Lera / Mason Sustainability in Tourism, Hospitality and Events

Fundamentals and Practical Approaches
1. Auflage 2025
ISBN: 978-1-3986-2020-9
Verlag: Kogan Page
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 352 Seiten, Web PDF

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.

Autoren/Hrsg.

Lera, Dimitri

Mason, Michel

Fachgebiete

• Wirtschaftswissenschaften Betriebswirtschaft Bereichsspezifisches Management Eventmanagement
• Geowissenschaften Umweltwissenschaften Nachhaltigkeit
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Dienstleistungssektor & Branchen Tourismuswirtschaft, Gastgewerbe
• Technische Wissenschaften Sonstige Technologien | Angewandte Technik Hotel und Gastronomie 

Inhaltsverzeichnis

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

Über Autor(innen)

Mason, Michel
Michel Mason is a sustainability educator and academic collaborator who specializes in embedding sustainable practice across higher education. As former Sustainability Engagement Manager at the University of Essex, she led a wide range of initiatives to embed sus¬tainability into teaching, research and staff development.

Lera, Dimitri
Dimitri Lera is a specialist in sustainable tourism, hospitality and events, bringing together over 30 years of international managerial experience with a strong aca¬demic foundation. He was a lecturer in Sustainable Tourism, Hospitality and Events at the Edge Hotel School, University of Essex, where he focused on embedding sustainability into higher education.

Dimitri Lera is a specialist in sustainable tourism, hospitality and events, bringing together over 30 years of international managerial experience with a strong academic foundation. He was a lecturer in Sustainable Tourism, Hospitality and Events at the Edge Hotel School, University of Essex, where he focused on embedding sustainability into higher education.

Michel Mason is a sustainability educator and academic collaborator who specializes in embedding sustainable practice across higher education. As former Sustainability Engagement Manager at the University of Essex, she led a wide range of initiatives to embed sustainability into teaching, research and staff development.