Material Detail

<p id="p1">The tourism sector includes a variety of services, with restaurants being a vital component of it. It is directly linked to two crucial factors&mdash;customer service and sustainability. According to the Sustainable Hospitality Alliance, every year, nearly three billion tons of waste from food is created by the restaurant companies. Globally, restaurants and food businesses lose $2.6 trillion each year due to food waste. The goal of this chapter is to narrow the understanding divide among theory and practice in implementing sustainability in the restaurant industry, while also examining the role of sustainable practices in customer attraction through a case study from Riga, Latvia. Sustainability encompasses economic, social, and environmental aspects. In Latvia, the restaurant industry was the first to develop a Memorandum based on an extensive self-initiated study, promoting awareness and implementation of sustainability principles in food service operations. The Memorandum includes principles of sustainable business, grounded in internationally recognized industry standards and best practices.</p>

This will delete the comment from the database. This operation is not reversible. Are you sure you want to do it?

Thank you for reporting a broken "Go to Material" link in MERLOT to help us maintain a collection of valuable learning materials.

If you feel this material is inappropriate for the MERLOT Collection, please click SEND REPORT, and the MERLOT Team will investigate. Thank you!

You are being taken to the material on another site. This will open a new window.

Do not show me this again