Research Publications Authored by SLIIT Staff

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This collection includes all SLIIT staff publications presented at external conferences and published in external journals. The materials are organized by faculty to facilitate easy retrieval.

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2019 - 201912020 - 20251

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Subject: search.filters.subject.Food Waste

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    Exploring Food Waste Management Practices: Insights from a Coastal Hotel in Sri Lanka
    (University of Nigeria Department of Mass Communication, 2025-01) Panapitiya, C; Dias, A; Aluthge, K; Ahamed, A; Weligodapola, M; Rathnayake, N
    Background: Food waste is immense, accounting for over one-third of worldwide food production for human consumption, totalling 1.3 billion tons annually. Additionally, Sri Lanka's estimated daily food waste is 4000 tons, with the hotel and hospitality sector responsible for a notable percentage. Therefore, it is essential to understand how this amount of waste is generated and what strategies are being employed to manage it. Objective: The research intends to identify the causes of food waste and understand the main waste generation points and food waste mitigation techniques employed within the hotel. Methodology: This exploratory study employs a qualitative approach to examine food waste management practices at a coastal hotel in Sri Lanka’s western province. Researchers used purposive sampling, semi-structured interviews with four key informants, and participant and non-participant observations. Thematic analysis was used to analyse the data. Results: The findings demonstrate that the hotel implements various food waste management techniques, including operational, quality, and standards elements. These techniques vary from internal initiatives to external measures. Conclusion: Effective practices can reduce the waste generated throughout the hotel's food supply chain. This will ultimately result in better economic, environmental, and societal outcomes. Unique Contribution: This research provides useful insights and lays the groundwork for future research by addressing this timely issue prevailing within both the local and global hotel industry. These findings can be applied to other settings, such as households, retail, and emerging hotels and resorts.
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    Zero Food Waste: Food wastage sustaining mobile application
    (IEEE, 2019-12-05) Gunawardane, M. D. C. J; Pushpakumara, H. A. N; Navarathne, E. N. M. R. L; Lokuliyana, S; Kelaniyage, K. T. I; Gamage, N
    Food is the third most essential part of everyone's lives. But generally global food loss and wastage amount has been increased to an amount between one third and one half of all food produced. The reasons can be specified as a lack of appropriate planning, purchase and preparation of too much food, over the preparation of food in restaurants. As a solution, the project team has implemented a mobile application which is capable of capturing an image of a food and identify it and measure the weight. With the gathered data, the implemented system contains an intelligent agent providing suggestions of food recipes with leftover foods and several additional features such as guidance to the user to prepare any kind of food with the help of an interactive Chatbot as well as the user has been directed to get healthy meals by considering the previous meal plans and statistical report analysis. As the results, the implemented recipe generation algorithm of sentimental analysis has obtained 76% accuracy and moreover the team has obtained more accurate unique technique for weight estimation than the currently available calibration techniques.