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DC Field | Value | Language |
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dc.contributor.author | Camilleri, Mark Anthony | - |
dc.date.accessioned | 2021-09-07T10:33:54Z | - |
dc.date.available | 2021-09-07T10:33:54Z | - |
dc.date.issued | 2021 | - |
dc.identifier.citation | Camilleri, M. A. (2021). Sustainable production and consumption of food. Mise-en-place circular economy policies and waste management practices in tourism cities. Sustainability, 13, 9986. https://doi.org/10.3390/su13179986 | en_GB |
dc.identifier.uri | https://www.um.edu.mt/library/oar/handle/123456789/80829 | - |
dc.description.abstract | Although previous researchers have explored the circular economy practices of different businesses in various contexts, currently, there are still a few contributions that are focused on the sustainable preparation and consumption of food in the tourism and hospitality industry context. Hence, this paper sheds light on case studies from hotels, restaurants, and cafes that are located in urban tourist destinations. This research suggests that catering businesses can implement a number of responsible initiatives by introducing preventative measures and recycling practices to curb food loss and the generation of waste. In conclusion, this contribution implies that there is scope for regulatory authorities and policymakers to encourage hospitality practitioners to engage in circular economy approaches and to incentivize them to minimize food waste in tourism cities. | en_GB |
dc.language.iso | en | en_GB |
dc.publisher | MDPI | en_GB |
dc.rights | info:eu-repo/semantics/openAccess | en_GB |
dc.subject | Sustainability | en_GB |
dc.subject | Hospitality industry | en_GB |
dc.subject | Sustainable tourism | en_GB |
dc.subject | Sustainable development | en_GB |
dc.subject | Food supply | en_GB |
dc.subject | Refuse and refuse disposal | en_GB |
dc.subject | Hotels | en_GB |
dc.subject | Restaurants | en_GB |
dc.subject | Food waste | en_GB |
dc.title | Sustainable production and consumption of food. Mise-en-place circular economy policies and waste management practices in tourism cities | en_GB |
dc.type | article | en_GB |
dc.rights.holder | The copyright of this work belongs to the author(s)/publisher. The rights of this work are as defined by the appropriate Copyright Legislation or as modified by any successive legislation. Users may access this work and can make use of the information contained in accordance with the Copyright Legislation provided that the author must be properly acknowledged. Further distribution or reproduction in any format is prohibited without the prior permission of the copyright holder. | en_GB |
dc.description.reviewed | peer-reviewed | en_GB |
dc.identifier.doi | 10.3390/su13179986 | - |
dc.publication.title | Sustainability | en_GB |
Appears in Collections: | Scholarly Works - FacMKSCC |
Files in This Item:
File | Description | Size | Format | |
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Sustainable Production and Consumption of Food.pdf | 291.95 kB | Adobe PDF | View/Open | |
Preventative measures and recycling practices for a sustainable value chain of food.pdf | 35.32 kB | Adobe PDF | View/Open |
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