Crystallised food (waste) in tourism and hospitality

Filimonau V., SEZEREL H.

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

  • Publication Type: Article / Letter
  • Publication Date: 2025
  • Doi Number: 10.1080/13683500.2025.2561260
  • Journal Name: CURRENT ISSUES IN TOURISM
  • Journal Indexes: 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 University Affiliated: Yes

Abstract

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.