Food Sustainability in TourismIdentification of the Hospitality sector commitment

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

Defence university: Universidade de Santiago de Compostela

Fecha de defensa: 15 December 2023

Committee:
  1. María Dolores Sánchez Fernández Chair
  2. Adolfo Carballo Penela Secretary
  3. Anderson Gomes de Souza Committee member
Department:
  1. Department of Geography

Type: Thesis

Teseo: 829342 DIALNET lock_openMINERVA editor

Abstract

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.