Sustainability issues are becoming increasingly important in the hospitality sector during
crisis times such as COVID‐19 and post‐pandemic. In order to synthesize the literature on …

The challenge of food waste in top-end, luxury foodservice provision is understudied,
especially from the chefs' perspective. This is a major knowledge gap as (in) effective …

Purpose Practitioners and academics have recently put a lot of emphasis on studying and
improving how likely an organization will be successful in the long run. A company's …

Introducción/objetivo: los restaurantes son fundamentales en la economía global y un
facilitador clave para la transición hacia la sustentabilidad. La industria de restaurantes …

Although food waste management has been significant for all stakeholders from all
industries globally, research in hospitality food waste management and practices still needs …

Purpose The purpose of this study is to discern the impacts of the hospitality industry on the
global ecosystem and how sustainable learning can help strengthen the tourism and …

How and why do people store food? What norms, skills and items are involved in practices
of stocking up and keeping food in pantries, refrigerators, and freezers? Despite an …

In this paper, I mobilise the notion of imaginaries to analyse a case of the circular economy
(CE) in the region of Brussels, Belgium, where bread surplus from mass retail is upcycled to …

Gastronomic identity is a crucial segment of sustainable gastronomy and its successful
positioning in the tourism market. As such, it calls for the creation of a suitable …

The aim of this paper is to explore how household food storage practices over time relate to
environmental conditions and issues and how this has affected the practices and food …