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Tackling food waste in the tourism sector: towards a responsible consumption trend

dc.contributor.authorDelgado, Amélia
dc.contributor.authorRodriguez, Rosmel
dc.contributor.authorStaszewska, Anna
dc.date.accessioned2023-09-14T14:44:30Z
dc.date.available2023-09-14T14:44:30Z
dc.date.issued2023-09-04
dc.date.updated2023-09-08T12:44:59Z
dc.description.abstractOne of the significant problems of planet Earth is related to food production and consumption. This paper evaluates the role of the tourism sector in generating food waste as well as its potential to drive sustainability. Tackling food loss and waste is acknowledged as urgent, both for the people and the planet. Food waste is particularly problematic in industrialised regions, impeding the fulfilment of the Sustainable Development Goals. Although most of the wasted food originates in households, the contribution of the tourism sector is still relevant. A multidisciplinary reflection is thus carried out to assess the impacts of tourism on food production and consumption, linking them with cultural landscapes. By taking the UK as a case study, common problems of the sector are exposed, including dealing with food that remains uneaten, and the need to accurately assess food waste. Data gaps and guidance in measuring food waste are discussed, and suggestions for mitigating this issue include increasing food literacy, reducing food demand, and implementing sustainability business awards. Initiatives such as zero-waste restaurants are paving the way for mainstream changes in reducing food waste, thereby addressing climate change, increasing food availability and helping to alleviate hunger and malnutrition worldwide.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifierdoi: 10.3390/su151713226
dc.identifier.citationSustainability 15 (17): 13226 (2023)pt_PT
dc.identifier.doi10.3390/su151713226pt_PT
dc.identifier.issn2071-1050
dc.identifier.urihttp://hdl.handle.net/10400.1/19984
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectResponsible consumptionpt_PT
dc.subjectClimate changept_PT
dc.subjectSustainable tourismpt_PT
dc.subjectFood wastept_PT
dc.subjectSustainable gastronomypt_PT
dc.titleTackling food waste in the tourism sector: towards a responsible consumption trendpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue17pt_PT
oaire.citation.startPage13226pt_PT
oaire.citation.titleSustainabilitypt_PT
oaire.citation.volume15pt_PT
person.familyNameDelgado
person.givenNameAmélia
person.identifier.ciencia-idEA17-3C44-F50B
person.identifier.orcid0000-0002-8996-1822
person.identifier.ridI-7398-2016
person.identifier.scopus-author-id8413646200
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationafa184ed-bf53-4ec1-83e6-f30ccb5ca8f7
relation.isAuthorOfPublication.latestForDiscoveryafa184ed-bf53-4ec1-83e6-f30ccb5ca8f7

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