Change search
ReferencesLink to record
Permanent link

Direct link
The (un)sustainability of  hotel breakfast buffets: Food and its potential to mitigate greenhouse gas emissions in the context of tourism
Linnaeus University, School of Business and Economics, Department of Organisation and Entrepreneurship.
2016 (English)Independent thesis Advanced level (degree of Master (One Year)), 10 credits / 15 HE creditsStudent thesis
Abstract [en]

Tourism and food are two sectors that have major impact on the environment, including the amount of global greenhouse gases (GHGs) they emit. The potential of the tourism sector to mitigate greenhouse gases through adaptation strategies of food supply and consumption at breakfast buffets in hotels is the major field of investigation in the current study.   This thesis contributes an empirical analysis that uses knowledge from fieldwork in a touristic area in Sweden. The empirical work of this study consists of two steps. First, measuring the (un)sustainability of breakfast buffets in hotels, using the FOODSCALE method, determining potential pathways toward a less greenhouse gas emission intensive food supply and second, to distinguish tourist interest to adopt toward a more climate friendly diet away from home. As food consumption patterns of tourists are considered as critical contributors to greenhouse gas emissions, changes toward a more environmental friendly diet are urgently needed helping substantially in mitigating emissions of GHGs. However, this field has been sparsely explored which made it an interesting and important area for current research in tourism studies.  The results and analysis showed that sustainable food consumption patterns of tourists can be encouraged through breakfast buffets. However, this is depending on a couple of determinants which have to be applied and fulfilled by breakfast buffets in hotels. Tourists interest to adapt toward a more climate friendly diet while being on holidays is depending on their eating habits and their interest in environmental sustainability issues. With the help of the 3 identified guest groups it can be determined that the majority of tourists' is willing to give up carbon-intensive eating habits and change their behavior when being on holidays. Hotels can act as role models, promoting more sustainable behaviour through sustainable food offers at breakfast buffets. The idea of hotels acting as role models focuses on encouraging beneficial decision-making, such as adopting food consumption patterns toward a carbon-neutral diet.

Place, publisher, year, edition, pages
Keyword [en]
Tourism, food supply and consumption, breakfast buffets, greenhouse gas emissions, environmental sustainability, mitigation and adaptation strategies, FOODSCALE method, behaviour, social marketing
National Category
Social Sciences
URN: urn:nbn:se:lnu:diva-54315OAI: diva2:943644
Subject / course
Tourism Studies
Educational program
Tourism and Sustainability, 60 credits
, Kalmar (English)
Available from: 2016-07-01 Created: 2016-06-28 Last updated: 2016-07-01Bibliographically approved

Open Access in DiVA

fulltext(3028 kB)11 downloads
File information
File name FULLTEXT01.pdfFile size 3028 kBChecksum SHA-512
Type fulltextMimetype application/pdf

Search in DiVA

By author/editor
Gube, Marlene
By organisation
Department of Organisation and Entrepreneurship
Social Sciences

Search outside of DiVA

GoogleGoogle Scholar
Total: 11 downloads
The number of downloads is the sum of all downloads of full texts. It may include eg previous versions that are now no longer available

Total: 35 hits
ReferencesLink to record
Permanent link

Direct link