PROSPECTS FOR UKRAINIAN HOTELS TO SWITCH TO THE «ZERO WASTE» MODEL

Abstract

The article examines the theoretical and practical aspects of implementing the Zero Waste model in the activities of Ukrainian hotel enterprises in the context of the hospitality industry's transition to sustainable development. It has been determined that the growth in the volume of solid household and food waste in hotels, the lack of a systematic approach to its accounting and disposal, as well as the low level of integration of environmental standards into corporate governance create significant risks for the environmental safety and competitiveness of enterprises. The aim of the study is to substantiate theoretical provisions and practical recommendations for the implementation of the Zero Waste concept in the hotel business in Ukraine, aimed at minimising waste generation and increasing resource efficiency. The methodological basis consists of analytical, comparative, systematic and structural-logical methods, which made it possible to analyse international experience in implementing Zero Waste programmes (Hilton, Marriott, Accor, Scandic, IHG), identify opportunities for their adaptation to Ukrainian realities and form a structural model for the transition to zero waste. As a result of the research, a conceptual model for the implementation of Zero Waste in hotel enterprises was developed, which includes four stages: diagnosis, design, piloting and scaling, followed by certification according to international environmental management standards (ISO 14001, Green Key). A system of basic monitoring indicators (WGR, Diversion Rate, Food Waste Intensity) is proposed, which provides a quantitative assessment of the effectiveness of environmental programmes. The scientific novelty of the work lies in the generalisation and adaptation of international experience in implementing the Zero Waste model to the conditions of the Ukrainian hotel business, as well as in the formation of a methodological approach to building an environmental management system based on measurable sustainability indicators. The practical significance of the research lies in the possibility of using the proposed recommendations to increase the resource efficiency of hotel enterprises, reduce environmental impact, improve ESG ratings, and increase customer confidence.

Keywords: Zero Waste, hotel business, waste management, circular economy, environmental management, sustainable development, ESG rating, resource efficiency, environmental impact, quantitative assessment.