Responsible hotel and restaurant service business after the covid 19 pandemic in Ho Chi Minh City

Abstract

Minimize negative environmental, social, and economic impacts. Create greater economic benefits for local people and enhance their well-being. host communities, improving working conditions, and industry access Karma. Involving local people in decisions that affect their lives and life chances. Actively contribute to the conservation of cultural and natural heritage, to maintain the diversity of the world. Bringing more enjoyable experiences to tourists through more meaningful connections with local people and more understanding of local cultural, social, and environmental issues. Provide access to physically challenged and sensitive people. Culturally, creating respect between tourists and hosts, and building build local pride and confidence. Currently, the food service industry has been developing very strongly, making a significant contribution to the country's tourism economy. However, they release a large amount of plastic waste from packaging, food containers, straws, take-out packaging, etc., which has a significant impact on the environment. Especially after the COVID-19 pandemic, the explosion of online sales and food delivery services. On the spot, many restaurants and shops choose to serve their customers. in epidemic situations. This meets the needs of both eating and serving business customers. But along with that is the amount of waste from canned goods. Packages and single-use eating utensils are too large. This research paper, which can contribute a small voice, proposes some solutions for direction and change in a more environmentally friendly future.