Tourism and food: Making a difference for climate change

By Stefan Gössling, Professor at the School of Business and Economics, Linnaeus University | 5 Mar 19

The hotel sector’s excessive energy use, its greenhouse gas emissions, suboptimal use of fresh water and land, poor management of waste and sewage – so many things should urgently be improved. Where do you even begin? Prof. Stefan Gössling of Sweden’s Linnaeus University looks at just one area and explains how hotels can work more proactively for climate change mitigation in food & beverages, while improving services – at no additional cost.

This edition of the Hotel Yearbook is made available to you by PineappleSearch.

Proceed to download

Index

Would you like to to subscribe to our newsletter and receive updates on new editions via email?