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دسته بندی:
مدیریت توریسم - Tourism Management
سال انتشار:
2011
عنوان انگلیسی مقاله:
Food management in tourism: Reducing tourisms carbon foodprint
ترجمه فارسی عنوان مقاله:
مدیریت مواد غذایی در گردشگری: کاهش تنوع غذایی کربن گردشگری
منبع:
Sciencedirect - Elsevier - Tourism Management , 32 (2011) 534-543: doi:10:1016/j:tourman:2010:04:006
نویسنده:
Stefan Gössling abc*, Brian Garrod d, Carlo Aall a, John Hille a, Paul Peeters e
چکیده انگلیسی:
Food production and consumption have a range of sustainability implications, including their contri
bution to global emissions of greenhouse gases (GHGs). As some foodstuffs entail higher GHG emissions
than others, managing their use in tourism-related contexts could make a significant contribution to
climate change mitigation. This article reviews the carbon intensity of selected foods and discusses how
foodservice providers could adapt their practices. It shows that even though food management could
substantially reduce the GHG emissions of foodservice providers, its application is currently hampered
by the complexity of food production chains and a lack of dependable data on the GHG intensity of
foodstuffs. Nevertheless, it is possible to make a number of recommendations in respect of how food
service providers can better purchase, prepare and present foods. Further research is now needed to
refine and extend our understanding of the contribution that food management can make to reducing
tourism’s carbon ‘foodprint’.
Keywords: Climate change | Carbon management | Greenhouse gases | Emissions | Food management | Mitigation | Sustainable food
قیمت: رایگان
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