scholarly journals Sustainable Development of Coastal Food Services

2019 ◽  
Vol 11 (13) ◽  
pp. 3728 ◽  
Author(s):  
Mariia Iamkovaia ◽  
Manuel Arcila ◽  
Filomena Cardoso Martins ◽  
Alfredo Izquierdo

Coastal food services are an important segment within ‘sea and sun’ tourism. They have a direct impact on the environment from liquid and solid waste generation, air contamination, and excessive energy and water consumption. Mass tourism and the contemporary threat of climate change enhance the anthropogenic intrusion, especially in vulnerable coastal zones. To prevent overexploitation of the coastal zones, the adaptation of the sustainable principles by coastal stakeholders is an urgent matter. Thus, this study aims to design a model of sustainable development for restaurants and to examine the level of its adoption by seaside restaurant owners in two touristic beach areas of Cadiz province, Spain. A questionnaire was performed during the high summer season in 2018. The obtained data was analysed by IBM SPSS software. The survey results showed that the model of sustainable development has been poorly adopted by restaurant managers. Foreign managers of international restaurants are less involved in the adoption of the sustainable model in comparison to Spanish restaurant owners. Moreover, restaurants that have been opened more than 10–20 years provide a more sustainable way of business operation in comparison with newly established food service organizations.

Atmosphere ◽  
2020 ◽  
Vol 11 (9) ◽  
pp. 938
Author(s):  
Fabio Murena

Monitoring campaigns were carried out to assess the impact of vehicular traffic and food service business on the air quality in the historic centre of Naples. These campaigns monitored fine particles (FPs) from 20 to 1000 nm, using a condensation particle counter (CPC) in four connected streets, during a period of four weeks, from 7 November to 7 December 2019. Two streets were pedestrian only, while the others had average traffic. The following variables were considered while analysing the data—street geometry, and traffic and food service business emissions. The results showed prevalent air contamination, with some critical situations. The FP concentration values in the pedestrian streets were similar to the average values measured at the roadside of other European cities. However, the FP concentration values measured on the streets with average traffic, were twice that of their European counterparts. Spatial maps of FP concentration were produced to assess the impact of food service business emissions at the street level. The maps showed an insignificant contribution to FP pollution. However, it must be noted that emissions of the food service businesses were not measured at the roof top level in this study. The aspect ratio (H/W) played a relevant role on FP concentration, as an increase in aspect ratio correlated to an increase in FP concentration. These findings showed critical preliminary information for the sustainable development of the historic centre of Naples, which should be confirmed through a long-term monitoring campaign.


Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1604
Author(s):  
Panmela Soares ◽  
Suellen Secchi Martinelli ◽  
Mari Carmen Davó-Blanes ◽  
Rafaela Karen Fabri ◽  
Vicente Clemente-Gómez ◽  
...  

This study aims to explore and compare Brazilian public institutional food services’ characteristics concerning the implementation of the government policy for the procurement of food from family farming (FF) and the opinions of food service managers on the benefits and difficulties of its implementation. We conducted a cross-sectional study employing an online questionnaire. The results were stratified by purchase. The Chi-square and Fisher’s Exact tests were applied. Five hundred forty-one food services’ managers participated in the study. Most claimed to buy food from FF, and this acquisition was more frequent among those working in institutions of municipalities <50,000 inhabitants, and educational and self-managed institutions. Those buying from FF developed more actions to promote healthy and sustainable food. Most recognized that the purchase could boost local farming and the economy and improve the institution’s food. However, the managers believe that the productive capacity of FF, the lack of technical assistance to farmers, production seasonality, and the bureaucratic procurement process hinder this type of purchase. The self-management of food services and the small size of the municipality might be associated with implementing the direct purchase policy from FF, which can contribute to building healthier and more sustainable food systems. However, the lack of public management support and the weak productive fabric may pose an obstacle to its maintenance or dissemination. The strengthening and consolidation of these policies require more significant government investments in productive infrastructure for family farming.


2021 ◽  
Vol 13 (1) ◽  
pp. 421
Author(s):  
Marzena Tomaszewska ◽  
Beata Bilska ◽  
Agnieszka Tul-Krzyszczuk ◽  
Danuta Kołożyn-Krajewska

The problem of food waste in food services, which is global and essentially affects the entire world, is a major challenge for the hospitality industry. At the same time, it should be noted that this problem has not been sufficiently studied, which makes it difficult to reduce it effectively. The study was carried out in four hotels in late 2019 and early 2020. In order to determine the scale of food waste, the diary method was used, which consists of systematically recording, for seven days, in forms prepared for workstations, the weight of all food products and unused food, including the stage of the technological process. In the hotels under study, most food was wasted in the serving department, i.e., in the buffet in the dining room or in the form of plate waste (on average 72.55% of wasted food). After taking into account the number of hotel guests served, it was found that in the investigated facilities, an average of 0.046 kg was wasted from each serving offered to guests in the form of plate waste, which constituted 5.8% of its weight. In sum, it should be stated that in order to reduce food waste, it is necessary to educate both food services staff and consumers. Employees should be trained in the proper handling of food. Consumer education, on the other hand, should be directed toward raising awareness of the negative impact of food waste, such as that on the natural environment. In addition, it should indicate what action everyone can take to limit this negative phenomenon, whether at home, in the workplace, or in a food service establishment.


