Food Sustainability in Tourism: Identification of the Hospitality sector commitment

PhD Programme in Tourism ESCOLA DE DOUTORAMENTO INTERNACIONAL DA USC JOÃO TOMAZ SIMÕES Doctoral thesis FOOD SUSTAINABILITY IN TOURISM: IDENTIFICATION OF THE HOSPITALITY SECTOR COMMITMENT Santiago de Compostela, 2023 DOCTORAL THESIS FOOD SUSTAINABILITY IN TOURISM: IDENTIFICATION OF THE HOSPITALITY SECTOR COMMITMENT João Pedro Tomaz Simões INTERNATIONAL DOCTORAL SCHOOL OF THE UNIVERSITY OF SANTIAGO DE COMPOSTELA INTER-UNIVERSITY PHD PROGRAMME IN TOURISM SANTIAGO DE COMPOSTELA 2023 DIRECTOR AUTHORIZATION Food Sustainability in Tourism: Identification of the Hospitality sector commitment Professor Doutor Jakson Renner Rodrigues Soares Professor Dr. Joseph Santos Solla Declares: That this thesis corresponds to the work developed by Mr. João Tomaz Simões, under my supervision/tutorship, and I authorize its presentation, taking into account that it meets all the relevant requirements provided for in the Regulation of Doctoral Studies of the USC, and as its director does not incur the causes of abstention established in Law 40/2015. In accordance with the Regulations of Doctoral Studies, it is also declared that this doctoral thesis can be defended based on the modality of Monographic with reproduction of publications, in which the participation of the doctoral student was decisive for its preparation and the publications to adjust to the Research Plan. Santiago de Compontela, October/2023 Asdo. Jakson Renner Rodrigues Soares Asdo. Xosé Manuel Santos Solla Dedication To Joana, my net, rock, and light in this journey. To Pilar, my little artist and endless source of inspiration. To Lourenço, the little ray of sunshine and hope. To each of you, the invisible bonds of our connection, which root and elevate me. To the extended family, always present in decisive moments, reminding me of the strength in having a safe harbour. I also thank all my teachers, the undeniable pillars of my education, who with rigor and enthusiasm shaped the trails of my thought and analysis. This work reflects not only the joys but also the overcome difficulties, faced obstacles, and daily small victories that we celebrated together. It's a mosaic composed of each challenge, moment of doubt, and triumph. I dedicate it to all of you, certain that without your support and guidance, it would be less complete, less lived. In every line, a piece of our shared journey, a celebration of the path we collectively tread iii Acknowledgements I wish to express my sincere gratitude to everyone who contributed in some way to the completion of this thesis, a naturally challenging and enriching journey. I am deeply grateful to my advisors, Professor Doctor Jakson Renner Rodrigues Soares and Professor Doctor Xosé Manuel Santos Solla, for their guidance, patience, and wisdom. Special thanks to the esteemed President of IPT, Doctor João Coroado, and Vice-President Doctor Sérgio Nunes for their inspiring motivational critiques. Our stimulating discussions, constant support, and tireless motivation were crucial to my journey. I thank all the mentors I had during my academic journey for their shared wisdom and constant encouragement. Their dedication to education and knowledge advancement is truly inspiring. I extend particular thanks to my fellow professors at the Instituto Politécnico de Tomar, especially to Coordinator Professor Doctor Luís Mota Figueira, Professor Doctor Manuel Reis Ferreira, Doctor Marta Dionísio, Doctor Cláudia Pires da Silva, Doctor Susana Domingues, Doctor Manuela Fernandes, Doctor Paula Almeida, Professor Doctor Isabel Pitacas, Doctor Célio Marques, Doctor Jorge Simões, Doctor Eunice Lopes, Doctor José Rodrigues, Doctor Manuela Silva, Doctor Hermínia Sol, Doctor Lígia Mateus, Doctor João Paulo Pedro, Doctor Luís Santos, Doctor Francisco Carvalho, Doctor João Patrício, and Doctor Sílvio Brito, Doctor João Fontes da Costa and the Vice-Presidents, Doctor Rita Anastácio and Doctor Natércia Santos; also to my ISLA Santarém family – Director Doctor Domingos Martinho, Specialist Professor Filipa Martinho, Doctor Vasco Ribeiro, Doctor Rui Carvalho and Doctor Patrícia Reis; and finally, thanks to esteemed Professor Doctor José da Cunha Barros, and Doctor António Rodrigues for inspiring conversations. Special thanks are due to Kyle Green and David Lewis, essential parts of my 'musical family'. The support and inspiration they provided were fundamental to my work's development and my career's progression. I cannot conclude without expressing my profound gratitude to my extensive family: parents, grandparents, uncles, cousins, nephews, and godchildren. Especially, to Joana, Pilar, and Lourenço, whose patience, love, and unwavering support were the pillars of this journey. To all of you, my sincere thanks. It was your support that made this work a reality. x sensibilización dos hóspedes sobre a importancia da sustentabilidade, incentivando comportamentos máis ecolóxicos, tamén xorden como posibles vías para a mellora da sustentabilidade na industria hoteleira. Esta investigación proporciona valiosas perspectivas sobre os elementos que incentivaron ou obstaculizaron a adopción de medidas sostibles na alimentación e apunta á necesidade de cambio de actitudes e valores como factor determinante neste proceso. Ao expandir o coñecemento sobre prácticas alimentarias sostibles no contexto hoteleiro, o presente estudo contribúe non só ao campo do turismo sostible, senón tamén á concepción de futuras investigacións nesta área. Este estudo amplía a literatura sobre prácticas alimentarias sostibles na industria hoteleira e contribúe ao campo do turismo sostible. Comprender os factores que influencian a adopción de prácticas alimentarias sostibles polos hoteis, podemos non só mellorar as operacións hoteleiras, senón tamén contribuír á nosa comprensión máis ampla da sustentabilidade e do impacto humano no cambio climático. En última instancia, este estudo reforza a necesidade de continuar investigando e mellorando as prácticas sostibles na industria hoteleira. A súa implementación non só contribúe ao medio ambiente, senón tamén pode ofrecer beneficios significativos aos hoteis, como a mellora da imaxe da marca e a atracción de clientes conscientes do medio ambiente. A necesidade urxente de enfrontar a crise climática fai desta unha área de estudo esencial, con potencial para impactar positivamente o futuro do noso planeta. O estudo que desenvolvemos puxa para un primeiro plano a necesidade imperiosa de trazar unha ruta de compromiso máis profundo coa sustentabilidade no ámbito da industria hoteleira. A nosa mostra, composta por unha variedade diversificada de hoteis na rexión centro de Portugal, permite unha análise abrangente e representativa das prácticas actuais nesta área específica. A investigación indica que os departamentos de Alimentos e Bebidas dos hoteis teñen a oportunidade e responsabilidade de ser pioneiros neste cambio cara a un futuro máis sostible. A selección criteriosa da nosa mostra permitiunos identificar patróns significativos e xeneralizables, que informaron o desenvolvemento do noso modelo CASHP. A pesar do desafío que supón a adopción de prácticas alimentarias sostibles, demostrouse que existen moitas variables, tanto internas como externas, que poden catalizar este proceso. Entre estes factores, destácanse a presión dos stakeholders, a dispoñibilidade de recursos, a conciencia da importancia da sustentabilidade e o compromiso da xestión hoteleira. O modelo CASHP, proposto e validado neste estudo, serve como un marco valioso para medir e avaliar o grao de compromiso dos hoteis coas prácticas de alimentación sostible. A composición e a diversidade da nosa mostra reforzan a robustez e a relevancia deste modelo, proporcionando unha contribución significativa para a literatura existente no campo do turismo sostible e servindo de base para futuras investigacións.Trátase dunha contribución significativa para a literatura existente no campo do turismo sostible, proporcionando unha ferramenta robusta para futuras investigacións. Porén, debemos lembrar que, aínda que a implementación destas medidas poda ter custos asociados, o retorno potencial en termos de mellora da imaxe da marca, atracción de clientes conscientes do medio ambiente e redución do impacto ecolóxico pode ser substancial. É fundamental resaltar que a viaxe cara a sustentabilidade total na industria hoteleira non será un camino sinuoso, pero os resultados desta investigación ilustran a importancia e o potencial desta transición. En definitiva, a súa implementación non só contribuirá para a luita contra a crise climática, senón que tamén posibilitará unha mellora significativa na operativa e na imaxe dos hoteis, reforzando a súa competitividade nun mercado cada vez máis consciente do medio ambiente. Esta urxencia enfronta un desafío de importancia crítica, cun impacto potencial que pode marcar a diferenza para o futuro do noso planeta. xi ACRONYMS ATI – A AFE – Affective Beliefs BEH – Effective Behavior (practices) CASHP – Commitment Analyses of Sustainable Hotel food Practices CCP – Perceived Behavioural Control F&B – Food and beverage FAO - Food and Agriculture Organization of the United Nations FIFO – First In, First Out FPCQ – Food Practices Commitment Questionnaire HACCP – Hazard Analyses and Critical Control Points HORECA – Hotels, Restaurants, Catering and Cafes INT – Intelectual ITB – Intention to Behave LIFO – Last In, First Out MICE - Meetings, Incentives, Conferences e Exhibitions SN – Subjective Norms UNWTO – World Tourism Organization UN - United Nations SPF – Sustainable Practices in the Food Domain PBC – Perceived Behavioral Control PLS – Partial Least Squares UNEP - United Nations Environment Programme SCT – Social Cognitive Theory SEM – Structural Equation Modeling TPB – Theory of Planned Behavior UNWTO – United Nations World Tourism Organization WTTC – World Travel & Tourism Council xii xiii LIST OF PUBLICATIONS DERIVED FROM THE THESIS Article I Simões, J. T., Soares, J. R. R., & Santos, X. M. (2023). Uma revisão crítica da trilogia problemática: Sustentabilidade – Alimentação - Turismo. RISTI, aceite para publicação. Artigo II Simões, J. T., Soares, J. R. R., & Santos, X. M. (2023). A Conceptual Framework Proposal Regarding the Engagement of Hotels in the Modern Fight against Unsustainable Food Practices. Sustainability, 15(9), 7167. Article III Simões, J. T., Soares, J. R. R., & Santos, X. M. (2023). Sustainable Food Practices in Hotel F&B Departments: Validation of the CASHP Model and FPCQ through Path Analysis. In A. P. Borges, PhD, & E. Vieira, PhD (Eds.), Proceedings of the International Workshop "Tourism and Hospitality Management" (IWTHM2023) (pp. 219-221). Porto, Portugal: ISAG - European Business School. https://doi.org/10.58869/IWTHM2023 xv Index ABSTRACT ......................................................................................................................... v RESUMO EN GALEGO................................................................................................... vii ACRONYMS ...................................................................................................................... vii LIST OF PUBLICATIONS DERIVED FROM THE THESIS ................................... xiii 1 INTRODUCTION .......................................................................................................... 1 1.1 Framing and Contextualization of the Research Problem ......................................... 1 1.2 Justification and Relevance of the Theme ................................................................. 4 1.3 Objectives .................................................................................................................. 5 1.4 Relevance, originality and contribution of the research ............................................ 5 1.5 Presentation of Key Concepts .................................................................................... 6 1.6 Methodological choices and conceptual structure ..................................................... 7 1.6.1 Literature review.............................................................................................. 7 1.6.2 Development of the Conceptual Model ........................................................... 7 1.6.3 Data collection ................................................................................................. 8 1.6.4 Data analysis .................................................................................................... 8 PART ONE: THE CLOSE RELATIONSHIP BETWEEN SUSTAINABILITY, TOURISM AND FOOD ................................................................................................... 11 2 HISTORICAL BACKGROUND AND DIMENSIONS OF SUSTAINABLE THINKING .................................................................................................................... 13 2.1 Sustainability: A Historic Journey ........................................................................... 13 2.2 Unsustainability dimensions – State of the Art ....................................................... 18 2.2.1 Individuals ..................................................................................................... 18 2.2.2 Companies ..................................................................................................... 19 2.2.3 Policies and Governance ............................................................................... 20 2.3 Sustainable Development: from ecological awareness to (Un)sustainable practices ................................................................................................................... 23 2.4 Intersections of Environmental History: Humanity, Nature, and the Need for an Integrated Perspective ......................................................................................... 32 3 TOURISM, HOTELS, AND THE FOOD SYSTEM IN THE F&B DEPARTMENT ............................................................................................................ 37 3.1 Tourism and hospitality: an integrated perspective ................................................. 37 3.2 The interconnection between the F&B department and the food system ................ 39 3.3 Challenges in the Hotel F&B Department's Commitment to Sustainability: .......... 40 3.4 Tourism and sustainability in times of crisis: the emergence of a new era ............. 40 3.5 Presentation of the conceptual framework .............................................................. 48 3.5.1 The Food Value Chain and the Mechanisms of Food Unsustainability ........ 48 xvi 3.5.2 The mechanisms of food unsustainability ..................................................... 51 3.6 The dimensions and mechanisms of food (Un)sustainability in hotels ................... 53 3.7 The Determinants of Sustainable Food Practices Intent in Hotel F&B Departments ............................................................................................................. 54 PART TWO: EMPIRICAL STUDY .................................................................................... 61 4 ANALYSIS OF THE COMMITMENT OF HOTEL F&B DEPARTMENTS TO SUSTAINABLE FOOD PRACTICES................................................................. 63 4.1 Method ..................................................................................................................... 63 4.1.1 Sample delimitation and characterization ..................................................... 64 4.1.2 Data collection process .................................................................................. 64 4.1.3 Preliminary Tests for Statistical Validation .................................................. 65 4.1.4 Development of the FPCQ Instrument .......................................................... 65 4.1.5 PLS Approach in the Validation and Analysis of the CASHP Model .......... 65 4.2 Statistical Validation Tests ...................................................................................... 66 4.2.1 Sample Size ................................................................................................... 66 4.2.2 Statistical Analysis and Model Validation .................................................... 67 4.2.3 Cronbach's alpha ........................................................................................... 67 4.2.4 Evaluation of Data Normality using the Shapiro-Wilk Test ......................... 71 4.2.5 Spearman's Correlation Analysis .................................................................. 72 4.3 Structural Equation Modeling with PLS (Partial Least Squares) ........................... 74 4.3.1 Presentation of the Theoretical Model .......................................................... 74 4.4 Structural Model Evaluation.................................................................................... 86 4.4.1 Analysis of the values of the coefficient of determination (R2) ................... 86 4.4.2 Predictive Capacity of the Model for Each Endogenous Construct .............. 88 4.4.3 Estimates for the Coefficients of the Structural Model ................................. 89 4.5 Descriptive analytics ............................................................................................... 93 4.6 Brief Considerations .............................................................................................. 123 5 ANALYSIS AND DISCUSSION OF RESULTS .................................................... 124 5.1 The Determinants of Cashp Model Behavior Intention ........................................ 126 5.2 Effective sustainable food practices ...................................................................... 127 5.3 Construct Analysis Planning ................................................................................. 127 5.4 Item Analysis Acquisition ..................................................................................... 128 5.5 Analysis of the Preparation Item ........................................................................... 130 5.6 Item Analysis Presentation .................................................................................... 133 6 CONCLUSIONS ......................................................................................................... 137 6.1 Limitations ............................................................................................................. 143 7 REFERENCES ........................................................................................................... 145 8 ATTACHMENTS ....................................................................................................... 171 xvii Figures Figure 1. The issue of sustainability within the food system ................................................ 2 Figure 2. Schema-synthesis of the structure and moments of the thesis ............................... 9 Figure 3. Schematic-synthesis of the key moments in the evolution of the concept of sustainability ........................................................................................................................ 15 Figure 4. Conceptual Model by Blühdorn and Deflorian for Analysis and Interpretation of Governance Performance .................................................................................................... 22 Figure 5. Global distribution of point sources of NH3 and their categorization. ................ 31 Figure 6. The Tourism Value Chain .................................................................................... 49 Figure 7. The Tourism Value Chain .................................................................................... 50 Figure 8. The energy consumption system in food installations 'away from home'............ 51 Figure 9. Model of the main unsustainable dimensions in the F&B department ................ 54 Figure 10. Conceptual dimension of the 'Commitment' under study .................................. 55 Figure 11. CASHP Model ................................................................................................... 56 Figure 12. CASHP Model (Conceptual Model) .................................................................. 75 Figure 13. CASHP Model II (Conceptual Model II) ........................................................... 89 Figure 14. Degree of commitment of the surveyed Hotels to sustainability ..................... 135 xix Tables Table 2. Differences Between Strong Sustainability and Weak Sustainability ................... 25 Table 3. Summary of the planning, purchase, preparation and presentation ....................... 52 Table 4. Construct Composition Items ................................................................................ 57 Table 5. Constructs of the CASHP model ........................................................................... 