Drivers and barriers influencing sustainable food procurement in the hospitality industry
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Tipo de documento: | Dissertação |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10071/15334 |
Resumo: | In late years, the tourism and hospitality industry became one of the most important contributors to the global economy and sustainable development. Corporate responsibility is now accepted to be a viable strategy to achieve competitive advantages as well as stakeholders’ satisfaction. By interviewing representatives from six Lisbon hotels and one expert association, the present study aims to identify the drivers and barriers influencing a hotel’s ability to implement a sustainable food procurement system as well as to determine how, and in what ways, specific hotel characteristics and market position can impact its motivations, setbacks and overall ability to manage food procurement in a sustainable way. The interviews’ responses and the case-studies have shown how the quest for quality, internal and external communication, education and mutual collaboration with all stakeholders, corporate responsibility programs and guidelines and ultimately, business values and philosophy are the more recurrent reasons motivating hotels to achieve sustainable food procurement. On the other hand, the lack of prioritization of sustainable objectives, lack of implementation of such values throughout all hierarchies, lack of administrative freedom and an overall lack of sustainable supply chains and sustainable suppliers and products have been identified as the biggest difficulties hampering the process of implementing sustainable food procurement policies. Despite many factors being identified as possible factors affecting these results, we have ultimately concluded that a balance between sustainable development, customer satisfaction and financial sustainability are key for the achievement of sustainability related policies. |
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Drivers and barriers influencing sustainable food procurement in the hospitality industrySustainable developmentFood procurementHotel industryTourism industryTurismoHotelariaDesenvolvimento sustentávelGestão de comprasProduto alimentarResponsabilidade social das empresasSatisfação do clienteLisboa - PortugalIn late years, the tourism and hospitality industry became one of the most important contributors to the global economy and sustainable development. Corporate responsibility is now accepted to be a viable strategy to achieve competitive advantages as well as stakeholders’ satisfaction. By interviewing representatives from six Lisbon hotels and one expert association, the present study aims to identify the drivers and barriers influencing a hotel’s ability to implement a sustainable food procurement system as well as to determine how, and in what ways, specific hotel characteristics and market position can impact its motivations, setbacks and overall ability to manage food procurement in a sustainable way. The interviews’ responses and the case-studies have shown how the quest for quality, internal and external communication, education and mutual collaboration with all stakeholders, corporate responsibility programs and guidelines and ultimately, business values and philosophy are the more recurrent reasons motivating hotels to achieve sustainable food procurement. On the other hand, the lack of prioritization of sustainable objectives, lack of implementation of such values throughout all hierarchies, lack of administrative freedom and an overall lack of sustainable supply chains and sustainable suppliers and products have been identified as the biggest difficulties hampering the process of implementing sustainable food procurement policies. Despite many factors being identified as possible factors affecting these results, we have ultimately concluded that a balance between sustainable development, customer satisfaction and financial sustainability are key for the achievement of sustainability related policies.Nos últimos anos, a indústria do turismo e da hospitalidade contribuiu fortemente para a economia global e o desenvolvimento sustentável. A responsabilidade empresarial é agora aceite como uma estratégia competitiva que satisfaz todos os interessados. O presente estudo, que parte de entrevistas a representantes de seis hotéis de Lisboa e a uma associação especializada, tem como objetivo identificar que motores e obstáculos influenciam a capacidade de os hotéis implementarem um sistema sustentável de compras de alimentos e determinar os efeitos das suas características específicas e do seu posicionamento no mercado nessas respetivas motivações e dificuldades. As respostas dos inquiridos e os estudos de casos mostram como a procura da qualidade, a comunicação interna e externa, a educação das partes interessadas e a colaboração entre elas, os programas e diretrizes de responsabilidade empresarial e, em última instância, os valores e as filosofias empresariais são os fatores que mais influenciam, e mais frequentemente, a política de aquisição sustentável de alimentos. Por outro lado, a falta de prioritização dos objetivos de sustentabilidade, a falta de inscrição dos respetivos