2014 ◽  
Vol 30 (2) ◽  
pp. 280-282
Author(s):  
Randolph James Brazier

AbstractSignificant progress has been made with respect to Education for Sustainable Development (ESD) in tertiary education institutions, particularly universities. There are also examples of ways in which sustainability has been incorporated into secondary schools and curricula, but with varying levels of success. ESD that has been incorporated in secondary schools has been shown to engage students and give more context to the curriculum, as well as enable students to develop the critical thinking required to tackle the big issues that face the planet now and into the future.In the United Kingdom, while some aspects of sustainability have been introduced into the secondary school curriculum, they are often merged into other subjects and do not attract as much attention as traditional subjects. Furthermore, sustainability emphasis varies between schools, exam boards and teachers, leading to differing levels of understanding among teenagers. As a result, it could be argued that some young people fail to engage with global issues, which could be contributing towards the lower rates of young people voting in the United Kingdom. Promoting sustainable development, and how engineering can contribute towards it, could also potentially help reverse the decline in engineering student entries at universities, by attracting more interest to the engineering field. Thus, the question is raised as to how sustainability knowledge can be improved among teenagers.The research investigated the scale and quality of ESD at secondary schools in the United Kingdom and recommended a range of solutions to improve sustainability teaching and thinking among teenagers. A range of research tools were used, including a literature and curriculum review, interviews and surveys with teachers and students, and a role-play case study.The research involved a survey being conducted with 475 UK secondary school students aged 12–18 years. The survey was conducted to determine the current level of sustainability understanding of the students, where they learned about it, their preferences relating to issues facing the Earth, and how they think sustainability teaching could be improved. Surveys were purposely open ended, and teachers were instructed not to give prompts prior to the survey, to enable an accurate reflection of students’ knowledge. Results of the surveys varied across age group, school, overall attainment levels of students and exam boards. In general, results showed that while students are interested and knowledgeable about current issues, their level of understanding of sustainability is poor to moderate, and they want it to be taught in more subjects.A gap analysis was then conducted with a curriculum review, survey results and interviews with teachers as inputs. The aim of the analysis was to determine the difference between a desirable level of knowledge and teaching of sustainability, and current practice. Among other things, the analysis indicated that interactive learning would be beneficial, and thus a role play, set in Cambridge and covering environmental, social and economic aspects, was designed and run at two schools in Cambridge. An element of competition was included, as well as a relatively open set of rules, to invoke creative solutions. Observation during the game indicated engaged students. Feedback from students indicated that the game was a fun and useful learning tool. Feedback from teachers was also positive, indicating that interactive teaching tools, like role plays, class debates and field experiments, can be very valuable towards teaching students about the complexities of sustainability.After the role plays, the students were surveyed with identical questions to the initial survey. Results were compared, and sustainability knowledge and the ability to identify environmental issues was seen to increase significantly, far more so than originally expected. This increase in knowledge was highlighted by the students themselves in subsequent feedback sessions.Finally, steps were proposed to improve sustainability education that could be implemented by schools and teachers or at the UK National Curriculum level: •a ‘Sustainability Week’ or sustainability short course to be run at early secondary school, with the aim to give students a holistic overview of sustainability;•aspects of sustainability, including real-world examples, to be included in all subjects and lead on from the short course;•interactive learning tools to be strongly encouraged and made available to all teachers;•training and support to be provided to teachers to improve understanding and ability to teach sustainability;•extra-curricular sustainability activities to be offered at all schools. These steps, along with continual lines of communication and feedback between politicians, the public, industry, students and educators, will ensure that students understand sustainability and develop critical ways of thinking, leading to a more engaged generation.


2007 ◽  
Vol 14 (2) ◽  
pp. 229-240
Author(s):  
Dobrica Jovičić ◽  
Vanja Ivanović

The Mediterranean is grown up as one of the most developed tourist regions on the Earth, but development of mass tourism brought to the big saturation of space, causing environmental problems. As a consequence, today the Mediterranean is faced with a great challenge: how to preserve natural and cultural values as a basis for tourism industry and, in the same time, to keep high reputation on the globalized tourist market. In this work are analyzed the environmental effects of tourism and problems aggravating the concept of the sustainable development. There are also shown the key measures, that can enable development of tourism on a sustainable basis. Particular attention is dedicated to institutional and organizational factors having a crucial role in defining guidelines related to protection and sustainable usage of the Mediterranean Sea with its coastal area.