57 Table 6. Cronbach’s Alpha .................................................................................................. 67 Table 7. Shapiro-Wilk Test Results for Data Normality ..................................................... 71 Table 8. Strong Correlations ................................................................................................ 72 Table 9. Moderate Correlations ........................................................................................... 73 Table 10. Weak Correlations ............................................................................................... 73 Table 11. Individual Indicator Loading .............................................................................. 76 Table 12. Individual loading of Indicator II (updated) ........................................................ 77 Table 13. Composite Internal Consistency .......................................................................... 78 Table 14. Extracted Mean Variance .................................................................................... 79 Table 15. Composite Internal Consistency .......................................................................... 80 Table 16. Critério de Fornel & Laker .................................................................................. 81 Table 17. Crossloadings (HTMT) ....................................................................................... 81 Table 18. Weight e Loadings ............................................................................................... 83 Table 19. Variance Inflation Factors ................................................................................... 85 Table 20. Values of R2 for each endogenous construct ...................................................... 87 Table 21. Path Coefficients ................................................................................................. 87 Table 22. Path Coefficients – Matriz ................................................................................... 88 Table 23. Path Coefficients – Matriz ................................................................................... 89 Table 24. Values of f2 (effect size)...................................................................................... 91 Table 25. RMSE (Root Mean Square Error) ....................................................................... 91 Table 26. MAE (Mean Absolute Error)............................................................................... 92 Table 27. Bootstrap t-values for each path coefficient ........................................................ 93 Table 28. Median of total responses .................................................................................... 93 Table 29. Frequencies of Q1, Q2, Q3 e Q4 ......................................................................... 94 Table 30. Frequencies of Q5, Q6, Q7 e Q8 ......................................................................... 96 Table 31. Frequencies of Q5, Q6, Q7 e Q8 ......................................................................... 97 Table 32. Frequencies of Q13, Q14, Q15 e Q16 ................................................................. 98 Table 33. Frequencies of Q17, Q18, Q19 e Q20 ............................................................... 100 Table 34. Frequencies of Q21, Q22, Q23 e Q24 ............................................................... 101 Table 35. Frequencies of Q25............................................................................................ 102 Table 36. Frequencies of Q26............................................................................................ 102 Table 37. Frequencies of Q27............................................................................................ 103 Table 38. Frequencies of Q28............................................................................................ 103 Table 39. Frequencies of Q29............................................................................................ 104 Table 40. Frequencies of Q30............................................................................................ 104 JOÃO PEDRO TOMAZ SIMÕES 6 As a research contribution, taking into account the state of the art on the subject, we can point out that this research significantly contributes to the existing literature on sustainability, food, and tourism. By proposing a conceptual framework to understand the commitment of hotel F&B departments to sustainable food practices and by identifying the determinants of this commitment, the study highlights the future development of more effective interventions and policies to promote sustainable practices in the hotel industry, drawing attention to the issue and providing tools to measure and understand it. 1.5 PRESENTATION OF KEY CONCEPTS Sustainability: It is a value (da Veiga, 2017) used with the aim of preserving capital - economic, environmental, and social (Goodland, 1995). Economic capital refers to the wealth generated by a society, while environmental capital encompasses the natural resources and ecosystems that support life and human activities. The concept of social capital, on the other hand, is multifaceted and complex. In its simplest form, it can be seen as referring to networks of social relationships and norms that support social cohesion. However, in Bourdieu's more complex view (2018, pp. 21-22), social capital is also "the sum of the resources, real or virtual, that result from the possession of a durable network of more or less institutionalized relations of mutual recognition." Thus, 'sustainable' can be interpreted as an attribute of any system that seeks to maintain and conserve these three types of capital. Sustainable development: This concept is based on the principles of conservation and preservation of the mentioned capitals. It is commonly recognized as having three dimensions (social, economic, and environmental). However, in this doctoral study, we specifically focus on sustainability issues in the hospitality sector and do not intend to provide a comprehensive view of "sustainable development" in general. Instead, we refer to it as the set of interconnected practices related to the protection of the environment (both human and natural), voluntarily safeguarding it from recognized harmful actions. Sustainable food practices: It involves a series of environmentally low-impact practices that interconnect all actors in the Food System - from producers to the final consumer. These practices include careful selection of foods, meals, resources used, and producers and are established in four phases: planning, procurement, preparation, and presentation. Food System: It is the set of activities and processes that encompass the production, processing, distribution, consumption, and disposal of food. Sustainable practices: These are actions that aim to minimize negative impact on the environment while maximizing social and economic well-being. In the context of the hotel industry, these practices can involve efficient resource use, promoting locally sourced foods, proper waste management, among others. Commitment to sustainable food practices: Refers to the degree of adoption of proenvironmental practices recommended by official entities and derives from the combination of the Theory of Planned Behavior (TPB) and the Social Cognitive Theory (SCT). Within sustainable food practices, TPB suggests that attitudes, subjective norms, and perceived behavioral control play a central role in forming intentions, which subsequently influence behavior. On the other hand, SCT extends this perspective, emphasizing that behavior is also shaped by personal and environmental factors and by continuous feedback from the behavior itself. INTRODUCTION 7 In this framework, we conceive 'commitment' as the transition from intention to tangible action, supported by both motivation and effort, as well as the necessity of concrete practices. We recognize that intention alone does not guarantee action. Therefore, by combining TPB and SCT, we aimed to encompass a broader range of factors that impact behavior, highlighting the complexity and dynamism of human behavior in the context of food sustainability in hotels. 1.6 METHODOLOGICAL CHOICES AND CONCEPTUAL STRUCTURE To carry out this study, we employed various methods structured into two significant parts. The first part involves the development of a theoretical-conceptual framework (theoretical framework) that serves as the basis for the discussion, delving into the issues and identifying the main associated phenomena, especially from a historical and politicalideological perspective. The second part focuses on the presentation and analysis of an empirical research model with the aim of validating the proposed theoretical model and identifying the degree of commitment of Food & Beverage (F&B) departments of hotels to sustainable food practices, primarily from a behavioral perspective (Figure 2). The historical-narrative review method is essential for understanding the historical roots and transformations of concepts over time (Flick, 2022). This approach allows for building a solid foundation for identifying gaps in existing literature and developing robust arguments. The empirical research model is based on the Partial Least Squares Structural Equation Modeling (PLS-SEM) technique, a robust and reliable approach for validating theoretical models and identifying relationships between variables (Hair Jr et al., 2021). 1.6.1 Literature review The literature review plays a crucial role in contextualizing the study and identifying existing gaps in the literature. The historical-narrative review methodology was chosen for its ability to provide a deep and contextualized analysis of the topics under consideration, allowing for a holistic and integrated view of the phenomena under study (Flick, 2022). This method is particularly suitable for investigations seeking to understand the historical roots and transformations of concepts over time, offering a solid foundation for constructing arguments and identifying gaps in the literature. On the other hand, systematic review is a methodological approach aimed at identifying, evaluating, and synthesizing all relevant research on a specific topic, providing a comprehensive and unbiased view of available studies (Petticrew & Roberts, 2008). This methodology was applied in Chapter III to build a strong theoretical framework based on scientific evidence and practices recommended by reputable entities in the industry. Despite the wealth of information available in the literature on 'Tourism,' 'Food,' and 'Sustainability,' there is a notable gap in terms of integrating these themes and how they interact in the specific context of F&B departments in hotels. This study aims to address this gap by offering a distinct view of how tourism, food, and sustainability interrelate and how this relationship can be optimized to promote more sustainable practices in the F&B sector. 1.6.2 Development of the Conceptual Model The development of the CASHP (Commitment analyses of sustainable food practices) model represents a significant advancement in understanding the commitment of Food & Beverage (F&B) departments in hotels to sustainable food practices. This model, based on pre-existing theories of sustainability and organizational commitment, was designed as an extension of the Theory of Planned Behavior (TPB) and Social-Cognitive Theory (SCT) JOÃO PEDRO TOMAZ SIMÕES 8 adapted to the specific context of F&B departments in hotels. However, despite its valuable contribution, the CASHP model is not without limitations. One possible limitation is its applicability to different cultural and geographical contexts. The model was developed based on data from hotels in the Central Portugal region and may not be fully applicable to other regions or countries with different cultural practices and sustainability regulations. Additionally, the pre-existing theories used to underpin the model, such as TPB and SCT, have their own limitations and criticisms, which we attempted to mitigate in our model through item/question adaptation and the design of the model itself, as will be seen in subsequent chapters. 1.6.3 Data collection Data collection is a crucial phase in any research study. In our case, we chose to use a questionnaire to gather information about the behavior of hotels in the Central Portugal region regarding sustainable food practices and, consequently, their commitment to these practices in their Food & Beverage (F&B) departments. This questionnaire was administered to those responsible for these departments or their equivalents. It is important to acknowledge that while the questionnaire is a valuable data collection instrument, it also has its limitations. In our study, participants were informed about the nature and purposes of the research and voluntarily agreed to participate. 1.6.4 Data analysis In this phase, the goal was to statistically validate the model and subsequently analyze the data provided by the questionnaires administered to the heads of the F&B department or equivalent. The analysis was conducted using one of the structural equation modeling techniques known as PLS-SEM (Partial Least Squares Structural Equation Modeling) to identify the relationships between the variables in the CASHP model. PLS-SEM is a powerful technique for modeling complex relationships between latent variables, and the results were analyzed and interpreted in the context of the specific objectives defined in this research. During data analysis, potential issues or limitations, such as missing or incomplete responses, were considered, and appropriate measures were taken to address these situations, ensuring the validity and reliability of the results. Interpretation of the results should be done with the necessary caution, taking into account the study's limitations. The practical and theoretical implications of the results should be discussed in light of these limitations, providing a solid foundation for future research in the field. INTRODUCTION 9 Figure 2. Schema-synthesis of the structure and moments of the thesis Source: Prepared by the authors JOÃO PEDRO TOMAZ SIMÕES 10 This thesis represents a deep dive into the world of sustainability in the hotel sector, with a particular focus on the commitment of Food & Beverage (F&B) departments to sustainable food practices. It is based on the proposal of a new conceptual framework - the CASHP model, offering an innovative and comprehensive approach to understanding the determinants of hotel commitment and the factors that influence the decision-making processes of these departments. By using the Partial Least Squares Structural Equation Modeling (PLS-SEM) technique, this study not only highlights its methodological relevance but also introduces analytical rigor when investigating the interrelationships among the variables present in the CASHP model. The research effort presented here significantly contributes to the existing literature, bridging the gap between sustainability, food, and tourism. By developing a conceptual framework that unveils the commitment of hotel F&B departments to sustainable food practices and by shedding light on the determinants of this commitment, this work provides valuable insights for the future development of effective policies and interventions. More than just a call to action for sustainable practices, this study offers practical tools to measure and understand the depth of this commitment. Sustainability is addressed from various angles, encompassing the conservation of economic, environmental, and social capital, as well as the adoption of sustainable food practices. With a keen focus on the dynamics shaping human behavior, this thesis integrates behavioral theories, highlighting the complexity and dynamism of human actions in the context of food sustainability in hotel establishments. The adopted methodological structure adds robustness to the work by combining an in-depth theoretical-conceptual review with empirical research, aiming to validate the proposed theoretical model and identify the extent of commitment of F&B departments to sustainable practices. PART ONE: THE CLOSE RELATIONSHIP BETWEEN SUSTAINABILITY, TOURISM AND FOOD 13 2 HISTORICAL BACKGROUND AND DIMENSIONS OF SUSTAINABLE THINKING This chapter is part of the study on the relationship between pro-environmental practices and food in the hotel industry. In this context, it is essential to understand the concept of sustainability, which derives from the transitive verb "sustain" and can be presented as a noun (Sustainability) or as an adjective (Sustainable). Its concept is linked to the conservation of capital and, especially after the 1980s, to the preservation of environmental capital. Building upon the solid foundation of prior scholarly work, this chapter draws significantly from a seminal article titled "A critical review of the problematic trilogy: Sustainability - Food - Tourism." Authored by Simões, J. T., Soares, J. R. R., & Santos, X. M. (2023) and published in RISTI, this article has been accepted for inclusion in the renowned SCOPUS-indexed journal. It underwent a rigorous peer-review process, ensuring the quality and robustness of the arguments and findings presented. The article meticulously examines the interrelations and tensions within the sustainability, food, and tourism trilogy, offering an insightful and comprehensive perspective. Its in-depth analysis underscores the social, economic, and political challenges inherent in promoting sustainable consumption practices. In this chapter, we aim to provide a broader and more comprehensive view of the context under study, in which we will deepen our understanding of this complex trilogy, beginning by examining the historical-narrative context of the sustainability concept and its application to food and tourism. The goal is to contribute to a deeper and more informed understanding of this complex trilogy, leveraging the insights and findings from the article. 