Integrated Resource Management for Sustainable and Quality Food Production in the Hotel Industry
Year: 2026
Type: article
Abstract: Sustainability has emerged as a vital feature in the hotel industry, predominantly in kitchen operations and food production. Understanding the sustainability core concepts of environmental, economic and social aspects of practices and implementing them with the help of water conservation, energy conservation, reducing food waste and training to employees will secure a stable environment in the world. Integrated resources management includes approaches to managing natural resources of land water, energy across the sector to balance the crucial aspects sustainability. IRM system will enhance the overall ecosystem of sustainability. This review paper explores integrated resource management (IRM) practices and approaches adopted by hotels and restaurants to ensure sustainable, ecofriendly and high-quality food production. Through a study of the existing literature, industry practices, and case studies, this review paper recognizes resource optimization strategies related to water, energy, food waste, and human resources. The analysis in the paper also highlights the roles of technology, staff training, and supplier coordination in advancing sustainability. The findings of the research paper suggest that integrated systems not only reduce environmental footprints, carbon emissions, but also enhance food quality, customer satisfaction and operational efficiency. This review article offers a comprehensive understanding of current trends, challenges, and future guidelines for sustainable food management in hotels.
Authors: Ankeet Kenekar, Charuta Gajbhiye
Institution: Rashtrasant Tukadoji Maharaj Nagpur University
Language: English
Topic: Culinary Culture and Tourism
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W7160026568