Answer To: CHAPTER 1: INTRODUCTION1.0 Introduction1.1 Background to the study Introduction1.2 Statement of...
Dipali answered on Nov 11 2023
Table of contents
Chapter 1: Introduction 4
1.0 Introduction 4
1.1 Background to the Study 4
1.2 Statement of Problem 5
1.3 Research Questions 7
1.4 Research Objectives 7
1.5 Significance of Study 8
1.6 Scope of Study 9
1.7 Definitions of Key Terms 9
Chapter 2: Literature Review 11
2.1 Background 11
2.2 Theoretical Mode 12
2.3 Empirical Model 14
2.4 Understanding Sustainability in the Hospitality Industry 15
2.5 The Evolution of Sustainable Practices in the Hotel Sector 17
2.6 Technological Innovations in Sustainable Hospitality 18
2.7 Environmentally Sustainable F&B Practices for the Hotel Industry in Lagos, Nigeria 19
2.8 Green Business Practices in the Hotel Industry in Lagos, Nigeria 21
2.9 Sustainability Challenges Nigerian Hotels Face 23
2.10 The Role of Stakeholders in Sustainability of the Hotel Business 25
2.11 Impacts of Regulatory Frameworks 27
Chapter 3: Research Methodology 29
3.1 Introduction 29
3.2 Participants 29
3.3 Methodological Approach 30
3.4 Method 30
3.5 Data Collection Instruments and Techniques 31
3.6 Reliability and Validity 31
3.7 Ethical Considerations 32
3.8 Data Organization 32
3.9 Data Analysis 32
3.10 Semi structured interviews 33
3.11 Summary 35
References 37
Chapter 1: Introduction
The hospitality industry, especially hotels, has a major impact on the development of Lagos's socioeconomic environment (Sanni, 2009). However, there are now environmental issues as a result of this growth, particularly in the food and beverage (F&B) industry. An summary of the research is given in this chapter, with particular attention to the issue statement, background, goals, importance, and scope of the study. Through an examination of these facets, this research endeavors to promote more moral and sustainable commercial methods in the Nigerian hotel sector, with a focus on environmental issues.
1.1 Background to the Study
Lagos, the megacity of Nigeria, has experienced remarkable economic growth and urbanization, solidifying its status as a major hub for trade and tourism in the area. The hospitality sector, with an emphasis on hotels specifically, is at the core of this revolutionary trajectory, as noted by Kasavan et al. in 2022. However, despite the industry's positive economic effects on Nigeria's hotel market, a number of problems still need to be fixed, particularly with the food and beverage (F&B) sector in Lagos, the nation's metropolis.
The hospitality industry's food and beverage division has noticed unsustainability in hotel operations in Lagos. This has resulted in environmental problems that pose a danger to these institutions' long-term financial survival and reputation, as well as the local ecological. According to Mathew (2023), the consequences of unsustainable food and beverage practices include excessive waste creation, inefficient energy usage, and wasteful use of water resources. The need for a paradigm change in the way hotels run their food and beverage operations is highlighted by these environmental issues. Beyond their immediate detrimental consequences on the ecosystem, these unsustainable actions have other effects. The local population's wellbeing is in jeopardy and the sustainability of current trajectories is called into question by the environmental stress. Hotels, often perceived as resource-intensive enterprises, must address these issues to protect their own longevity as well as the environment in which they operate.
Lagos hotels are realizing more and more that they need to match their food and beverage operations to global sustainability goals, especially with the rising emphasis being placed on sustainable development worldwide. The UN's Sustainable Development Goals (SDGs) provide a thorough framework for these sorts of initiatives, claim Oyedijo, Adams, and Koukpaki (2021). By implementing sustainable food and beverage (F&B) practices, hotels may greatly aid in the achievement of several objectives, including the preservation of life on land and in the water, responsible consumption, and climate action. Hotels should adopt sustainable F&B practices not only for humanitarian reasons but also for commercial gain. According to Behera's 2024 insights, these strategies save operating costs while also positioning hotels to draw eco-aware tourists. Consequently, this might boost business profits and encourage mutually beneficial partnerships between prudent financial and environmental management. In conclusion, the study's backdrop sheds light on the intricate connections between Lagos's fast growing hotel sector and the environmental issues brought on by unsustainable food and beverage practices.
