Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 416785
Title Food management in tourism: Reducing tourism's carbon 'foodprint'
Author(s) Gössling, S.; Garrod, B.; Aall, C.; Hille, J.; Peeters, P.M.
Source Tourism Management 32 (2011)3. - ISSN 0261-5177 - p. 534 - 543.
DOI https://doi.org/10.1016/j.tourman.2010.04.006
Department(s) Cultural Geography
Publication type Refereed Article in a scientific journal
Publication year 2011
Keyword(s) south-west england - sustainable tourism - emissions - consequences - consumption - deforestation - ecosystems - efficiency - landscape - footprint
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’.
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