Crystallised food (waste) in tourism and hospitality

Filimonau V., SEZEREL H.

CURRENT ISSUES IN TOURISM, 2025 (SSCI, Scopus) identifier identifier

  • Yayın Türü: Makale / Kısa Makale
  • Basım Tarihi: 2025
  • Doi Numarası: 10.1080/13683500.2025.2561260
  • Dergi Adı: CURRENT ISSUES IN TOURISM
  • Derginin Tarandığı İndeksler: Social Sciences Citation Index (SSCI), Scopus, ABI/INFORM, Aquatic Science & Fisheries Abstracts (ASFA), CAB Abstracts, Geobase, Hospitality & Tourism Complete, Hospitality & Tourism Index, PAIS International, Veterinary Science Database
  • Anadolu Üniversitesi Adresli: Evet

Özet

Despite growing attention to the problem of food waste in tourism and hospitality, few studies have explored its deeper socio-material roots. Drawing on Marxian theory, this research letter argues that waste results from the alienation caused by successive layers of labour crystallisation, from farming to plating, that obscure food's origins. As meals become fetishised commodities, restaurant guests become detached, while chefs, less alienated, emerge as key actors in waste reduction.