ABSTRACT
In both an environmental and economic sense, avoidable food waste remains a significant issue in contemporary hospitality and tourism. Thus, this study turns to all-inclusive resort hotels. While often viewed as a central component of the added-value service package associated with luxury all-inclusive resort hotels, this chapter conceptualizes the “serve endless, eat endless” foodservice concept therein as a potential barrier to sustainability thanks to its ability to stimulate avoidable food waste. To identify the circumstances under which food waste occurs within this context and develop suggestions to combat food waste therein in applied terms, this chapter, therefore, draws upon all-inclusive resort hotel employees’ views on the antecedents stimulating food waste in their workplace. Doing so, data from 33 semi-structured interviews with luxury hotel employees in Antalya, Turkey, is analyzed, with findings indicating that hotel guests’ behaviors, expectations, and awareness (or lack thereof) may serve to primarily stimulate avoidable food waste within the all-inclusive setting.
