Bitte verwenden Sie diesen Link, um diese Publikation zu zitieren, oder auf sie als Internetquelle zu verweisen: https://hdl.handle.net/10419/337676 
Erscheinungsjahr: 
2021
Quellenangabe: 
[Journal:] Annals of Tourism Research Empirical Insights [ISSN:] 2666-9579 [Volume:] 2 [Issue:] 1 [Article No.:] 100010 [Year:] 2021 [Pages:] 1-10
Verlag: 
Elsevier, Amsterdam
Zusammenfassung: 
The harmful tourist behaviour of taking a lot of food from a buffet, but not eating it all, remains under-researched. This study gains key insights into drivers of plate waste. Observational data show that: dinner buffets are worse than breakfast buffets; the latest breakfast serving time is worse than the earliest; high-end breakfast buffets are worse than budget buffets. The first meal a guest eats at a hotel and the presence of children also lead to more plate waste. Staff offer consistent and plausible explanations for these observations, resulting in a comprehensive model of drivers of plate waste. This model offers a basis for intervention development to reduce plate waste and by so doing minimise environmental damage caused by the tourism industry.
Schlagwörter: 
Plate waste
Food waste
Sustainable tourism
Observation
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