1.2 Statement of Problem
Lagos, Nigeria's hotel industry is facing serious environmental problems as a result of unsustainable F&B practices. The volume of waste generated, the inefficient use of energy, and the thoughtless use of water highlight how severe these issues are. These challenges pose a threat not just to the immediate environment but also to the long-term viability and reputation of the local hotels. Given the gravity of the situation, the hotel sector in Lagos, Nigeria, must concentrate on identifying and advancing sustainable food and beverage practices in order to contribute to the resolution of these urgent environmental issues. The greatest environmental issues in F&B in hotels are –
· Overproduction of garbage - One of the main problems afflicting Lagos' hotel industry is the overproduction of garbage, especially in the food and beverage (F&B) sector. Environmental degradation brought on by the widespread dumping of packaging, single-use plastics, and food waste. The issue is made worse by improper waste management techniques, which contaminate water and land resources. In addition to damaging the hotels' immediate surroundings, the waste's aesthetic and ecological effects damage the hotels' reputation and cast doubt on their dedication to environmental stewardship (Soladoye, 2023)
· Inefficient Energy Use: The inefficient use of energy resources in hotel food and beverage operations is another serious issue. When using non-renewable energy sources, hotels in this region frequently ignore energy-saving measures. A greater carbon footprint is a result of inefficient heating and cooling systems, lighting fixtures, and kitchen equipment.
· The ensuing environmental effects go beyond the local area and add to the more general problems related to climate change. It is critical that hotels address these inefficiencies in order to support international initiatives to cut energy use and lessen the negative effects of climate change.
· Inefficient Water Use: The environmental issues plaguing Lagos hotels are made worse by the issue of inefficient water use. The food and beverage sector, which is notorious for having high water demands, regularly employs techniques that strain the area's water resources. When water is used excessively, wastewater is incorrectly disposed of, which not only depletes but also contaminates the water supply. This dual impact affects both the terrestrial and aquatic environments, placing undue strain on the local ecology. Sustainable water management strategies are crucial to resolving these problems and ensuring the long-term availability of water supplies for the hotels and the neighborhood (Mohammed, 2023).
· Dangers to Long-Term Survival: These environmental problems are not just ecological ones; they also represent real risks to Lagos's hotel industry's reputation and long-term profitability. Resorts that ignore these issues run the danger of alienating a growing number of environmentally conscientious guests, as sustainability gains traction as a key customer factor (Kassim, 2022). Hotels' commercial prospects may be further harmed by bad press and regulatory scrutiny, which emphasizes the need for prompt action to end unsustainable F&B practices (Ikechukwu, 2021).
· The Need for Sustainable F&B Operations – The identification and promotion of sustainable food and beverage practices are necessary responses to these concerns. A complex strategy that includes energy-efficient technologies, waste reduction techniques, and conscientious water management is required for this. Collaboration between hotels, government agencies, and the general public is necessary to effect meaningful change. By embracing sustainability, the hotel industry can lessen its impact on the environment, secure its long-term existence, enhance its reputation, and aid in the global endeavor to build a more resilient and sustainable future. The next sections of this research will look at specific sustainable strategies, challenges related to implementing them, and potential benefits for the Lagos hotel industry.
1.3 Research Questions
The main research question that guides this study is:
· What are the environmentally sustainable F&B practices that hotels in Lagos, Nigeria, can implement to reduce their environmental footprint? The study will examine various hotel kinds and their unique resource requirements, focusing on separate categories such resorts, boutique hotels, and business hotels. Because of their different operating sizes and resource requirements, each of these categories necessitates customized methods to sustainability.
The following related research issues will be investigated in order to address the primary research question –
· What F&B procedures are currently in use at hotels in Lagos, Nigeria?
