Hospitality employee’s attitudes towards healthy food for people and planet, a qualitative study.

E Cavagnaro, Michel Altan, M Medema

Research output: Contribution to conferencePaper

Abstract

The study hereby presented is part of a major program led by the Wageningen University and Research Centre (WURC), to which alongside the authors’ institutions also the Louis Bolk Institute (LBI) contributed. The overarching aim of the program is to support healthy and sustainable food choices among both employees and customers in health care and hospitality settings. The present study’s aim is to evaluate employees’ awareness of the healthiness of their food choice both at home and out of home, and the reasons behind these choices.
Original languageEnglish
Publication statusPublished - 10 Jun 2020
EventTHE INC 2020: Revisiting Value Co-creation and Co-destruction in Tourism, Hospitality and Events. - Stenden UAS, Leeuwarden, Netherlands
Duration: 10 Jun 202011 Jun 2020

Conference

ConferenceTHE INC 2020: Revisiting Value Co-creation and Co-destruction in Tourism, Hospitality and Events.
CountryNetherlands
CityLeeuwarden
Period10/06/2011/06/20

Keywords

  • sustainability
  • food
  • hospitality

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    Cavagnaro, E., Altan, M., & Medema, M. (2020). Hospitality employee’s attitudes towards healthy food for people and planet, a qualitative study.. Paper presented at THE INC 2020: Revisiting Value Co-creation and Co-destruction in Tourism, Hospitality and Events., Leeuwarden, Netherlands.