УСТОЙЧИВО ПОТРЕБЛЕНИЕ НА ХРАНИ И ХРАНИТЕЛНИ ОТПАДЪЦИ: НА ПРИМЕРА НА ПОЧИВНА БАЗА В РАВДА
SUSTAINABLE FOOD CONSUMPTION AND FOOD WASTE: THE CASE OF RECREATION CENTER IN RAVDA

Author(s): Stiliyan Stefanov, Nina Tipova, Elka Vasileva, Daniela Ivanova
Subject(s): Economy, Business Economy / Management, Micro-Economics, Agriculture, Energy and Environmental Studies, Tourism
Published by: Икономически университет - Варна
Keywords: food waste; food consumption;, tourist; Bulgaria
Summary/Abstract: Food waste is one of the major sustainability issues in the tourism and hospitality industry, particularly in the accommodation and food service sectors. The combination of global conflicts, climate change and high food prices make this problem urgent to solve. This article examines the patterns of food consumption by Bulgarian tourists and the causes of food waste generation in accommodation and dining facilities. The results can be used to develop strategies to reduce food waste and loss.

• Details
• Contents