Browsing by Author "Patranit Srijuntrapun"

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    Food Waste from Catering Services in Thai Hotels: A Composition Analysis and Practical Guidelines for Effective Utilization
    (Chulalongkorn University - Environmental Research Institute, 2024) Patranit Srijuntrapun; Patinya Sukwong; P. Sukwong; Occupational Health & Safety Program, Faculty of Science and Technology, Suan Dusit University, Bangkok, Thailand; email: patinya_suk@dusit.ac.th
    Food waste from the hotel sector is a significant contributor to the overall volume of food waste, particularly in restaurants and food services through various processes. However, precise data on food waste generated by the hotel industry is lacking. This study aims to quantify and characterize the food waste generated during the preparation and serving processes in hotel catering, with the goal of finding efficient solutions to reduce food waste that are appropriate for the hotel and catering sectors. The study presents novel findings that among the different types of catering, dinner-style buffets (DB) generate the highest amount of food waste, accounting for an average of 96.28% of the total waste. In contrast, gourmet finger food catering (GF) is the most efficient, producing the least amount of food waste. Food waste from hotel catering has potential for biomass production, with the average moisture content ranging from 48.86% to 54.93%. The calorific value of the food waste samples averaged 16.99±4.73 MJ kg-1, indicating its potential as an alternative energy source. Additionally, nutrient analysis revealed nitrogen, phosphorus, and potassium concentrations of 11.37%, 0.41%, and 0.58%, respectively. The C/N ratio was low at 5.62±0.89, suggesting a high nitrogen content. To optimize composting, carbon-rich materials like leaf litter are required. By implementing these guidelines, hotels can not only minimize their environmental footprint but also enhance operational efficiency, bolster long-term sustainability, and establish themselves as leaders in responsible waste management within the hospitality industry. © 2024, Chulalongkorn University - Environmental Research Institute. All rights reserved.
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    The role of food waste hierarchy as Thai hotels seek to fulfill their corporate social responsibility
    (Elsevier Ltd, 2022) Patranit Srijuntrapun; Patinya Sukwong; Alan Marshall; P. Srijuntrapun; Faculty of Social Sciences and Humanities, Mahidol University, Nakornpathom, Phuttamonthon 4 Rd., Salaya, 73170, Thailand; email: nisa_lay@hotmail.com
    Although food waste reduction has been recognized as an important method for managing the environment in the past, it has not received much attention from the hotel business sector. This article reveals that food waste hierarchy is an important strategy for hotels, as it helps them to reduce food waste at the generation point, while reducing food costs and protecting the environment. The process of food waste reduction can be holistically integrated with the distribution process. The study found that there were significant differences related with hotel size in the 7-step food distribution process. The mean distribution process of large hotels is higher than the one of medium and small hotels. The results also show that the hierarchy of food waste management motivates the hotel business sector to implement food waste reduction by ensuring that hotel operations achieve Corporate Social Responsibility (CSR) goals in the form of Creating Shared Value (CSV). The primary goal of CSR is to align corporate and social values. © 2022 The Author(s)