Advanced

Food management in tourism: Reducing tourism's carbon 'foodprint'

Gössling, Stefan LU ; Garrod, Brian; Aall, Carlo; Hille, John and Peeters, Paul (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:
author
organization
publishing date
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
Pergamon
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
2011-04-20 08:20:45
date last changed
2017-11-05 03:17:27
@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},
  keyword      = {Climate change,Carbon management,Greenhouse gases,Emissions,Food,management,Mitigation,Sustainable food},
  language     = {eng},
  number       = {3},
  pages        = {534--543},
  publisher    = {Pergamon},
  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},
  volume       = {32},
  year         = {2011},
}