • European hoteliers' environmental attitudes: greening the business
    • Bohdanowicz P. European hoteliers' environmental attitudes: greening the business. Cornell Hotel Restaur. Adm. Q. 2005, 46:188-204. 10.1177/0010880404273891.
    • (2005) Cornell Hotel Restaur. Adm. Q. , vol.46 , pp. 188-204
    • Bohdanowicz, P.1
  • 14
    • 33749354156 scopus 로고    scopus 로고
    • Environmental awareness and initiatives in the Swedish and Polish hotel industries-survey results
    • Bohdanowicz P. Environmental awareness and initiatives in the Swedish and Polish hotel industries-survey results. Int. J. Hosp. Manag. 2006, 25:662-682. 10.1016/j.ijhm.2005.06.006.
    • (2006) Int. J. Hosp. Manag. , vol.25 , pp. 662-682
    • Bohdanowicz, P.1
  • 16
    • 84906853778 scopus 로고    scopus 로고
    • Does reducing portion size reduce food intake and plate waste?
    • Brochado C.S., Freedman M.R. Does reducing portion size reduce food intake and plate waste?. J.Am. Diet. Assoc. 2009, 109:A47. 10.1016/j.jada.2009.06.139.
    • (2009) J.Am. Diet. Assoc. , vol.109
    • Brochado, C.S.1    Freedman, M.R.2
  • 19
    • 33845506340 scopus 로고    scopus 로고
    • Environmental performance analysis of German hotels
    • Chen J.S., Legrand W., Sloan P. Environmental performance analysis of German hotels. Tourism Rev. Int. 2005, 9:61-68. 10.3727/154427205774791799.
    • (2005) Tourism Rev. Int. , vol.9 , pp. 61-68
    • Chen, J.S.1    Legrand, W.2    Sloan, P.3
  • 20
    • 0034497962 scopus 로고    scopus 로고
    • Industrial symbiosis: literature and taxonomy
    • Chertow M.R. Industrial symbiosis: literature and taxonomy. Annu. Rev. Energy Environ. 2000, 25:313-337. 10.1146/annurev.energy.25.1.313.
    • (2000) Annu. Rev. Energy Environ. , vol.25 , pp. 313-337
    • Chertow, M.R.1
  • 22
    • 84906887732 scopus 로고    scopus 로고
    • WRAP, UK, (accessed 25.02.14.), Compass Group UK and Ireland
    • Compass Group UK & Ireland Eliminating Kitchen Waste Case Study [WWW Document] 2012, WRAP, UK, (accessed 25.02.14.). http://www.wrap.org.uk/content/compass-group-uk-ireland-eliminating-kitchen-waste.
    • (2012) Eliminating Kitchen Waste Case Study [WWW Document]
  • 23
    • 84906887733 scopus 로고    scopus 로고
    • University College Northampton
    • Cox P. Waste Mapping 2002, University College Northampton.
    • (2002) Waste Mapping
    • Cox, P.1
  • 25
    • 0442331756 scopus 로고    scopus 로고
    • Waste minimisation supporting urban tourism sustainability: a mega-resort case study
    • Cummings L.E. Waste minimisation supporting urban tourism sustainability: a mega-resort case study. J.Sustain. Tour. 1997, 5:93-108. 10.1080/09669589708667279.
    • (1997) J.Sustain. Tour. , vol.5 , pp. 93-108
    • Cummings, L.E.1
  • 26
    • 84970746767 scopus 로고
    • Foodservice and solid waste policies: a view in three dimensions
    • Cummings L.E., Cummings W.T. Foodservice and solid waste policies: a view in three dimensions. J.Hosp. Tourism Res. 1990, 14:163-172. 10.1177/109634809001400218.
    • (1990) J.Hosp. Tourism Res. , vol.14 , pp. 163-172
    • Cummings, L.E.1    Cummings, W.T.2
  • 28
    • 0346910515 scopus 로고    scopus 로고
    • Encouraging sustainable business practices in a non-regulatory environment: a case study of small tourism firms in a UK National Park
    • Dewhurst H., Thomas R. Encouraging sustainable business practices in a non-regulatory environment: a case study of small tourism firms in a UK National Park. J.Sustain. Tour. 2003, 11:383-403. 10.1080/09669580308667212.