2.1 SUSTAINABILITY: A HISTORIC JOURNEY To gain an in-depth understanding of the concept of sustainability, it is important to analyze its historical evolution, which is now manifested as a movement associated with ecological practices. Despite generating some discussions regarding its form, there is consensus about its purpose, which is the preservation of the ecosystem. Firstly, it should be noted that the word "sustainability" first appeared in the 18th century (Nachhaltigkeit) in the work of Von Carlowitz, following the bankruptcy of his silver mine due to a wood crisis (Warde, 2011). However, there are records from the 13th century where some of the values that form the basis of an awareness related to what we now understand as ecology are already visible. For example, during the reign of the Portuguese King D. Dinis (1279 - 1325), there was the issuance of numerous royal charters against the cutting of trees and firewood for commercial purposes. The nickname "O Lavrador" (The Farmer) is attributed to D. Dinis largely due to his agricultural efforts and environmental protection. The Leiria Pine Forest is a prime example of the king's determination in this regard (Leitão, 2011, p. 33). This awareness of using natural resources based on the idea of their yield, in order to make the stock resilient (a term borrowed from physics that represents the material's resistance properties to stress it is subjected to) (Viegas & Lins, 2019) was later applied by the fishing industry from the 17th century, with a perspective of regenerating fish stocks (da Veiga, 2017; Purvis et al., 2019). With the advent of the industrial revolution in the 18th century, the economic, political, and social systems in which societies were established at the time JOÃO PEDRO TOMAZ SIMÕES 14 began to change. One of the most emblematic effects of this era was rural exodus. This sudden shift from rural life to urban living (closer to factories) foreshadowed a demographic crisis due to the inability to effectively meet the needs of so many people concentrated in such a small space and time. In response to this phenomenon, Malthus (1798) proposed economic growth within certain limits. About half a century later, in the shadow of technological and industrial progress, some political economists like John Mill, William Jevons, and David Ricardo continued in Malthus' footsteps regarding the limits of economic and demographic growth but introduced issues such as pollution and the trade-off between wealth creation and social justice into the debate. From the end of the Second World War, another dimension joined this list - the environmental dimension - which gained significant strength from the 1960s onwards, driven by concerns arising from the environment. These concerns first emerged among more enlightened circles and artistic-literary circles (e.g., Boettger, 2002; Boggs, 1995; Demos, 1969; McCord, 2003; Sandbach, 1980). Later in the mid-sixties, they began to capture the attention of the media, policymakers, and the general public (Dunlap, 1995). Contributing to this shift were works produced by biologists like Rachel Carson (Silent Spring, 1962), ecologists like Hardin (The Tragedy of the Commons, 1968), or Meadows (Limits to Growth, 1972), and economist philosophers like Schumacher (Small is Beautiful, 1973), who raised concerns about the environment, social equity, and excessive consumption of scarce resources. This moment coincided with a "growing awareness" that, as explained by Nicholas Low (2002, p. 1), "confronted us with the need for global as well as local political action at the intersection of ecology and economics." It represents a 'type of action' that, according to this esteemed professor at the University of Melbourne, Australia, "requires an ethics of the public sphere - politics as well as personal" (idem ibidem). Despite these 'warnings,' it was only after literally experiencing certain consequences in everyday life, especially in Northern countries (such as acid rain, smog, pollution, storms, among others), and witnessing the pronounced imbalance between these nations and those in the South, that a widespread 'growing awareness' emerged, demanding "the need for global as well as local political action at the intersection of ecology and economics" (Low, 2002, p. 1). From this moment on, voices began to call for policies that would protect the environment (Figure 3). And these policies sprouted with the international projection of this environmental crisis (Rome, 2003), at the United Nations Conference on the Human Environment (where the United Nations Environment Programme - UNEP was officially presented), which persuaded the member states to direct their efforts towards converging on the formation of a common, globally structured agenda (Jorgenson & Kick, 2003; Kibert & Thiele, 2011; Low, 2002). HISTORICAL BACKGROUND AND DIMENSIONS OF SUSTAINABLE THINKING 15 Figure 3. Schematic-synthesis of the key moments in the evolution of the concept of sustainability Source: Prepared by the authors JOÃO PEDRO TOMAZ SIMÕES 22 The results of a systematic literature review conducted by Eduardo Chierrito-Arruda, Ana Luisa Martins Rosa, Edneia Aparecida de Souza Paccola et al. (2019) show that all these pro-environmental actions stem from contact with social norms, motivation, identity, altruism, and awareness, "dimensions that," the authors argue, "should be considered when planning public policies and environmental awareness actions" (Chierrito-Arruda et al., 2019, p. 1). Blühdorn and Deflorian's Conceptual Model for Analyzing and Interpreting Governance Performance We can view this conceptual model (Figure 4) as an innovative tool that helps fill a significant gap in the literature regarding the actual intent of sustainable policies. It was developed to understand the intent of environmental policies based on the type of performance (measurable or performative). To arrive at this model, the authors take a socio-theoretical approach to the evolution of sustainability issues and adaptations of governance models in response. Figure 4. Conceptual Model by Blühdorn and Deflorian for Analysis and Interpretation of Governance Performance Source: Blühdorn and Deflorian (2019) They conclude that despite advances in science, the normative foundations for transformative action are becoming increasingly uncertain and unreliable, and (c) prevailing notions of freedom, identity, self-realization, and a good life in contemporary consumer societies are increasingly incompatible with ideals of environmental integrity, social justice, and democracy — but are considered non-negotiable and vigorously defended. This model, whose empirical validation is still pending, (according to the authors), will be considered for data collection and analysis in the present study, and will be presented in more detail later. This dimension is currently paralyzed by the acceleration of social change, the unpredictability of social development, and the complexity of international relations (Blühdorn & Deflorian, 2019). Having said that, the following questions arise: have policies been efficient? And are they being effective? So far, all the authors we have researched indicate that they have not. They mention that the results of this sustainability struggle are not visible. This is reflected in the continued HISTORICAL BACKGROUND AND DIMENSIONS OF SUSTAINABLE THINKING 23 unsustainable pollution, consumption of scarce resources, and the lack of improvement in the economy and living conditions despite unprecedented levels of environmental awareness and commitment. Surprisingly, there is no political actor who can effectively lead and coordinate transformative action, nor a promising political strategy (Blühdorn & Deflorian, 2019). 2.3 SUSTAINABLE DEVELOPMENT: FROM ECOLOGICAL AWARENESS TO (UN)SUSTAINABLE PRACTICES In 1972, the United Nations Conference on the Human Environment persuaded member states to direct policies towards the formation of a common, globally structured agenda. In this process, two discourses emerged: the political discourse, which aligned with the power of different national governments, and the activist discourse, which included ecological movements, green parties, Non-Governmental Organizations (NGOs), and antiglobalization networks, among others (Milani, 2008). It is important to note that the debate surrounding anthropocentric conservationists advocating for the preservation of natural resources through more sustainable consumption (Table 1) and biocentric preservationists advocating for the preservation of nature considering its intrinsic value (Purvis et al., 2019) revolved around the concept of sustainable development. Table 1. Fundamental Characteristics of Biocentric Preservationists and Anthropocentric Conservatives PRESERVATIONISM CONSERVATISM Fundamental Vision It believes that nature has an intrinsic value that should be protected, regardless of its utilitarian value to humans. Believes that nature should be used sustainably to benefit humans Use of Natural Resources They are generally opposed to the exploitation of natural resources, prioritizing the protection of the environment. Support the sustainable use of natural resources for human benefit. Human Intervention They prefer to keep nature in its wild state, with little or no human intervention. They advocate the active management of natural resources to ensure their sustainability. Examples of actions Creation of national parks and protected areas, activism against the exploitation of fossil fuels. Sustainable forestry practices, recycling programs, and energy conservation. Source: Prepared by the authors based on Dias (2008); Lawrence (2019); Rock (2019) Numerous policies, having failed in their attempts to achieve a hypothetical common good that satisfies all participants, have progressively adopted a distorted priority that Gutés (1996) coined as 'weak sustainability.' This form of sustainability can be likened to unsatisfactory prophylaxis, which, in a reductionist way, focuses on the preservation or ideally the increase of the total value of the aggregated stock of capital for the benefit of future generations (Pearce & Atkinson, 1993; Solow, 1993). However, the latter goal is often merely an aspiration, an illusion to distract the population and deflect criticism, as it is perceived more as a utopia than a concrete objective. On the rare occasions when it is taken JOÃO PEDRO TOMAZ SIMÕES 24 seriously, its interpretation diverges significantly from the original expectation and converges towards preservation (Milani, 2008), that is, "keeping things as they are" (Lange, 2018, p. 397). However, this isolated approach becomes insufficient. Sustainability, in its full conceptual sense, implies the active defense of the Earth's vital conditions as a continuous habitat for all existing species, including humans (Lange, 2001; 2018). Current environmental conditions are in a state of severe degradation. A problem that, although less pronounced, was already evident almost half a century ago, as observed in the previously mentioned conference. This situation demands action aimed at the restoration of ecosystems, at least to the extent of our abilities and resources. Mere maintenance of the status quo, that is, preserving current conditions, will not ensure the sustainability of life on the planet. It is essential to recognize the need for proactive measures to recover and improve ecological conditions. Peter Victor, Susan Hanna, and A. Kubursi (1998) are among the numerous authors (e.g., (Ayres et al., 2001; Beckerman, 1995; Ducoing, 2021; Gowdy, 2001; Gowdy & McDaniel, 1999; Gutés, 1996; Lindmark et al., 2018; Mekhilef et al., 2012; Randall, 2014; Wilson & Wu, 2017), among many others) who, theoretically or empirically, in the context of longitudinal case studies or using other approaches, sought to dismantle the concept of 'weak sustainability.' They found that: The essence of weak sustainability is the assumption that manufactured and natural capital are close substitutes. Under conditions of weak sustainability, it doesn't matter if natural capital is depleted or degraded by economic activity as long as an equivalent amount of manufactured capital is developed as a substitute. For example, soil erosion doesn't threaten longterm food supply if hydroponics can be used in its place5 (Victor et al., 1998, p. 197). (Translated by the authors) It will not, therefore, be essential to add that such a conception proves to be inadequate for ensuring the sustainability of social institutions and the natural world (Gowdy & O'Hara, 1997). Despite this, and returning to the debate at hand, the economic potentials of weak sustainability attracted – and continue to attract – policymakers, who were marking time by adopting an elusive environmental approach, full of mirrors and smoke, to the extent that they never lose sight of interests that, after all, are only those of a few (Beckerman, 2017). Obstructing the mechanism of what would be 'the ideal' of sustainability – to defend, respect, protect, restore – arose the barrage of pebbles from the economic growth primacy of the major powers, when, right under the nose of the decision-making forces, the scientific evidence of the unpredictable and, very likely, irreversible nature of the harmful anthropic effects that the exploits of many governments were leaving in their wake were piling up (McPherson, 2020; Pegels & Altenburg, 2020). As Roy Scranton (2015, p. 56) proposes in his award-winning essay 'Learning How to Die in the Anthropocene', later published as a book, the key is energy: energy production and social energetics. This American professor then compares the dynamics of civilizations to the life of bees: 'just as a hive is structured around the production of honey, human societies are structured around labor, horses, wheat, coal, and oil (idem, ibidem). It explains that 'how bodies harvest, produce, organize, and distribute energy determines how power flows', which, the author continues, will shape 'the 5 The crux of weak sustainability is the assumption that manufactured and natural capital are close substitutes. Under conditions of weak sustainability, it matters little that natural capital is depleted or degraded by economic activity, providing that an equivalent amount of manufactured capital is developed as a substitute. For example, soil erosion does not threaten long term food supplies if hydroponics can be used instead. HISTORICAL BACKGROUND AND DIMENSIONS OF SUSTAINABLE THINKING 25 political arrangements of a given collective organism, behind any ideologies that the ruling classes may use to manufacture consent, obscure control mechanisms, or convince themselves of their infallible omniscience' (ibidem, ibidem). In the following table (Table 2), a clear distinction is presented between strong sustainability and weak sustainability. These are two distinct approaches to the relationship between humanity and the surrounding environment. This table, based on the works of García and Vergara (2000), presents a direct comparison of various aspects of these two approaches. Table 1. Differences Between Strong Sustainability and Weak Sustainability Strong Sustainability Weak Sustainability Conception More ecocentric than anthropocentric More anthropocentric (technocentric) than ecocentric Approach Systemic Mechanistic Definition of Sustainability Viable relationship between the socio-economic system and the ecosystem Synonymous with the viability of the socio-economic system Relation with Growth Incompatible with growth Compatible with growth Capital Natural capital is complementary (nonsubstitutable) to human capital. Maintenance of natural capital Natural capital can be substituted by human capital. Maintenance of total capital Monetary Capitalization of the Environment Many resources, processes, and natural services cannot be quantified monetarily Substitution requires the monetization of the environment View of Sustainable Development Diverse sustainable evolutions Belief in sustainable development that is, in reality, continuous economic growth Environmental Perspective Global and systemic Local Source: Adapted from Garcia and Vergara (2000) Strong sustainability adopts a more ecocentric conception, focusing on a viable relationship between the socio-economic system and the ecosystem. From this perspective, natural capital is complementary to human capital and cannot be replaced by it. Strong sustainability emphasizes a global and systemic view of the environment. In contrast, weak sustainability follows a more anthropocentric and mechanistic approach, viewing sustainability as synonymous with the viability of the socio-economic system. According to this viewpoint, natural capital can be replaced by human capital, and the monetization of the environment is necessary for its substitution. This approach considers the environment from a more local perspective. It's important to note that both approaches have their own implications and consequences. Strong sustainability may require significant changes in the way society currently operates, while weak sustainability might not be sufficient to prevent long-term environmental damage. However, understanding the differences between these two JOÃO PEDRO TOMAZ SIMÕES 26 approaches is a crucial step in evaluating and improving our sustainability practices. This understanding helps in formulating more effective and appropriate strategies for sustainable development, tailored to the specific needs and challenges of different communities and ecosystems. Reiterating: the pressing need to implement sustainability measures (anti-fragile6) that prioritize the defense of nature seemed to be overlooked by them. It goes without saying that, at this time, capitalism was advancing at cruising speed, to the liking of the strongest links. Industrialism was elevated to its maximum capacity, donning the insignia of globalizing models of production and accumulation, largely responsible for environmental and ecological injustice, which combines not only the destruction of planetary health but also the socioeconomic underdevelopment of the most disadvantaged regions (Gleeson & Low, 2002). It has long been urgent to curb the situation. Intergenerational justice demands it (Milani, 2008). Therefore, in the current context, it is evident that the luxury of ignoring the evidence is no longer an option for anyone (Kibert & Thiele, 2011). A global economic system predicated on relentless growth, consuming ever-increasing amounts of raw materials and energy and emitting evergreater quantities of toxic waste, has produced a series of environmental threats: species extinction, air and water pollution, genetically modified organisms, desertification, deforestation, soil depletion, and the ever-present possibility of nuclear war, to name just a few. However, intersecting with all other threats and, moreover, tending to exacerbate them, the most urgent and comprehensive is global climate change7 (Williams, 2010, p. 4). Conflicts of both environmental and distributive nature thus clash amid national and international pressures, individual and collective interests, public and private interests, local and global concerns, nature and economy. They struggle with dilemmas that juxtapose sovereignty and interdependence, neoliberal globalization and the protection of universal goods (Milani, 2008). During the World Social Forum (where alternatives to the dominant economic ideology and established political practices were presented), organizations in Latin America emerged that contested the global order. They demanded recognition and participation in decisionmaking processes, as well as acknowledgment of their technical competence. These entities advocated for a profound reform of the economic system, calling for sustainability rooted in democracy, ethics, and solidarity, which would translate into international regulation of access to goods and resources. Through these organizations, concern for the environmental crisis gained transnational reach, driven by three factors: territoriality, temporality, and the construction of multiple identities (Milani, 2008). These factors relate to the decontextualization, or dissolution of spatio-temporal barriers, characteristic of the globalized world (Giddens, 1994). Territoriality, according to Carlos Milani (2008), involves the evolution from the concept of territory-zone to territory6 “Antifragility” is a concept introduced by Nassim Nicholas Taleb in his book "Antifragile: Things That Gain from Disorder" (2012). Antifragile systems or entities are those that benefit from shocks, volatility, and uncertainty, and become stronger or more resilient as a result. Taleb, N. N. (2012). Antifragile: how to live in a world we don't understand (Vol. 3). London: Allen Lane. 7 A world economic system predicated on relentless growth, devouring increasing amounts of raw materials and energy and spewing out ever-larger amounts of toxic waste products, has produced a whole series of environmental threats: species extinction, air and water pollution, genetically modified organisms, desertification, deforestation, soil depletion, and the ever-present possibility of nuclear warfare, to name only a few. However, as it intersects with all other threats, and furthermore has a tendency to aggravate them, the most urgent and all-encompassing of these is global climate change. HISTORICAL BACKGROUND AND DIMENSIONS OF SUSTAINABLE THINKING 27 network, characterized by ubiquity and defragmentation. This, in turn, is part of a transnational continuum capable of redesigning strategies on a global scale. Temporality implies that the priorities of political time, focused on solving concrete environmental problems, should align with ecological time, always oriented towards the long term. The third factor involves the notion of nature as a social representation, where the environment, as well as ecological problems, are perceived and interpreted from various perspectives, according to different identities (Milani, 2008). Filipe Duarte Santos (2009) attributes the ecological crisis, reflected in the progressive scarcity of raw materials and global warming resulting from the harmful impacts of human action on nature (particularly, its effects on the oceans and, consequently, on coastal areas), to the "great acceleration" in economic and social domains. This acceleration converged in the intensification of human interaction with nature, which began to emerge more vigorously on a global scale in the post-Cold War era, particularly affecting post-modern Western societies (Hibbard et al., 2007, cited in Santos, 2009, p. 63). Although responsible for improving the living conditions of a considerable part of the population, this phenomenon has exacerbated inequalities among the most vulnerable. On the other hand, the overwhelming dependence on non-renewable energy sources has caused damage that will endanger coastal areas (zones that, moreover, correspond to the most densely populated geographical areas and the largest generators of wealth). Renewable energies, in turn, are seen as complex and costly to exploit. Moreover, many are far from having their undeniable advantage proven, let alone their complete exemption from other ecological and sanitary risks, potentially equal or worse. The risk-benefit of alternatives that are sought to be more environmentally friendly, but that also do not threaten human health or well-being, is still little known. This is partly because, naturally, due to their novelty, diachronic testing that produces reliable results of their