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Keyword: tourism industry
Total — 8 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 Views32 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
184 Views51 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
274 Views62 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
Article 8 September 2022
Annalisa Stacchini, Andrea Guizzardi and Michele Costa
Highlights of Sustainability Volume 1 (2022), Issue 3, pp. 202–223
947 Views273 Downloads
Article 29 April 2022
Richard W. Butler and Rachel Dodds
Highlights of Sustainability Volume 1 (2022), Issue 2, pp. 54–64
1094 Views716 Downloads
Article 28 March 2022
Reza Heydari, Mohammad Keshtidar, Haywantee Ramkissoon, Mahdi Esfahani and Ehsan Asadollahi
Highlights of Sustainability Volume 1 (2022), Issue 2, pp. 41–53
763 Views323 Downloads2 Citations