Chapter 15 The Food & Beverage Department At the heart of a sustainable hotel
DOI: 10.23912/9781915097880-5991 | ISBN: 9781915097880 |
Published: April 2025 | Component type: chapter |
Published in: Sustainable Value Creation in Hospitality 2nd edition | Parent DOI: 10.23912/9781915097880-5937 |
Abstract
Alongside Rooms Division and Front Office, Food and Beverage (F&B) is one of the core operational departments within a hotel. Its purpose is to professionally manage food and drinks. From a hotel perspective, this department is responsible for satisfying the food and beverage needs of both hotel guests and casual guests. The F&B department is usually the largest department in a hotel, and deals with the purchasing of materials and products, their storage, retrieval, processing and serving. Serving can occur as part of room service, in bars and restaurants on the hotel premises, and in banquet and conference rooms.
Sample content
Contributors
- Elena Cavagnaro, NHL Stenden University of Applied Sciences (Author) https://orcid.org/0000-0002-5347-2509
For the source title:
- Elena Cavagnaro, NHL Stenden University of Applied Sciences (Editor) https://orcid.org/0000-0002-5347-2509
Cite as
Cavagnaro, 2025
Cavagnaro, E. (2025) "Chapter 15 The Food & Beverage Department At the heart of a sustainable hotel" In: Cavagnaro, E. (ed) . Oxford: Goodfellow Publishers http://dx.doi.org/10.23912/9781915097880-5991
Save, bookmark or recommend
 Save on Mendeley |  Share on Twitter |  Share on LinkedIn |  Share on Facebook |
References
Accor (2024) Fostering a sustainable food model: local initiatives combating food waste with global impact, https://group.accor.com/en/Actualites/2024/03/stories-of-change-food-waste, accessed on 6 August 2024.
Baldwin, C. (2012) Greening Food and Beverage Services, A Green SealTM Guide to Transforming the Industry, Lansing (Michigan): American Hotel and Lodging Educational Institute Balasubramanian, S., Domingo, N.G.G., Hunt, N.D., Gittlin, M., Colgan, K.K.,
Marshall, J.D., Robinson, A.L., ... Hill, J.D. (2021) The food we eat, the air we breathe: a review of the fine particulate matter-induced air quality health impacts of the global food system, Enviromental. Research Letters, 16 (10), doi: 10.1088/1748-9326/AC065F
https://doi.org/10.1088/1748-9326/ac065f
Bélanger, J. & Pilling, D. (eds.), (2019) The State of the World's Biodiversity for Food and Agriculture, Rome: FAO, www.fao.org/3/CA3129EN/CA3129EN.pdf. Accessed 17 May 2024.
Benton, T.G., Bieg, C., Harwatt, H., Pudasaini, R. & Wellesley, L. (2021) Food system impacts on biodiversity loss, Three levers for food system transformation in support of nature, Research paper, Energy, Environment and Resource programme, Chatham House: London. www.chathamhouse.org/sites/default/files/2021-02/2021-02-03-food-systembiodiversity-loss-benton-et-al_0.pdf. Accessed May 17 2024.
Bjurling, K., Weyzig, F. & Wong, S. (2008) Improving the working conditions at Chinese natural stone companies, SL: SwedWatch and SOMO. www.somo.nl/publications-en/Publication_2459. Accessed 31 January 2018.
Broca, M (2008) A comparative analysis of the environmental impacts of ceramic plates and biodegradable plates (made of corn starch) using Life Cycle Analysis, MSc. paper TERI University. http://sustainability.tufts.edu/wp-content/uploads/LifeCycleAnalysisPlasticPlatevsCeramic.pdf. Accessed 19 March 2018. Bug Farm Foods (n.d.) www.thebugfarm.co.uk/about-us, accessed 21 June 2024
Cavagnaro, E., Altan, M., Jonker, E. & Reinders, M. (2024) What is not known is not aimed for - Understanding staff knowledge and readiness to embrace sustainable and healthy food, Research in Hospitality Management, 13:3, 135-142, DOI: 10.1080/22243534.2024.2322224
https://doi.org/10.1080/22243534.2024.2322224
Cavagnaro, E. & De Kruijf, E. (2014) Food waste, in Cavagnaro, E. (ed.) Profiles in the Hospitality Industry (EHMA), Leeuwarden: Stenden, pp. 87-99.