medium and long-term effects is not yet feasible (e.g., Bahamonde-Birke, 2020; Sayed et al., 2021; Shaktawat & Vadhera, 2021; Sonter et al., 2020). An example of this includes aerosols, present in a wide variety of applications (e.g., Hu et al., 2020; Nocker et al., 2020; Wei et al., 2020). Worthy of some controversy among the specialized literature, one such application corresponds to the infamous electronic cigarettes (e.g., Hasan et al., 2020; Rodrigo et al., 2021). In any case, along with indicators, scientific evidence leads to the belief that the greater the economic growth, the more extensive will be the environmental damage – especially in emerging economies (Waheed et al., 2019) – although this need not necessarily be the case (e.g., Dolter & Victor, 2017; Rehman Khan et al., 2018; Sorrell, 2010; Tiba & Omri, 2017). At the macroeconomic level, measures to prevent some damages and mitigate others often turn out to be costly and are still insufficient to compensate for years of accumulated destruction. This is largely due to the fact that the bill for damages inflicted on nature is spread across many pages. Had there been earlier investment in pro-environment sustainability, the current economic disaster would be less severe. We are currently living in the Anthropocene, that is, the most recent geological epoch characterized by catastrophic environmental changes. Whether one chooses to acknowledge it or not, everything else will manifest as a lesser evil, if, of course, we wish to continue existing tomorrow, when existence depends on inhabiting planet Earth (Rothe, 2020; Scranton, 2015). This era marks a significant shift where human activities have become the dominant influence on the environment, climate, and ecology of the Earth, posing unprecedented challenges for the future of our planet and humanity. JOÃO PEDRO TOMAZ SIMÕES 28 Global Global warming is not the most recent version of an ancient fable of annihilation. It's not hysteria. It's a fact. And we probably have already passed the point at which we could have done anything about it. From the perspective of many policy experts, climate scientists, and national security authorities, the concern is not whether global warming exists or how we can prevent it, but how we are going to adapt to life in the hot and volatile world we have created8 (Scranton, 2015, p. 17). Obviously, even in the face of the most explicit realities, there will always be 'denialism', resistance with some selfishness and greed mixed in, hedonism or complacency, and even a certain 'apocalyptic nihilism' (Eckersley, 2008), when not a complete and lamentable insipidity. Perhaps for this reason, there is the other side (or sides) of the barricade. On it, the ease of accessibility to fossil fuels still holds an incredible capacity for seduction – but this is nothing more than a 'deception', and it becomes extremely urgent to promote, once and for all, the awareness of this – and here seems to lie the greatest of challenges. Indeed, the most intricate obstacle may not even be finding pro-environment alternatives. Scientists from various countries work in unison to develop solutions capable of performing what appear to be real miracles. And one should not be mistaken in thinking that such achievements are underpinned by the high-end technologies of the new millennium, as 'the scientific study of climate change dates back to the beginning of the 19th century' (Scranton, 2015, p. 40). About two hundred years ago, "geologists and naturalists struggled to make sense of evidence that" – Scranton (ibidem) reports – "suggested much of the Earth had once been covered by glaciers, and science developed as physicists and chemists sought to understand the composition and mechanics of the Earth's atmosphere"9. Scranton (ibidem) also recalls the valuable contribution of the Swedish scientist Svante Arrhenius (1859-1927), Nobel Prize in Chemistry, who as early as 1895 showed "the close relationship between carbon dioxide levels and atmospheric temperature, theorizing what we now understand as the greenhouse effect and suggesting that widespread burning of coal could increase global temperatures"10. Today, with a respectable volume of research; with much greater access to literacy, education, and environmental literacy; and particularly in this Digital Age when it is so much easier to disseminate and access information on a global scale, we witness scandals like Dieselgate and, apparently, are not as unsettled as we should be. The knowledge exists and the expertise to apply it too; indeed, there are the means, there are the resources to reduce negative impacts on nature. That the 'green swan' haunts the most powerful seems undeniable (Bolton et al., 2020). And despite the subsequent drop in sales after the revelation of deceptive practices (Dura, 2019), it is remarkable that individual customers continue to purchase vehicles from the brands involved. This raises the question: why? How to explain such seemingly paradoxical 8 Global warming is not the latest version of a hoary fable of annihilation. It is not hysteria. It is a fact. And we have likely already passed the point where we could have done anything about it. From the perspective of many policy experts, climate scientists, and national security officials, the concern is not whether global warming exists or how we might prevent it, but how we are going to adapt to life in the hot, volatile world we’ve created. 9 The scientific study of climate change goes back to the early nineteenth century, when geologists and naturalists struggled to make sense of evidence suggesting that much of the Earth had once been covered in glaciers, and the science developed as physicists and chemists sought to understand the composition and mechanics of the Earth’s atmosphere. 10 The Swedish scientist Svante Arrhenius demonstrated the close relation between carbon dioxide levels and atmospheric temperature in 1895, theorizing what we now understand as the greenhouse effect and suggesting that widespread coal burning might increase global temperatures. HISTORICAL BACKGROUND AND DIMENSIONS OF SUSTAINABLE THINKING 29 behaviors? To shed light on this intriguing issue, we might find explanations similar to those that underlie the persistent and unnecessary preference for air travel (Grémillet, 2008). Just as people often opt for air travel even when more sustainable alternatives exist, there may be underlying reasons for consumers' contradictory behaviors towards the 'green swan'. These reasons may involve psychological, social factors, or even a lack of awareness about the deceptive practices of the involved brands. As Patrik Sörqvist and Linda Langeborg (2019) suggest, among many of us, there prevails the misconception that some options perceived as sustainable can compensate for all others. This intermittent behavior leads to 'eco-guilt', which is the feeling of guilt associated with behaviors that are not entirely pro-environmental. Although they are not immune to promoting pro-environmental actions, pretexts like eco-guilt (Bruhn, 2018; Jensen & Jensen, 2019; Mallett, 2012; Sörqvist & Langeborg, 2019), as well as eco-shame (Mkono, 2020a), which involves feeling ashamed for not adopting sustainable practices, and eco-anxiety (Ojala, 2018; Panu, 2020), which is excessive worry about climate change and the future of the planet, or eco-pride (Mallett, 2012; Mallett et al., 2013), which refers to the feeling of pride for carrying out environmentally conscious actions, also incite other acts that are only apparently or superficially pro-environmental, but which, in practice, turn out to be more harmful than simply having a passive attitude (Mkono & Hughes, 2020; Sörqvist & Langeborg, 2019). It should be clarified, this does not mean that those who practice them do so knowingly promoting environmental damage – far from it!11. Meanwhile, we attribute to eco-guilt, and its expanding eco-cognate terms (Miller & Nilsen, 2011), the epithet of pretexts. Often, pro-environmental motivations claim an extrinsic origin, such as yielding to social-cultural pressures or influences, financial incentives, among other ‘positive externalities’ (Bruhn, 2018; Miranda & Delgado, 2020). In addition, occasionally, activities, initiatives, or intentions that are purported or merely random are also detected. Others – worse – pursue inauthentic or hypocritical ecologicalenvironmentalist ideals, namely, those that are far from reflecting the ethical-identitarian standards in which their subjects see themselves (Mkono, 2020b). Together, this and other problems arise from some of the various aspects of cultures (e.g., Chwialkowska et al., 2020; Ellis & Thompson, 1997; Kempton et al., 1996; Milton, 2002; Ponce et al., 2020; Schultz, 2002; Steger et al., 1989; Strang, 2020), including individual value systems, ethical and moral issues, among others, which suggests a wide and vast universe to explore, worthy of psychosociological, axiological, and general cultural analyses, preferably extensive, intersecting, and transdisciplinary. Even if we wanted to, it is not appropriate to sift through, in this place, the real motives of eco-friendly conducts, more or less sincere, of each individual around the world. Therefore, let us start from a more simplistic and convenient assumption, for us, that pro-environment motivations are inherently true (in other words, not inauthentic or simulated) and concerns related to pro-environmental sustainability greatly disturb people (even if they don’t know how to optimally act on such apprehensions). Jan Gresil Kahambing (2019, p. 145) warns that "the end of nature" "does not merely mean that the problem is exclusively ecological. Instead, it points to the original chaos of catastrophes that disturb the bond of Man's relationship with nature" and "the current situation of the times not only exposes problems of ecology per se, but also of the economy, 11 And why? Because, often, such manifestations do not emerge from a feeling, intrinsic to people. Very common in young children, intrinsic motivation can be understood as the performance of an activity by the pure satisfaction inherent in that same activity, without expecting to derive an external compensation or reward (Ryan & Deci, 2000) JOÃO PEDRO TOMAZ SIMÕES 30 biology, and society"12. In contexts where uncertainties predominate regarding the magnitude and actual impact of damage to nature (Barnett et al., 2020; Diaz & Moore, 2017), these ambiguities, along with government permissiveness or connivance and widespread misinformation among citizens, are often exploited in favor of corporate interests. However, even in a bleak scenario, there are still glimmers of hope. Although timid and occurring at a much slower pace than necessary, there are emerging signs of a slowdown in the frenetic pace of economic growth based on unsustainable exploitation of nature. These signs suggest the possibility of a movement towards more sustainable and environmentally respectful practices. Other indicators correspond to increased concern for the protection of nature, alongside the relentless scientific and technological contribution, revealing evidence aimed at trying to reduce disastrous environmental impacts that, possibly sooner than expected, will be felt. Perhaps Boaventura de Sousa (2020) is right to believe that pandemics, like the one we are living through, are nothing more than a form of “punishment by nature, for its limitless violation, not in the sense of revenge, but 'self-defense, to ensure its life'” (Lusa, 2020, para.16). In an interview with Agência Lusa on the occasion of publishing his recent essay titled A cruel pedagogia do vírus (De Sousa Santos, 2020), the sociologist therefore advocates, as a lesson to be drawn from this calamity, that “the very model of development must change, to a more sustainable one and more respectful of the planet's natural resources” (Lusa, 2020, para.15). Indeed, according to Lokhandwala and Gautam (2020), reports from around the world assert that, following the outbreak of the pandemic, environmental conditions, including air (Graph 3) and water quality, are in fact improving, and wildlife is flourishing. Graph 3. Time series of average daily concentrations of NO2, particulate matter (PM)10 and PM2.5, for Lisbon and Algarve, observed from 1 January to 30 September 2020, and for the same period of the previous five years (2015-2019) Source: Monteiro et al. (2021) 12 The end of nature, however, does not only mean that the problem is solely ecological. Instead, it points to the original chaos of catastrophes that disturb the link of man’s relationship to nature. In short, the current predicament of the times not only exposes problems of ecology per se but also of economy, biology, and society. HISTORICAL BACKGROUND AND DIMENSIONS OF SUSTAINABLE THINKING 31 The results of the study shown in the previous figure reveal that the pandemic had a positive impact on air quality in Portugal, with a significant reduction in atmospheric pollutant concentrations (Monteiro et al., 2021). There are authors who suggest that if the lifestyle changes imposed by pandemic restrictions were prolonged, it might even become feasible to reverse the impact of environmental pollution and halt climate change (e.g., Bhatt (2020); Mandal & Pal, 2020). Conversely, others believe that the worst is yet to come. For example, we must deal with tons of hospital waste, such as medical masks made of plastic that are difficult for nature to process, which are already found in the seas, among others, adding to the list of pre-existing environmental problems (Eroğlu, 2021). There is also fear that the economies that contracted the most may now return with greater force (Dutheil et al., 2020). However, we agree with authors like Sajid Iqbal, Ahmad Raza Bilal, Mohammad Nurunnabi, and others (2021), who point out that the misfortune of the pandemic represents a unique opportunity to raise awareness among societies and governments to reconsider, more seriously than ever, methods of transitioning to renewable energy. Despite the unceasing efforts of those who dedicate their lives to studying and reflecting on such issues to bring these evidences to light, this knowledge is not yet globally disseminated, being almost exclusively confined to first-world countries, and even in these, it is often undervalued. So much so that the corresponding industry, certainly representing the largest share of sources of waste and, among others, of atmospheric pollution (Brunekreef, 2010; Cheremisinoff & Rosenfeld, 2010; Lin et al., 2021; Mosley, 2014) and of both surface and groundwater pollution (Chaudhry & Malik, 2017; Du Plessis, 2020; Goel, 2006), insists on operating at full throttle, even if that means strategically relocating to countries where political laxity prevails, where they can escape tighter sustainable regulations (Becker & Henderson, 2000; Leal et al., 2021; Wang et al., 2019; Zheng & Shi, 2017). Cases of false advertising of 'green capitalism', generating distrust and skepticism in the public (Lukinović & Jovanović, 2019), not to mention unfair competition in the landscape of similar companies (Cherry & Sneirson, 2012), also known as greenwashing, are proliferating (Aharonson, 2020; Alexander, 2020; Cardoso, 2021; Tan, 2021). Figure 5. Global distribution of point sources of NH3 and their categorization. Source: Adapted from (Clarisse et al., 2019) JOÃO PEDRO TOMAZ SIMÕES 38 tourism community (Simões & Lopes, 2021). This landscape has positively affected the growth of ecotourism and sustainable tourism—forms of tourism that aim to minimize the negative impacts of travel on the environment and local communities while maximizing economic benefits. This greener segment of the industry is critically important not only due to its scale but also for its role as a driver of growth and economic development, serving as a key element in the global economy (Scheyvens & Hughes, 2019). The importance of tourism in the global economy, among other factors, lies in its role as a source of revenue. In other words, for many countries, especially those with significant natural or cultural resources but limited export industries, tourism represents an important source of foreign currency revenue (FaladeObalade & Dubey, 2014; Khoshnevis Yazdi et al., 2017; Zaei & Zaei, 2013). Another consequence is the stimulation of investment and infrastructure development, benefiting not only tourists but also the local community (Ignarra, 2020). However, the immense potential of tourism also has the power to instigate economic imbalances, such as price inflation and economic over-dependence (Holden, 2013). This can be especially detrimental in areas where tourism is the primary source of income (Brown & Hall, 2008). Therefore, sustainable tourism management emerges as a necessity in order to maximize its economic benefits and minimize associated negative impacts (Lopes et al., 2022; Simões, 2020). This diversity, combined with the complexity of tourism, has created an interconnected network of industries and complementary services, with hospitality standing out as one of the most significant elements (Cunha, 2013). When we analyze the interaction between tourism and hospitality, we realize that they are two distinct dimensions of the same reality, which, although different in essence, are mutually dependent in practice. Hospitality not only influences and shapes tourism trends but also plays a fundamental role in the 'total tourism experience' (Simões et al., 2022) as well as in defining global tourism industry standards (Chon et al., 2020). Modern hospitality is characterized by the provision of heterogeneous services, ranging from accommodation and dining to entertainment and body treatments (Lashley, 2015). To offer the high-quality service that today's guests demand, hotels require significant interdepartmental collaboration (Krstić et al., 2015), which inevitably results in the consumption of more resources. Therefore, it is a fact that the hotel industry has a high environmental impact. For example, a typical hotel can emit between 160 and 200 kg of CO2 per square meter of floor area annually, depending on the type of fuel used (Bohdanowicz et al., 2001; Lam et al., 2002). In response to this, the hotel industry has begun to adopt environmental or 'green' strategies, a movement that has been reinforced by environmental awareness programs such as the International Hotel Environmental Initiative (IHEI) and the Environmental Action Pack for Hotels (Gupta & Agarwal, 2022; Mak & Chang, 2019). However, despite a general increase in customer awareness and interest in 'green' products, this doesn't always translate into the choice of tourist accommodation, as tourism is often characterized by a hedonistic approach, and environmental awareness can be secondary in this context (Dolnicar et al., 2019). In response to this reality and environmental challenges, 'green hotels' have emerged. These hotels are supposedly committed to various environmental initiatives such as reducing energy and water consumption and reducing waste (Rahman et al., 2020). The adoption of environmentally sustainable practices can not only enhance the hotel's reputation and increase customer satisfaction but also bring financial benefits, such as cost reduction and the possibility of generating new sources of revenue (Bohdanowicz et al., 2001; Font, 2012; Garay & Font, 2012; Rahman et al., 2020; Reynolds et al., 2017). Despite the progress, there is still a long way to go for the widespread adoption TOURISM, HOTELS, AND THE FOOD SYSTEM IN THE F&B DEPARTMENT 39 of sustainable practices in the hotel industry. Increasing guest environmental awareness and implementing effective green strategies are ongoing challenges for the sector. However, hotels that embrace sustainable practices have the opportunity to stand out in an increasingly competitive and environmentally conscious market (Yusoff et al., 2020). In the operational context, some strategies have proven to be particularly effective. For example, efficient hotel companies tend to allocate more resources to food and beverage (F&B) operations, which can contribute to the overall sustainability of the hotel (Poldrugovac et al., 2016). 