Tourism Marketing and Management: Food Waste and Marine Wastage

This essay delves into the crucial aspects of tourism marketing and management, emphasizing waste reduction and environmental sustainability. It explores how restaurants and cafes can minimize food waste through waste audits, sorting, and innovative practices like menu adjustments and packaging changes. The essay also examines tourism's contribution to marine wastage, highlighting the impact of tourist activities on coastal areas and marine life. It further investigates the emissions generated by unused air miles and air points, discussing the potential environmental consequences of air travel. The analysis provides insights into the importance of sustainable tourism practices, suggesting strategies to mitigate harm and promote the preservation of natural resources. The essay underscores the need for responsible tourism management to ensure a balance between economic benefits and environmental protection.

Tourism Marketing
and management
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Table of Contents
Introduction......................................................................................................................................3
MAIN BODY...................................................................................................................................3
a) How can restaurants & cafés work towards reduction of the overall amount of food waste
they are generating.................................................................................................................3
b) Tourism reduce its overall contributions towards marine wastage....................................7
c) What would be overall emissions of all the presently unused air miles & air points across
different parts of the world and of they have to be used for the purpose of air travel........10
CONCLUSION..............................................................................................................................12
REFERENCES..............................................................................................................................13
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Introduction
Tourism marketing and management are two most important aspects that have to be
managed in effective manner by every tourism destination or a country in order to improve the
effectiveness of visiting the places and reduce the harm that is caused to the external
environment & over all natural resources possessed by a particular location (Balakrishnan,
Harish. and AL-KUWARI, 2019). Present report is based on a essay writing on certain important
aspects that have to be considered in order to understand how effectively can different activities
of tourism management have to be done so that overall wastage can be reduced and benefits can
be maximized.
report deals with how different cafes and restaurants can reduce the wastage of food that
they are generating. Apart from this there is for the discussion on how tourism can on reduction
of the contribution that it is making towards increase in Marine waste. There is discussion of the
overall emissions that are currently because of unused air miles and their points used for the
purpose of air travelling (Cermak, Markland Lackner, 2019). All these are very important aspects
that have to be considered understand the importance of production of activities related to
tourism that a leading towards and harm to the natural resources that are possessed by a
particular tourism destination there can be a sustainable development where action of both
environment and promotion of tourism destination.
MAIN BODY
a) How can restaurants & cafés work towards reduction of the overall amount of food waste they
are generating
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Food wastage management in restaurants and cafes is one of the most important consideration
increase in number of tourists there are high number of equivalent wastage also that results in to
complete negative impact on food and availability of Limited natural resources people (Christ
and Burritt, 2017).
There are many activities that can be undertaken by many restaurants and fees in order to
manage their wastage. According to the waste and resources exchange programs worldwide it
can be said that the food sector across different parts of world is producing approximately 4 lacs
tonnes of the avoidable food wastage every year it is a type of waste is that can be easily avoided
by using sum of the measures and managed effectively so that it can lead to more cost
effectiveness for such restaurants and cafes at same time it is helpful in having a sustainable form
of development by maintaining a balance of usage of resources according to its need demand and
requirement for people (Tourism is damaging the ocean. Here’s what we can do to protect it, 2019)
. There are certain measures that can be used as discussed below for the purpose of minimization
of the overall wastage of food and reduction of amount of wastage of food by search cafes and
restaurants as discussed below:
1) Waste audit in restaurants: Waste in restaurant can be basically divided into two major
categories the ones that are left before consumption of the food and other one is that is left after
get have finished with their dining. Restaurant waves that have left after gas have consumed their
food is one that occurs in time of food preparation such as raw foods like feeling of vegetables
roots of leafy vegetables, fluids and food that are accidentally falling on the floors of the kitchen
etc. Statistical data has suggested that there are approximately 4-10% of RAW are garbage in
restaurants. Losses are very high but more number of solutions for the purpose of recycling of
these ways by donation to food banks are other different National Association like old blood can
also be reused by converting them into toasts (Harvell, and Lamb,2020).
