Managing waste in hotel and its impact on environment

Abstract

Hotel industry, in recent years, has been a major consistent force behind the tremendous growth in Indian GDP. It has also fueled the increase in number of hotels around the country. Hotels are the major consumers of resources and contribute heavily toward the waste generation, as compared to others. The study aims to know the current status of use of energy resources; the amount and type of waste generated; the waste management practices followed by hotels. Kitchen waste is defined as left-over organic matter from restaurants, hotels and households. Tons of kitchen wastes are produced daily in highly populated areas. Kitchen wastes entering the mixed-municipal waste system are difficult to process by standard means, such as incineration, due to the high moisture content. Furthermore, organic matter can be transformed into useful fertilizer and bio-fuel. New disposal methods that are both environmentally and economically efficient are being developed which rely on various forms of microbial decomposition.

Keywords

Identifiers

DOI

10.46370/sajfte.2016.v02i01.07

Journal

South Asian Journal of Food Technology and Environment

Year

2016