Odpadna hrana z vidika trajnostnega turizma v Mestni občini Ljubljana

Zupanc, Zala (author), Vintar Mally, Katja (mentor)

Z rastjo množičnega turizma se povečuje tudi količina odpadne hrane v tem sektorju. Njeno zmanjševanje spada med cilje trajnostnega razvoja in turizma, ki zadovoljuje sedanje in prihodnje potrebe ljudi v skladu z gospodarskimi, družbenimi in okoljskimi dejavniki. Tu je pomembna hierarhija ravnanja z odpadno hrano, kjer je najpomembnejše preprečevanje njenega nastajanja. Cilji diplomskega dela so preučiti omenjene tematike, vzroke za odpadno hrano in načine ravnanja z njo v turizmu, oblikovati hierarhijo ravnanja z odpadno hrano v turizmu in preučiti upoštevanje le-te v Mestni občini Ljubljana ter predlagati izboljšave. Namen diplomskega dela je ugotoviti, v kolikšni meri je ravnanje z odpadno hrano v turizmu Mestne občine Ljubljana trajnostno, in prepoznati področja, na katerih je izboljšanje stanja najbolj potrebno. Preučili smo zapise vodilnih institucij in strokovnjakov na področju odpadne hrane ter izvedli anketo o ravnanju z odpadno hrano v turizmu Mestne občine Ljubljana. Potrdili smo postavljeni hipotezi – da ljubljanska gostinstva upoštevajo hierarhijo ravnanja z odpadno hrano in da so največje izboljšave potrebne pri ukrepih za pripravo na ponovno uporabo. V ljubljanski občini so izboljšave najnujnejše na področjih spremljanja sestave odpadne hrane, darovanja hrane in ponovne uporabe užitnih živil, kar je mogoče doseči z izobraževalno, finančno in zakonodajno podporo ter z izboljšanjem sistemov darovanja hrane.

• Language: Slovenian
• Keywords: trajnostni razvoj, trajnostni turizem, odpadna hrana, ravnanje z odpadno hrano, hierarhija ravnanja z odpadno hrano
• Work type: Bachelor thesis/paper
• Organization: FF - Faculty of Arts
• Year: 2023
• PID: 20.500.12556/RUL-149806
• Publication date in RUL: 10.09.2023

Secondary language

• Language: English
• Title: Food Waste from the Perspective of Sustainable Tourism in the City Municipality of Ljubljana

Abstract

As mass tourism grows, so does the amount of food waste in this sector. Reducing it is one of the objectives of sustainable development and tourism, which meets people's present and future needs in line with economic, social and environmental factors. This is where the hierarchy of food waste management is important, with prevention being paramount. The objectives of the thesis are to study the above mentioned topics, the causes of food waste and the ways of its management in tourism, to create a hierarchy of food waste management in tourism, to study the compliance with it in the Municipality of Ljubljana and to propose improvements. The aim of the thesis is to determine to what extent the management of food waste in tourism in the Municipality of Ljubljana is sustainable and to identify the areas where improvement is most needed. We studied the records of leading institutions and experts in the field of food waste and carried out a survey on food waste management in tourism in the Municipality of Ljubljana. We confirmed our two hypotheses – that employees in the Ljubljana hospitality industry follow the hierarchy of food waste management and that the greatest improvements are needed in measures to prepare food for re-use. In the municipality of Ljubljana, improvements are most needed in the areas of monitoring the composition of food waste, food donation and the re-use of edible food, which can be achieved through educational, financial and legislative support, as well as by improving food donation systems.

• Keywords: sustainable development, sustainable tourism, food waste, food waste management, hierarchy of food waste management