Food Sustainability in Tourism: Identification of the Hospitality sector commitment

Abstract

In this PhD study, the need for sustainable practices in the tourism sector is highlighted, especially in the Food and Beverage department of the hospitality industry. The CASHP model is proposed to understand the commitment to Sustainable Food practices. The PLS-SEM analysis reveals crucial factors in its implementation. The selected sample ensures the validity of the model and guides policies to promote sustainable practices. The hotels in the sample showed willingness to adopt these practices, supported by the literature and high implementation. The study highlights the urgency of addressing sustainability in the hospitality industry, providing a starting point for future research and debate.