Hence, as a concluding point, it can be stated that it is extremely important to avoid waste of food, as it affects biological diversity, devastation of forests, consumption of energy, and consumption of water and emissions of greenhouse gases.
Estimation has been made that almost 1.3 billion tonnes of food production for consumption of humans ends up going waste on annual basis across the globe. This is a significant issue with a growth in concern between the tourism and hospitality industry. Population across the globe are known to be travelling and this result in generating waste of food in the facilities of hotels, cafes, restaurants and resorts (Östblom 2010). Hence, it can be stated that travellers and hotel guests are significant stakeholders when it comes to food waste.
As a number of travellers have been showing awareness over the effect of food waste, there is an increase in concern towards choosing restaurants and hotels with programmes and policies in place for mitigating the wastage of food. In the industry of hospitality and tourism, a number of hotels have been putting in efforts for cutting and reducing wastage of food by making alteration in the services of dining (Herczeg 2010). Buffets are known to be holding high propensity for wastage of food particularly when the climate is hot.
Travellers can indeed be making wise choices for the reduction of food when they ensure to clean up their plates, avoiding buffets, showing consideration towards specific items of food, conducting enquiry regarding wastage of food in resorts and restaurant and to opt for facility that have plans of re- using and recycling.