FOOD SUSTAINABILITY AS A NEW TREND IN RESTAURANT INDUSTRY | ||||
| مجلة کلية السياحة والفنادق. جامعة المنصورة | ||||
| Article 10, Volume 5, Issue 15, June 2019, Page 99-116 PDF (436.39 K) | ||||
| Document Type: المقالة الأصلية | ||||
| DOI: 10.21608/mkaf.2021.164939 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Gamal Ibrahim Gado1; Sherif Gamal Saad Soliman2 | ||||
| 1Ass Lecturer , Hotel management Faculty of Tourism and Hotels, Mansoura University | ||||
| 2Ass. Prof of Hotel management- Faculty of Tourism and Hotels – Mansoura University | ||||
| Abstract | ||||
| The way humanity manages or mismanages its food supply will in many ways define the 21st century-currently we know that we are not doing a great job. Complexities resulting of the economy, globalization, population increase; and the unprecedented increasing consumption of power, natural sources, and food have resulted in the existence of what is called, sustainability. Realising that very little was known about sustainable restaurants we undertook this research on food sustainability in restaurants industry .This research aims to identify to what extent the managers and employees in restaurant industry are aware of sustainable food practices, also to clarify to what extent sustainable food practices were adopted in restaurant industry, to study the motives, benefits and obstacles that affect on implementing of sustainable food practices. In order to achieve these objectives, the current research adopted a deductive approach using the questionnaire strategy as a data collection instrument. | ||||
| Keywords | ||||
| Food Sustainability; New Trends; Restaurants Industry | ||||
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