    • (2003) J.Sustain. Tour. , vol.11 , pp. 383-403
    • Dewhurst, H.1    Thomas, R.2
  • 32
    • 3442897410 scopus 로고    scopus 로고
    • Food losses in food service institutions examples from Sweden
    • Engström R., Carlsson-Kanyama A. Food losses in food service institutions examples from Sweden. Food Policy 2004, 29:203-213. 10.1016/j.foodpol.2004.03.004.
    • (2004) Food Policy , vol.29 , pp. 203-213
    • Engström, R.1    Carlsson-Kanyama, A.2
  • 33
    • 84906887735 scopus 로고    scopus 로고
    • (accessed 17.04.14), Envirowise
    • Envirowise Waste Mapping: Your Route to More Profit [WWW Document] 2009, (accessed 17.04.14). http://www.enviroeu.com/online/file.php/1/eng-docs/EnviroWise_-_Waste_Mapping_Your_Route_To_More_Profit.pdf.
    • (2009) Waste Mapping: Your Route to More Profit [WWW Document]
  • 34
  • 38
    • 84906890277 scopus 로고    scopus 로고
    • FAO, Rome, Food and Agriculture Organization of the United Nations (FAO),Food Wastage Footprint (Project)
    • Food and Agriculture Organization of the United Nations (FAO), Food Wastage Footprint (Project) Toolkit Reducing the Food Wastage Footprint 2013, FAO, Rome.
    • (2013) Toolkit Reducing the Food Wastage Footprint
  • 39
    • 84906887728 scopus 로고    scopus 로고
    • Think, Eat, Save Reduce Your Footprint Campaign, (accessed 02.03.14.)
    • Foodsharing e.V Online Platform Marks a Fruitful Year of Food Sharing [WWW Document] 2013, Think, Eat, Save Reduce Your Footprint Campaign, (accessed 02.03.14.). http://www.thinkeatsave.org/index.php/multimedia/in-the-news/79-in-the-news/291-online-platform-marks-a-fruitful-year-of-food-sharing.
    • (2013) Online Platform Marks a Fruitful Year of Food Sharing [WWW Document]
    • Foodsharing, E.V.1
  • 41
    • 78650967235 scopus 로고    scopus 로고
    • Food management in tourism: reducing tourism's carbon "foodprint"
    • Gössling S., Garrod B., Aall C., Hille J., Peeters P. Food management in tourism: reducing tourism's carbon "foodprint". Tourism Manage. 2011, 32:534-543. 10.1016/j.tourman.2010.04.006.
    • (2011) Tourism Manage. , vol.32 , pp. 534-543
    • Gössling, S.1    Garrod, B.2    Aall, C.3    Hille, J.4    Peeters, P.5
  • 42
    • 84906887720 scopus 로고    scopus 로고
    • (accessed 17.04.14.), Green Yatra NGO
    • Green Yatra NGO Systematic Waste Management (SWM) [WWW Document] 2014, (accessed 17.04.14.). http://greenyatra.org/Blog/plantatree/index.php?p=swm.
    • (2014) Systematic Waste Management (SWM) [WWW Document]
  • 44
    • 0030847136 scopus 로고    scopus 로고
    • Tray service generates more food waste in dining areas of a continuing-care retirement community
    • Hackes B.L., Shanklin C.W., Kim T., Su A.Y. Tray service generates more food waste in dining areas of a continuing-care retirement community. J.Am. Diet. Assoc. 1997, 97:879-882. 10.1016/S0002-8223(97)00213-7.
    • (1997) J.Am. Diet. Assoc. , vol.97 , pp. 879-882
    • Hackes, B.L.1    Shanklin, C.W.2    Kim, T.3    Su, A.Y.4
  • 45
    • 71049121494 scopus 로고    scopus 로고
    • The progressive increase of food waste in America and its environmental impact
    • Hall K.D., Guo J., Dore M., Chow C.C. The progressive increase of food waste in America and its environmental impact. PLoS ONE 2009, 4:e7940. 10.1371/journal.pone.0007940.
    • (2009) PLoS ONE , vol.4
    • Hall, K.D.1    Guo, J.2    Dore, M.3    Chow, C.C.4
  • 48
    • 84983277126 scopus 로고    scopus 로고
    • Sustainable tourism: the role of the small firm
    • Horobin H., Long J. Sustainable tourism: the role of the small firm. Int. J. Contemp. Hosp. Manage. 1996, 8:15-19. 10.1108/09596119610126103.