valores em toda a cadeia hierárquica, a falta de liberdade administrativa e, por fim, a falta generalizada de cadeias de fornecimentos, fornecedores e produtos sustentáveis foi identificada como o maior travão à implementação de políticas sustentáveis de aquisição de alimentos. Apesar de vários fatores terem sido identificados como possíveis obstáculos a esses objetivos, concluímos que equilibrar o desenvolvimento sustentável com a satisfação do cliente e a sustentabilidade financeira é fundamental para implementar políticas de sustentabilidade.2018-03-05T16:29:47Z2021-03-05T00:00:00Z2017-11-28T00:00:00Z2017-11-282017-10info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfapplication/octet-streamhttp://hdl.handle.net/10071/15334TID:201769468engReis, António Quintanilha Torres Fortuna dosinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-09T17:29:15Zoai:repositorio.iscte-iul.pt:10071/15334Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T22:13:04.310123Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Drivers and barriers influencing sustainable food procurement in the hospitality industry |
title |
Drivers and barriers influencing sustainable food procurement in the hospitality industry |
spellingShingle |
Drivers and barriers influencing sustainable food procurement in the hospitality industry Reis, António Quintanilha Torres Fortuna dos Sustainable development Food procurement Hotel industry Tourism industry Turismo Hotelaria Desenvolvimento sustentável Gestão de compras Produto alimentar Responsabilidade social das empresas Satisfação do cliente Lisboa - Portugal |
title_short |
Drivers and barriers influencing sustainable food procurement in the hospitality industry |
title_full |
Drivers and barriers influencing sustainable food procurement in the hospitality industry |
title_fullStr |
Drivers and barriers influencing sustainable food procurement in the hospitality industry |
title_full_unstemmed |
Drivers and barriers influencing sustainable food procurement in the hospitality industry |
title_sort |
Drivers and barriers influencing sustainable food procurement in the hospitality industry |
author |
Reis, António Quintanilha Torres Fortuna dos |
author_facet |
Reis, António Quintanilha Torres Fortuna dos |
author_role |
author |
dc.contributor.author.fl_str_mv |
Reis, António Quintanilha Torres Fortuna dos |
dc.subject.por.fl_str_mv |
Sustainable development Food procurement Hotel industry Tourism industry Turismo Hotelaria Desenvolvimento sustentável Gestão de compras Produto alimentar Responsabilidade social das empresas Satisfação do cliente Lisboa - Portugal |
topic |
Sustainable development Food procurement Hotel industry Tourism industry Turismo Hotelaria Desenvolvimento sustentável Gestão de compras Produto alimentar Responsabilidade social das empresas Satisfação do cliente Lisboa - Portugal |
description |
In late years, the tourism and hospitality industry became one of the most important contributors to the global economy and sustainable development. Corporate responsibility is now accepted to be a viable strategy to achieve competitive advantages as well as stakeholders’ satisfaction. By interviewing representatives from six Lisbon hotels and one expert association, the present study aims to identify the drivers and barriers influencing a hotel’s ability to implement a sustainable food procurement system as well as to determine how, and in what ways, specific hotel characteristics and market position can impact its motivations, setbacks and overall ability to manage food procurement in a sustainable way. The interviews’ responses and the case-studies have shown how the quest for quality, internal and external communication, education and mutual collaboration with all stakeholders, corporate responsibility programs and guidelines and ultimately, business values and philosophy are the more recurrent reasons motivating hotels to achieve sustainable food procurement. On the other hand, the lack of prioritization of sustainable objectives, lack of implementation of such values throughout all hierarchies, lack of administrative freedom and an overall lack of sustainable supply chains and sustainable suppliers and products have been identified as the biggest difficulties hampering the process of implementing sustainable food procurement policies. Despite many factors being identified as possible factors affecting these results, we have ultimately concluded that a balance between sustainable development, customer satisfaction and financial sustainability are key for the achievement of sustainability related policies. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-11-28T00:00:00Z 2017-11-28 2017-10 2018-03-05T16:29:47Z 2021-03-05T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10071/15334 TID:201769468 |
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http://hdl.handle.net/10071/15334 |
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TID:201769468 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
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info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf application/octet-stream |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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