TY - GEN

T1 - The role of sustainable HORECA for sustainable lifestyles - identification of challenges and future work

AU - Strassner, Carola

AU - Bügel, Susanne Gjedsted

AU - Hertwig, Jostein

AU - Kahl, Johannes

AU - Nuutila, Jaakko

AU - Paoletti, Flavio

N1 - CURIS 2016 NEXS 367

PY - 2016

Y1 - 2016

N2 - Internationally there is increasing interest in short food supply chains and local and organic food as part of a wider concern with sustainability. This is strongly evident in both commercially oriented food service, where it is often associated with sustainable tourism endeavours, and in institutional catering, often in connection with sustainable public procurement initiatives. Proponents stress environmental benefits as well as the health and nutritional value of high-quality organic food and re-localized food production and consumption, plus the opportunity for food education, especially in school meal settings. This paper looks at changing policies and practices against a background of risingdigitalization and the blurring between retail and food service channels. It will consider long-term strategies for developing sustainable HORECA, cooperation between procurers and smaller suppliers, and community involvement.

AB - Internationally there is increasing interest in short food supply chains and local and organic food as part of a wider concern with sustainability. This is strongly evident in both commercially oriented food service, where it is often associated with sustainable tourism endeavours, and in institutional catering, often in connection with sustainable public procurement initiatives. Proponents stress environmental benefits as well as the health and nutritional value of high-quality organic food and re-localized food production and consumption, plus the opportunity for food education, especially in school meal settings. This paper looks at changing policies and practices against a background of risingdigitalization and the blurring between retail and food service channels. It will consider long-term strategies for developing sustainable HORECA, cooperation between procurers and smaller suppliers, and community involvement.

M3 - Report chapter

SP - 245

EP - 262

BT - Sustainable Value Chains for Sustainable Food Systems

A2 - Meybeck, Alexandre

A2 - Redfern, Suzanne

PB - Food and Agriculture Organization of the United Nations

CY - Rome

ER -