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Changing the food for the future: food and sustainability

Author

Listed:
  • Viegas Cláudia

    (Ciências da Alimentação e da Saúde, Escola Superior de Hotelaria e Turismo do Estoril, Portugal, Escola Superior de Hotelaria e Turismo do Estoril, Avenida Condes de Barcelona, 808, 2769-510 Estoril)

  • Lins Anna

    (Técnicas e Tecnologias de Aplicação, Escola Superior de Hotelaria e Turismo do Estoril, Portugal)

Abstract

Sustainability is currently one of the most pressing topics, and it is accepted that food has strong implications on the concept. On the other hand, food is very relevant for tourism, since not only it is part of the daily behaviour, but also it is also presented as a product. That is why we need to train food professionals with an increasing awareness to these issues in order to enable them for the design and production of sustainable and balanced meals.

Suggested Citation

  • Viegas Cláudia & Lins Anna, 2019. "Changing the food for the future: food and sustainability," European Journal of Tourism, Hospitality and Recreation, Sciendo, vol. 9(2), pages 52-57, December.
    • Handle: RePEc:vrs:ejothr:v:9:y:2019:i:2:p:52-57:n:6
    DOI: 10.2478/ejthr-2019-0012
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