Quantity and Chemical Composition of Food Waste from Hotels in Cha-am Municipality Phetchaburi Province and Hua Hin Municipality, Prachuap Khiri Khan Province
DOI:
https://doi.org/10.14456/jare-mju.2025.59Keywords:
food waste, hotel, chemical composition, tourismAbstract
Although the hotel business usually supports the economic development of the tourism sector, it also generates food waste, which negatively impacts environmental quality. The present study was conducted to assess the quantity and specific characteristics of food waste from hotels in Cha-Am Municipality and Hua Hin Municipality. Data were obtained from 26 participating hotels. Results showed that the assessed quantities of food waste in Cha-Am and Hua Hin were 594.06 and 634.83 tons annually. Most of the food waste was generated from the post-kitchen activities which included food leftovers (45.26% of total food waste in Cha-Am and 42.34% of total food waste in Hua Hin). Most of the food waste from the pre-kitchen activities was vegetable and fruit waste (29.70% in Cha-Am and 41.07% in Hua Hin) and meat, milk and egg waste (9.50% in Cha-Am and 6.62% in Hua Hin). The chemical composition of the food leftovers was suitable as feed for rearing black soldier fly larvae, whereas the vegetable and fruit waste could be used as a source of organic fertilizers. Fish waste, shrimp shell, egg shell and bakery waste had the potentials to be used as an animal feedstuff. However, the risk of heavy metal contamination in fish waste and shrimp shell could limit their usability. Waste sorting according to its properties and use limits could be one of the most effective strategies to reduce quantities of waste sent to landfills and to support sustainability of the tourism sector of Thailand.
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