Food Waste at Disney Parks and Resorts

Abstract

This paper dives into the practices and impact of food waste at the Disney Parks and Resorts, with supporting information from regulations in a normal setting restaurant in the hospitality industry and Universal Parks and Resorts. Through an exploration of food waste data and sustainability initiatives, the paper highlights the economic, environmental, and social implications of food waste. It also discusses the importance of education and awareness in addressing this pressing issue. Using a mix of methods combining quantitative analysis and qualitative examination, we aim to uncover differences in how food waste is handled and what it means for the business, Casts, and Guests. Our findings show that there are big gaps between what is happening and what should be happening, pointing to the need for more education on sustainability. Why does this matter? Understanding how theme parks deal with food waste can give us an insight on how to improve food waste management in the hospitality industry around the world. By tackling this problem head-on and providing proper education, we can create a world where we waste less and utilize our resources efficiently.