Show simple item record Gössling, Stefan Garrod, Brian Aall, Carlo Hille, John Peeters, Paul 2011-06-14T11:08:21Z 2011-06-14T11:08:21Z 2011-06-01
dc.identifier.citation Gössling , S , Garrod , B , Aall , C , Hille , J & Peeters , P 2011 , ' Food management in tourism : Reducing tourism's carbon 'foodprint' ' Tourism Management , vol 32 , no. 3 , pp. 534-543 . , 10.1016/j.tourman.2010.04.006 en
dc.identifier.issn 0261-5177
dc.identifier.other PURE: 167272
dc.identifier.other dspace: 2160/7066
dc.description RONO: 00 en
dc.description.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’. en
dc.format.extent 10 en
dc.language.iso eng
dc.relation.ispartof Tourism Management en
dc.title Food management in tourism : Reducing tourism's carbon 'foodprint' en
dc.type Text en
dc.type.publicationtype Article (Journal) en
dc.contributor.institution Institute of Biological, Environmental and Rural Sciences en
dc.contributor.institution School of Management & Business en
dc.description.status Peer reviewed en

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