This foundational textbook investigates the economic, environmental and social
sustainability issues facing the hospitality industry today, and explores ideas, solutions and …

This paper contributes to research on the growing expectation of hospitality businesses to
implement sustainability strategies. By using the theoretical framework of professional …

Purpose This research examines the influence of consumer environmental consciousness
and perception of menu information in the formation of restaurant image. The concepts of …

This study investigates how chefs operating in Australia and Vietnam perceive sustainability
within their c ontext, how sustainability could be enhanced, and challenges limiting stronger …

The purpose of the study was to determine the barriers to single-use plastic (SUP) reduction,
specifically in the back-of-house (BOH) of restaurants, based on preexisting attitudes and …

Global food systems, from agricultural production to processing, distribution, retail sale, food
processing, and the resulting waste in the entire process in the supply chain, create …

Accessing financial capital is an essential aspect of small business survival because the
lack of funding is detrimental to the performance and sustainability of small businesses …

If an organisation aims to be successful in the current and future market environment, it
cannot ignore environmental sustainability factors or the importance of developing and …

In an age defined by rapid technological advancements and a growing awareness of
environmental and societal challenges, the convergence of technology and business …

Food systems are identified with industrial production, but it can be said that they have
become vulnerable in terms of social, ecological and economic aspects. Gastronomy, on the …