3.2 THE INTERCONNECTION BETWEEN THE F&B DEPARTMENT AND THE FOOD SYSTEM The role of the Food and Beverage (F&B) department in the hotel industry is crucial and multifaceted. As mentioned earlier, the F&B department stands out as a crucial component in differentiating hotel services (Shanshan et al., 2011) and plays crossfunctional roles, encompassing all food and beverage operations in various areas of the hotel, including restaurants, room service, events and conferences (MICE), as well as bars and cafes (HORECA). The quality and diversity of services offered can be decisive in guests' perception, enhancing a satisfactory stay into a truly memorable experience (Davis et al., 2013). However, the relevance of this department goes beyond guests' gastronomic experience. Silva (2020) suggests that it commonly represents a significant portion of the hotel's revenue, indicating that efficiency in F&B operations and excellence in service can improve its profitability (idem). Moreover, it plays a pivotal role in event management, which requires meticulous coordination between different departments. The success of this department is intrinsically linked to efficiency in the management of human, material, and natural resources. This latter aspect opens up a deeper reflection on the connection between the hotel sector and the food system through the F&B department, which manifests in various ways, from food and beverage sourcing to food waste management, including resource management and choices that impact sustainability (Goh et al., 2022; Simões et al., 2023). In fact, the issue of sustainability regarding the environmental, economic, and social impact of a hotel's food operations has gained increasing prominence. The hotel industry, recognizing the need for a more sustainable approach, has the opportunity and responsibility to contribute to global problem-solving by adopting management practices that favor both local and global food systems (Kim et al., 2019). This commitment to sustainable and ethical food production and distribution systems becomes more evident in companies and business associations related to food and food service, such as restaurants, which contribute to waste with approximately 30% of all production, causing significant economic losses and contributing to environmental degradation (Simões et al., 2023). On the other hand, the social dimension of sustainability, linked to equity and social justice, although not addressed in the present work, also cannot be neglected. This aspect can be integrated into how the F&B department operates by carefully selecting suppliers, preferring those who adhere to labor and environmental standards (Hathaway, 2016). JOÃO PEDRO TOMAZ SIMÕES 40 3.3 CHALLENGES IN THE HOTEL F&B DEPARTMENT'S COMMITMENT TO SUSTAINABILITY: Despite the inherent advantages, the inclusion of the Food and Beverage (F&B) department in sustainable practices presents a myriad of obstacles that hotels must face and overcome. One of the main barriers, of a financial nature, comes from the inevitability of substantial initial investments required. The incorporation of sustainable practices often implies start-up costs associated with infrastructure modernization, acquisition of specialized equipment, and training of the workforce. This reality can then pose a significant financial challenge, particularly for small and medium-sized establishments (Rizos et al., 2016). This can lead to the need for meticulous financial planning as well as the strategic allocation of budget to support the initiatives. Another obstacle involves concerns related to food safety and liability issues, which are often embedded in strict food safety and hygiene regulations, as seen in the implementation of composting programs or surplus food donation (Johnson, 2011; Kasavan et al., 2022). Resistance to change and a lack of awareness and understanding among staff about the importance and benefits of sustainability practices hinder their engagement and participation in sustainability initiatives (Gholami et al., 2020; Waligo et al., 2014). Overcoming these challenges requires effective communication, staff training, and engagement strategies to create a shared commitment to sustainability among the F&B department team. Another challenge when involving the F&B department in sustainability practices is the complex and global nature of food supply chains (De Boni et al., 2022; Li et al., 2014). Ensuring sustainable food supply, including traceability, certifications, and standards, can be challenging due to the complexity and diversity of food supply chains, especially for large hotels with multiple suppliers and distributors (Dani, 2015; Freidberg, 2017; Naik & Suresh, 2018). It may require significant efforts to establish and maintain sustainable sourcing practices, including the selection, monitoring, and auditing of suppliers, to ensure that food products are acquired from sustainable sources. Additionally, changing consumer preferences and demands pose a challenge for hotels in adopting sustainable practices in the F&B department (Dixit et al., 2019). While there is a growing awareness and demand for sustainable food options among consumers, there may still be resistance to higher prices or changes in menu offerings, particularly in price-sensitive markets (Lu & Gursoy, 2017). Hotels need to carefully balance sustainability goals with financial and customer service considerations to ensure that sustainability initiatives are economically viable and acceptable to consumers. 3.4 TOURISM AND SUSTAINABILITY IN TIMES OF CRISIS: THE EMERGENCE OF A NEW ERA Indeed, the tourism industry, often described as the largest economic sector (Peeters, 2017), is a human activity that encompasses economics, the environment, and society (Herrero et al., 2022). Alongside its significant size and consequential weight on the global economy, the tourism industry is deeply intertwined with a growing environmental deterioration (Li, 2022; Scott et al., 2019). One significant source of carbon dioxide (CO2) emissions, the primary greenhouse gas responsible for climate change, is attributed to tourism (Peeters, 2017). Manfred Lenzen, Ya Yen Sun, Futu Faturay et al. (2018) warn that the global carbon footprint of tourism was estimated to account for about 8% of all emissions, totaling nearly 4.3 billion metric tons annually (Huang & Tang, 2021). Unsustainable energy consumption and the aviation sector stand out in this contribution TOURISM, HOTELS, AND THE FOOD SYSTEM IN THE F&B DEPARTMENT 41 (Leal Filho et al., 2022). As early as 2007, Paul M. Peeters (2007, p. 7) had predicted that the sector was moving toward greater dependence on high-energy transportation and activities involving luxurious accommodations, significantly reducing eco-efficiency. However, the unsustainability of the tourism industry doesn't solely result from these two most prominent factors in numbers – energy consumption and transportation, especially air travel. It involves a true multisectoral cluster (Silva, 2004). The simple waste of food, which in tourism is almost disastrous, constitutes one of the main contributors to the operational carbon footprint of the industry, according to Marco Fernandes, Pedro Neves, Patrícia Araújo et al. (2022, p. 479). Among the most polluting amenities offered by hotels, the food sector naturally stands out, and food waste should ideally be considered in the assessment of a hotel's carbon footprint, especially if it encompasses or includes a large-scale unit. A type of tourist accommodation like this typically offers extensive food services (such as breakfast, brunch, lunch, snack, dinner, supper, etc.), which implies the likelihood of significant food waste. In the context of accommodation/hostel ventures, such waste is likely to be much more reduced or even nonexistent in some cases. This is because traditional hostels, especially city ones, usually do not have their own restaurant, which suggests that food waste may potentially be minimal (idem). Nevertheless, food waste is just one of the many concerning issues related to food in tourism, and despite the generally substantial and ongoing advances in research in the broad spectrum of sustainability, knowledge in this area remains relatively unexplored (Murphy et al., 2018). Expanding the scope of this thesis topic is therefore worth delving into, with the level of detail it deserves. However, we will not do so without first putting the theme of "tourism and sustainability" into perspective, in this unique context of 'crisis and pandemic recovery.' The COVID-19 pandemic is an extremely critical event, unprecedented and with such dramatic consequences for this industry, especially because it is "a crisis in which travel was also identified as a cause, not just a victim" (Milano & Koens, 2022, p. 224), as will be discussed later1. Meanwhile, returning to Peeters, the scientific evidence on which he had based himself at that time would be confirmed a decade later: that tourism contributes to a larger share of climate change than directly to the global economy (Peeters, 2017). In other words, it harms the environment on a larger scale than it translates into economic prosperity. Therefore, it corresponds to an unsustainable industry in general and is "relatively eco-inefficient" when it comes to global warming (idem). In the late 2000s, Bill Bramwell and Bernard Lane (2008, p. 8), analysts of "sustainable tourism" and co-founders of the Journal of Sustainable Tourism, noted in an editorial that "while more researchers [were] beginning to look at the equity of tourism outcomes, there [was] still relatively little research on issues of fairness, impartiality/justice, and social justice in tourism" 2. A similar situation existed for scientific research on the impact of climate change on tourism. Paul M. Peeters (2017) - a strong advocate of studying the effects of transportation on tourism - pointed out that it was only as late as 2002 that Stefan Gössling3 had finally made a pioneering attempt to quantify the contribution of tourism to 1 [The current COVID-19 pandemic may be different, given that this is] a crisis where travel has also been identified as a cause, rather than merely as a victim. 2 While more researchers are beginning to look at the equality of tourism outcomes, there is still relatively little research on the wider issues of equity, fairness and social justice in tourism. 3 Com interesses de investigação e uma carreira dedicada ao estudo da sustentabilidade no turismo, durante a década de noventa do século XX, Stefan Gössling atribuiu especial enfoque aos transportes, sobretudo às emissões de gases de efeito de estufa do setor da aviação. Desde então, vem expandindo as suas áreas de intervenção, privilegiando uma abordagem transdisciplinar, com vista a prestar o seu contributo especializado para se achar alternativas de mitigação dos problemas JOÃO PEDRO TOMAZ SIMÕES 42 the changing global environment, including the climate. This Swedish professor found that the contribution was significant and, consequently, concerning (Gössling, 2002). Four years passed, and once again Gössling, this time in collaboration with his colleague, also a geographer and lecturer, Colin Michael Hall (2005, p. 317), wrote in one of the many texts that make up their extensive publication dedicated to the subject, that "mobility is also at the core of global anthropogenic environmental change, with tourism being a significant contributor to such change..." However, although they have the appearance of a more discreet threat than transportation, there are other sectors within this industry that contribute significantly to the aforementioned change, such as accommodation, leisure, or food, and therefore need to be properly addressed (Herrero et al., 2022). Not by chance, in 2006, Andrea Bigano, Jacqueline M. Hamilton, David J. Maddison, et al. (2006) noted with surprise that tourism had so far played a peripheral role in the literature on climate change. Moreover, as if that were not enough, the substantial portion of the relatively few recent publications that have been published - many by some renowned figures mentioned here and others - revolves, as we have seen, around the transportation sector, especially aviation (Figure 4). However, it is important not to ignore that nearly 90% of all greenhouse gas emissions from tourism are generated by transportation in general, and of these, about 70 to 80% are related to air transport in particular (Peeters, 2017). However, knowing this alone is not enough; it does not reassure us, let alone absolve us of responsibility for the remaining emissions (approximately 10%). If we consider only greenhouse gases, it is expected that by 2035, the accommodation sector alone will account for 25% of all tourism emissions, in contrast to transportation, whose share, despite currently being the heaviest, is expected to decrease (De Grosbois & Fennell, 2011). This alone justifies a more comprehensive investment by scientific research. Peeters (2007, p. 1) reinforces this notion by explaining that: The most important greenhouse gas emission is carbon dioxide (CO2), as it is responsible for the majority of the radiative forcing, or radiative forcing (RF), caused by human activities and responsible for the increase in average temperature. Carbon dioxide is emitted in tourism through the operation of accommodations (heating, cooling, washing, cooking, etc.), activities (use of energy for transporting tourists from their accommodations to activity locations, for operating restaurants, bars, nightclubs, cinemas, cable cars, scenic tours, etc.), and transportation between tourists' residences and destination areas (by car, bus, train, ferry, plane, etc.). Recent research shows that there are significant uncertainties regarding the global greenhouse gas emissions from the tourism industry4. Indeed, high-energy and material consumption, as well as the extensive stock of products and services required to meet consumer demand in the hotel industry, can lead to environmental externalities such as greenhouse gas emissions. This contributes significantly ambientais existentes. À semelhança de Paul M. Peeters, tem colaborado, como consultor, com diversas organizações, entre as quais, a Organização Mundial de Turismo (OMT), a Organização para a Cooperação e Desenvolvimento Económico (OCDE), etc., bem assim programas como o Programa das Nações Unidas para o Meio Ambiente (UNEP), o Programa das Nações Unidas para o Desenvolvimento (UNDP), entre outros (Gössling, 2022). 4 The most important GHG emission is carbon dioxide (CO2), important that it is responsible for most radiative forcing (RF) caused by humans and responsible for the increase in average temperature. Carbon dioxide is emitted in tourism through the operation of accommodations (heating, cooling, washing, cooking, etc), activities (energy use for transportation of tourists from their accommodations to the sites of activities, for operating restaurants, bars, disco’s, cinemas, cable-cars, scenic tours, et cetera) and transport between the tourists homes and the destination areas (by car, coach, train, ferry, aircraft, et cetera). Recent research shows that rather large uncertainties exist on the global GHG emissions of the tourism industry. TOURISM, HOTELS, AND THE FOOD SYSTEM IN THE F&B DEPARTMENT 43 to environmental degradation, as highlighted by De Camillis et al. (2010). It emphasizes the environmental impact of the hotel industry due to its resource-intensive nature. As mais gravosas consequências ambientais das operações hoteleiras (Graph 4) atribuem-se a ‘hotspots’ de monta nos negócios hoteleiros, como, entre outros, o consumo de energia, o desperdício de alimentos, as amenidades não sustentáveis, o uso subótimo e a poluição de água, a poluição por partículas e a geração de resíduos sólidos (Fernandes et al., 2022, p. 477). Estes hotspots veem-se, não raramente, ignorados ou arredados dos holofotes da pesquisa científica, porventura, por ainda permanecerem “ocultos” na diversidade e complexidade dos produtos e serviços de uma unidade hoteleira (Filimonau et al., 2021). Talvez esta circunstância explique tantos anos de parco trabalho científico devidamente abeirado de um urgente estudo aprofundado dos supraditos pontos críticos. Muito em virtude da enorme pertinência do tema, um certo corpo de investigação já se debruça, de forma mais sistemática, sobre a sustentabilidade na indústria turística, agora em quase todas as suas frentes. Trata-se, porém, de uma “empresa” tardia e que, por essa razão, conta com limitado e parcimonioso background. Em resultado, persiste, entre operadores turísticos, muita ausência de conhecimento de aplicação de medidas de sustentabilidade forte e aquele que até então se construiu em meio académico e, boamente, veio a lume parece mostrar-se, para eles, pouco claro (Silva & Ferreira, 2021). Graph 4. Global carbon footprint of tourism Source: Retrieved from (Simões et al., 2023) JOÃO PEDRO TOMAZ SIMÕES 44 As an example, with the aim of investigating the barriers to reducing the carbon footprint of hotels and exploring why many hotel managers remain spectators rather than becoming proactive actors in advocating for sustainability at the hotel level (accommodation, leisure, dining, and other amenities), Eric Chan (2021) conducted in-depth semi-structured interviews with executives of luxury hotels in Hong Kong. The author wanted to understand what ultimately hindered the implementation of comprehensive programs to reduce the carbon footprint of these accommodations. He encountered several main barriers, namely: lack of understanding; shortage of owner initiative; difficulties with measurements; lack of coordination and support from stakeholders; absence of a strong mediator; (im)balance of interests and perceived risky investment. In other situations, the essential barrier coincides with a lack of knowledge or illiteracy regarding sustainability. Susana Silva and Lídia Ferreira (2021) found the same in our country. The authors conducted an exploratory study to assess the degree of utilization of sustainability-related practices. They investigated a total of 73 accommodation units in the municipality of Bragança, Portugal, between late December 2018 and mid-July 2019. They administered a questionnaire survey to the managers, administrators, or responsible individuals of the accommodation units. The analysis of the responses allowed them to observe the prevalence of limited knowledge among the interviewees regarding the proper incorporation of sustainability measures into the behaviors and procedures of the involved agents to mitigate negative effects (idem). Currently, the post-COVID-19 pandemic context and its devastating health aftermath, which led to the forced slowdown of people and goods' flows, have nonetheless ignited some hope for a better future; a horizon where rethinking the relationship between humans and the environment becomes a priority, creating, concerning the tourism industry, experiences without excesses or waste (Milano & Koens, 2022). We are in tune with Claudio Milano and Ko Koens (2022, p. 226) in considering that, from a particular point of view, the pandemic may have provided a valuable opportunity to examine the impacts of tourism. For them, this unprecedented situation opens a unique and crucial window for the reinvention of sustainability in tourism, now from a more promising perspective. The beginning of the 20th century changed the nature of crises. Until that time, crises were primarily about scarcity: a shortage of resources, time, the threat of hunger, equipment, essential services, and technology. Current crises are crises of excess in a society of unequal abundance in decline. There is an excess of production, consumption, virtual and trivial needs, applications, empty innovations with hollow economic and social significance. Naturally, inequalities have always existed, whether in times of crisis or abundance. The fundamental difference is that in times of scarcity crisis, inequalities were inevitable because the volume of resources was insufficient to meet the basic needs of the population.5 (Nunes & Cooke, 2021, pp. 2-3) We adopt an idealistic view of renewal and restart, as proposed by Adriana Galvani, Alan A. Lew, and Maria Sotelo Perez (2020, p. 567), stating that "true sustainability will only occur when it is valued as part of the everyday life of individuals and cultures 5 The beginning of the twentieth century changed the nature of crises. Until that date, crises were essentially those of scarcity: shortages of resources, time, threat of famine, equipment, essential services and technology. Current crises are crises of excess in a society of unequal abundance in decline. Excess production, consumption, virtual and anodyne needs, applications, empty innovations of vacuous economic and social significance. Naturally, inequalities have always existed, whether in times of crisis or abundance. The fundamental difference is that in times of crises of scarcity, inequalities were inevitable, because the volume of resources was insufficient in view of the basic needs of the population. TOURISM, HOTELS, AND THE FOOD SYSTEM IN THE F&B DEPARTMENT 45 worldwide." While we are not initially proponents of reactive approaches that implement protective measures only after an undesirable event occurs, we recognize that this unfortunate circumstance has the singular advantage of clearly and unavoidably highlighting