Food management in tourism: Reducing tourism's carbon 'foodprint'
(2011) In Tourism Management 32(3). p.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... (More)
- 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'. (C) 2010 Elsevier Ltd. All rights reserved. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/1868119
- author
- Gössling, Stefan LU ; Garrod, Brian ; Aall, Carlo ; Hille, John and Peeters, Paul
- organization
- publishing date
- 2011
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Climate change, Carbon management, Greenhouse gases, Emissions, Food, management, Mitigation, Sustainable food
- in
- Tourism Management
- volume
- 32
- issue
- 3
- pages
- 534 - 543
- publisher
- Elsevier
- external identifiers
-
- wos:000287056600008
- scopus:78650967235
- ISSN
- 0261-5177
- DOI
- 10.1016/j.tourman.2010.04.006
- language
- English
- LU publication?
- yes
- id
- 5777a3e2-51fa-4e49-a1d5-e81e67393a06 (old id 1868119)
- date added to LUP
- 2016-04-01 10:42:49
- date last changed
- 2023-04-25 14:07:36
@article{5777a3e2-51fa-4e49-a1d5-e81e67393a06, 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'. (C) 2010 Elsevier Ltd. All rights reserved.}}, author = {{Gössling, Stefan and Garrod, Brian and Aall, Carlo and Hille, John and Peeters, Paul}}, issn = {{0261-5177}}, keywords = {{Climate change; Carbon management; Greenhouse gases; Emissions; Food; management; Mitigation; Sustainable food}}, language = {{eng}}, number = {{3}}, pages = {{534--543}}, publisher = {{Elsevier}}, series = {{Tourism Management}}, title = {{Food management in tourism: Reducing tourism's carbon 'foodprint'}}, url = {{http://dx.doi.org/10.1016/j.tourman.2010.04.006}}, doi = {{10.1016/j.tourman.2010.04.006}}, volume = {{32}}, year = {{2011}}, }