2) Restaurants have to make if efforts towards identification of the garbage type by certain
actions such as establishing conversations overall workforce, disposal of the overall garbage in
some specific containers, recording the quantities and type of wastage and overall review in the
invoices and all the documentation. It is very important to identify the waste for the purpose of
monitoring and analysing it over a certain period of time maybe weekly monthly or daily basis
depending upon the convenience of management of a particular restaurant or cafe.
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3) Sorting and weighing the restaurants waste: The simplest way for the purpose of sorting
waste is using different types of containers such as buckets for each type of waste. Waste is the
necessity that has to be sorted and accordingly can be recycled if sorted according to their nature
of recycling. Such as Packaging of foods can be sorted in one container and plastic bottles can be
in another. Further all the recycle and organic waste from kitchen and the food scraps can be put
in one container as it can easily be converted into some such as for using it for the gardening
purposes (Gündüz, 2020).
Further, the sorted waste have to be measured by wearing it in a empty container
everything must be properly recorded and according to a specific procedure. Its must also be
made sure by the management that employees who are involved in this whole procedure are
making use of educate protective clothes and all the equipments while they are working with the
processing of this wastage and garbage. It consists of protective masks goggles special uniforms
or gloves that must be used for this purpose (Mendoza, Buchert. and Lin, 2019).
Apart from these there are certain other creative and innovative ways that can be useful for the
Managing restaurants food waste reduction ideas such as changing the whole menu. For example
in New Zealand coffee cups across country are collected and then recycles in paper that has led
to approximately 200 million cups recycled every year. The system has resulted into usage of the
waste for productive purposes. The system has been launched with the streetwise coffee
locations across different states in New Zealand and this has led to increase in the customer's
concerns for understanding the overall environmental impact that can lead to harm single Cup
individual is using but when it is converted into paper then it results into contribution towards a
call under protective purposes that results into increasing consciousness among all the citizens of
this country (He, Zhaand Loo, 2020).
Another example can be McDonald's that is one of the largest Fast Food Science of world
that is making commitments of 100% using the packaging from different recycled, renewable
and certified sources by the year 2025. There are approximately 258 million liters of take away
containers that are used by different restaurants across New Zealand. Many establishment such
as are making efforts to reduce the usage of plastic in form of cups straws lives and even in the
water bottles had lead to no significant harm to the external environment.
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Above discuss the some of the examples of different food giants that can make use of some
protective measures overall wastage that they are doing the external environment by getting
affected from such restaurant wastages.
Restaurants can further use occasions in their menu items considering the left over and
reducing the portion size of such items in the menu. It is not a tool that can help in reduction of
overall restaurant ways but also leads to reduction of the cost of cooking and automatically it will
have a positive impact on the profits generated by these restaurants.
There must be purchases that must be made by such as ingredients have to be used according to
preparation of food and then further small quantities should be used in raw material purchasing
(Holden, 2016).
There must be investment in high quality of the kitchen equipments can be preparation
and processing of food that can take place in a better manner. Further various specialized knives
for the purpose of feeling of vegetables and fruits and for filtering and cutting of the vegetables
should be used all these leads to seeming a small difference in the quantity of wastage of food
overall long run and could have a major impact on reduction of the food wastage.
There must be changing of the plates with reduction of the portion of food can be minimized by
the plate and it must be done in a proper volume of so that there can be prevention of wastage.
(Mac Kinnon,., Brouwerand Samuelsen, 2018).
For the, vegetables and fruits must be stored in proper container so that it can be extended for
time period and it will also help in the overall rotation of foods in the warehouses and fridge.
They must be proper Regulation and monitoring of the inventory possessed by a restaurant with
regular time period that possess the ability to work with various warehouses must be created so
that inventory is not very high and it will lead to reduction in the wastage at same time period it
is also going to leave towards cost-effectiveness that is spent towards managing and storing these
large quantities of inventories in the ware houses (Kapmeier, . and Gonçalves, 2018).