    • (1996) Int. J. Contemp. Hosp. Manage. , vol.8 , pp. 15-19
    • Horobin, H.1    Long, J.2
  • 49
    • 84906887721 scopus 로고    scopus 로고
    • Can restaurants go green, earn green? [WWW Document]
    • (accessed 17.04.14.),USA Today
    • Horovitz B., USA Today Can restaurants go green, earn green? [WWW Document]. ABC News 2008, (accessed 17.04.14.). http://abcnews.go.com/Business/story?id=4867994%26page=1.
    • (2008) ABC News
    • Horovitz, B.1
  • 50
    • 84876091094 scopus 로고    scopus 로고
    • Institution of Mechanical Engineers, London, Institution of Mechanical Engineers
    • Institution of Mechanical Engineers Global Food: Waste Not, Want Not 2013, Institution of Mechanical Engineers, London.
    • (2013) Global Food: Waste Not, Want Not
  • 51
    • 84906887722 scopus 로고    scopus 로고
    • Calif. Environ. Prot. Agency, (accessed 26.06.14.), Integrated Waste Management Board (IWMB)
    • Integrated Waste Management Board (IWMB) Restaurant Guide To Waste Reduction And Recycling [WWW Document] 2001, Calif. Environ. Prot. Agency, (accessed 26.06.14.). http://www.calrecycle.ca.gov/Publications/Documents/BizWaste%255C44198016.pdf.
    • (2001) Restaurant Guide To Waste Reduction And Recycling [WWW Document]
  • 53
    • 84906887723 scopus 로고    scopus 로고
    • (accessed 15.02.14.), Iowa Waste Reduction Center (IWRC)
    • Iowa Waste Reduction Center (IWRC) The Hotel at Kirkwood Center [WWW Document] 2013, (accessed 15.02.14.). http://iwrc.org/services/food-waste/case-studies/hotel-at-kirkwood.
    • (2013) The Hotel at Kirkwood Center [WWW Document]
  • 55
    • 84876358645 scopus 로고    scopus 로고
    • "Nudging" hotel guests to reduce food waste as a win-win environmental measure
    • Kallbekken S., Sælen H. "Nudging" hotel guests to reduce food waste as a win-win environmental measure. Econ. Lett. 2013, 119:325-327. 10.1016/j.econlet.2013.03.019.
    • (2013) Econ. Lett. , vol.119 , pp. 325-327
    • Kallbekken, S.1    Sælen, H.2
  • 56
    • 84862498286 scopus 로고    scopus 로고
    • Municipal solid waste generation, composition, and management: the world scenario
    • Karak T., Bhagat R.M., Bhattacharyya P. Municipal solid waste generation, composition, and management: the world scenario. Crit. Rev. Environ. Sci. Technol. 2012, 42:1509-1630. 10.1080/10643389.2011.569871.
    • (2012) Crit. Rev. Environ. Sci. Technol. , vol.42 , pp. 1509-1630
    • Karak, T.1    Bhagat, R.M.2    Bhattacharyya, P.3
  • 57
    • 84859777793 scopus 로고    scopus 로고
    • Environmentally friendly practices among restaurants: drivers and barriers to change
    • Kasim A., Ismail A. Environmentally friendly practices among restaurants: drivers and barriers to change. J. Sustainable Tour. 2012, 20:551-570. 10.1080/09669582.2011.621540.
    • (2012) J. Sustainable Tour. , vol.20 , pp. 551-570
    • Kasim, A.1    Ismail, A.2
  • 60
    • 84867024477 scopus 로고
    • Environmental management in hotels
    • Kirk D. Environmental management in hotels. Int. J. Contemp. Hosp. Manage. 1995, 7:3-8. 10.1108/09596119510095325.
    • (1995) Int. J. Contemp. Hosp. Manage. , vol.7 , pp. 3-8
    • Kirk, D.1
  • 61
    • 0007660562 scopus 로고    scopus 로고
    • The development of environmental initiatives in tourism: responses from the London hotel sector
    • Knowles T., Macmillan S., Palmer J., Grabowski P., Hashimoto A. The development of environmental initiatives in tourism: responses from the London hotel sector. Int. J. Tourism Res. 1999, 1:255-265. 10.1002/(SICI)1522-1970(199907/08)1:4<255::AID-JTR170>3.0.CO;2-8.
