Abstract
Tourism is an increasingly important industry around the world. Sustainable tourism implies the management of tourist destinations and tourist services with the aim of balancing the economic, social and environmental impacts. Since food makes an essential element of tourism services, the management of food services in tourism should be in accordance with the principles of sustainability. Thus, the question of the sustainability of food services in tourism boils down to the sustainable management approach to the production and consumption of food services that are provided to tourists at a destination. This paper studies the preferences of tourists for sustainable food service production practices in the tourist industry. The application is based in the Canary Islands, which is a destination receiving about 17 million tourists per year. The results show that tourists have preferences for local source of raw materials for the production of food services, and care about the environmental impacts of food production. The evidence underscores that there are market opportunities for the innovation in the sustainable management of the production of food services in tourism.
Presenters
Carmelo J. LeónProfessor, Applied Economics, University of Las Palmas de Gran Canaria, Las Palmas, Spain Javier De León Ledesma
Professor, Universidad de Las Palmas de Gran Canaria
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
Food Production and Sustainability
KEYWORDS
SUSTAINABLE DEVELOPMENT, TOURISM FOOD, PREFERENCES, INNOVATION
