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Analysing CSR Practices in Food Operations: A case study of holiday resorts in Gran Canaria and Antalya

Author :	Dagmar Lund-Durlacher, Hannes Antonschmidt & Klaus-Peter Fritz
School/Work Place :	MODUL University Vienna, Austria
Contact :	dagmar.lund-durlacher@modul.ac.at
Year :	2016

Food consumption is seen by most tourists as an important part of their holiday and tourism often takes place in ecologically, socially and culturally sensitive destinations. Through food consumption, it is not only possible to support health and well-being while on holiday, but also to interact directly with the ecological, social and cultural resources of a destination. At the same time, unsustainable food consumption has the potential to cause harm for tourists, local inhabitants, and destinations in general. A review of the tourism literature shows that academia has recognized this important role of food for a sustainable tourism offer.

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Category :: Think Tank XVI

Attachment :: Lund-Durlacher, Antonschmidt & Fritz, Analysing CSR Practices in Food Operations - A case study of holiday resorts in Gran Canaria and Antalya PP.pdf [File Size:325.7KB/Download:443]; Lund-Durlacher, Antonschmidt & Fritz, Analysing CSR Practices in Food Operations - A case study of holiday resorts in Gran Canaria and Antalya.pdf [File Size:221.9KB/Download:447]

Views :: 4526
Registered Date :: 2016.07.01; 23:57:53

Trackback :: https://www.besteducationnetwork.org/Papers_Presentations/14565/aa4/trackback

Article URL :: https://www.besteducationnetwork.org/Papers_Presentations/14565

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