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Food management in tourism: Reducing tourism’s carbon ‘foodprint’

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  • Gössling, Stefan
  • Garrod, Brian
  • Aall, Carlo
  • Hille, John
  • Peeters, Paul

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’.

Suggested Citation

  • Gössling, Stefan & Garrod, Brian & Aall, Carlo & Hille, John & Peeters, Paul, 2011. "Food management in tourism: Reducing tourism’s carbon ‘foodprint’," Tourism Management, Elsevier, vol. 32(3), pages 534-543.
    • Handle: RePEc:eee:touman:v:32:y:2011:i:3:p:534-543
    DOI: 10.1016/j.tourman.2010.04.006
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    3. Kathryn Boys & David Willis & Carlos Carpio, 2014. "Consumer willingness to pay for organic and locally grown produce on Dominica: insights into the potential for an “Organic Island”," Environment, Development and Sustainability: A Multidisciplinary Approach to the Theory and Practice of Sustainable Development, Springer, vol. 16(3), pages 595-617, June.
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    6. Gössling, Stefan & Peeters, Paul & Hall, C. Michael & Ceron, Jean-Paul & Dubois, Ghislain & Lehmann, La Vergne & Scott, Daniel, 2012. "Tourism and water use: Supply, demand, and security. An international review," Tourism Management, Elsevier, vol. 33(1), pages 1-15.
    7. Cozzio, Claudia & Volgger, Michael & Taplin, Ross & Woodside, Arch G., 2020. "Nurturing tourists’ ethical food consumption: Testing the persuasive strengths of alternative messages in a natural hotel setting," Journal of Business Research, Elsevier, vol. 117(C), pages 268-279.
    8. Filimonau, Viachaslau & Dickinson, Janet & Robbins, Derek & Reddy, Maharaj Vijay, 2013. "The role of ‘indirect’ greenhouse gas emissions in tourism: Assessing the hidden carbon impacts from a holiday package tour," Transportation Research Part A: Policy and Practice, Elsevier, vol. 54(C), pages 78-91.
    9. Manuel Rama & Emilio Carral & Sara González-García & Elías Torres-Feijó & Maria Luisa del Rio & María Teresa Moreira & Gumersindo Feijoo, 2022. "Balance between Hosts and Guests: The Key to Sustainable Tourism in a Heritage City," Sustainability, MDPI, vol. 14(20), pages 1-18, October.
    10. Victor Moutinho, 2015. "Is there Convergence and Causality between the Drivers of Energy-Related Carbon Dioxide Emissions among the Portuguese Tourism Industry?," International Journal of Energy Economics and Policy, Econjournals, vol. 5(3), pages 828-840.
    11. Xuan Yang & Zhou-Jing Wang, 2020. "Intuitionistic Fuzzy Hierarchical Multi-Criteria Decision Making for Evaluating Performances of Low-Carbon Tourism Scenic Spots," IJERPH, MDPI, vol. 17(17), pages 1-16, August.
    12. Claire Haven-Tang & Andrew Thomas & Ron Fisher, 2022. "To What Extent Does the Food Tourism ‘Label’ Enhance Local Food Supply Chains? Experiences from Southeast Wales," Tourism and Hospitality, MDPI, vol. 3(1), pages 1-8, February.
    13. Bertella, Giovanna, 2020. "Re-thinking sustainability and food in tourism," Annals of Tourism Research, Elsevier, vol. 84(C).
    14. Horng, Jeou-Shyan & Chou, Sheng-Fang & Liu, Chih-Hsing & Tsai, Chang-Yen, 2013. "Creativity, aesthetics and eco-friendliness: A physical dining environment design synthetic assessment model of innovative restaurants," Tourism Management, Elsevier, vol. 36(C), pages 15-25.
    15. Sharif, Arshian & Iqbal Godil, Danish & Xu, Bingjie & Sinha, Avik & Abdul Rehman Khan, Syed & Jermsittiparsert, Kittisak, 2020. "Revisiting the Role of Tourism and Globalization in Environmental Degradation in China: Fresh Insights from the Quantile ARDL Approach," MPRA Paper 101156, University Library of Munich, Germany, revised 2020.
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    17. Sebastiano Patti, 2017. "Circular economy and sharing consumption: Attitudes towards low-carbon tourism," ECONOMICS AND POLICY OF ENERGY AND THE ENVIRONMENT, FrancoAngeli Editore, vol. 2017(1-2), pages 219-234.

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