The impact on environmental sustainability of catering facilities for tourists

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216208%3A11310%2F22%3A10447276" target="_blank" >RIV/00216208:11310/22:10447276 - isvavai.cz</a>

Result on the web

<a href="https://verso.is.cuni.cz/pub/verso.fpl?fname=obd_publikace_handle&handle=yzhf2hheCL" target="_blank" >https://verso.is.cuni.cz/pub/verso.fpl?fname=obd_publikace_handle&handle=yzhf2hheCL</a>

DOI - Digital Object Identifier

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Result language

angličtina

Original language name

The impact on environmental sustainability of catering facilities for tourists

Original language description

Catering facilities have a significant impact on the environmental sustainability of any destination. While travelling, people waste more food, eat more and prefer environmentally less sustainable products. This unsustainable behaviour is spatially conditioned: tourists move almost exclusively within a small part of a destination (the so-called limited area) where only a limited number of catering facilities are located. These businesses are therefore the key drivers of the environmental sustainability. The main objectives of this paper are to investigate the size of the limited area, number of catering options spatially accessible to tourists and finally to assess the environmental vulnerability of 38 European destinations associated with the limited area tourists usually visit and with the number of catering facilities that are accessible for tourists. Based on the spatial analysis considering the location of catering facilities, geo-located photographs and Airbnb listings, the limited area was calculated, and four indicators were implemented to assess the environmental vulnerability. The results showed that tourists move in only 4.4 km(2) (3.3% of a city administrative boundary). In this area, millions of tourists have access to 685 catering facilities. In terms of spatial conditionality of food consumption, Venice, Amsterdam, and Florence are among the most environmentally vulnerable destinations. Furthermore, Venice and Florence also lack the environmental potential as a strong majority of catering facilities is located within their limited areas. On the contrary, Geneva and Thessaloniki were assessed as the least environmentally vulnerable destinations in our sample. Paris is the destination with the highest environmental potential, as 84% of its catering businesses are located beyond the borders of the limited area.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

50701 - Cultural and economic geography

Project

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Continuities

S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2022

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Folia Geographica

ISSN

1336-6157

e-ISSN

2454-1001

Volume of the periodical

64

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

22

Pages from-to

5-26

UT code for WoS article

000836166100001

EID of the result in the Scopus database

2-s2.0-85133552326