    • (1999) Int. J. Tourism Res. , vol.1 , pp. 255-265
    • Knowles, T.1    Macmillan, S.2    Palmer, J.3    Grabowski, P.4    Hashimoto, A.5
  • 64
    • 84906887726 scopus 로고    scopus 로고
    • (accessed 08.03.14.), Légère Hotel Luxembourg
    • Légère Hotel Luxembourg EcoLabel [WWW Document] 2014, (accessed 08.03.14.). http://www.legere-hotels-online.com/en/ecolabel-legere-hotel-luxembourg.
    • (2014) EcoLabel [WWW Document]
  • 65
    • 33846894780 scopus 로고    scopus 로고
    • The missing component in the "greening" of tourism: the environmental performance of the self-catering accommodation sector
    • Leslie D. The missing component in the "greening" of tourism: the environmental performance of the self-catering accommodation sector. Int. J. Hosp. Manag. 2007, 26:310-322. 10.1016/j.ijhm.2006.10.008.
    • (2007) Int. J. Hosp. Manag. , vol.26 , pp. 310-322
    • Leslie, D.1
  • 67
    • 4544309855 scopus 로고    scopus 로고
    • Ahistorical context of municipal solid waste management in the United States
    • Louis G.E. Ahistorical context of municipal solid waste management in the United States. Waste Manag. Res. 2004, 22:306-322. 10.1177/0734242X04045425.
    • (2004) Waste Manag. Res. , vol.22 , pp. 306-322
    • Louis, G.E.1
  • 68
    • 84859045257 scopus 로고    scopus 로고
    • The response of hotels to increasing food costs due to food shortages
    • Mackenzie M., Cheung C., Law R. The response of hotels to increasing food costs due to food shortages. Asia Pac. J. Tourism Res. 2011, 16:395-416. 10.1080/10941665.2011.588869.
    • (2011) Asia Pac. J. Tourism Res. , vol.16 , pp. 395-416
    • Mackenzie, M.1    Cheung, C.2    Law, R.3
  • 69
    • 0030867616 scopus 로고    scopus 로고
    • Soiled waste recycling behavior of industrial-commercial-institutional establishments
    • Maclaren V.W., Yu C.C. Soiled waste recycling behavior of industrial-commercial-institutional establishments. Growth Change 1997, 28:93-109. 10.1111/1468-2257.00051.
    • (1997) Growth Change , vol.28 , pp. 93-109
    • Maclaren, V.W.1    Yu, C.C.2
  • 70
    • 84906887718 scopus 로고    scopus 로고
    • Sustainable solid waste management for island resorts: potential for Perhentian Island, Terengganu.
    • Presented at the 1st International Conference on Built Environment in Developing Countries (ICBEDC 2007), Pulau Pinang, Malaysia.
    • Majid, M.R., 2007. Sustainable solid waste management for island resorts: potential for Perhentian Island, Terengganu. In: Presented at the 1st International Conference on Built Environment in Developing Countries (ICBEDC 2007), Pulau Pinang, Malaysia.
    • (2007)
    • Majid, M.R.1
  • 72
    • 85167852990 scopus 로고    scopus 로고
    • Enhancing students' learning in sustainable practices by incorporating a triple bottom line approach in a restaurant operations course.
    • In: Presented at the 3rd International Conference on Tourism and Hospitality Management, Athens, Greece.
    • McAdams, B., Massow, M. von, 2013. Enhancing students' learning in sustainable practices by incorporating a triple bottom line approach in a restaurant operations course. In: Presented at the 3rd International Conference on Tourism and Hospitality Management, Athens, Greece.
    • (2013)
    • McAdams, B.1    von Massow, M.2
  • 73
    • 84906887713 scopus 로고    scopus 로고
    • International Meetings Review, (accessed 10.03.14.), MeetMiddleEast
    • MeetMiddleEast Middle East: Gulf Cooperation Council Hotel Revenue Boom Predicted by 2016 [WWW Document] 2013, International Meetings Review, (accessed 10.03.14.). http://www.internationalmeetingsreview.com/middle-east-and-north-africa/middle-east-gulf-cooperation-council-hotel-revenue-boom-predicted-2016-.
    • (2013) Middle East: Gulf Cooperation Council Hotel Revenue Boom Predicted by 2016 [WWW Document]
  • 74
    • 33747362962 scopus 로고    scopus 로고
    • Environmental management practices among hotels in the greater Accra region
    • Mensah I. Environmental management practices among hotels in the greater Accra region. Int. J. Hosp. Manag. 2006, 25:414-431. 10.1016/j.ijhm.2005.02.003.
