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Total — 27 articles
Article 18 May 2023
Larry Dwyer
This article is part of the Special Issue Sustainable Tourism.
Highlights of Sustainability Volume 2 (2023), Issue 2, pp. 83–99
107 Views33 Downloads
Review 8 May 2023
Annette Toivonen
This article is part of the Special Issue Sustainable Tourism.
Highlights of Sustainability Volume 2 (2023), Issue 2, pp. 75–82
185 Views51 Downloads
Article 2 May 2023
Floros Flouros
This article is part of the Special Issue Green Economic Growth and Energy Consumption.
Highlights of Sustainability Volume 2 (2023), Issue 2, pp. 62–74
110 Views39 Downloads
Article 13 April 2023
Thomas Krabokoukis
This article is part of the Special Issue Sustainable Tourism.
Highlights of Sustainability Volume 2 (2023), Issue 2, pp. 50–61
275 Views62 Downloads
Article 7 March 2023
Olaniran Anthony Thompson, Agbotiname Lucky Imoize and Taiwo Timothy Amos
Highlights of Sustainability Volume 2 (2023), Issue 1, pp. 35–49
366 Views81 Downloads
Article 28 February 2023
Michele Sisto and Angela Cresta
This article is part of the Special Issue Sustainable Tourism.
Highlights of Sustainability Volume 2 (2023), Issue 1, pp. 16–34
506 Views101 Downloads
Commentary 24 February 2023
Ada Rocha and Cláudia Viegas
Food service comprises the production of meals consumed outside the home, including consumers from all age groups and in different sectors, such as schools (from kindergarten to university), public and private companies, the health sector (from
Food service comprises the production of meals consumed outside the home, including consumers from all age groups and in different sectors, such as schools (from kindergarten to university), public and private companies, the health sector (from hospitals to elderly care institutions), military, sports facilities and restaurants (from fine dining to fast-food). Food service units (FSU) achieved importance and responsibility not only for feeding the population but also as an important setting for public health interventions, potentially educating consumers and modulating behaviours through the meals provided. In addition to its socioeconomic impact, the food service industry has a strong environmental impact. More sustainable food service starts with the basics: minimizing environmental impact by reducing carbon footprint. Food service industry is being encouraged to make choices that positively impact the environment. Nevertheless, most of the efforts and research made in the last years have been focused on evaluating and reducing food waste. This article focuses on strategies that could be implemented beyond food waste, and act on changing the food offer towards health and sustainability while promoting consumers’ behaviour change.
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Highlights of Sustainability Volume 2 (2023), Issue 1, pp. 10–15
351 Views99 Downloads
Short Note 10 February 2023
Simone Pettigrew and Leon Booth
Highlights of Sustainability Volume 2 (2023), Issue 1, pp. 1–9
397 Views91 Downloads
Article 5 February 2023
Murad Shoman, Hocine Imine, Kenth Johansson and Viveca Wallqvist
Highlights of Vehicles Volume 1 (2023), Issue 1, pp. 1–16
592 Views122 Downloads1 Citation
Editorial 22 December 2022
Highlights of Sustainability Editorial Office
Highlights of Sustainability Volume 1 (2022), Issue 4, pp. 253–254
586 Views127 Downloads