By Si Thu Kyaw (MoHT)
In the contemporary global context, waste management has emerged as a critical issue requiring systematic and immediate intervention. Rapid population growth, urbanization, and technological advancement have significantly increased both the diversity and volume of waste generated worldwide. As a consequence, the adverse impacts of waste on environmental sustainability and social well-being have become increasingly pronounced. Among the various forms of waste, food waste represents a particularly pressing challenge due to its economic, environmental, and ethical implications. This article focuses specifically on food waste within the tourism sector, a rapidly expanding industry with complex supply chains and high levels of consumption.
The tourism industry is inherently interconnected with multiple economic sectors, including accommodation, transportation, food production, catering, entertainment, and cultural services. As tourism development accelerates, these interrelated sectors expand correspondingly, resulting in increased resource consumption. Within this framework, food production and food service play a central role. Food preparation and hospitality services are not merely supportive components of tourism; rather, they constitute a core element of the tourist experience.
In recent decades, food-centred tourism has evolved into a distinct and increasingly influential segment of the tourism industry. Forms such as Gastronomy Tourism, Culinary Tourism, and Food Tourism have gained global prominence, attracting travellers who seek authentic, destination-specific culinary experiences. Tourists increasingly engage in activities such as tasting local cuisine, observing traditional cooking methods, and participating directly in food preparation. The aesthetic presentation of food, combined with high service standards, further enhances the appeal of destinations and contributes to competitive differentiation in the tourism market.
Despite its cultural and economic contributions – particularly in generating income for local farmers and food producers – the food and hospitality segment of tourism also generates significant negative externalities. Among these, food loss and food waste represent one of the most critical yet often overlooked challenges. According to the United Nations World Tourism Organization (UNWTO), international tourist arrivals reached approximately 1.4 billion in 2024. While comprehensive global data on food waste generated specifically by tourism activities remains limited, available regional data indicate the magnitude of the problem. In Europe, the world’s most visited region with approximately 747 million tourist arrivals, the hotel and tourism sector accounts for around 12 per cent of total food waste, representing an estimated economic loss of no less than €35 billion. The majority of this waste originates from hotels and restaurants that serve tourists directly. Additional sources include airline catering services, cruise tourism, conferences, conventions, and large-scale events.
Food waste in the tourism sector results not only in substantial financial losses but also contributes to environmental degradation. Improper disposal of food waste leads to increased greenhouse gas emissions, while the disposal of food waste together with non-degradable materials such as plastic packaging exacerbates pollution and ecological damage.
Understanding the underlying causes of food waste is essential for effective intervention. The tourism industry is fundamentally service-oriented, with a strong emphasis on hospitality and customer satisfaction. To avoid shortages and ensure positive guest experiences, service providers frequently overestimate demand, particularly in food preparation. This practice, while intended to maintain service quality, often leads to excessive food production and subsequent waste.
The primary causes of food waste in the hotel and tourism sector can be categorized as follows: –
Overproduction in buffet services
Buffet-style dining, commonly adopted to provide variety and abundance, often involves over-preparation to ensure the continuous availability of food. When surplus food cannot be reused or redistributed, it is discarded.
Food spoilage and expiration
Hotels and restaurants must store a wide range of food items, including fresh produce, raw ingredients, and packaged foods. Inadequate storage conditions, technical failures, poor inventory management, and failure to adhere to shelf-life guidelines frequently result in spoilage. While surplus edible food may sometimes be donated, spoiled or expired food must be discarded due to health and safety concerns.
Consumer-related plate waste
Plate waste refers to food left uneaten by consumers. Large portion sizes, individual dietary preferences, and time constraints contribute significantly to this form of waste. In response, some establishments have introduced smaller portion sizes or “bite-sized” servings to reduce leftovers while maintaining customer satisfaction.
Booking cancellations and demand uncertainty
In popular tourist destinations, food procurement and preparation are often based on reservations and projected visitor numbers. Sudden cancellations, lower-than-expected arrivals, or short-notice changes in bookings can result in prepared food becoming surplus and ultimately wasted.
Recognizing where food waste occurs and identifying its causes enables the development of targeted mitigation strategies. The United Nations’ Global Roadmap for Food Waste Reduction in the Tourism Sector outlines several key approaches to addressing this issue.
Prevention emphasizes proactive planning and demand forecasting to minimize waste before it occurs.
Redistribution involves channelling surplus edible food to charities, hospitals, and vulnerable populations through structured donation systems.
Recycling focuses on converting unavoidable food waste into useful outputs, such as biogas or compost.
Education highlights the importance of raising awareness among service providers, employees, and tourists regarding the value of food and the consequences of waste.
In Myanmar, respect for food has long been embedded in cultural norms and educational practices. Traditional teachings emphasize the labour-intensive nature of agricultural production and discourage wastefulness, even at the level of a single grain of rice. Such values historically contributed to a strong culture of food conservation.
However, contemporary consumption patterns have shifted significantly. Urbanization, increased food availability, and the growing popularity of dining out, particularly buffet-style dining, have contributed to higher levels of food waste. While some establishments have introduced measures such as penalties for excessive leftovers or awareness messages encouraging responsible consumption, these practices are not uniformly applied across the sector.
Given Myanmar’s cultural emphasis on generosity and social responsibility, addressing food waste within the tourism industry presents both a challenge and an opportunity. By integrating traditional values with modern waste management strategies, the tourism sector can play a pivotal role in promoting sustainable consumption and reducing food waste in line with global sustainability goals.
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