2008 ◽  
Vol 71 (8) ◽  
pp. 1641-1650 ◽  
Author(s):  
CATHERINE STROHBEHN ◽  
JEANNIE SNEED ◽  
PAOLA PAEZ ◽  
JANELL MEYER

Transmission of viruses, bacteria, and parasites to food by way of improperly washed hands is a major contributing factor in the spread of foodborne illnesses. Field observers have assessed compliance with hand washing regulations, yet few studies have included consideration of frequency and methods used by sectors of the food service industry or have included benchmarks for hand washing. Five 3-h observation periods of employee (n = 80) hand washing behaviors during menu production, service, and cleaning were conducted in 16 food service operations for a total of 240 h of direct observation. Four operations from each of four sectors of the retail food service industry participated in the study: assisted living for the elderly, childcare, restaurants, and schools. A validated observation form, based on 2005 Food Code guidelines, was used by two trained researchers. Researchers noted when hands should have been washed, when hands were washed, and how hands were washed. Overall compliance with Food Code recommendations for frequency during production, service, and cleaning phases ranged from 5% in restaurants to 33% in assisted living facilities. Procedural compliance rates also were low. Proposed benchmarks for the number of times hand washing should occur by each employee for each sector of food service during each phase of operation are seven times per hour for assisted living, nine times per hour for childcare, 29 times per hour for restaurants, and 11 times per hour for schools. These benchmarks are high, especially for restaurant employees. Implementation would mean lost productivity and potential for dermatitis; thus, active managerial control over work assignments is needed. These benchmarks can be used for training and to guide employee hand washing behaviors.


2019 ◽  
Vol 34 (5) ◽  
pp. 1553-1558
Author(s):  
Iva Bichurova ◽  
Petia Yordanova-Dinova

Alternative forms of tourism are increasingly recognized as key to sustainable development. The reasons for this are that, contrary to mass tourism with its negative impact on the visited areas, alternative tourism causes a form of balanced growth, in harmony with the environment and in socio-cultural terms. The development of tourism in a sustainable way is relatedto the implementation of an innovative strategy by touristic organizations. The advantage of tourist resources is that they can be reused without compromising their quality, provided, however, that no actions are taken to destroy or change them irrevocably. The biggest guidance for strengthening tourism is the ability of managers to formulate a strategy for achieving competitive advantage for their organizations. The goals of sustainable touristic development are economic viability, local prosperity, quality of employment, social equality, visitor satisfaction, local control, social well-being, cultural wealth, physical integrity, biodiversity, efficient use of resources, cleanliness of the environment. In this respect, the cluster model of organization and coordination of tourism activity is a prerequisite for economic and social efficiency, especially for the development of touristic destinations in local settlements and resorts, in combination with various public authorities and especially between private companies and enterprises.Whatever the environment of the region, care must be taken to preserve it for future generations. Today's world is very dynamic and change is intangible. The purpose of adaptation is not to destroy the principles of sustainability. If they, as well as the adoption of adequate policies, remain unused, then tourism tourism will be to the detriment of the environment.


2021 ◽  
Vol 9 (10) ◽  
pp. 821-829
Author(s):  
Dsouza Prima Frederick ◽  
◽  
Krithi a ◽  
Priyanka Nayak ◽  
Bhuvana R. ◽  
...  

Purpose: The core aim of this article is to study the influence of E-Business Processes of foodservice companies on increasing food security. Objectives: To study the theoretical background of the creation of foodservice business processes describe their function in the production cycle evaluate foodservice predictors to understand the framework on how the business processes grounded on digital technologies which have positive impact on food security. Methodology: This paper is based on a variety of existing research on E-Business Processes in the Food Service Industry. The research employed secondary data from a literature analysis of journal publications. Findings: The development and modernisation of digital business process management principle, as well as the intricate performance of all structural elements of the food business, including information and computer technological progressions, all helps in contributing to the firms catering processes that are carried out efficaciously. Originality: In the concept of production and management, the paper mentions the business process and its attributes. The study analyses the various forms and attributes of business processes in the sphere of food services, as well as their content and objectives. The researcher aims to investigate the role of modernization of business processes in the system and management process, as well as the influence on the key outcomes that define successful service market activity. The study contains foodservice industry information with its trends and issues. Value: The study proposes a series of tech methods to enhance the business processes of foodservice companies, with a beneficial influence on food security. Type of paper: Conceptual Research Paper.


2009 ◽  
Vol 89 (1) ◽  
pp. 95-101 ◽  
Author(s):  
Snezana Stetic ◽  
Dario Simicevic

Urban tourist destinations or City Break destinations are representing one of main destination products on tourist market. City Break destinations are big cities, administrative, economic and political centers of states and regions. These cities are 'open' 24 hours per day, seven days in week. Inside these tourist destination we can find different range of products (culture, entertainment, recreation, leisure, history, modern infrastructure). In these destinations season is not present and it lasts trough out the year. Promotional campaigns in City Break destinations are truing to create distinguished images in tourists mind as also as on investors, consumers and future residents. They emphasize advantages that those cities are delivering to their consumers, but often we forget that all these cities are having specific geographic landscapes. In the era of limiting of mass tourism to preserve resources for future generations and emphasizing the importance of sustainable development for tourism perspectives, the importance of specific geographic landscapes inside urban destinations for their further development as tourist destinations an their overall development is slightly neglected.


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