Sustainability in Tourism, Hospitality and Events provides undergraduate students with the theory and practical steps for actioning sustainable strategies.
This textbook is ideal for undergraduates studying sustainability as part of their Tourism, Hospitality and Events degrees. It is a comprehensive and accessible guide for implementing sustainable practices in tourism, hospitality and events businesses, and includes chapters on:
- Eradicating plastic packaging and minimizing food wastage
- Creating low-carbon menus with local food sourcing strategies
- Other key concepts such as the circular economy, regenerative hospitality and carbon neutrality
With practical insights from the authors' experiences of working in sustainability and the travel and events industries, Sustainability in Tourism, Hospitality and Events will empower a new generation of professionals to prioritize environmental and social responsibility in their decision-making processes. In-text learning features include learning outcomes, best practice tips from industry leaders and reflective questions and exercises to help students apply sustainability theory to practice. Online resources include PowerPoint lecturer slides and additional real-world examples.
Chapter - 00: Foreword
Chapter - 01: Introduction to Sustainability in the Tourism, Hospitality and Events Industry;
Section - ONE: Framing Sustainability for a Changing Industry;
Chapter - 02: Sustainability in the Global Context;
Chapter - 03: Professional Development for Sustainability;
Chapter - 04: Responsible Practice for Cultural Sustainability;
Section - TWO: Applying Sustainability in Professional Practice;
Chapter - 05: Measuring Impact and Reporting;
Chapter - 06: The Circular Economy;
Chapter - 07: Food Waste;
Chapter - 08: Basics of Sustainable Menus: Principles and Practices;
Chapter - 09: Greenwashing;
Chapter - 10: Conclusion;
Chapter - 11: Extension Material: Real-World Examples and Professional Interviews
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