Food management in tourism: Reducing tourism's carbon 'foodprint'

Stefan Gössling, Brian Garrod, Carlo Aall, John Hille, Paul Peeters

Research output: Contribution to journalArticlepeer-review

233 Citations (SciVal)


Food production and consumption have a range of sustainability implications, including their contribution 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 foodservice 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’.
Original languageEnglish
Pages (from-to)534-543
Number of pages10
JournalTourism Management
Issue number3
Early online date14 May 2010
Publication statusPublished - 01 Jun 2011


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