Tourism and food: Making a difference for climate change
The hotel sector’s excessive energy use, its greenhouse gas emissions, suboptimal use of fresh water and land, poor management of waste and sewage – so many things should urgently be improved. Where do you even begin? Prof. Stefan Gössling of Sweden’s Linnaeus University looks at just one area and explains how hotels can work more proactively for climate change mitigation in food & beverages, while improving services – at no additional cost.