Cavagnaro, E. & Curiel, G.H. (2023) The Three Levels of Sustainability, Routledge.
https://doi.org/10.4324/9781003155614
Cavagnaro, E., Melissen, F.W. & Düweke, A. (2018) The host-guest relationship is the key to sustainable hospitality: Lessons learned from a Dutch case study, Hospitality & Society, 8 (1), 23-44.
https://doi.org/10.1386/hosp.8.1.23_1
CBI Ministry of Foreign Affairs (2023) The European market potential for ceramic dinnerware, The Hague: Ministry of Foreign Affairs, https://www.cbi.eu/sites/default/files/pdf/research/1269.pdf, Accessed 12 December 2024
Chapagain, A.K., Hoekstra, A.Y., Savenije, H.H.G. & Gautam, R. (2006) The water footprint of cotton consumption: An assessment of the impact of worldwide consumption of cotton products on the water resources in the cotton producing countries, Ecological Economics, 60 (1), pp. 186-203 Furszyfer Del Rio, D.D., Sovacool, B.K., Foley, A.M., Griffiths, S., M Bazilian, M., Kim, J. &
https://doi.org/10.1016/j.ecolecon.2005.11.027
Rooney, D. (2022) Decarbonizing the glass industry: A critical and systematic review of developments, sociotechnical systems and policy options, Renewable and Sustainable Energy Reviews, 155,111885, https://doi.org/10.1016/j.rser.2021.111885.
https://doi.org/10.1016/j.rser.2021.111885
EAT Lancet Commission (2019) Food Planet Health, Healthy Diets From Sustainable Food Systems, https://eatforum.org/content/uploads/2019/07/EAT-Lancet_Commission_Summary_Report.pdf, Accessed on 13 August 2024.
Ercin, A.E., Aldaya, M.M. & Hoekstra, A.Y. (2011) Corporate water footprint accounting and impact assessment: The case of the water footprint of a sugar-containing carbonated beverage, Water Resources Management, 25 (2), 721-741.
https://doi.org/10.1007/s11269-010-9723-8
European Union (2010) European declaration on pig castration 20_2. ec.europa.eu/food/animals/docs/aw_prac_farm_pigs_cast-alt_declaration_en.pdf. Accessed 31 January 2018.
FAO (2011) Review of the state of world marine fishery resources, FAP Fisheries and Aquaculture Technical paper nr 569, Rome: FAO, www.fao.org/docrep/015/i2389e/i2389e.pdf. Accessed 31 January 2018.
FAO (2015) Groundwater governance a call for action: A shared global vision for 2030, FAO: Rome, www.fao.org/fileadmin/user_upload/groundwatergovernance/docs/general/GWG_VISION.pdf. Accessed 31 January 2018. Feldmilla (n.d.) www.feldmilla.com, last accessed on 22 August 2017
Feng, Y., Chen, X.M., Zhao, M., He, Z., Sun, L., Wang, C.Y. & Ding, W.F. (2017) Edible insects in China: Utilization and prospects, Insect Science, doi:10.1111/1744-7917.12449
https://doi.org/10.1111/1744-7917.12449
Fotouhinia Yepes, M. (2015) Vegetarianism for public health and for the environment: major F&B implications, in Sloan, P. & Legrand, W. (eds.), Handbook of Sustainable Food, Beverages and Gastronomy, London: Routledge, pp. 113-119. Gerten, D., Heck, V., Jägermeyr, J., Bodirsky, B.L., Fetzer, I., Jalava, M., Kummu, M., Lucht,
W., Rockström, J., Schaphoff, S. & Schellnhuber, H.J. (2020) Feeding ten billion people is possible within four terrestrial planetary boundaries. Nature Sustainability, 3, 200-208 https://doi.org/10.1038/s41893-019-0465-1
https://doi.org/10.1038/s41893-019-0465-1
Gleick, P.H. and Cooley, H.S. (2009) Energy implications of bottled water, Environmental Research Letters, 4, 1-6, doi:10.1088/1748-9326/4/1/014009
https://doi.org/10.1088/1748-9326/4/1/014009
Global Working Group on Water & Food (2023) Making water pivotal in the design of food systems, www.wur.nl/en/article/making-water-pivotal-in-the-design-of-food-systems. htm. Accessed on 24 May 2024.
