A PILOT STUDY ON SUSTAINABLE FOOD MANAGEMENT PRACTICES IN ISLAND HOTELS: EXPLORING READINESS TOWARDS LOW-CARBON OPERATIONS

Nur Alyasyahira Azli Syam; Nor Kalsum Mohd Isa

doi:10.35631/jthem.1143005

journal article Mar 01, 2026

A PILOT STUDY ON SUSTAINABLE FOOD MANAGEMENT PRACTICES IN ISLAND HOTELS: EXPLORING READINESS TOWARDS LOW-CARBON OPERATIONS

Nur Alyasyahira Azli Syam

Nor Kalsum Mohd Isa

Journal of Tourism Hospitality and Environment Management Vol. 11 No. 43 pp. 70 · Global Academic Excellence (M) Sdn Bhd

View at Publisher Save 10.35631/jthem.1143005

Abstract

Food management is a major contributor to carbon emissions and waste generation within the hospitality industry. Island hotels face additional operational challenges due to geographical isolation, heavy reliance on imported food supplies, and limited waste management infrastructure, which collectively intensify their environmental footprint. Although numerous hotel sustainability assessment tools exist, most are generic and do not adequately reflect the specific operational context of island-based hotels. Accordingly, this pilot study aims to develop and preliminarily test a sustainable food management instrument tailored to the island hotel context by assessing hotel managers’ levels of awareness, understanding, and readiness to adopt low-carbon practices. A quantitative research design was employed using a structured questionnaire comprising 80 items across seven food management constructs. The pilot study involved food and beverage managers and kitchen supervisors from ten island hotels. Content validity and face validity were established through a systematic literature review and pilot field testing, while internal consistency reliability was assessed using Cronbach’s Alpha. The results indicate high reliability across all constructs (α = 0.82–0.95), with an overall alpha value of 0.92. Preliminary descriptive analysis further provides exploratory insights into variations in awareness and implementation levels of sustainable food management practices among island hotels. In conclusion, the pilot findings confirm that the developed instrument is clear, appropriate, and reliable for use in a full-scale study. This study contributes by providing a context-specific measurement tool that reflects the operational realities of island hotels and offers an empirical foundation to support sustainable food management and the transition towards low-carbon hospitality operations in environmentally sensitive island destinations.

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Details

Published: Mar 01, 2026
Vol/Issue: 11(43)
Pages: 70

Authors

N

Nur Alyasyahira Azli Syam

Sultan Idris Education University

N

Nor Kalsum Mohd Isa

Sultan Idris Education University

Cite This Article

Nur Alyasyahira Azli Syam, Nor Kalsum Mohd Isa (2026). A PILOT STUDY ON SUSTAINABLE FOOD MANAGEMENT PRACTICES IN ISLAND HOTELS: EXPLORING READINESS TOWARDS LOW-CARBON OPERATIONS. Journal of Tourism Hospitality and Environment Management, 11(43), 70. https://doi.org/10.35631/jthem.1143005

A PILOT STUDY ON SUSTAINABLE FOOD MANAGEMENT PRACTICES IN ISLAND HOTELS: EXPLORING READINESS TOWARDS LOW-CARBON OPERATIONS

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