Carbon Footprint of Tourism Sector in Portugal—Calculator Development

Fernandes, Marco Antônio Rodrigues; Neves, None Pedro; Araujo, Patricia I.; Brás, Isabel; Silva, Elisabete

doi:10.17265/2328-2169/2021.06.004

Cited by 1 publication

(4 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The dramatic scenario is that approximately 30% of all production is wasted [85], meaning that all the emissions generated were unnecessary. In addition, the transport and distribution of food products also contribute to these problems, with the result that the disastrous operational carbon footprint of the industry puts it among the most polluting amenities [86].…”

Section: The Triad: Unsustainability-tourism-foodmentioning

confidence: 99%

“…Another problem regarding the F&B department is the intensive usage of energy to process, transport, prepare, and consume the food (see Figure 4). The most serious environmental consequences of hotel operations pertain to major dimensions in the hotel business, "such as energy consumption, food waste, and suboptimal use and pollution of water" [86]. Although using water does not contribute (at least not directly) to the F&B carbon footprint, it is a scarce resource that should be used sparingly.…”

Section: Dimensions Of Unsustainabilitymentioning

confidence: 99%

“…Through this research, we realized that the food value chain (Figure 5) could be the foundation for analyzing the mechanisms of unsustainable F&B practices. The most serious environmental consequences of hotel operations pertain to major dimensions in the hotel business, such as energy consumption, food waste, and suboptimal use and pollution of water [86]. This model becomes fundamental to understanding the problematic internal and external imperatives surrounding the hotel F&B department, as well to guiding and orientating their incorporation in the final model proposed.…”

Section: Mechanisms Of Unsustainabilitymentioning

confidence: 99%

“…Through this research, we realized that the food value chain (Figure 5) could be the foundation for analyzing the mechanisms of unsustainable F&B practices. The most serious environmental consequences of hotel operations pertain to major dimensions in the hotel business, such as energy consumption, food waste, and suboptimal use and pollution of water [86]. These mechanisms can be summarized by the "3 Ps" presented by Gössling, Garrod [98]: Purchasing, Preparation, and Presentation.…”

Section: Mechanisms Of Unsustainabilitymentioning

confidence: 99%

See 3 more Smart Citations

A Conceptual Framework Proposal Regarding the Engagement of Hotels in the Modern Fight against Unsustainable Food Practices

2023

View full text Add to dashboard Cite

The ecological crisis that emerged rapidly in the 2000s because of vertiginous economic growth is still one of the dominant themes today. This unprecedented phenomenon has led to intense political-economic and social tensions over reconsidering the priorities of “post-industrial capitalism”. The main issues here are increasing inequalities in the distribution of resources and high dependence on non-renewable energies. In response, valuable policies have been developed with the intention of creating new economic models that satisfy environmental and ecological needs. However, the literature shows that the effectiveness of the global schemes proposed to achieve sustainable behaviors and techniques has been very low. In the hospitality sector, particularly in the food and beverage department, pollution and consumption of scarce resources remain issues. In this paper, we propose a structural framework for analyzing the commitment of hotels regarding sustainable practices in the F&B department, centered on standards set by relevant institutions. To enhance understanding, an extension of the theory of planned behavior (TPB) is proposed. The use of this conceptual framework will enable us firstly to gain a perception of how a hotel acts through its F&B administrator in the light of relevant standard practices. Secondly, it will allow us to understand the role of the common internal and external factors behind the theories describing the behavior adopted. In this way, this research aims to contribute to a global understanding of the factors that influence the commitment of hotels to sustainable practices in their F&B department.

show abstract

Section: The Triad: Unsustainability-tourism-foodmentioning

confidence: 99%

Section: Dimensions Of Unsustainabilitymentioning

confidence: 99%

Section: Mechanisms Of Unsustainabilitymentioning

confidence: 99%

“…Through this research, we realized that the food value chain (Figure 5) could be the foundation for analyzing the mechanisms of unsustainable F&B practices. The most serious environmental consequences of hotel operations pertain to major dimensions in the hotel business, such as energy consumption, food waste, and suboptimal use and pollution of water [86]. These mechanisms can be summarized by the "3 Ps" presented by Gössling, Garrod [98]: Purchasing, Preparation, and Presentation.…”

Section: Mechanisms Of Unsustainabilitymentioning

confidence: 99%

See 2 more Smart Citations