Gössling, S., Garrod, B., Aall, C., Hille, J., & Peeters, P. (2011) Food management in tourism. Reducing tourism's carbon 'foodprint', Tourism Management, 32 (3), 534-543.
https://doi.org/10.1016/j.tourman.2010.04.006
Han, D.-I.D., Abreu e Silva, S.G., Schröder, K., Melissen, F., & Haggis-Burridge, M. (2022) Designing immersive sustainable food experiences in augmented reality: a consumer participatory co-creation approach, Foods, 11(22): 3646. doi.org/10.3390/foods11223646
https://doi.org/10.3390/foods11223646
Hansen, C.L. & Yeol Cheong, D. (2013) Agricultural waste management in food processing, in Kutz, M. (ed.) Handbook of Farm, Dairy and Food Machinery Engineering, 2nd ed., Amsterdam: Elsevier, pp. 619-666
https://doi.org/10.1016/B978-0-12-385881-8.00023-9
Hottle, T. A., Landis, A. E. & Bilec, M.M. (2013) Sustainability assessments of bio-based polymers, Polymer Degradation and Stability, 98, 1898-1907
https://doi.org/10.1016/j.polymdegradstab.2013.06.016
ILO (2010) Accelerating action against child labour - Global Report under the follow-up to the ILO Declaration on Fundamental Principles and Rights at Work, Geneva: ILO, www.ilo. org/sites/default/files/wcmsp5/groups/public/%40dgreports/%40dcomm/documents/publication/wcms_126752.pdf, Accessed 12 December 2024
Kallbekken, S. & Saelen, A. (2013) 'Nudging' hotel guests to reduce food waste as a win-win environmental measure, Economic Letters, 119, 325-327
https://doi.org/10.1016/j.econlet.2013.03.019
Khan, T. A. & Sievenpiper, J. L. (2016) Controversies about sugars: results from systematic reviews and meta-analyses on obesity, cardiometabolic disease and diabetes, European Journal of Nutrition, 55 ( 2), 25-43. http://doi.org/10.1007/s00394-016-1345-3
https://doi.org/10.1007/s00394-016-1345-3
Knorringa, P. (2007) Asian drivers and the future of responsible production and consumption - exploring a research question and hypotheses for further research. Working Paper No. 442, Institute of Social Studies, Erasmus University (Rotterdam) https://ideas.repec.org/p/ems/euriss/18752.html. Accessed on 31 January 2018.
Kooy, A. (2013) 5 ingrediënten voor beter, verser, gezonder en eerlijker eten (Five ingredients for better, fresher, healthier and fairer food', Zutphen: KMuitgevers.
Lang, T., Dibb, S. & Reddy, S. (2011) Looking back, looking forward, Sustainability and UK food policy 2000-2011, S.L.: Sustainable Development Commission.
