Towards a Framework for Sustainable and Responsible Food Operations in the Holiday Context and Implementation Approaches in the Travel Industry

Dagmar Lund-Durlacher () and Hannes Antonschmidt ()
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Dagmar Lund-Durlacher: MODUL University Vienna
Hannes Antonschmidt: MODUL University Vienna

Chapter Chapter 19 in Corporate Sustainability and Responsibility in Tourism, 2019, pp 327-341 from Springer

Abstract: Abstract Recent studies indicate a trend towards sustainable food products, resulting in a rise of gastronomic businesses with sustainable food menus. However, there is little knowledge about the importance of sustainable food offers in the holiday context. This chapter aims to provide a comprehensive definition of the concept of sustainable food in the travel context and to discuss the sustainability challenges encountered along the food production process. Based on the results, a framework for implementation, as well as good practices in sustainable food operations are presented along the food production process chain of purchasing, menu planning and menu design, food preparation, food provision and service, and efficient waste management. Thereby, a special focus is given to the local aspect of food products, in addition to the necessary collaborative efforts of a multitude of stakeholders for sustainable food provision.

Keywords: Sustainable food; Food production; Waste management; Sustainable gastronomy; Collaboration (search for similar items in EconPapers)
Date: 2019
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Persistent link: https://EconPapers.repec.org/RePEc:spr:csrchp:978-3-030-15624-4_19

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DOI: 10.1007/978-3-030-15624-4_19

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