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b) Tourism reduce its overall contributions towards marine wastage
There are many different types of holiday destinations that are a great source of income for
every country and every tourism destination is having their own importance. It can be said that
the major tourist attractions in recent year’s ocean and the coastal areas attract many people.
According to research by United Nations World Tourism Organization the total number of
international tourist trip across world have reached approximately 1.3 billion in the year 2017
and is more protected to reach 1.8 billion by the year 2030 (Masud, 2019).
The World Tourism Council have also made forecast that the overall future of travel and
tourism industry is going to support 400 million jobs and will contribute to approximately 25%
of the Global net creation of job across different parts of the world. The overall infrastructure
that is required for the purpose of sustaining the growth in all economic activities has less to
more pressure on different natural resources, local community and biodiversity. Tourism can
lead to harm it can also help in stimulating the overall process of sustainable development if
managed in a proper and planned manner. Sustainable Tourism is very helpful in contributing
towards improvement of livelihood cultural heritage, protection of natural resources, inclusion
overall promotion of international understanding. There can be three examples that can help in
understanding how tourism is leading towards harming the natural marine life and coastal areas
and what can be some of the efforts in order to mitigate and manage the overall harm.
Cost of tourism: Mostly all the tourist hotspots are struggling for managing the over expanding
influx of various tourist. Many dwellers in major cities such as venice and Amsterdam are
increasing their concern and the anti tourist it is and handsome (Mendoza, Buchert. and Lin,
2019).
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(SOURCE: Image: Mapping Ocean Ecosystem Services, 2018)
Further, the tourism driving gentrification can result in increasing pressure on the well being of
the local community and can push up the overall real estate prices that lead to making the
destination more overcrowded and enhancing the Shore erosion by the activities of tourist in
such coastal areas (Tourism is damaging the ocean. Here’s what we can do to protect it, 2019).
Various measures for deduction of such harm can be various campaigns that have been
started in New Zealand searches in the year 2017 started a Board campaign that used to request
visitors to be more environmental agents by signing of an Eco pledge when they are visiting the
country. This small step, by various destinations of New Zealand leads to a crucial shift of the
behavior of tourists towards respecting overall culture and protecting the resources both natural
and for the future generation. Further there can be use of many social media platform specially to
make the millennial generation aware of the importance of sustainability platforms like
Facebook, Instagram, Airbnb and TripAdvisor. These are some of the key influences that can
lead to influence on overall tourism Trends and attitude of many globe trotters.
Toxic sunscreen: Because of the number of people visiting beast has been increasing
there has been an answer of the overall sun protection products aware that approximately 14000
tons of the toxic sunscreen underwater of these coastal locations. It can also be said that many
personal care products and the chemical that daily lead to increase in the overall water pollutions,
rising the overall temperature of sea, deformations in Juvenile coral, prevention of Coral from
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growing, ocean acidification, bleaching of Reef are some of the serious issues that are caused
because of the highly in toxic Chemicals that are used in these products. 2018 Mexico and
Hawaii have announced a ban on such non-biodegradable lotions of sunscreen.
So, it can be said that a ban or at least prevention on the usage of such products by the
tourist can lead to prevention of and commitment to have an innovative approach towards the
blue economy. It will lead to prevention of overall plastic and toxic Chemicals that are being
transferred to such areas by the tourist and is leading to high water pollution (inck, Scheelenand
Du Bois, 2019).
Circular types: Global Awareness of different footprints of plastic from tourism gained a
Momentum in the year 2018. Many of the researchers have estimated that there is a additional 8
million of metric tons of plastic that is ending up in the oceans. Approximately 40% of the
plastic is used in single use packaging and tourist altering these in beaches by use of straws water
bottles coffee cup and cigarette butts. In the year 2018 Thailand has announced the closing of
their main so that they can clean up the Unstoppable amount of plastic that is tarnished in their
coastline. There is a big chart to the oceans that requires cross country and overall collaborations
across regions that is very important for multi-stakeholder and different global engagements.