    • (2006) Int. J. Hosp. Manag. , vol.25 , pp. 414-431
    • Mensah, I.1
  • 78
    • 84906887715 scopus 로고    scopus 로고
    • Green Key Global, (accessed 08.03.14.), Myers
    • Myers Green Key Self-Assessment Overview [WWW Document] 2011, Green Key Global, (accessed 08.03.14.). http://p2ric.org/business/pdfs/Green%2520Key%2520Self-Assessment.pdf.
    • (2011) Green Key Self-Assessment Overview [WWW Document]
  • 79
    • 84862156644 scopus 로고    scopus 로고
    • Environmentally related research in scholarly hospitality journals: current status and future opportunities
    • Myung E., McClaren A., Li L. Environmentally related research in scholarly hospitality journals: current status and future opportunities. Int. J. Hosp. Manag. 2012, 31:1264-1275. 10.1016/j.ijhm.2012.03.006.
    • (2012) Int. J. Hosp. Manag. , vol.31 , pp. 1264-1275
    • Myung, E.1    McClaren, A.2    Li, L.3
  • 80
    • 84859907304 scopus 로고    scopus 로고
    • National Food Service Management Institute, National Food Service Management Institute,United States Food and Nutrition Service
    • National Food Service Management Institute, United States Food and Nutrition Service AGuide to Centralized Foodservice Systems 2002, National Food Service Management Institute.
    • (2002) AGuide to Centralized Foodservice Systems
  • 81
    • 85053311475 scopus 로고    scopus 로고
    • City of Hillsboro and Oregon Department of Environmental Quality, (accessed 19.03.14.)
    • Neary M. Food Waste Prevention Case Study: Intel Corporation's Cafes [WWW Document] 2010, City of Hillsboro and Oregon Department of Environmental Quality, (accessed 19.03.14.). http://www.leanpath.com/docs/FoodWastePrevention_DEQ.pdf.
    • (2010) Food Waste Prevention Case Study: Intel Corporation's Cafes [WWW Document]
    • Neary, M.1
  • 82
    • 84906887716 scopus 로고    scopus 로고
    • Atall order of green [WWW Document]
    • (accessed 16.03.14.)
    • Nicholls W. Atall order of green [WWW Document]. The Washington Post 2008, (accessed 16.03.14.). http://www.washingtonpost.com/wp-dyn/content/article/2008/01/15/AR2008011500755.html.
    • (2008) The Washington Post
    • Nicholls, W.1
  • 83
    • 84970233684 scopus 로고
    • Future foodservice waste management
    • Nicholls L.L., Nystuen C.W. Future foodservice waste management. J.Hosp. Tourism Res. 1993, 17:231-241. 10.1177/109634809301700119.
    • (1993) J.Hosp. Tourism Res. , vol.17 , pp. 231-241
    • Nicholls, L.L.1    Nystuen, C.W.2
  • 84
    • 84865241303 scopus 로고    scopus 로고
    • Going green: the adoption of environmental initiatives in Michigan's lodging sector
    • Nicholls S., Kang S. Going green: the adoption of environmental initiatives in Michigan's lodging sector. J.Sustain. Tour. 2012, 20:953-974. 10.1080/09669582.2011.645577.
    • (2012) J.Sustain. Tour. , vol.20 , pp. 953-974
    • Nicholls, S.1    Kang, S.2
  • 87
    • 54149101310 scopus 로고    scopus 로고
    • Characterization of food waste generators: a Hawaii case study
    • Okazaki W.K., Turn S.Q., Flachsbart P.G. Characterization of food waste generators: a Hawaii case study. Waste Manag. 2008, 28:2483-2494. 10.1016/j.wasman.2008.01.016.
    • (2008) Waste Manag. , vol.28 , pp. 2483-2494
    • Okazaki, W.K.1    Turn, S.Q.2    Flachsbart, P.G.3
  • 90
    • 77957308668 scopus 로고    scopus 로고
    • Food waste within food supply chains: quantification and potential for change to 2050
    • Parfitt J., Barthel M., Macnaughton S. Food waste within food supply chains: quantification and potential for change to 2050. Philos. Trans. Roy. Soc. B 2010, 365:3065-3081. 10.1098/rstb.2010.0126.