Lebelo, K., Malebo, N., Mochane, M. J., & Masinde, M. (2021). Chemical contamination pathways and the food safety implications along the various stages of food production: a review. International Journal of Environmental Research and Public Health, 18(11), 5795. https://doi.org/10.3390/ijerph18115795.
https://doi.org/10.3390/ijerph18115795
Legrand, W., Sloan, P., Simons-Kaufmann, C. & Fleischer, S. (2010) A review of restaurant sustainable indicators, in Chen, J. S. (ed.) Advances in Hospitality and Leisure, Vol 6, Bingley: Emerald Group Publishing, pp.167-183
https://doi.org/10.1108/S1745-3542(2010)0000006013
Lin-Schilstra, L., & Ingenbleek, P.T. (2022) A complex ball game: piglet castration as a dynamic and complex social issue in the EU. Journal of Agricultural and Environmental Ethics 35(11). https://doi.org/10.1007/s10806-022-09886-3
https://doi.org/10.1007/s10806-022-09886-3
Lins, M., Puppin Zandonadi, R., Raposo, A., & Ginani, V.C. (2021) Food waste on foodservice: an overview through the perspective of sustainable dimensions, Foods, 10(6) 1175. doi: 10.3390/foods10061175.
https://doi.org/10.3390/foods10061175
Melissen, F., Cavagnaro, E., Damen, M. & Düweke, A. (2015) Is the hotel industry prepared to face the challenge of sustainable development?, Journal of Vacation Marketing, 22 (3) 227-238, DOI: 10.1177/1356766715618997 Muller, A., Schader, C., El-Hage Scialabba, N., Brüggemann, J., Isensee, A., Erb, K-H.,
https://doi.org/10.1177/1356766715618997
Smith, P., Klocke, P., Leiber, F., Stolze M. & Niggli, U (2017) Strategies for feeding the world more sustainably with organic agriculture. Nature Communications, 8, 1290 https://doi.org/10.1038/s41467-017-01410-w
https://doi.org/10.1038/s41467-017-01410-w
Nkonya, E., Mirzabaev, A. & von Braun, J. (eds.) (2016) Economics of Land Degradation and Improvement - A Global Assessment for Sustainable Development, Heidelberg: SpringerOpen, DOI 10.1007/978-3-319-19168-3_1, accessed 17 May 2024.
https://doi.org/10.1007/978-3-319-19168-3
Olthaar, M. (2009) Can Tony's Factory Change the World?- A study of the opportunities of a small downstream company to promote upgrading of upstream companies in global agricultural value chains. MIMEO, Master Thesis, Rotterdam: Erasmus University. Oonincx, D.G.,Van Itterbeeck, J., Heetkamp, M.J.W., van den Brand, H., van Loon, J.J.A.
& van Huis, A. (2010) An exploration on greenhouse gas and ammonia production by insect species suitable for animal or human consumption, PLoS One, 5 (12):e14445. doi: 10.1371/journal.pone.0014445, accessed 31 January 2018.
https://doi.org/10.1371/journal.pone.0014445
Parfitt, J., Eatherley, D., Hawkins, R. & Prowse, G. (2013) Waste in the UK Hospitality and Food Service Sector (Technical Report No. HFS001-00 6). UK: Waste and Resources Action Programme (WRAP).
Pasetto, S. (ed.) (2023) Tracking progress on food and agriculture-related SDG indicators, Rome: FAO, https://openknowledge.fao.org/server/api/core/bitstreams/3a8baf8c-960d-4105-9538-e4bd9b1d4503/content/cc7088en.html#/12. Accessed 24 May 2024. Pimentel, D., Williamson, S, Alexander, C.E., Gonzalez-Pagan, O., Kontak C. & Mulkey,
S.E. (2008) Reducing energy inputs in the US food system, Human Ecology, 36 (4 ), 459-471
https://doi.org/10.1007/s10745-008-9184-3
Pirani, S.I., Arafat, H.A. (2016) Reduction of food waste generation in the hospitality industry, Journal of Cleaner Production, 132, 129-135.
https://doi.org/10.1016/j.jclepro.2015.07.146
Pollan, M. (2009) In Defence of Food, London: Penguin.
Poore, J., & Nemecek, T. (2018) Reducing food's environmental impacts through producers and consumers, Science, 360 (6392), pp.987-992.
https://doi.org/10.1126/science.aaq0216