what was already known (Nunes & Cooke, 2021). What this situation has demonstrated is the need to avoid a short-term view in planning; the importance of slowing down to ponder priorities and act responsibly, considering not only our future but also that of future generations. It emphasized the need for solidarity and social responsibility, the preservation of flora, respect for fauna, and the primacy of values that are invaluable, including life and the defense of nature. All of these elements must be taken into account in the development of sustainable policies for a more resilient and just future. Regarding tourism, in particular, in a pioneering study, Vasco Santos, Maria José Sousa, Carlos Costa, et al. (2021) found evidence that allowed them to suggest exactly what Milano and Koens (2022) have stated here. Focused on providing significant contributions to current knowledge about sustainability and innovation related to tourism in the global paradigm, those authors embarked on a systematic review of the literature from the past five years. The results unveiled various new insights of interest for a more comprehensive understanding of the present and future of tourism. For them: [...] the COVID-19 pandemic has put the world on an effective path to combat the ongoing pressure of sustainable change, which has long been acclaimed. Sustainability and innovation and its growing connection to tourism, after the outbreak of COVID-19, will be unstoppable around the world, taking into account that tourism activity is a sign of global peace and continued prosperity.6 (Santos et al., 2021, p. 11440) However, authors like Karla A. and S. Mostafa Rasoolimanesh (2022) believe that recent research suggests the opposite: that tourism is now less sustainable than ever. In fact, while "undersourism" and crises trigger a significant increase in inequalities, negative impacts, and suffering for individuals and societies in general (Britton, 1996; Gössling et al., 2008), they also create opportunities for some, some of which are less sustainable than others. I am referring, in particular, to many airlines that, despite being the most environmentally problematic sector of tourism due to their significant carbon footprint (Gössling & Hall, 2005; 2007; Peeters, 2017), have in this post-pandemic context, invested in vigorous and persuasive marketing strategies to relaunch themselves, seeking to recover or even maximize the "good old times." For example, James Higham, Paul Hanna, Debbie Hopkins et al. (2022) conducted a thematic analysis of marketing email communications from selected airlines. The results revealed two prominent tropes: 'adventure' and 'discovery'; 'privilege' and 'urgency'. The authors interpreted that these communications aimed to bring air travel into consumers' everyday lives and accelerate the turnover time of tourist consumption. Time is thus mobilized to create a sense of resource scarcity and urgency to consume them, which is a paradox in a context characterized precisely by the opposite, namely, an excess of supply (idem). But is this the path, the strategy, the sales philosophy? Especially if we consider what scarcity, or even the mere idea of scarcity, triggers. Such an idea can stimulate, as clarified by Jiaying Zhao and Brandon M. Tomm (2018), "shortsighted and impulsive 6 [Indeed,] the COVID-19 pandemic put the world on an effective path to combat the permanent pressure of sustainable change, which has long been acclaimed. Sustainability and innovation and their growing link to tourism, after the COVID19 outbreak, will be unstoppable worldwide, bearing in mind that tourist activity is a sign of global peace and continued prosperity. JOÃO PEDRO TOMAZ SIMÕES 46 behavior, prioritizing short-term gains over long-term gains. Ironically," the authors continue, "scarcity can also result in a failure to perceive beneficial information in the environment that alleviates [that same] condition of scarcity." Now, in view of the ecological and environmental scourge that aviation represents, we agree with Higham et al. (2022) when they question whether the industry is not promoting misleading messages with stakes of this caliber. In the current context, there should be a call for greater reflection and slowdown in order to reconfigure sustainable practices and "CoInnovation" (AmankwahAmoah, 2021), rather than propagating them with even greater force, as this study has shown. Milano and Koens (2022) support this judgment by pointing out that the response to crises seems to encourage profit-oriented strategies focused on supply, making efforts to promote and devise marketing approaches capable of driving unrestrained growth in tourism. Andrew R. Goetz and Timothy M. Vowles (2009), who studied the deregulation of US airlines from 1978 to 2008, found that large tourism companies, especially airlines, sought government assistance to continue operating. Therefore, it is not unusual that in the present, not only airlines but also tourism platforms like Booking.com received millions of euros in support measures (Abate et al., 2020; Martín-Domingo & Martín, 2022; Milano & Koens, 2022; Pantazi, 2022; Pereira et al., 2022; Todesco et al., 2022; Wang et al., 2022). Not all crises are equivalent to crises in tourism itself, as is obvious, and vice versa. Nevertheless, the tourism industry has shown itself to be generally resilient, adaptive, or somewhat flexible in response to changes in reality, continuously reinventing itself, and discovering ingenuity when necessary to avoid additional economic losses and the potential collapse of tourism (Milano & Koens, 2022). However, despite these movements of resistance, the response to crises seems to encourage profit-oriented strategies focused on supply, making efforts to promote and devise marketing approaches that encourage unregulated growth in tourism. Andrew R. Goetz and Timothy M. Vowles (2009), who analyzed the deregulation of US airlines from 1978 to 2008, found that large tourism companies, especially airlines, sought government assistance to continue operating. These strategies have faced increasing criticism, with accusations of 'greenwashing' emerging, highlighting the practice of some airlines projecting a misleadingly positive image of their environmental policies. According to the Aviation Environment Federation (2023) and Euronews (2023), several companies are under investigation for questionable advertising practices that suggest the existence of 'responsible' flights. In a context where the carbon footprint of the aviation sector is significant, unsubstantiated claims of 'sustainable' flight practices are seen as deeply problematic. In parallel, in response to the growing awareness of the carbon impact of flights, the 'flight shaming' movement has emerged. Originating in Sweden, this social movement aims to encourage reflection on the need for air travel and promote the adoption of alternative modes of transportation whenever possible to reduce carbon emissions. "In an unstable and unpredictable environment like the present one, the only safe strategic advantage is a company's ability to constantly reinvent its business model. Business success has never been as fragile and temporary as it is today," wrote Gary Hamel and Lisa Valikangas in 2003 (Hamel & Valikangas, 2003; 2004, pp. 335-336). "The business disasters of recent years," the authors continue, "show how even the most established companies struggle to maintain their profit margins and market presence." They conclude: "The problem is not so much the changes that occur but the fact that these changes happen at such a speed and have such magnitude that, unlike in the past, such changes cannot be TOURISM, HOTELS, AND THE FOOD SYSTEM IN THE F&B DEPARTMENT 47 anticipated"7 (idem). However, despite the face of an unprecedented climate and environmental crisis, when you change, you don't always do it for the better: The stakeholders of the tourism industry are tourists, tour operators and destinations where services are provided. Mitigation strategies aim to lessen the impact of tourism on climate change as the industry simultaneously adapts to new climatic conditions. While tourists and tour operators have a high capacity to adapt to climate change (change of time or destination, product and market diversification, respectively), destinations face a limited capacity to adapt.8 (Leal Filho et al., 2022) However, in many situations, such as facing other critical moments—e.g., world wars, terrorism threats, natural disasters, economic or social crises (Kurnaz & Žilinskienė, 2022)— there are cases that confirm that the tourism industry also seems to be able to positively transform itself to adjust more sustainably than before to rapidly changing circumstances, without harming destinations (Aldeia et al., 2022; Gouveia & Seabra, 2022; McTeigue et al., 2021). The post-pandemic period, for example, provided an opportunity for the development of tourism in sparsely populated areas (Almeida & Daniel, 2022; Garcez et al., 2022). It presented an opportunity to improve public infrastructure with a focus on sustainability (Sousa et al., 2022) (Tomaz et al., 2022). There is a greater emphasis on digital channels, reshaping communication strategies in tourism (Nogueira, 2022), and, above all, on promoting innovation, technology, digital platforms, alongside a more serious reconsideration of sustainability as a priority and not a secondary issue (Gonçalves et al., 2022) (Hudson, 2022; Martins et al., 2022). It also contributed to being better prepared for the volatility and uncertainty of the tourism sector by reflecting more carefully on possibilities of future crises and thus seeking to prepare strategies to better deal with these events (Seyitoğlu et al., 2022; Sousa & Joukes, 2022). In a pioneering research study, Faruk Seyitoğlu, Carlos Costa, and Ana Maria Malta (2022) explored the dimensions of the post-pandemic tourism revival from the perspective of policymakers in Portugal. The authors collected data through semi-structured interviews with policymakers representing tourism organizations at regional and national levels. The results included six main themes: financial actions; structural and logical strategies; demandrelated strategies; workforce aspects and actions; marketing and promotion strategies, and fund optimization. By providing the necessary actions and strategies, these results shed light on the importance of destinations developing effective tourism crisis management planning (idem). Claudio Milano and Ko Koens (2022) observe that the COVID-19 pandemic crisis has led to the emergence and manifestation of transformative perspectives. This is reflected, for example, in calls for 'degrowth' by grassroots organizations (Demiroglu & Turhan, 2020; Milano et al., 2019), in the media (Fletcher et al., 2020) (Nankervis, 2009; Valdivielso & Moranta, 2019), and in increasing academic attention (Fenitra et al., 2022; Li et al., 2022) (Sharma et al., 2021) (Yang et al., 2021). "An increasingly popular response to this imperative," as noted in 2019 by Robert Fletcher, Ivan Murray Mas, Asunción Blanco7 En un entorno inestable e impredecible como el actual la única ventaja estratégica segura es la capacidad de una empresa de reinventar de forma continua su modelo empresarial, el éxito empresarial 8 The tourism industry stakeholders are tourists, tour operators, and the destinations where the services are provided. Mitigation strategies aim to lower the impact of tourism on climate change, as the industry simultaneously adapts to the new climate conditions. While tourists and tour operators have a high adaptation capacity for climate change (shifting timing or destination, product, and market diversification, respectively), the destinations face a limited adaptation capacity. JOÃO PEDRO TOMAZ SIMÕES 54 Figure 9. Model of the main unsustainable dimensions in the F&B department Source: Prepared by the authors based on the research carried out 3.7 THE DETERMINANTS OF SUSTAINABLE FOOD PRACTICES INTENT IN HOTEL F&B DEPARTMENTS In the vast realm of social and behavioral sciences, the construction of a robust conceptual model is not merely an academic exercise. It is, indeed, a requirement to ensure validity, precision, and relevance in research (Bryman, 2016). Formulating such a paradigm not only guides systematic research but also reflects a sophisticated synthesis of the current state of knowledge, providing deeper insights into the intricate dynamics of the problem at hand (Creswell, 2003). Central to this study is the detailed analysis of the behavioral commitment of hospitality establishments to adopt sustainability-oriented food practices. Our focus is not on economic, technical, or technological commitment but rather on behavioral commitment, reflecting the practices and attitudes of hotels towards food sustainability. The CASHP model we introduce here is a bold attempt to capture and represent this commitment, specifically addressing the peculiarities of hotel F&B departments. The choice to explore commitment from a behavioral standpoint allows us to go beyond simple categorization, uncovering the complex motivations, challenges, and dynamics that drive hotels to adopt sustainable practices (Saunders & Lewis, 2017). This perspective is reinforced by the integration of established theories and the introduction of new constructs that we believe are crucial for understanding the essence of hotel commitment. By delving into the intersection between intention and practice, we deepen our understanding of what 'commitment' truly means in the hotel context. This interplay is critical for unraveling the process by which a theoretical intention or desire transforms into concrete and meaningful action (LaCaille, 2020). And it is precisely this transformation, centered on behavior and influenced by specific determinants, that this study seeks to elucidate.. TOURISM, HOTELS, AND THE FOOD SYSTEM IN THE F&B DEPARTMENT 55 Figure 10. Conceptual dimension of the 'Commitment' under study Source: Prepared by the authors According to Locke and Latham (2002), goals and intentions, under the influence of motivation and directed effort, lead to completed outcomes. However, a mere 'intention' devoid of implementation often results in stagnation. In this regard, we chose to use the Theory of Planned Behavior (TPB) as a starting point for our analysis. This is a widely accepted psychological theory that helps understand and predict human behavior, especially in sustainability contexts (Fielding et al., 2008). TPB posits that an individual's attitude, subjective norms, and perceived behavioral control influence behavior (thus being its best predictor). However, aware of the limitations of the TPB model, we incorporated two additional variables, 'cognitive' and 'affective,' found in the Social Cognitive Theory (SCT), to provide a more comprehensive understanding of the phenomenon under study (Font et al., 2016; Lin & Hsu, 2015. Embedded within the perspective of social cognition, another theoretical framework in psychology emphasizes the importance of social learning and cognitive processes in shaping human behavior. This is influenced by a combination of observation, imitation, reinforcement, and cognitive factors such as beliefs, attitudes, and expectations (Bandura, 2001). From this perspective arises the Social Cognitive Theory (SCT), proposed by Albert Bandura, which suggests that behavior is the product of the interaction between three factors: personal (e.g., beliefs and self-efficacy), environmental (social norms and physical resources), and behavioral, influencing and being influenced by beliefs and selfefficacy. This model highlights the role of observational learning and self-regulation in determining behavior. Studies have shown that education and knowledge (intellectual factors) enhance intention and action in sustainable practices, such as reducing food waste (Ajzen & Fishbein, 1974). In parallel, affective factors, such as emotions, have a significant impact on sustainable practices. For example, feelings of guilt for not adopting sustainable behaviors can lead to attitude change (Ha & Kwon, 2016). By integrating these factors into the TPB model, we gain a more comprehensive view of their influence on sustainable food practices. Subsequently, it is crucial to emphasize that the Theory of Planned Behavior (Ajzen, 1991) also advocates that 'intention' precedes 'behavior.' However, it is recognized that JOÃO PEDRO TOMAZ SIMÕES 56 'intention,' on its own, is not a guarantee of the desired action. The requirement for concrete practices that transform such intention into tangible action is posited. In this context, Figure 10 outlines a conceptual framework related to our conception of commitment. This framework seeks to integrate the multiple components that influence commitment to sustainable practices, emphasizing the interdependence between intention, practice, and behavior. Thus, it is crucial for the hotel sector to recognize and address both drivers and obstacles to the implementation of sustainable practices, with the ultimate goal of aligning intentions and actions for a more sustainable future. By understanding not only what hotels are doing but also the determinants behind the adopted sustainable practices, we can provide deeper and more relevant insights as well as more targeted recommendations. Therefore, we have developed a conceptual model based on TPB and SCT, aiming to uncover these underlying layers. This model is not intended to replace the direct assessment of practices but to complement it, offering a more comprehensive picture of the sustainability landscape in the food and beverage departments of hotels. In this context, the CASHP model emerges (Figure 11), positing that intellectual and affective factors, combined with attitudes, subjective norms, and perceived behavioral control, define the intention to adopt sustainable food practices. This intention, in turn, is a direct predictor of sustainable food behavior. Figure 11. CASHP Model Source: Prepared by the authors The Theory of Planned Behavior (TPB) and the Social Cognitive Theory (SCT) were chosen as the pillars of our model due to their proven ability to predict and explain a wide range of behaviors. TPB, with its focus on attitudes, subjective norms, and perceived behavioral control, provides a robust framework for understanding behavioral intentions. On the other hand, SCT, by considering social learning and cognitive processes, complements TPB by introducing emotional and cognitive nuances that can influence behavior, especially in complex contexts like sustainability. TOURISM, HOTELS, AND THE FOOD SYSTEM IN THE F&B DEPARTMENT 57 Table 3. Construct Composition Items Construct Description Intelectual (INT) Q1. I believe I am familiar with the issues induced by food in terms of unsustainability; Q2. I believe I stay updated on practices to combat food unsustainability through actively seeking information; Q3. I believe the measures to combat unsustainability caused by food that I plan are the most effective; Q4. I believe I understand the practices to combat Affective (AFE) Q5. I believe my emotions influence the planning of adopted practices; Q6. I believe my emotions influence the acquisition of raw materials; Q7. I believe my emotions influence the preparation of raw materials; Q8. I believe my emotions influence the presentation of raw materials. Attitude (ATI) Q9. I believe planning is important in combating food unsustainability; Q10. I believe the acquisition of raw materials is an important phase in combating food unsustainability; Q11. I believe meal preparation is an important phase; Q12. I believe meal presentation is an important phase. Subjetive Norms (SN) Q13. My colleagues and clients believe that planning is important in combating food unsustainability; Q14. My colleagues and clients believe that the acquisition of raw materials is an important phase in combating food unsustainability; Q15. My colleagues and clients believe that meal preparation is an important phase; Q16. My colleagues and clients believe that meal presentation is an important phase. Perceived Behavioral Control (CCP) Q17. I believe I have the ability to plan in order to combat food unsustainability; Q18. I believe I have the ability to acquire raw materials sustainably; Q19. I believe I have the ability to prepare meals sustainably; Q20. My colleagues and clients believe that meal presentation is an important phase. Intention of Behaviour (ITB) Q21. I intend to plan to combat food unsustainability in the future; Q22. I intend to acquire raw materials sustainably in the future; Q23. I intend to prepare meals sustainably in the future; Q24. I intend to present meals sustainably in the future. Practices (PRAT) Planning (Q25-Q28); Acquisition (Q29-Q37); Preparation (Q38-Q58); Presentation (Q59-Q66) Source: Prepared by the authors In the "Subjective Norms" section, we assess the influence of social groups, customers, and stakeholders on the participants' sustainable behavior related to dietary practices. The "Perceived Behavioral Control" section examines the participants' beliefs about their ability to engage in sustainable dietary practices, as well as the obstacles and facilitators to doing so. Finally, the "Effective Behavior (BEH)" section evaluates the sustainable dietary practices implemented by the participants, including planning, acquisition, preparation, and presentation of food. Table 4. Constructs of the CASHP model Construct Descrição Attitude It refers to the belief about the consequences of a behavior (positive or negative), in this case, the hotel's attitudes towards sustainable behaviors, especially concerning the Food and Beverage (F&B) department. The hotel's attitudes towards sustainable food practices can influence the hotel's decision to implement them.probabilidade de o hotel implementá-las. JOÃO PEDRO TOMAZ SIMÕES 58 Subjective Norms It refers to the perception of social pressure to engage or not engage in certain behaviors. Social influences, such as customer expectations, regulatory bodies, or industry peers, can also play a role in the hotel's decision to implement sustainable food practices. A hotel may be more inclined to implement sustainable food practices if it perceives that doing so will be positively viewed by its customers or industry peers. Perceived Behavioral Control It refers to an individual's or organization's belief in their ability to perform a behavior. The perceived capacity of the hotel to implement sustainable food practices, such as access to suppliers, financial resources, and staff training, can influence their decision to actually do so. A hotel that perceives it has the resources and capability to implement sustainable food practices is more likely to do it. Intelectual It refers to the level of knowledge and understanding that hotels have about sustainable food practices. This includes factors such as education and training, access to information, and the ability to critically evaluate and apply that information in decision-making. Affective It refers to the emotional or affective connection that hotel staff have with sustainable food practices. This could include factors such as personal values and beliefs, perceived social norms, and the emotional impact of implementing sustainable practices. Intention of Behaviour It refers to the intention to engage in a specific behavior, such as putting into practice attitudes related to sustainable food. Source: Prepared by the authors The constructs of CASHP (Table 4) are then formed by attitudes, subjective norms, perceived behavioral control, intellectual and affective considerations, and behavioral intention. We believe that attitude towards the practice, perceived subjective norms, and perceived behavioral control can influence the behavioral intention of individuals or hotels regarding sustainable food practices. This study acknowledges that commitment is more than just a willingness to act. While intention is considered an essential component, it is insufficient by itself to ensure the compliance with sustainable food practices. Therefore, the CASHP model conceptualizes commitment as a combination of intention and effective practices (Simões et al., 2023). From the perspective of TPB (Theory of Planned Behavior), intention is viewed as the best predictor of behavior. However, reality shows that strong intentions do not always translate into effective actions. To address this gap, CASHP incorporates effective practices as a component of commitment. This inclusion underscores the inseparability of intention and practice and their joint role in shaping behavior. Having established the theoretical model, it is essential to have a practical tool for its assessment and application in the hotel sector. Regarding the "Food Practices Commitment Questionnaire (FPCQ)," it was developed with the aim of measuring the determinants of commitment to sustainable food practices in hotels. The development of the FPCQ involved several stages, starting with an extensive literature review, followed by interviews with experts in the field. The preliminary version of the questionnaire was then tested on a small pilot group, resulting in adjustments to improve its clarity and relevance. Subsequently, the FPCQ was administered to a larger sample of hotels, and the data were analyzed using advanced statistical techniques to validate and refine the instrument, ensuring its reliability and validity. TOURISM, HOTELS, AND THE FOOD SYSTEM IN THE F&B DEPARTMENT 59 The FPCQ consists of 66 items that are assessed on a 7-point Likert scale. To ensure the content validity of the instrument, during the development phase, we conducted interviews with six Ph.D. experts in the field. As a result of these interviews, several changes were made to the instrument. The final questionnaire of the FPCQ (Table 5) contains items that cover various areas: Intellectual (INT), Affective (AFE), Attitude (ATI), Subjective Norms (SBN), Perceived Behavioral Control (PBC), Behavioral Intention (ABI), and Behavior (BEH). In the Intellectual section, we assess participants' knowledge about the environmental, social, and economic implications of their food choices. The Affective section measures the impact of emotions on participants' food practices. In the Attitude section, we evaluate participants' attitudes (positive or negative) towards sustainable food practices. - PART TWO: EMPIRICAL STUDY 63 4 ANALYSIS OF THE COMMITMENT OF HOTEL F&B DEPARTMENTS TO SUSTAINABLE FOOD PRACTICES In this chapter, we investigate the commitment of Food and Beverage (F&B) departments in hotels in the Central Region of Portugal to more sustainable food practices, primarily from a behavioural perspective according to the model developed in the previous chapter. Given the growing importance of this topic in the hotel sector (Bohdanowicz & Zientara, 2009), it is pertinent to understand the determining factors and the extent of sustainable food practices in a region known for its varied and rich gastronomic tradition (Gössling et al., 2011). Facing a complex scenario and the need to delve deeper into the underlying dynamics that motivate the F&B departments of hotels in adopting sustainable practices, Structural Equation Modelling (SEM) was chosen as the methodology. This choice is not merely technical but strategic, aiming to provide a more rigorous and comprehensive analysis (Hair Jr et al., 2021). SEM is renowned for testing relationships between multiple variables and capturing the latent nature of constructs that are not directly observable (Bollen, 1989). Considering the theoretical nature of the CASHP model, which combines elements of TPB, SCT theories, and effective practices, a technique that tests and validates the model comprehensively is vital. SEM offers this capability, evaluating the model’s fit with the data, and refining it as necessary (Bollen, 1989). Therefore, as the commitment to sustainable food practices encompasses a myriad of factors, from individual motivations to external pressures (Tzschentke et al., 2008), SEM was opted to provide a comprehensive perspective of this phenomenon by modelling multiple relationships. Among the two approaches that comprise the SEM technique (PLS-SEM and CBSEM), the choice of PLS (Partial Least Squares) is justified for multiple reasons, especially in the context of our study focused on sustainable behavioural food practices in hotels. Firstly, PLS is less restrictive in terms of sample requirements and data distribution – a crucial feature when dealing with limited samples or non-normal data (Pinto, 2016), common scenarios in hotel research (Henseler et al., 2018; Kumar & Purani, 2018; Latan, 2018; Mostafiz et al., 2019). This advantage aligns suitably with our study's context. Further validating our approach, an oral presentation entitled "Sustainable Food Practices in Hotel F&B Departments: Validation of the CASHP Model and FPCQ through Path Analysis," was delivered at the International Workshop "Tourism and Hospitality Management" (IWTHM2023). This presentation, authored by Simões, J. T., Soares, J. R. R., & Santos, X. M. (2023), is published in the workshop proceedings (pp. 219-221) and is available at https://doi.org/10.58869/IWTHM2023, edited by A. P. Borges, PhD, and E. Vieira, PhD, from the ISAG - European Business School, Porto, Portugal. This work, submitted for publication in a Web of Science and SCOPUS-indexed journal, further substantiates the research's robustness and the relevance of the findings in contributing to the field. 4.1 METHOD Following the theoretical-conceptual validation of the model presented above, we proceeded with its empirical analysis. In the preliminary phase, we validated the assumptions and ensured the robustness of the FPCQ - Food Practices Commitment Questionnaire instrument. 70 PREP7 - Q44. I regularly monitor food waste generated inside and outside the kitchen, to define and implement reduction measures; PREP8 - Q45. I identify and adopt strategies to reduce food waste; PREP9 - Q46. I use technology to manage food waste (e.g., monitoring instruments); PREP10 - Q47. I implement half-portions and/or children's menus; PREP11 - Q48. I systematize best practices in training manuals and make them available to the team; PREP12 - Q49. Before they become waste, I send leftover foods, that have not been served or exposed, to social solidarity institutions (such as Refood and Zero Waste) or more economically (such as Phenix, Fair Meals, and Too Good To Go); PREP13 - Q50. I note down the pre-heating times of kitchen equipment and keep them visible to the whole team; PREP14 - Q51. If the cooking time is over an hour, it's not worth pre-heating the equipment; PREP15 - Q52. It's our practice to check if the electric plate or stove flame is not larger than the base of the container; PREP16 - Q53. I implement a "turned-off equipment" routine to ensure that equipment is only on when strictly necessary; PREP17 - Q54. When acquiring equipment, we always consider its energy performance; PREP18 - Q55. We regulate the air conditioning system to stabilize the average room temperature at about 22°C; PREP19 - Q56. We regulate the thermostat according to needs and seasons: between 3°C and 5°C for the refrigerator and between -18°C and -15°C for the freezer; PREP20 - Q57. In dishwashers, we select economic and low-temperature programs; PREP21 - Q58. We have motion sensors for lighting spaces. Presentation (APRE) Cronbach’s Alpha APRE1 - Q59. I use biodegradable or reusable materials to package and serve food; .820 APRE2 - Q60. I don't waste significant energy on transporting food within the hotel; APRE3 - Q61. I use smaller plates to reduce portion size; APRE4 - Q62. I ensure that foods are kept at the correct temperature; APRE5 - Q63. The decorative elements I use are biodegradable and/or edible; APRE6 - Q64. I educate and train my employees to better plan meals, especially in terms of portion size in preparation and service; 71 APRE7 - Q65. I opt for acquiring smaller plates to promote a perception of balance in the amount of food provided to the customer per meal; APRE8 - Q66. In showcases, I opt to display food in a contained manner. Source: Prepared by the authors. (Translated) The construct "Intellect" (INT), with a Cronbach's Alpha of 0.800, demonstrates strong internal cohesion in responses to questions related to knowledge and information update about practices to combat food unsustainability. This result is consistent with the literature, emphasizing the importance of education and information as fundamental pillars for implementing sustainable food practices (Jones, Hillier & Comfort, 2016). "Affect" (AFE), with a Cronbach's Alpha of 0.851, denotes high consistency in responses to questions exploring the impact of emotions on the planning and execution of food practices. This result aligns with studies that underscore the crucial role of emotions and values of hotels towards sustainability (Kim, Eves & Scarles, 2013). The construct "Attitude" (ATI) has a Cronbach's Alpha of 0.719, indicating good reliability in responses to questions assessing the importance attributed to various phases of the sustainable food process. This result is congruent with the literature, which highlights the positive attitude of hotels towards sustainable practices as a determining factor for their effective implementation (Chen, 2015). The constructs "Subjective Norms" (SBN), "Perceived Behavioral Control" (PBC), and "Behavioral Intention" (ITB) show Cronbach's Alphas of 0.771, 0.820, and 0.912, respectively, evidencing excellent reliability in responses to questions assessing the influence of others' perceptions, implementation conditions, and predisposition to adopt sustainable practices in the future. These results are consistent with the beliefs, attitudes, intentions, and behaviors model proposed by Ajzen (1991), highlighting the influence of subjective norms and perceived behavioral control on behavioral intentions. The constructs "Planning" (PLAN), "Acquisition" (AQU), "Preparation" (PREP), and "Presentation" (APRE) have Cronbach's Alphas of 0.765, 0.789, 0.820, and 0.820, respectively, revealing good reliability in responses to questions assessing the concrete practices adopted by hotels regarding sustainable food. These results align with the model of operationalization of sustainable practices proposed by Baumgartner and Ebner (2010), which emphasizes the importance of integrating sustainability into all stages of the production process.. 4.2.4 Evaluation of Data Normality using the Shapiro-Wilk Test Data normality is a crucial condition for the validity of many parametric statistical tests. The presence of non-normal distributions can significantly affect the results and, consequently, the conclusions of a study (Field, 2013). To verify the normality of the collected data, we employed the Shapiro-Wilk test, a non-parametric test that compares the empirical distribution of the data with a theoretical normal distribution (Shapiro & Wilk, 1965). Table 7 presents the results of the Shapiro-Wilk test for each variable under study. Table 6. Shapiro-Wilk Test Results for Data Normality X - T – p - Norm. X - T – p - Norm. X - T – p - Norm. X - T – p - Norm. INT1 - 0,883 - < 0,001 – No CCP3 - 0,885 - < 0,001 - No AQ8 - 0,781 - < 0,001 - No PR16 - 0,810 - < 0,001 - No INT2 - 0,888 - < 0,001 – No CCP4 - 0,844 - < 0,001 - No AQ9 - 0,867 - < 0,001 - No PR17 - 0,854 - < 0,001 - No INT3 - 0,915 - < 0,001 – No ITCP1 - 0,772 - < 0,001 - No PR1 - 0,913 - < 0,001 - No PR18 - 0,812 - < 0,001 - No AEF1 - 0,873 - < 0,001 – No ITCP2 - 0,855 - < 0,001 - No PR2 - 0,668 - < 0,001 - No PR19 - 0,868 - < 0,001 - No 72 AEF2 - 0,847 - < 0,001 – No ITCP3 - 0,853 - < 0,001 - No PR3 - 0,648 - < 0,001 - No PR20 - 0,789 - < 0,001 - No AEF3 - 0,905 - < 0,001 – No ITCP4 - 0,858 - < 0,001 - No PR4 - 0,717 - < 0,001 - No PR21 - 0,849 - < 0,001 - No AEF4 - 0,770 - < 0,001 - No PL1 - 0,859 - < 0,001 - No PR5 - 0,881 - < 0,001 - No PR8 - 0,744 - < 0,001 - No ATI1 - 0,868 - < 0,001 - No PL2 - 0,864 - < 0,001 - No PR6 - 0,760 - < 0,001 - No PR9 - 0,794 - < 0,001 - No ATI2 - 0,809 - < 0,001 - No PL3 - 0,872 - < 0,001 - No PR7 - 0,886 - < 0,001 - No APR1 - 0,821 - < 0,001 - No ATI3 - 0,742 - < 0,001 - No PL4 - 0,862 - < 0,001 - No PR8 - 0,744 - < 0,001 - No APR2 – 0,788 - < 0,001 - No ATI4 - 0,684 - < 0,001 - No AQ1 - 0,617 - < 0,001 - No PR9 - 0,794 - < 0,001 - No APR3 - 0,847 - < 0,001 - No SN1 - 0,768 - < 0,001 - No AQ2 - 0,911 - < 0,001 - No PR10 - 0,851 - < 0,001 - No APR4 - 0,717 - < 0,001 - No SN2 - 0,853 - < 0,001 - No AQ3 - 0,824 - < 0,001 - No PR11 - 0,853 - < 0,001 - No APR5 - 0,833 - < 0,001 - No SN3 - 0,868 - < 0,001 - No AQ4 - 0,884 - < 0,001 - No PR12 - 0,844 - < 0,001 - No APR6 - 0,767 - < 0,001 - No SN4 - 0,839 - < 0,001 - No AQ5 - 0,820 - < 0,001 - No PR13 - 0,769 - < 0,001 - No APR7 - 0,768 - < 0,001 - No CCP1 - 0,830 - < 0,001 - No AQ6 - 0,822 - < 0,001 - No PR14 - 0,827 - < 0,001 - No APR8 - 0,801 - < 0,001 - No CCP2 - 0,875 - < 0,001 - No AQ7 - 0,807 - < 0,001 - No PR15 - 0,928 - < 0,001 - No *(X: Variable - T: Test Statistics - gl: Degrees of Freedom - p: P-Value - Normality: Test Result Source: Prepared by the authors As we can observe in Table 7, all the P-values are below the adopted significance level (0.05), indicating that all the variables analyzed do not follow a normal distribution. This lack of normality can be attributed to various factors, such as the presence of outliers, skewness, or other characteristics of the data that affect its distribution (Field, 2013). It's important to note that while normality is an essential assumption for many statistical tests, its absence does not necessarily invalidate the study. There are robust statistical methods that do not rely on the normality of data, such as non-parametric methods, which can be used as alternatives (idem). Therefore, the results obtained in the Shapiro-Wilk test reinforce the need for a careful methodological approach, especially when working with data that do not follow a normal distribution. 4.2.5 Spearman's Correlation Analysis Spearman's correlation is a non-parametric statistical method used to assess the strength and direction of the association between two ordinal or quantitative variables. Unlike Pearson's correlation, which requires normality in the variables, Spearman's method is based on the ranks of observations, making it a robust technique for analyzing data that do not meet the assumption of normality (Sedgwick, 2014). The strong correlations observed between the variables suggest a very close association between them, indicating a corresponding tendency to increase Perceived Behavioral Control (PBC) in order to carry out sustainable practices: Table 7. Strong Correlations Variables Spearman’s correlation SN3 and SN4 0.934 SN4 and CCP1 0.817 CCP1 and CCP2 0.756 Source: Prepared by the authors The robust correlation between the variables SN3 and SN4 (Spearman Correlation = 0.934) suggests a remarkable agreement between the perceptions of employees and customers regarding the importance of planning and the acquisition of raw materials in combating food unsustainability. This high degree of correlation highlights the synergy existing between these 73 initial phases of the food process, which seem to be perceived very similarly by the stakeholders involved. The moderate correlations indicate a reasonably strong relationship between the variables, suggesting a corresponding increase in perceived behavioral control to carry out sustainable practices. Table 8. Moderate Correlations Variables Spearman’s correlation SN3 and CCP1 0.703 SN3 and CCP2 0.664 SN4 and CCP2 0.656 Source: Prepared by the authors Weak correlations indicate a tendency for a decrease in the perception of subjective norms and perceived behavioral control as the belief in the effectiveness of planned measures increases. These correlations revealed between the variables SN3 and PBC1 (0.703), SN3 and PBC2 (0.664), and SN4 and PBC2 (0.656) point to a substantial association between perceived subjective norms and perceived behavioral control in the phases of planning and acquisition of raw materials. This data suggests that the perception of subjective norms may play a key role in enhancing perceived behavioral control, thereby facilitating the incorporation of sustainable practices in food operations.. Table 9. Weak Correlations Variables Spearman’s correlation INT3 and SN3 -0.395 INT3 and SN4 -0.399 INT3 and CCP1 -0.384 INT3 and CCP2 -0.337 Source: Prepared by the authors On the other hand, the faint correlations observed between the variables INT3 and SN3 (- 0.395), INT3 and SN4 (-0.399), INT3 and PBC1 (-0.384), and INT3 and PBC2 (-0.337) indicate an inverse association between the belief in the efficacy of planned measures and both subjective norms and perceived behavioral control. This pattern suggests that a strong belief in the efficacy of planned measures can, paradoxically, diminish the perception of subjective norms and perceived behavioral control, possibly due to exaggerated self-confidence or a reduced perception of the importance of collective commitment to food sustainability. Within the spectrum of Effective Practices, correlations can be unfolded to elucidate the link between perception and practical execution at various stages of the food process. For example, a more in-depth analysis could investigate how the correlation between Subjective Norms (SBN) and Perceived Behavioral Control (PBC) translates into effective sustainable practices in the Planning (PLAN) and Acquisition (AQU) phases, and how this impacts subsequent stages of Preparation (PREP) and Presentation (APRE). The above narrative reveals the intricacy of interactions between perceptions, attitudes, and sustainable practices in the food context, providing an analytical lens through which practitioners and academics can explore strategies to foster food sustainability. Correlational analysis offers a robust springboard for a more in-depth exploration of the underlying mechanisms shaping the adoption of sustainable practices and the perception of their efficacy among different stakeholders in the food environment. 