Environmental, Economic, and Social Sustainability in Food Services
A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Products and Services".
Deadline for manuscript submissions: closed (10 January 2024) | Viewed by 19514
Special Issue Editor
Special Issue Information
Dear Colleagues,
Food services have been increasingly challenged to incorporate sustainability practices into their strategies, demanding commitments and contributions from the entire organization. During all stages of this process, some actions performed cause impacts related to sustainability. Some of these impacts include those related to some goals for sustainable development established by the United Nations, such as food security and sustainable agriculture, good health and well-being, gender equality, decent employment, communities, and responsible consumption and production.
Although sustainability is an innovation in food services that can contribute to attracting customers, increasing employee satisfaction and productivity, and impacting the performance of companies, including their finances,knowledge about sustainable practices in food services, especially the social ones, is still incipient.
The present Special Issue aims to gather high-quality original and review articles about environmental, economic, and social sustainability in food services including, but not limited to, the topics following:
- Planning and management of sustainable physical structure;
- Sustainable management of human resources;
- Sustainable menu;
- Sustainability in the supply chain of raw materials;
- Sustainability during the preparation and consumption of meals;
- Customer-related sustainability;
- Communication and marketing of sustainability;
- Development and validation of instruments for assessing sustainability;
- Technological and managerial innovations aimed at promoting sustainability.
Prof. Dr. Leandro de Morais Cardoso
Guest Editor
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Sustainability is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- sustainable restaurant
- sustainable food service
- practical practices
- sustainability indicators
- sustainable processes
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