· What are the environmental impacts of these current F&B practices?
· What are the economic advantages of implementing sustainable F&B practices in the hotel industry?
· How can hotels in Lagos, Nigeria, get beyond obstacles that prevent them from implementing ecologically friendly food and beverage practices?
1.4 Research Objectives –
· Research Aim – What are the environmentally sustainable F&B practices that hotels in Lagos, Nigeria, can implement to reduce their environmental footprint?
The research aims to achieve the following objectives:
· Evaluate the current F&B procedures being used in hotels in Lagos, Nigeria. It is vital to do an assessment of the current food and beverage practices in Lagos hotels in order to comprehend their effects on the environment, regulatory compliance, visitor contentment, and financial viability. This evaluation includes a variety of factors that are essential to operations that are sustainable. First, it looks at the environmental impact these activities have, closely examining things like energy and water use, waste production, and the use of sustainable component procurement. Second, it examines compliance with national and international environmental laws as well as industry norms to determine the extent to which it is in line with sustainable F&B practices.
· Identify ecologically friendly F&B practices that hotels in the area can adopt.
· Assess the economic and environmental benefits of implementing sustainable F&B methods.
· Provide recommendations for the adoption and promotion of sustainable F&B practices within the hotel industry in Lagos, Nigeria.
1.5 Significance of Study
This study is very important in a number of ways. It starts by talking about Lagos, Nigeria's need to protect its environment. Unsustainable food and beverage (F&B) practices in hotels contribute to the deterioration of ecosystems by exacerbating environmental problems such waste generation, energy use, and water usage. This study can help mitigate these negative consequences by identifying and promoting sustainable methods that protect natural resources, reduce pollution, and foster a healthy local and global ecosystem. Second, the financial sustainability of hotels in Lagos may be significantly enhanced by the use of sustainable F&B practices. Hotels may achieve substantial cost reductions by putting strategies like resource optimization, energy efficiency, and waste reduction into practice (Chan, 2021). By providing concrete proof of the economic advantages of sustainability, this research hopes to encourage other hotels to adopt comparable policies and improve their long-term financial viability.
Moreover, this study recognizes the competitive landscape within the hotel sector. As sustainability becomes an increasingly important element for travelers, sustainable practices provide hotels with a competitive edge by drawing in environmentally concerned guests (Soladoye, 2023). This research can help hotels improve their competitive position and draw in more business by demonstrating how to utilize sustainability as a marketing tactic. Within a larger societal framework, the research also highlights hotels' social responsibilities. In Lagos, Nigeria, hotels are an important part of the tourist industry and have a big influence on the locals. Hotels may improve the well-being of the local community by reducing negative impacts on local communities, such as pollution and resource depletion, by applying environmentally friendly food and beverage practices (Michael & Fotiadis, 2022). This fulfills hotels' ethical commitment to do so. Furthermore, the research is consistent with global initiatives and goals, such as the Sustainable Development Goals (SDGs) of the United Nations. It immediately supports the accomplishment of SDGs 12 (Responsible Consumption and Production) and 13 (Climate Action) by encouraging moral behavior and environmental sustainability. In conclusion, this study tackles topics like environmental preservation, social responsibility, economic sustainability, and global development goals beyond the confines of the hotel industry. It might improve food and beverage procedures at hotels in Lagos, Nigeria, which would benefit the local economy, environment, and community.
1.6 Scope of Study
The ecologically friendly food and beverage (F&B) practices used by about 20 hotels in Lagos, Nigeria, are the subject of this study. It mainly looks into the F&B practices that are now in use, evaluates their effects on the environment, finds eco-friendly practices that may be implemented, and looks into the financial advantages of sustainable F&B practices. Additionally, the report offers suggestions on how the hotel sector could embrace and promote these sustainable practices. Although the study is centered in Lagos, Nigeria, it incorporates knowledge from global best practices and case studies to offer a thorough understanding of sustainable food and beverage practices.
