Food Waste Drivers in Corporate Luxury Hotels: Competing Perceptions and Priorities across the Service Cycle

Drawing on data gathered through semi-structured interviews, participant observation and document analysis at five-star hotels in UK Germany, this paper examines the competing pressures driving waste generation prevention different stages food production service cycle. Primary indicated that senior managers recognised potential savings could be achieved by preventing waste. Despite this, many wasteful practices were normalised within routine operations. This was partly attributed to corporatised business model brand strategy which premium pricing luxury experiential propositions potentially transformed reduction strategies into sources of risk. Past research generally categorised as being edible or inedible. In contrast, terms usable/unusable are proposed discusses how value rendered usable foods unusable. It considers type corporate system frames problems thus solutions, leading various consequences. The discussion also explores those systems shaped organisational culture agency staff who engaged with cycle across multiple points. findings based primary collected from a small number corporately governed hotels. Consequently, closing parts outline insights generated here applied study alternative arrangements operational types.