 Food management in tourism: Reducing tourism’s carbon ‘foodprint’Stefan Gössling, Brian Garrod, Carlo Aall, John Hille and Paul Peeters Tourism Management, 2011, vol. 32, issue 3, 534-543 Abstract: Food production and consumption have a range of sustainability implications, including their contribution to global emissions of greenhouse gases (GHGs). As some foodstuffs entail higher GHG emissions than others, managing their use in tourism-related contexts could make a significant contribution to climate change mitigation. This article reviews the carbon intensity of selected foods and discusses how foodservice providers could adapt their practices. It shows that even though food management could substantially reduce the GHG emissions of foodservice providers, its application is currently hampered by the complexity of food production chains and a lack of dependable data on the GHG intensity of foodstuffs. Nevertheless, it is possible to make a number of recommendations in respect of how foodservice providers can better purchase, prepare and present foods. Further research is now needed to refine and extend our understanding of the contribution that food management can make to reducing tourism’s carbon ‘foodprint’. Keywords: Climate change; Carbon management; Greenhouse gases; Emissions; Food management; Mitigation; Sustainable food (search for similar items in EconPapers) Downloads: (external link) Related works: Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text Persistent link: https://EconPapers.repec.org/RePEc:eee:touman:v:32:y:2011:i:3:p:534-543 DOI: 10.1016/j.tourman.2010.04.006 Access Statistics for this article Tourism Management is currently edited by Chris Ryan More articles in Tourism Management from Elsevier |
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