    • (2010) Philos. Trans. Roy. Soc. B , vol.365 , pp. 3065-3081
    • Parfitt, J.1    Barthel, M.2    Macnaughton, S.3
  • 93
    • 33846602236 scopus 로고    scopus 로고
    • Menu engineering and activity-based costing - can they work together in a restaurant?
    • Raab C., Mayer K. Menu engineering and activity-based costing - can they work together in a restaurant?. Int. J. Contemp. Hosp. Manage. 2007, 19:43-52. 10.1108/09596110710724152.
    • (2007) Int. J. Contemp. Hosp. Manage. , vol.19 , pp. 43-52
    • Raab, C.1    Mayer, K.2
  • 94
    • 77949422383 scopus 로고    scopus 로고
    • Managing solid waste in small hotels
    • Radwan H.R.I., Jones E., Minoli D. Managing solid waste in small hotels. J.Sustain. Tour. 2010, 18:175-190. 10.1080/09669580903373946.
    • (2010) J.Sustain. Tour. , vol.18 , pp. 175-190
    • Radwan, H.R.I.1    Jones, E.2    Minoli, D.3
  • 95
    • 84859754064 scopus 로고    scopus 로고
    • Solid waste management in small hotels: a comparison of green and non-green small hotels in Wales
    • Radwan H.R.I., Jones E., Minoli D. Solid waste management in small hotels: a comparison of green and non-green small hotels in Wales. J.Sustain. Tour. 2012, 20:533-550. 10.1080/09669582.2011.621539.
    • (2012) J.Sustain. Tour. , vol.20 , pp. 533-550
    • Radwan, H.R.I.1    Jones, E.2    Minoli, D.3
  • 98
    • 33845486232 scopus 로고    scopus 로고
    • Environmental tactics used by hotel companies in Mexico
    • Revilla G., Dodd T.H., Hoover L.C. Environmental tactics used by hotel companies in Mexico. Int. J. Hosp. Tourism Admin. 2001, 1:111-127. 10.1300/J149v01n03_07.
    • (2001) Int. J. Hosp. Tourism Admin. , vol.1 , pp. 111-127
    • Revilla, G.1    Dodd, T.H.2    Hoover, L.C.3
  • 100
    • 70449091682 scopus 로고    scopus 로고
    • Food and non-edible, compostable waste in a university dining facility
    • Sarjahani A., Serrano E.L., Johnson R. Food and non-edible, compostable waste in a university dining facility. J.Hunger Environ. Nutr. 2009, 4:95-102. 10.1080/19320240802706874.
    • (2009) J.Hunger Environ. Nutr. , vol.4 , pp. 95-102
    • Sarjahani, A.1    Serrano, E.L.2    Johnson, R.3
  • 101
    • 84893077364 scopus 로고    scopus 로고
    • Review of food waste prevention on an international level
    • Schneider F. Review of food waste prevention on an international level. Waste Resour. Manag. 2013, 166:187-203. 10.1680/warm.13.00016.
    • (2013) Waste Resour. Manag. , vol.166 , pp. 187-203
    • Schneider, F.1
  • 102
    • 84965512657 scopus 로고
    • Ecology age: implications for the hospitality and tourism industry
    • Shanklin C.W. Ecology age: implications for the hospitality and tourism industry. J.Hosp. Tourism Res. 1993, 17:219-229. 10.1177/109634809301700118.
    • (1993) J.Hosp. Tourism Res. , vol.17 , pp. 219-229
    • Shanklin, C.W.1
  • 103
    • 0035488119 scopus 로고    scopus 로고
    • Position of the American Dietetic Association: dietetics professionals can implement practices to conserve natural resources and protect the environment: (Previously Titled "Natural resource conservation and waste management")
    • Shanklin C.W., Hackes B.L. Position of the American Dietetic Association: dietetics professionals can implement practices to conserve natural resources and protect the environment: (Previously Titled "Natural resource conservation and waste management"). J.Am. Diet. Assoc. 2001, 101:1221-1227. 10.1016/S0002-8223(01)00299-1.
    • (2001) J.Am. Diet. Assoc. , vol.101 , pp. 1221-1227
    • Shanklin, C.W.1    Hackes, B.L.2
  • 104
    • 84965456418 scopus 로고
    • Solid waste management practices in selected hotel chains and individual properties
    • Shanklin C.W., Petrillose M.J., Pettay A. Solid waste management practices in selected hotel chains and individual properties. J.Hosp. Tourism Res. 1991, 15:59-74. 10.1177/109634809101500106.
