Sustainable entrepreneurship to address food waste in hospitality: a study proposal for the United Arab Emirates [Presentation]

This study proposes to examine the role of sustainable entrepreneurship (SE) in addressing food waste (FW) through and evaluation of best practices in the hospitality sector of the United Arab Emirates (UAE). There is growing interest in SE as a strategy for companies to potentially bridge economic, environmental and social objectives through innovation and opportunity recognition (Shepherd and Patzelt, 2011). Despite the hospitality industry's significant contribution to the UAE's GDP, projected at 12.72% by 2028 (Statista, 2024) and its alarming annual FW value of $3.5 billion (The Behavioural Insights Team, 2023), empirical research linking SE to FW reduction in the region remains scarce. This research gap is particularly critical given the global FW crisis that annually loses some 17% from the food supply chain with an estimated value of $1 trillion (United Nations Environment Programme and WRAP, 2024).
The UAE's commitment to sustainability and a diversified economy makes it an ideal context for investigating innovative FW strategies (Al-Saidi, Zaidan and Hammad, 2019). Arabian culture is known for practices such as lavish social gatherings which is part of the heritage but could exacerbate FW levels. It is estimated that the amount of FW per person in the Arab region is 210 kg annually (Abiad and Meho, 2018). The duality of sustainability agenda and cultural nuances presents unique challenges and opportunities for the hospitality industry to integrate SE practices for effective FW reduction.
The concept of SE extends beyond traditional entrepreneurial models by incorporating the triple bottom line of profit, people, and planet (Elkington and Rowlands, 1999). In this framework, SE enables businesses to identify and exploit opportunities that simultaneously generate economic value and reduce environmental and social harms (York and Venkataraman, 2010). Previous studies highlight the critical need for innovative frameworks to tackle FW, but few have explored the intersection of SE and FW management (Ramanathan et al., 2024). Existing research often focuses on isolated case studies or regional analyses, limiting the generalizability of findings to emerging economies like the UAE (Ribeiro et al., 2018; Filimonau and De Coteau, 2019).
The study aims to addresses research gaps by exploring the behaviours and strategies that characterize effective SE practices in UAE hospitality firms. Through an evaluation of best practices, the study seeks to understand how SE behaviours influence management perceptions of effective FW strategies. Findings from the study aim to advance the theoretical understanding of SE and its practical application in FW reduction. Additionally, the outcomes are expected to provide actionable insights for policymakers and practitioners in the hospitality industry, offering a blueprint for other regions facing similar challenges.
This research contributes to global sustainability goals by aligning with SDG 12.3, which targets a 50% reduction in FW by 2030 (United Nations Statistics Division, 2024). By shedding light on SE as a viable solution to FW in the hospitality sector, the study underscores the importance of integrating sustainability into entrepreneurial practices to achieve both commercial success and environmental stewardship.