RT journal article
T1 Sustainable Development of Coastal Food Services
A1 Iamkovaia, Mariia
A1 Arcila Garrido, Manuel
A1 Cardoso Martins, Filomena
A1 Izquierdo González, Alfredo
A2 Física Aplicada
A2 HistoriaGeografía y Filosofía
K1 model of sustainable development
K1 green practices
K1 coastal restaurants
AB Coastal food services are an important segment within ‘sea and sun’ tourism. They havea direct impact on the environment from liquid and solid waste generation, air contamination,and excessive energy and water consumption. Mass tourism and the contemporary threat of climatechange enhance the anthropogenic intrusion, especially in vulnerable coastal zones. To preventoverexploitation of the coastal zones, the adaptation of the sustainable principles by coastalstakeholders is an urgent matter. Thus, this study aims to design a model of sustainable developmentfor restaurants and to examine the level of its adoption by seaside restaurant owners in two touristicbeach areas of Cadiz province, Spain. A questionnaire was performed during the high summerseason in 2018. The obtained data was analysed by IBM SPSS software. The survey resultsshowed that the model of sustainable development has been poorly adopted by restaurant managers.Foreign managers of international restaurants are less involved in the adoption of the sustainablemodel in comparison to Spanish restaurant owners. Moreover, restaurants that have been openedmore than 10–20 years provide a more sustainable way of business operation in comparison withnewly established food service organizations.
PB MDPI
SN 2071-1050
YR 2019
FD 2019-07
LK http://hdl.handle.net/10498/21697
UL http://hdl.handle.net/10498/21697
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 13-nov-2026