    • (1991) J.Hosp. Tourism Res. , vol.15 , pp. 59-74
    • Shanklin, C.W.1    Petrillose, M.J.2    Pettay, A.3
  • 107
    • 79551696469 scopus 로고    scopus 로고
    • The diffusion of environmental sustainability innovations in North American hotels and ski resorts
    • Smerecnik K.R., Andersen P.A. The diffusion of environmental sustainability innovations in North American hotels and ski resorts. J.Sustain. Tour. 2011, 19:171-196. 10.1080/09669582.2010.517316.
    • (2011) J.Sustain. Tour. , vol.19 , pp. 171-196
    • Smerecnik, K.R.1    Andersen, P.A.2
  • 109
    • 84906848533 scopus 로고    scopus 로고
    • Sustainable Restaurant Association, UK, Sustainable Restaurant Association
    • Sustainable Restaurant Association Too Good to Waste: Restaurant Food Waste Survey Report 2010, Sustainable Restaurant Association, UK.
    • (2010) Too Good to Waste: Restaurant Food Waste Survey Report
  • 112
    • 4644349903 scopus 로고    scopus 로고
    • Resource use and waste management in Vietnam hotel industry
    • Trung D.N., Kumar S. Resource use and waste management in Vietnam hotel industry. J.Clean. Prod. 2005, 13:109-116. 10.1016/j.jclepro.2003.12.014.
    • (2005) J.Clean. Prod. , vol.13 , pp. 109-116
    • Trung, D.N.1    Kumar, S.2
  • 113
    • 84906887706 scopus 로고    scopus 로고
    • (accessed 27.01.11.), United Nations World Food Programme
    • United Nations World Food Programme FAQs|WFP - Fighting Hunger Worldwide [WWW Document] 2012, (accessed 27.01.11.). http://www.wfp.org/hunger/faqs.
    • (2012) FAQs|WFP - Fighting Hunger Worldwide [WWW Document]
  • 114
    • 84906880591 scopus 로고    scopus 로고
    • (accessed 19.01.13.), United States Environmental Protection Agency (USEPA)
    • United States Environmental Protection Agency (USEPA) Turning Food Waste into Energy (EBMUD) [WWW Document] 2012, (accessed 19.01.13.). http://www.epa.gov/region9/waste/features/foodtoenergy.
    • (2012) Turning Food Waste into Energy (EBMUD) [WWW Document]
  • 115
    • 84884500978 scopus 로고    scopus 로고
    • Chicago Department of Environment, (accessed 18.03.14.)
    • VanWaning A. Waste Characterization Study [WWW Document] 2010, Chicago Department of Environment, (accessed 18.03.14.). http://www.cityofchicago.org/dam/city/depts/doe/general/RecyclingAndWasteMgmt_PDFs/WasteAndDiversionStudy/WasteCharacterizationReport.pdf.
    • (2010) Waste Characterization Study [WWW Document]
    • VanWaning, A.1
  • 116
    • 84986120989 scopus 로고    scopus 로고
    • The application of activity-based costing to a support kitchen in a Las Vegas casino
    • Vaughn P., Raab C., Nelson K.B. The application of activity-based costing to a support kitchen in a Las Vegas casino. Int. J. Contemp. Hosp. Manage. 2010, 22:1033-1047. 10.1108/09596111011066662.
    • (2010) Int. J. Contemp. Hosp. Manage. , vol.22 , pp. 1033-1047
    • Vaughn, P.1    Raab, C.2    Nelson, K.B.3
  • 118
    • 84906887698 scopus 로고    scopus 로고
    • Maharashtra Economic Development Council, (accessed 29.01.13.)
    • Wagh V. Management of Hotel Waste [WWW Document] 2008, Maharashtra Economic Development Council, (accessed 29.01.13.). http://www.karmayog.com/cleanliness/hotelwaste.htm.
    • (2008) Management of Hotel Waste [WWW Document]
    • Wagh, V.1
  • 120
    • 84881500548 scopus 로고    scopus 로고
    • Investigations of important and effective effects of green practices in restaurants
    • Wang R. Investigations of important and effective effects of green practices in restaurants. Proc. Soc. Behav. Sci. 2012, 40:94-98. 10.1016/j.sbspro.2012.03.166.
    • (2012) Proc. Soc. Behav. Sci. , vol.40 , pp. 94-98
    • Wang, R.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.