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| Tekijä: | Gössling, S. (et. al) |
| Otsikko: | Food management in tourism: reducing tourism's carbon "foodprint" |
| Lehti: | Tourism Management
2011 : JUN, VOL. 32:3, p. 534-543 |
| Asiasana: | tourist industry food industry sustainable development climate global warming air pollution |
| Kieli: | eng |
| Tiivistelmä: | Food production and consumption have various sustainability consequences, including their contribution to global greenhouse gas (GHG) emissions. Resulting from some foodstuffs' higher GHG emissions, managing their use in tourism-related contexts could contribute substantially to climate change mitigation. This paper reviews the carbon intensity of selected foods and considers how foodservice providers could modify their practices. Even though food management could substantially reduce the foodservice providers' GHG emissions, its application is shown to be currently hindered by the complexity of food production chains and little dependable data on foodstuffs' GHG intensity. However, a number of recommendations can be made to show how foodservice providers can improve purchasing, preparing and presenting foods. Further research is now needed to refine and extend the understanding of how food management can contribute to diminishing tourism's carbon 'foodprint'. |
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