The most important solution can be usage of strategic partnership that can empower the
reduction of plastic waste and development of a circular economy so that sustainable and
oxidizing communities are becoming more critical. Further, the alliance formed between the
largest packing products produces like the new plastic Global commitment is innovative
collection of action and different solutions for reduction of the pollution for oceans (Stöckli,
Dorn, and Liechti, 2018).
There are both negative and positive timings from increase in the overall human mobility
and the tourism that is requirement of the time is to have a balance between encouragement of
tourism which is very necessary for the economic growth and overall stimulation of a sustainable
incentive so that conservation of the blue economy and all the water body resources that are the
tourism destination can be prevented for future coming generation.
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c) What would be overall emissions of all the presently unused air miles & air points across
different parts of the world and of they have to be used for the purpose of air travel
Aviation industry is constituting about 2.5 % of the total energy related carbon dioxide
emission and addition to it there are many non carbon your side effect. In the year 2016, they
decided to make policies and faster emission reduction by the emission trading system part of the
aviation sector. The overall effect of such policies on the expected development on the year
travelling emissions from the year 2017 to 2013 have been analysed in detail. Countries like
Sweden the analysis has shown that emissions reductions in other sectors have contributed
towards aviation sector and there have been result in for you carbon emissions as they are
expected to .8 % every year. The preferred choices for the purpose of regulating the international
activities of Aviation is related with international policy instruments that is global carbon tax on
jet fuel can be one of the most efficient technique. Fuel for the international aviation must be
exempt from taxes.
Further for the purpose of emissions of the unused air miles and the overall air points
across world can be used for the purpose of air travelling and there have been many attempts for
it and many programs have been formed for this.
Search as the frequent flyer program is basically a Loyalty program that is offered by
airline many Airlines are using this program for encouraging the airline customers and old in the
programs to get some accumulated points that can be written for the purpose of air travelling.
These points can be based on the class of fair distance loan and the amount paid. Other ways to
earn search such as more points are on usually bytco branded Debit Card and Credit Card used
by such travellers. Alternative way of earning these points can be spending money on associated
retail outlets portals car hire companies etc. Frequent flyer programs are certain type of a virtual
currency that can help in flow of money for the purpose of purchasing but there is no complete
exchange back of money.
In case of New Zealand the government has made efforts in shooting to cover the overall
abandon route. Many aviation experts have noted that Airlines can make money in different
reach null areas of New Zealand by establishment of cost structures that is rotating around no-
frills older aircraft with some minimum amount of overheads (Omidiani, and Hashemi Hezaveh,
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2016). It can be said that fuel inefficient aircraft are more detrimental to environment as
compared to the new models.
On miles with the key ways is one of the most important Airlines in the overall Pacific area in
New Zealand. It consists of different network destinations in New Zealand and also Around the
Pacific rim (Principato, Pratesi, and Secondi, ., 2018).
There are many loyalty schemes that are offering air miles and intra action suggest all
you can fly passes has led to people getting aware of flying less and then these can be used for
the purpose of saving of the overall energy. In the year 2019 in January, number of figures that
have been confirmed by New Zealand there have been rise in the overall figures of passengers
and there have been around 70 million customers on approximately 190000 flies over the past
years. Approximately 5% state to offset the overall carbon emissions from the fly by usage of
line neutral program. It is a very small percent of the whole set of population who are using air
transport as a medium of travelling to one place to another in New Zealand. So, there is need of
more such programs that can help in making the aware of the importance of saving and
conservation of points by usage of unused air miles and then using it for the purpose of air
travelling.
