Part 7: Food MNGT

Question 1

Five Dimensions of Sustainable Food Concept

Answer 1

Economy
Ecology
Culture
Health
Society

Question 2

Importance to Sustainable food

Answer 2

Uses many resources (lane, water, energy)
Production contributes to green house gasses
Agriculture most important economic factor
Farmers should get share of profit
Important component to holiday experience
Health aspect (major concern)
Maintaining food supply relevant to global issue s
Protection of food cultures/traditions
Tourism sometimes in difficult food production destinations

Question 3

System-level perspective of Waste MNGT

Answer 3

Purchase, prep, presentation, consumption: working conditions, engagement for society

Question 4

Food mile

Answer 4

How far does the food have to travel before consumption
Eg: Production (83%), wholesale/retail (5%), Transport (11%)(final - 4%, Supply-chain - 7%),

Question 5

Why go local with food?

Answer 5

Quantity, quality, availability, Hygiene level (HACCP), bigger selection, Better prices, support locals, lower emissions, healthier

Question 6

Principles of organic food

Answer 6

Low use of external energy (eg: through fertilizers)
Use of natural self-regulating mechanisms (eg: crop rotation)
Closed resource circles
Use of natural plant protectants
Higher animal welfare
Less danger of intoxication (pesticides) for the farmer
** Note: Organic production is more labor intensive and creates more jobs than conventional farming **

Question 7

Principles of fair trade

Answer 7

A partnership, based on dialogue, transparency and respect, which seeks greater equity in international trade
Contributes to SD by offering vetter trading conditions to, and securing rights of, marginalized producers/workers (especially in less developed countries)

Question 8

Reality Check for organic food (in hotels and how to address)

Answer 8

In hotels
Play minor role (2-10%
Mostly only for “organic corners”
Fair trade largely unknown
Problem: higher prices, uncertainty about certifications
How to address problem
Look for fair trade/organic labels
Don’t start with most expensive products
Buy directly from producer
Advertise organic product

Question 9

Food to buy more and less of

Answer 9

Buy less: beef, deep-sea fish (Cod - 30% overfished, 57% facing extinction), farmed carnivorous fish (Salmon), food out of season
Buy more: locally produced food (transport over short distance), potatoes, grains (including pasta), chicken, food with longer shelf life

Question 10

Food waste reduction methods

Answer 10

• Buy food with reduced packaging waste
• Emphasize quality over quantity
• Put more sustainable foods are at the center of buffet
• Present as many as possible attractive vegetarian and/or vegan alternatives
• Install special areas (e.g. table with organic food and/or local specialities)
• Set up service and communication strategies for your staff and train your employees
• Reduce portion and plate sizes at buffets, with more regular replenishment

** Note: Portion sizes of servings should be taken into consideration **