1.7 Definitions of Key Terms
To ensure clarity and consistency, the following key terms are defined as they pertain to this research:
· Food and Beverage (F&B) Practices: These are the procedures and techniques used by hotels and restaurants in the procurement, cooking, serving, and clearing out of food and drink items from their premises.
· Sustainable F&B Practices: These eco-friendly procedures work to protect the environment from the harmful effects of food and beverage operations, preserve natural resources, and encourage responsible production and consumption.
· Environmental Footprint: the overall effect of an organization's operations on the environment, taking into account things like water use, energy use, and waste production.
· Economic Sustainability: The ability of a company to preserve financial stability and profitability while reducing adverse effects on the environment and society.
· Competitive Advantage: An advantage a company has over rivals, frequently attained by unique and creative methods like sustainability campaigns that draw clients and improve market positioning.
· United Nations Sustainable Development Goals (SDGs): a collection of worldwide objectives that have been endorsed by every member state of the UN with the intention of tackling issues such as poverty, inequality, environmental degradation, climate change, peace, and justice in order to create a future that is both sustainable and just for all.
The research foundation is laid forth in this chapter, which also introduces the study's main components, background, issue statement, research questions, objectives, importance, scope, and important words. In order to meet the study questions and objectives, the next chapters will go into further detail on each topic and offer suggestions for sustainable food and beverage practices in Lagos, Nigeria's hotel sector.
Chapter 2: Literature Review
2.1 Background
The idea of sustainability centers on the wise use of resources to satisfy current demands without endangering the capacity of future generations to satisfy their own. An important component is environmental sustainability, which refers to practices that preserve ecosystems and natural resources for future generations to come. Sustainability becomes more important in the hotel industry, especially in Lagos, Nigeria, because of the city's rapid economic expansion and growing tourism. Lagos, a center of business and culture, has seen an increase in business and tourism as a result of economic growth and urbanization. Due to this economic boom, there is a greater demand for hospitality services, which has resulted in the opening of many hotels and restaurants. But there are drawbacks to this quick growth, particularly in terms of environmental sustainability. The environmental effect of hotels is mostly attributed to the food and beverage (F&B) business. This includes the entire lifespan of food and drink products, causing a significant environmental impact from procurement to disposal (Olaore, Adejare & Udofia, 2021). Being aware of sustainability is essential because it forces us to consider how our activities impact the environment. Concern over sustainability is growing as more people become aware of how companies affect the environment and call for a change in behavior toward less harmful ecological practices. This study of the literature examines how important it is for the hospitality industry to implement eco-friendly food and beverage policies in order to solve these issues and progress toward a more sustainable future.
The environmental effect of the hotel industry's food and beverage (F&B) practices is one of the main problems Lagos hotels face. The F&B industry is not an exception to the rule that hotels are notorious for their resource-intensive operations. These venues' environmental impact is influenced by the procedures used in the preparation and serving of food and beverages as well as by waste production, energy use, and water use. One particularly important concern is the overproduction of garbage. Specifically, food waste is a significant challenge. In order to accommodate the various demands of their visitors, hotels frequently prepare enormous quantities of food, which results in significant food waste. Water resource waste and inefficient energy use are other prevalent issues that affect the long-term viability of hotels by increasing operating expenses and endangering the environment. These issues go beyond environmental concerns and might negatively affect Lagos' hotel industry's standing and ability to compete. Customers are actively looking for sustainable solutions due to rising environmental awareness and an emphasis on responsible manufacturing and consumption. Hotels that do not use eco-friendly procedures can have trouble drawing in eco-aware visitors, which would eventually affect their capacity to make money (Chan, 2021).
Given this, it is evident that sustainable F&B practices are necessary for the hotel industry (Hamidinasab et al., 2023). Sustainable techniques can help reduce energy use, reduce waste generation, and maximize water use. They also promote the ethical purchase of food, which might benefit local farmers and reduce the ecological footprint created by the transportation of commodities. Furthermore, the F&B industry views sustainability as more than only environmental advantages. It is inextricably related to both social duty and economic viability. Hotels that adopt sustainable practices frequently see financial benefits because of lower energy and garbage usage. Additionally, they improve local population health by reducing pollution and resource depletion (Sanni, 2009).
