The role of sustainable HORECA for sustainable lifestyles - identification of challenges and future work
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The role of sustainable HORECA for sustainable lifestyles - identification of challenges and future work. / Strassner, Carola; Bügel, Susanne Gjedsted; Hertwig, Jostein; Kahl, Johannes; Nuutila, Jaakko; Paoletti, Flavio.
Sustainable Value Chains for Sustainable Food Systems: A Workshop of the FAO/UNEP Programme on Sustainable Food Systems. Rome, 8-9 June 2016. ed. / Alexandre Meybeck; Suzanne Redfern. Rome : Food and Agriculture Organization of the United Nations, 2016. p. 245-262.Research output: Chapter in Book/Report/Conference proceeding › Report chapter › Research › peer-review
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TY - GEN
T1 - The role of sustainable HORECA for sustainable lifestyles - identification of challenges and future work
AU - Strassner, Carola
AU - Bügel, Susanne Gjedsted
AU - Hertwig, Jostein
AU - Kahl, Johannes
AU - Nuutila, Jaakko
AU - Paoletti, Flavio
N1 - CURIS 2016 NEXS 367
PY - 2016
Y1 - 2016
N2 - Internationally there is increasing interest in short food supply chains and local and organic food as part of a wider concern with sustainability. This is strongly evident in both commercially oriented food service, where it is often associated with sustainable tourism endeavours, and in institutional catering, often in connection with sustainable public procurement initiatives. Proponents stress environmental benefits as well as the health and nutritional value of high-quality organic food and re-localized food production and consumption, plus the opportunity for food education, especially in school meal settings. This paper looks at changing policies and practices against a background of risingdigitalization and the blurring between retail and food service channels. It will consider long-term strategies for developing sustainable HORECA, cooperation between procurers and smaller suppliers, and community involvement.
AB - Internationally there is increasing interest in short food supply chains and local and organic food as part of a wider concern with sustainability. This is strongly evident in both commercially oriented food service, where it is often associated with sustainable tourism endeavours, and in institutional catering, often in connection with sustainable public procurement initiatives. Proponents stress environmental benefits as well as the health and nutritional value of high-quality organic food and re-localized food production and consumption, plus the opportunity for food education, especially in school meal settings. This paper looks at changing policies and practices against a background of risingdigitalization and the blurring between retail and food service channels. It will consider long-term strategies for developing sustainable HORECA, cooperation between procurers and smaller suppliers, and community involvement.
M3 - Report chapter
SP - 245
EP - 262
BT - Sustainable Value Chains for Sustainable Food Systems
A2 - Meybeck, Alexandre
A2 - Redfern, Suzanne
PB - Food and Agriculture Organization of the United Nations
CY - Rome
ER -
ID: 169969545