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Chapter 2 The Sustainable Hospitality Value Chain

DOI: 10.23912/9781911396376-3868

ISBN: 9781911396376

Published: January 2018

Component type: chapter

Published in: Sustainable Value Creation in Hospitality

Parent DOI: 10.23912/9781911396376-3447

Abstract

This book is based on three main overarching concepts: sustainable value creation; the principles underlining the environmental, social and economic dimension of sustainability; and the Sustainable Hospitality Value Chain. This chapter explains these three concepts in dedicated sections.
In the introduction to this book, sustainability was briefly defined as value creation in the economic, social and environmental dimensions. The introduction also illustrated why the hospitality industry is in a perfect position to engage in sustainability. In this section we explain the concept of sustainable value creation in more depth on the basis of Cavagnaro and Curiel (2012) and Cavagnaro (2016). For more information or further sources please refer to these two books.

Contributors

For the source title:

Cite as

Cavagnaro, 2018

Cavagnaro, E. (2018) "Chapter 2 The Sustainable Hospitality Value Chain" In: Cavagnaro, E. (ed) . Oxford: Goodfellow Publishers http://dx.doi.org/10.23912/9781911396376-3868

References

Anderson, R.C. (2009) Confessions of a Radical Industrialist, Profits, People, Purpose: Doing business by respecting the Earth, New York: St Martin’s Press.

Cavagnaro, E. (2015) Sustainable restaurant concepts, in Sloan, P. and Legrand, W. (eds.), Handbook of Sustainable Food, Beverages and Gastronomy, London: Routledge, pp. 245-252.

Cavagnaro, E. (2015) Introduction of the Sustainable Hospitality Value Chain (SHVC), in Cavagnaro, E., van Felius, N. and Vrenegoor, F., Minor Future Proof Hospitality - The

CSR challenge, Module book 2015-2016, Leeuwarden: Stenden University of Applied Sciences, pp.18-20

Cavagnaro, E. (2016) Being Human, Sustainability from the inside out, Leeuwarden: Stenden.

Cavagnaro, E. and Curiel, G.H. (2012) The Three Levels of Sustainability, Sheffield: Greenleaf.

Fearne, A., Garcia Martinez, M. and Dent, B. (2012) Dimensions of sustainable value chains: implications for value chain analysis, Supply Chain Management: An International Journal, 17 (6), 575-581

Hart, S.L. (2010) Capitalism at the Crossroads: Next generation business strategies for a post-crisis world, 3rd edn, Prentice Hall (New Jersey): Pearson Education

Kavaratzis, M. and Ashworth, G.J. (2006) Changing the tide: the campaign to rebrand Amsterdam, paper presented at the ERSA 2006 Conference, 30 August-3 September 2006, Volos, Greece.

Municipality of Amsterdam (n.d.) Visualisatie dashboard toerisme (Visualisation Dashboard Tourism), http://www.ois.amsterdam.nl/visualisatie/dashboard_toerisme.html. Accessed 29 September 2016

Porter, M.E. (1985) Competitive Advantage: Creating and sustaining superior performance, New York: The Free Press.

Porter M.E. and Kramer, M.R. (2011) Creating shared value, How to reinvent capitalism – and unleash a wave of innovation and growth, Harvard Business Review, January-February, pp. 1-17

UNWTO and UNEP (2008) Climate Change and Tourism: Responding to global challenges, Madrid: UNWTO.

WCED (World Commission on Environment and Development) (1987) Our Common Future, Oxford: Oxford University Press.

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Published in Sustainable Value Creation in Hospitality

Chapter 2 The Sustainable Hospitality Value Chain [Details]Price: £5.99
(£7.19 including VAT)
*
Licences / Downloadable file
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