1. WASTE GENERATION STATISTICS The main purpose of this research was to get a better understanding of the waste generated by the different types of outlets in the hospitality industry in Hong Kong. This section presents our findings related to this first goal, and provides the reader with insights into the waste generation statistics of each outlet and/or group, as well as into the impact that the COVID-19 pandemic had on waste generation and waste management of food waste and SFP.
1.1 Characteristics of our respondents As stated in the Methodology section, this research consisted of three phases, gathering alternatively quantitative and qualitative data. The first phase of the research was dedicated to waste measurement and reporting. During this phase, respondents filled a short questionnaire about their current practices regarding food waste management in order to prepare food waste data collection, and it is during this phase that data about food waste and SFP waste generation was collected. Figure 6: Types of F&B businesses in our sample
Note: 2 outlets reported to be both ‘Bar’ and ‘À la Carte’
WASTE DEEP AN EXPLORATORY STUDY OF THE WASTE GENERATED BY THE HOSPITALITY
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