There is an alarming surge in food wastage stemming from culinary practices and intricate cuisines despite technological advancements. The reduction in food wastage is a pivotal sustainable development goal, yet statistics indicate high levels of wastage. Scholars have investigated food waste extensively with a focus on the hospitality sector, which accounts for nearly 12% of total waste. Factors contributing to food waste have been examined, yet findings tend to be isolated and lack a holistic approach. Existing research leans heavily toward developed countries despite the issue being more pronounced in developing economies. Investigations into hotel-related food wastage in Taiwan remain scarce. Effective waste management can curtail expenditures and enhance brand reputation and underscore a commitment to environmental sustainability for hoteliers and culinary managers. This study offers actionable insights to guide sustainable development. The current research employs qualitative interviews and structured questionnaires with culinary experts and hotel management to decode intricacies of food wastage across procurement, inventory, and preparation in Taiwanese hotels. Utilizing the Analytic Network Process methodology, the research provides insights to guide hoteliers in achieving sustainable development goals.
