Food Sustainability in TourismIdentification of the Hospitality sector commitment

  1. Simoes, Joao Tomaz
Dirixida por:
  1. Jakson Renner Rodrigues Soares Director
  2. Xosé Manuel Santos Solla Director

Universidade de defensa: Universidade de Santiago de Compostela

Fecha de defensa: 15 de decembro de 2023

Tribunal:
  1. María Dolores Sánchez Fernández Presidente/a
  2. Adolfo Carballo Penela Secretario
  3. Anderson Gomes de Souza Vogal
Departamento:
  1. Departamento de Xeografía

Tipo: Tese

Teseo: 829342 DIALNET lock_openMINERVA editor

Resumo

In this PhD study, the need for sustainable practices in the tourism sector is highlighted, especially in the Food and Beverage department of the hospitality industry. The CASHP model is proposed to understand the commitment to Sustainable Food practices. The PLS-SEM analysis reveals crucial factors in its implementation. The selected sample ensures the validity of the model and guides policies to promote sustainable practices. The hotels in the sample showed willingness to adopt these practices, supported by the literature and high implementation. The study highlights the urgency of addressing sustainability in the hospitality industry, providing a starting point for future research and debate.