Sustainability in the hospitality and gastronomy industry

Bc. Nela Juhásová

Bakalářská práce

Abstract:

Environmental sustainability is the foremost topic in the modern tourism and hospitality industry. Environmentally sustainable consumer behaviour is an important aspect of environmental protection, which eventually benefits the society. Various challenges, including the greenhouse effect, contamination of air and water, and overuse of natural resources can significantly endanger the environment and its long-term sustainability. To address these challenges, the hospitality and gastronomy industry has recognized the need for environmentally sustainable practices. This includes not only the adoption of eco-friendly technologies and practices within businesses but also encouraging environmentally sustainable consumer behaviour. The aim of this bachelor thesis focuses on exploring the concept of sustainability and sustainable methods that can be implemented within the hospitality and gastronomy industries. The theoretical part discusses the term sustainability in general, including the triple bottom line approach. Furthermore, it examines sustainability and sustainable methods within the hospitality and gastronomic sector. The theoretical section of this bachelor thesis also examined the relationship between sustainable practices in the hospitality and gastronomy industries and the Covid-19 pandemic. The survey revealed a significant rise in consumer consciousness regarding the consequences of the hospitality and gastronomy industries actions and their influence on the environment and society. The participants showed genuine concern and a strong inclination to make positive contributions towards sustainable practices applied in these industries. The commitment and willingness demonstrated by consumers to make sustainable choices indicate a promising future for a more environmentally friendly tourism, hospitality, and gastronomy sector. With the increasing demand for sustainable options, businesses have an opportunity to differentiate themselves and attract a growing market segment of sustainable businesses.

Keywords

environmental impact, sustainable customer, sustainable gastronomy, sustainable hospitality, sustainable practices, sustainability, waste management

Jazyk práce: angličtina

Datum vytvoření / odevzdání či podání práce: 15. 6. 2023

Obhajoba závěrečné práce

• Obhajoba proběhla 11. 9. 2023
• Vedoucí: Ing. Darina Svobodová
• Oponent: Ing. Lada Popl Petránková

University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.

Bakalářský studijní program / obor:
Hospitality Management / Hospitality Management