Biomass Potential of Organic Wastes in Hotels: A Case Study of Antalya

Abstract

The innovations brought about by globalization have brought along the changes in consumption habits and resource waste with increasing population. Waste, which does not disappear in nature for years, harms our environment and threatens nature with various effects. Food waste, which is described as a global problem, is reaching greater proportions day by day. Today, food waste and losses in hotels have spread over a wide area, especially due to the open buffet option and the large menus that are created more than necessary. In this study, Antalya region, which is one of the most important tourism regions of Turkey, is discussed. The amount of biomass that can be obtained from the organic waste of a five-star hotel in this region has been calculated. Food waste, grass waste and waste oil were taken into consideration as organic waste. The electrical energy that can be produced by using hotel wastes was calculated at the end.