In the hotel industry, sustainability is not a standalone project. It is in line with international sustainability objectives, including the Sustainable Development Goals (SDGs) of the United Nations. The hotel industry's sustainability is closely linked to both SDG 13, "Climate Action," and SDG 12, "Responsible Consumption and Production." In order to actively support these global goals, hotels should encourage good F&B practices. The background information provided here lays the groundwork for a thorough examination of the literature on sustainable food and beverage practices in Lagos, Nigeria's hotel sector. In order to offer insights and suggestions for advancing sustainability in this crucial industry, this literature review will go deeper into the theoretical and empirical models, sustainable practices, green business initiatives, sustainability challenges, stakeholder roles, and the impact of regulatory frameworks.
2.2 Theoretical Mode
Even if there may not be a single, generally accepted theoretical model specifically devoted to sustainable Food and Beverage (F&B) practices, a variety of theoretical frameworks may be used to describe and assess their acceptance in the hotel industry. These theoretical frameworks provide a foundation for comprehending the benefits, challenges, and outcomes associated with sustainability initiatives in the hotel industry in Lagos, Nigeria.
· Triple Bottom Line (TBL) Theory: The three Ps model, or TBL theory (People, Planet, Profit), is frequently used to discuss sustainability in business. The interdependence of economic, social, and environmental factors in company operations is highlighted by this approach. It recognizes the significance of social responsibility (People), environmental effect (Planet), and financial viability (Profit) in the context of the hotel sector. In addition to their financial interests, hotels that want to adopt sustainable F&B practices also have social and environmental obligations to take into account. This theory applies to sustainability in the hotel industry by emphasizing the necessity for a comprehensive strategy that considers the triple bottom line (Zug, 2023).
· Diffusion of Innovations Theory: The Spread of New Ideas Theory is frequently used to explain how new concepts and procedures are embraced by organizations (Ban & Kim, 2019). This theory may be used to analyze the elements influencing the adoption process in the context of sustainable food and beverage practices. This covers the perceived benefits of sustainable practices, the function of opinion leaders in the hospitality sector, and potential roadblocks to the uptake of new ideas. Comprehending the spread of sustainable food and beverage practices in hotels can provide insight into the reasons behind some businesses' greater willingness to adopt sustainable practices while others may fall behind (Odiaka, 2020).
· Resource-Based View (RBV) Theory: The RBV theory places a strong focus on an organization's internal resources and capabilities. It suggests that hotels may gain a competitive edge in the sustainability of the hotel industry by utilizing their unique resources and expertise to implement sustainable F&B practices. Strong waste management systems, creative chefs and culinary workers, and sustainable suppliers are a few examples of these resources. Hotels that have these resources and use them well may be in a better position to embrace and be successful with sustainability programs (Michael & Fotiadis, 2022).
· Institutional Theory: Formal and informal institutions, as well as social and cultural norms, are all examined in relation to organizationalbehavior by institutional theory. Hotels may be subject to institutional constraints in the context of sustainability, such as social expectations for ecologically conscious behavior. Normative isomorphism, in which hotels adopt sustainable F&B practices to comply with industry standards and expectations, may be the driving force for compliance with these expectations. This idea acknowledges how outside factors shape sustainable practices in the hospitality sector (Kee et al., 2022).
2.3 Empirical Model
Empirical models and case studies can provide valuable insights into the application and outcomes of sustainable food and beverage practices in the hotel industry. Analyzing empirical data and real-world examples is necessary to comprehend how sustainability is integrated into hotel operations in Lagos, Nigeria, and to discover best practices, challenges, and opportunities.
· Waste Reduction and Management Models: Numerous hotels throughout the globe have effectively instituted trash reduction and management tactics in order to mitigate their ecological footprint (Tun, 2020). In this area, case studies and empirical models highlight hotel reductions of food waste, organic waste minimization through composting, and effective waste...