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CONCLUSION
From the different points that have been discussed in the report it can be concluded that it is
very important for managing the overall tourism industry with the growing number of tourist
across different parts of the world. In case of restaurants and cafes there is a alarming need for
made efforts in preserving the waste generated so that there preservation of the natural resources
according to the key of high population across different parts of the world. From this activities
related to different tourism destinations controlled specially across coastal areas so that the harm
that are caused by search tourist in form of chemicals and toxic substances can be minimised to
promote and preserve the overall blue economy. And most important aspect is the overall
emissions that are resulting because of unused real miles can be used by the people for the
purpose of air travelling and it can for the lead to saving of lot of energy and again natural
resources can be preserved for future generation.
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REEFRENCE
Books and Journals
Balakrishnan, P., Harish, M. and AL-KUWARI, M.K.M.Z., 2019. Urban Solid Waste
Management using Geographic Information Systems (GIS): A Case Study in Doha,
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Cermak, C., Markl, E. and Lackner, M., 2019. Energy Efficiency Management: State of the Art
and Improvement Potential Analysis with Regard to Cargo Transport by Air and Rail.
In Transportation. IntechOpen.
Christ, K.L. and Burritt, R., 2017. Material flow cost accounting for food waste in the restaurant
industry. British Food Journal.
Gündüz, C.O.A.D.E., 2020. An Evaluation of Rural Tourism Potential for Rural Development in
Kenya.
Harvell, C.D. and Lamb, J.B., 2020. Disease outbreaks can threaten marine biodiversity. Marine
Disease Ecology, p.141.
He, L., Zha, J. and Loo, H.A., 2020. How to improve tourism energy efficiency to achieve
sustainable tourism: Evidence from China. Current Issues in Tourism, 23(1), pp.1-16.
Holden, A., 2016. Environment and tourism. Routledge.
Kapmeier, F. and Gonçalves, P., 2018. Wasted paradise? Policies for Small Island States to
manage tourism‐driven growth while controlling waste generation: the case of the
Maldives. System Dynamics Review, 34(1-2), pp.172-221.
Mac Kinnon, M.A., Brouwer, J. and Samuelsen, S., 2018. The role of natural gas and its
infrastructure in mitigating greenhouse gas emissions, improving regional air quality, and
renewable resource integration. Progress in Energy and Combustion science, 64, pp.62-
92.
Masud, M.M., 2019. Major Challenges to Conservation of Marine Resources and Sustainable
Coastal Community Development in Malaysia. In Conservation of Marine Resources and
Sustainable Coastal Community Development in Malaysia (pp. 79-100). Palgrave Pivot,
Singapore.
Mendoza, D.L., Buchert, M.P. and Lin, J.C., 2019. Modeling net effects of transit operations on
vehicle miles traveled, fuel consumption, carbon dioxide, and criteria air pollutant
emissions in a mid-size US metro area: findings from Salt Lake City, UT. Environmental
Research Communications, 1(9), p.091002.
Omidiani, A. and Hashemi Hezaveh, S., 2016. Waste management in hotel industry in India: A
review. International Journal of Scientific and Research Publications, 6(9), pp.670-680.
Principato, L., Pratesi, C.A. and Secondi, L., 2018. Towards zero waste: An exploratory study on
restaurant managers. International Journal of Hospitality Management, 74, pp.130-137.
Stöckli, S., Dorn, M. and Liechti, S., 2018. Normative prompts reduce consumer food waste in
restaurants. Waste management, 77, pp.532-536.
Vinck, K., Scheelen, L. and Du Bois, E., 2019. Design opportunities for organic waste recycling
in urban restaurants. Waste Management & Research, 37(1_suppl), pp.40-50.
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Online:
Pressure mounts on fast-food giants to cut down use of plastics, 2020, [online] Available
through:<https://www.newshub.co.nz/home/new-zealand/2020/02/pressure-mounts-on-
fast-food-giants-to-cut-down-use-of-plastics.html>
Tourism is damaging the ocean. Here’s what we can do to protect it, 2019[online] Available
through:<https://www.weforum.org/agenda/2019/03/tourism-is-killing-our-oceans-heres-
what-we-can-do-to-protect-them/>
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