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The influence of menus in catering establishments on a sustainable development of tourism
Lochman, Josef ; Vágner, Jiří (advisor) ; Jehlička, Petr (referee) ; Matlovičová, Kvetoslava (referee)
Food accompanies a tourist's stay in a destination from the very beginning to the very end and significantly influences the overall travel experience. However, gastronomic experiences also have a significant impact on the environment, as food has to be produced, transported, and processed. This thesis addresses the environmental issue of tourists' diet in detail. The main purpose is to comprehensively approach the problem from several perspectives. Specifically, the thesis has four objectives: 1) to quantify the amount of food consumed globally in tourism and its environmental requirements; 2) to identify the potential drivers behind excessive negative pressure on the environment; 3) to evaluate the level of environmental sustainability of selected European urban destinations and 4) to consider possible opportunities for the sustainable development of a destination in relation to its gastronomic offer. In terms of theoretical framework, the thesis uses the concept of time geography and the theory of planned behaviour to demonstrate the importance of the role of catering facilities in the environmental sustainability of a destination. The reason for this is primarily the limited movement of tourists and their access to catering facilities. Another key element is the structure of local offer (menus),...
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Applications of the circular economy in selected gastronomic establishments
KOUTNÍKOVÁ, Jana
The bachelor thesis deal with the circular economy, its connection with sustainable development, basic circular principles, business models and barriers of circular economy. It represents sustainable gastronomy and its principles. It focuses specifically on the application of circular principles in pizzerias. The research method for obtaining data was a questionnaire survey at the level of business entities in the Czech Republic. The practical part analyses the level of the application of circular principles in this segment of gastronomic establishments. It focuses on the level of knowledge on the circular economy model, the management of packaging waste and gastro-waste, and the use of unused meals. It also focuses on an opinion on the importance of individual circular principles, the level of application in gastronomic establishments and an estimate of the impact of circular principles on business.
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