Permaculture: Insights Into Kitchen Gardens of Environmental and Eco-Tourism Operator in Thailand

Ip-Soo-Ching, Jean Marie; Veerapa, N.K.

doi:10.17660/actahortic.2015.1088.118

Cited by 5 publications

(12 citation statements)

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“…We only had Australia with two studies involving sustainability activities such as reducing the use of meat [29] and reducing energy consumption [30]. Asian countries such as Thailand, Japan, China, and India had only one study each, with sustainability activities such as vegetable garden, carbon footprint reduction [28], and selective garbage collection [34].…”

Section: Tikkanen (2012) [27] Finlandmentioning

confidence: 99%

“…When we analyze the activities most implemented in food services (Figure 2), recycling (oil, paper, water, aluminum, etc.) is highlighted [9,13,28,29,31,32,[35][36][37]41], purchase of local products [23,24,27,29,30,[38][39][40][41][42]46], reduction in energy consumption [9,25,[29][30][31]36,42,46] Recycling is one of the best alternatives to reduce environmental problems and to increase the useful life of landfills [9,42]. It is the process in which the materials that would be discarded, or even those that have already been, are collected, separated, and processed to be used as a raw material in the manufacture of goods.…”

Section: Main Types Of Activities Performed In Food Servicesmentioning

confidence: 99%

“…Recycling benefits everyone involved in the production process, from When we analyze the activities most implemented in food services (Figure 2), recycling (oil, paper, water, aluminum, etc.) is highlighted [9,13,28,29,31,32,[35][36][37]41], purchase of local products [23,24,27,29,30,[38][39][40][41][42]46], reduction in energy consumption [9,25,[29][30][31]36,42,46], composting [9,26,28,32,34,50], use of organic foods [22,[24][25][26]32,36], and food donation [32,42,45,49,50].…”

Section: Main Types Of Activities Performed In Food Servicesmentioning

confidence: 99%

“…Waste management has become a key priority referring to all related activities on how to avoid, reduce, or recycle waste throughout the production and consumption chain [50]. However, from the studies that mentioned the waste recycling (n = 10) [9,13,31,32,[34][35][36][37]41,42], only 40% (n = 4) also mentioned the selective collect [13,34,35,42], and from studies that mentioned composting (n = 8) [9,23,26,28,32,34,36,50], only one mentioned the selective collect [34] as an sustainable activity. According to Demicco et al [32], composting is a set of techniques applied to control the decomposition of organic materials to obtain a more stable material, rich in humus and minerals, which generates a production chain with sustainable characteristics.…”

Section: Main Types Of Activities Performed In Food Servicesmentioning

confidence: 99%

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Environmental, Social and Economic Sustainability Indicators Applied to Food Services: A Systematic Review

et al. 2020

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Sustainability is the integration of actions focused on three pillars: environmental, social, and economical. Implementing sustainable development ranges from the pursuit of quality of life, and from environmental balance to break with the current pattern of development. Therefore, the objective of this work was to understand and analyze the sustainability indicators implemented in the production of meals in food services. The authors developed specific search strategies for Scopus, Web of Science, Pubmed, Lilacs, Google Scholar, and ProQuest Dissertations & Theses Global to perform the systematic review. The authors evaluated the methodological quality of the included studies using the Meta-analysis Statistical Assessment and Review Instrument (MASTARI). A total of 31 cross-sectional studies were analyzed. Twenty four (77.41%) of the studies had activities that covered the three indicators (environmental, social, and economic); 22.59% (n = 7) used two indicators in which 12.90% (n = 4) presented environmental and economic indicators and 9.67% (n = 3) with environmental and social indicators. This research indicates that the studies in food services are seeking to insert indicators that cover the three pillars of sustainable meal production. It is worth mentioning that in the literature, many works encompasses the importance of sustainability, but few explore which indicators are most applied or detail their implementation in food services. More studies are needed to estimate better the indicators being applied in food services.

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Section: Tikkanen (2012) [27] Finlandmentioning

confidence: 99%

Section: Main Types Of Activities Performed In Food Servicesmentioning

confidence: 99%

Section: Main Types Of Activities Performed In Food Servicesmentioning

confidence: 99%

Section: Main Types Of Activities Performed In Food Servicesmentioning

confidence: 99%

See 2 more Smart Citations

Environmental, Social and Economic Sustainability Indicators Applied to Food Services: A Systematic Review

et al. 2020

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“…From the ESK obtained from these programs, the ecotourism operator Soneva shares its knowledge with customers using large placards placed in high-congregation and traffic areas. In this way, the ecotourism operator shares its knowledge of recycling, biodiversity and CO 2 reductions with customers, with the aim of changing their attitudes and simultaneously building their brand, reputation and goodwill (Ip-Soo- Ching & Veerapa, 2015).…”

Section: Environmental Sustainability Programsmentioning

confidence: 99%

Ecotourism and environmental sustainability knowledge: An open knowledge sharing approach among stakeholders

Ip-Soo-Ching

Zyngier²,

Nayeem

2018

Aust. J. environ. educ.

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The discipline of knowledge management (KM) considers knowledge as potentially the most valuable organisational asset that must be shared among staff and stakeholders and even communities in order to yield considerable returns and benefits. However, in a real-world context, managers in industries such as high technology, manufacturing and finance jealously guard their valuable knowledge and prevent other entities from gaining access to this resource. Open cases of knowledge sharing among stakeholders such as staff, customers, business partners, competitors and the public are rare. Therefore, the philosophical premise of KM — knowledge must be openly shared — is often unrealised. Knowledge of environmental sustainability is a valuable resource for ecotourism operators because they operate in natural environments such as the Great Barrier Reef in Australia and Sipadan Marine Park in Malaysia, and depend on the quality of these environments for their ongoing success. This research provides evidence that knowledge dissemination in the form of environmental sustainability knowledge can be openly shared among staff, customers, competitors and the public, thereby linking KM and environmental education. This article provides an interpretivist analysis of knowledge sharing by innovative ecotourism operators in Australia and South East Asia (Malaysia and Thailand). Data were collected through in-depth interviews with 14 executives, field observations and analysis of company documents. Results from this research found that ecotourism managers are passionate believers of environmental sustainability and benevolently share their valuable organisational knowledge and beliefs with all stakeholders.

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Exploring innovation for sustainable agriculture: A systematic case study of permaculture in Nepal

Yadav

Lahutiya

Ghimire

et al. 2023

Heliyon

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Permaculture: Insights Into Kitchen Gardens of Environmental and Eco-Tourism Operator in Thailand

Cited by 5 publications

References 0 publications

Environmental, Social and Economic Sustainability Indicators Applied to Food Services: A Systematic Review

Environmental, Social and Economic Sustainability Indicators Applied to Food Services: A Systematic Review

Ecotourism and environmental sustainability knowledge: An open knowledge sharing approach among stakeholders

Exploring innovation for sustainable agriculture: A systematic case study of permaculture in Nepal

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