74 Thus, the analysis of correlations allows us to conclude that there is a significant relationship between the variables under study, with strong and moderate correlations indicating a positive association between subjective norms and perceived behavioral control, while weak correlations indicate an inverse relationship between the belief in the efficacy of planned measures and both subjective norms and perceived behavioral control. These results provide some indicators for a better understanding of the factors influencing the adoption of sustainable practices in food. 4.3 STRUCTURAL EQUATION MODELING WITH PLS (PARTIAL LEAST SQUARES) Structural Equation Modeling (SEM) emerges as a significant advancement in multivariate analysis, enabling the evaluation of complex relationships between observed and latent variables (Bollen, 1989; Jöreskog & Sörbom, 1982). Within the wide array of SEM techniques, the Partial Least Squares SEM (PLS-SEM) approach stands out for its flexibility and ability to handle complex models and non-normally distributed data (Hair et al., 2010; Henseler et al., 2015). PLS-SEM was chosen for this study for multiple reasons. Firstly, PLS is particularly wellsuited for dealing with formative latent constructs, as it does not presuppose normal distributions and allows modeling of complex relationships (Wold, 1982). This feature is crucial given that the present study involves second-level factors and adopts the two-step (higher order) approach, as outlined by Ringle et al. (2022). PLS-SEM is also recognized for its prediction-oriented nature, often being chosen for exploratory studies (Chin, 1998; Tenenhaus et al., 2005). This approach fits perfectly with the current study, which aims to explore and understand the relationships between latent variables based on the theories of TPB, SCT, and Effective Practices. The robustness of the research instrument is a cornerstone of any empirical study. By following the guidelines established by Hair Jr. et al. (2017), convergent and divergent validity of the constructs were ensured. The validity and reliability of the constructs were also corroborated through the analysis of Average Variance Extracted (AVE) and Composite Reliability, as suggested by Fornell and Larcker (1981). The in-depth analysis of the trajectories between the constructs was based on the recommendations of Chin (1998). To ensure the robustness of the inferences, the bootstrapping technique was subsequently adopted, a widely recognized and applied approach in studies using PLS-SEM (Efron & Tibshirani, 1994; Hair Jr et al., 2021).. 4.3.1 Presentation of the Theoretical Model The proposed theoretical model, presented in Figure 12, is the result of a careful integration of the Theory of Planned Behavior (TPB) and the Social Cognitive Theory (SCT), with an additional focus on Effective Practices. This combination emerges in response to the identified need in the literature for a model that captures both the behavioral and social nuances of individuals and considers actual practices in the context of sustainable food practices in the hospitality sector. The latent constructs, symbolized by circles in Figure 12, represent the unobservable, yet theoretically grounded entities that are central to understanding the proposed relationships. These constructs are operationalized through observed variables, illustrated by rectangles. The observed variables are tangible metrics that serve as indicators of the latent constructs, providing a framework for data collection and subsequent analysis. 75 The arrows in the model play a crucial role, illustrating the hypothetical relationships between the constructs and variables. A continuous arrow suggests a significant relationship, indicating a strong and theoretically justified connection between the entities it connects. It is important to note that the direction of the arrow shows the direction of the relationship, indicating which construct or variable influences the other. At its core, this theoretical model aims to unravel the underlying behavioral mechanisms that drive sustainable food practices in the hospitality sector. By adopting a holistic approach that integrates multiple theories, the model seeks a richer and more nuanced understanding of the factors that determine these practices, both from individual and social perspectives.. Figure 12. CASHP Model (Conceptual Model) Source: Prepared by the authors in SmartPLS4 environment 4.3.1.1 Measurement Models Accurate measurement of constructs is crucial to ensure the validity and reliability of the results of any research. The CASHP model incorporates a hybrid approach in its complex structure by adopting a combination of formative and reflective constructs of various orders. This particularity demanded a more meticulous analytical approach, leading to the adoption of the "Two-Step Approach" as suggested by Anderson and Gerbing (1988). This bifurcated approach is not just an analytical technique: it's a protocol that ensures each step of the analysis is conducted with utmost precision and rigor by first assessing the metric of the constructs and then the structural validity of the model. To ensure that the constructs of the CASHP model remained robust and unambiguous, a meticulous evaluation of the loadings was essential. In the context of reflective measurement models, these loadings attest to the reliability and validity of the indicators in relation to the construct they are intended to measure, as proposed by Hair Jr et al. (2021). This rigorous approach in evaluating the loadings ensures that each indicator reliably represents its respective latent construct, thereby reinforcing the overall structural integrity of 76 the CASHP model. By doing so, the model effectively bridges the theoretical and empirical aspects of the study, providing a solid foundation for interpreting the results and drawing meaningful conclusions about the sustainable food practices in the hospitality sector. 4.3.1.2 Reflective Measurement Models The reflective structure of a construct implies that the indicators are manifestations of the underlying construct and, therefore, should vary together. Table 11 offers a detailed view of the individual loadings for each indicator, revealing the magnitude and direction of the linear relationship between the indicator and the underlying construct. When evaluating the loadings, it's crucial to observe the criteria proposed by Fornell and Larcker (1981), which suggest that loadings above 0.7 are desirable, as they indicate an adequate representation of the construct by the respective indicator. In such a reflective model, each indicator's loading on its associated construct provides crucial information about how well that indicator reflects the construct. High loadings (close to or exceeding 0.7) imply a strong relationship, suggesting that changes in the construct are wellreflected by changes in the indicator. This relationship ensures that the construct is reliably measured and that the indicators collectively and accurately represent the construct's conceptual domain. Therefore, in assessing the validity and reliability of the reflective constructs in the CASHP model, attention to these loadings is imperative. They not only demonstrate the strength of the relationships between indicators and constructs but also contribute to the overall robustness of the model, enhancing the interpretative power of the research findings in the context of sustainable food practices in the hospitality sector. Table 10. Individual Indicator Loading AFE ATI CCP INT ITB SBN AFE1 0.854 AFE2 0.886 AFE3 0.950 AFE4 0.842 ATI1 0.870 ATI2 0.877 ATI3 0.898 ATI4 0.622 CCP1 0.791 CCP2 0.823 CCP3 0.933 CCP4 0.757 INT1 0.890 INT2 0.882 INT3 0.784 INT4 0.826 ITCP1 0.953 ITCP2 0.955 ITCP3 0.974 ITCP4 0.908 SN1 0.910 SN2 0.914 77 AFE ATI CCP INT ITB SBN SN3 0.917 SN4 0.835 Source: Prepared by the authors In this study, the indicator ATI4, with a loading of 0.622 (Table 11), demonstrated inadequacy in faithfully representing the construct ATI. This observation led to the decision to exclude ATI4 from the model to ensure a more robust and reliable representation of the ATI construct. With the removal of this indicator, the loadings were recalculated, resulting in the values presented in Table 12. This update reflects a generalized improvement in the values, reinforcing a more accurate representation of the constructs and their robustness in the CASHP model. Table 11. Individual loading of Indicator II (updated) AFE ATI CCP INT ITB SBN AFE1 0.849 AFE2 0.872 AFE3 0.943 AFE4 0.860 ATI1 0.909 ATI2 0.917 ATI3 0.885 CCP1 0.791 CCP2 0.823 CCP3 0.933 CCP4 0.757 INT1 0.895 INT2 0.881 INT3 0.774 INT4 0.829 ITCP1 0.953 ITCP2 0.955 ITCP3 0.974 ITCP4 0.908 SN1 0.910 SN2 0.914 SN3 0.917 SN4 0.835 Source: Prepared by the authors Upon examining Table 12, which presents the updated loadings of the indicators after the removal of indicator ATI4, we note certain patterns and relevant trends. The loadings represent the correlation between each indicator and the construct they aim to measure. According to statistical literature, a loading of 0.7 or higher is considered acceptable, indicating that the indicator adequately represents the construct (Fornell & Larcker, 1981). The analysis of the indicators of the "Affective (AFE)" construct reveals that all indicators have loadings above 0.8, indicating a robust and significant representation of the construct. This observation is consistent across most indicators in all constructs, including "Attitude (ATI)", 78 where, after the removal of ATI4, all loadings are well above the 0.7 threshold, reinforcing their relevance. However, for the "Perceived Behavioral Control (PBC)" construct, it is observed that the indicators PBC1 and PBC4 have loadings slightly above the acceptable limit but below 0.8. Overall, Table 12 reflects an improvement in loadings after the removal of the problematic indicator. This enhancement not only reinforces the validity and reliability of the remaining indicators but also highlights the importance of an iterative approach in modeling, where indicators are evaluated and re-evaluated to ensure the best possible representation of the underlying constructs. This process, supported by statistical literature, confirms the accuracy and robustness of the chosen indicators and the justification for the removal of problematic indicators. This iterative refinement is a key aspect of SEM, ensuring that the model accurately reflects the theoretical constructs it is intended to measure and providing a solid foundation for drawing reliable conclusions from the study. 4.3.1.2.1 Composite Reliability (CR) Composite internal consistency is an essential metric in quantitative research, as it represents the reliability of the constructs under analysis. In this study, we chose to determine the composite reliability using the method proposed by Fornell and Larcker (1981). The decision to use this method was based on its ability to offer a robust alternative to Cronbach's alpha. Cronbach's alpha, although widely used, can present limitations, especially when there is a large number of items or when there is significant heterogeneity among them. In such scenarios, composite reliability offers a more detailed and accurate perspective of the constructs' reliability (Raykov, 1997). Table 13 shows the values obtained for Cronbach's alpha and composite reliability. Traditionally, a Cronbach's alpha value greater than 0.7 is considered acceptable, as it indicates that the items of a construct are consistently measuring the same concept. However, as previously mentioned, Cronbach's alpha may not be sufficient in certain contexts, leading to the need to also consider composite reliability. Table 12. Composite Internal Consistency Cronbach's alfa Composite reliability (rho_a) Composite reliability (rho_c) AFE 0.906 0.938 0.933 ATI 0.888 0.891 0.930 INT 0.869 0.888 0.909 ITB 0.962 0.963 0.973 PBC 0.846 0.857 0.897 SBN 0.917 0.937 0.941 Source: Prepared by the authors An analysis of the values in Table 13 shows that all constructs have a Cronbach's alpha well above the 0.7 threshold, suggesting adequate internal reliability. The composite reliability values are also high, corroborating the reliability of the constructs. For example, the "Affective (AFE)" construct has a Cronbach's alpha of 0.906, while its composite reliability values are 0.938 and 0.933. This congruence between the metrics indicates a robust cohesion of the indicators that comprise the AFE construct. 79 The analysis of composite internal consistency, combined with the Cronbach's alpha values, confirms the reliability of the constructs used in this study. This high reliability ensures that the results are consistent, thereby validating the inferences made from these results. 4.3.1.2.2 Convergent validity Convergent validity refers to the extent to which indicators of a specific construct converge or share a high proportion of variance in common. One of the metrics often used to assess convergent validity is the Average Variance Extracted (AVE). AVE measures the amount of variance that a construct captures from its indicators in relation to the amount due to measurement error. Fornell and Larcker (1981) suggest that an AVE of 0.5 or higher is indicative of adequate convergent validity, as it means that more than 50% of the variance of the indicators is explained by the underlying construct. Table 13. Extracted Mean Variance Average variance extracted (AVE) AFE 0.778 ATI 0.817 INT 0.716 ITB 0.899 PBC 0.687 SBN 0.800 Source: Prepared by the authors Table 14 presents the AVE values for each construct. A detailed analysis of these values reveals the following: the "Affective (AFE)" construct has an AVE of 0.778, indicating that about 77.8% of the variance in the indicators is explained by the construct, thus validating its convergent capacity. Similarly, the constructs "Attitude (ATI)", "Intellectual (INT)", "Behavioral Intention (ITB)", "Perceived Behavioral Control (PBC)", and "Subjective Norms (SBN)" have AVE values of 0.817, 0.716, 0.899, 0.687, and 0.800, respectively. All these values exceed the recommended threshold of 0.5, reinforcing the convergent validity of the constructs under study. These results, in conjunction with the internal consistency values previously discussed, confirm the robustness and precision of the measures used in this research. The attainment of AVE values not only validates the internal coherence of the indicators for each construct but also reinforces confidence in the indicators' ability to effectively represent their respective constructs.. 4.3.1.2.3 Statistical Significance of Indicators (t-bootstrap) The analysis of the statistical significance of indicators is a crucial step to ensure the validity of the constructs and guarantee that the indicators are representative and significant. In the context of Structural Equation Modeling (SEM), the T-Bootstrap method is often used to assess the significance of indicators. This method relies on successive resampling of the original data set to generate a bootstrap sample distribution, which is then used to estimate the statistical significance of the coefficients (Hair Jr et al., 2021). Examining Table 15, we observe various metrics that assist in determining the significance of the indicators. 86 essential step to ensure the integrity of the formative model and the validity of the inferences derived from it. 4.4 STRUCTURAL MODEL EVALUATION The subsequent analysis in evaluating the structural model involves considering the model's explanatory capability for each endogenous construct. As evident in the literature, specifically the references by Chin (2009), various benchmark values are proposed for interpreting this coefficient. Depending on the area of study, R² values of 0.75, 0.50, or 0.25 may indicate substantial, moderate, or weak fit, respectively. However, the model's explanatory capability is not the only metric of relevance. The predictive capability of the model, especially in the context of PLS-SEM, is equally crucial. For this, the Stone-Geisser index (Q²) for each endogenous construct is used. This index evaluates whether the exogenous constructs have a relevant predictive capability on the endogenous constructs. The literary reference of Stone (1974), Geisser (1975), and Götz et al. (2009) highlight the importance of Q² being greater than 0 to indicate predictive relevance. Also, the effect size, represented by ‘q²’, with values of 0.02, 0.15, and 0.35 indicates, respectively, small, medium, or large predictive relevance of a latent variable in explaining an endogenous variable under analysis. The last crucial stage in evaluating the structural model is the estimation of the coefficients. It is essential to analyze the sign, magnitude, and bootstrap value of each estimated coefficient of the structural model. According to Henseler et al. (2015), it is recommended to use at least 5000 bootstrap samples with the same number of observations as the original sample for a robust assessment. Then, the critical values for bilateral t-tests (bootstrap) (path coefficient) are identified as 1.65 (if α = 0.10), 1.96 (if α = 0.05), and 2.58 (if α = 0.01). 4.4.1 Analysis of the values of the coefficient of determination (R2) With a clear understanding of the CASHP model, it becomes imperative to empirically assess its explanatory capacity. The analysis of R² values will provide insight into how well our model fits the data and the extent to which the independent constructs explain the variance in the dependent constructs. A high R² value for a specific construct indicates that the CASHP model is particularly effective in explaining the variability in that construct. Conversely, a lower value might indicate areas where the model could be refined or where other external variables may be playing a role. The subsequent analysis of R² values for each construct will allow us to discern, above all: i) the robustness of the CASHP model in explaining the variability in the constructs; ii) the degree of theoretical and empirical solidity of the model in the context of food sustainability; iii) implications for future research, practices, and policies in the field of food sustainability. Starting with the analysis of the model's explanatory capacity, we observe that the R² values indicate an adequate ability of the model to predict the dependent constructs. Specifically, the "Attitude" (ATI) construct shows an R² of 0.419 (Table 20). This suggests that approximately 41.9% of the variation in hotels' attitudes towards sustainable practices is explained by the constructs of the model. This value, when framed in the typical references of the marketing field, fits into a moderate adjustment, reinforcing the relevance of the "Intellectual" and "Affective" constructs in shaping the hotels' attitude. On the other hand, the "Behavioral Intention" (ITB) construct has an R² of 0.577. This value, substantially above the median, reveals that the model has a very good capability in predicting hotels' behavioral intention, with about 57.7% of its variation being explained by the 87 model. This is a crucial indicator, as behavioral intention is often considered a direct antecedent of actual behavior in many behavioral models. Regarding the "Practices" (PRAT) construct, an R² of 0.499 suggests that the model is capable of explaining nearly half of the variation in the actual practices of the hotels. This is particularly relevant as it indicates that the sustainable practices of hotels, at least in terms of food, can be reasonably predicted by the constructs of the CASHP model. Table 19. Values of R2 for each endogenous construct R-square R-square adjusted ATI 0.419 0.403 ITB 0.578 0.560 PRAT 0.499 0.493 Source: Prepared by the authors When we turn to the path coefficients, or beta values, we see further evidence of the impact of constructs on hotels (Table 21). The path from "Affective" to "Attitude" has a coefficient of 0.124. Although this value may seem small at first glance, it indicates a positive relationship: the more the affective component is emphasized (i.e., the more emotionally concerned hotels are about sustainability), the more positive their attitude towards sustainable practices. This is an important finding, as it suggests that the emotions and values of hotels play a role in their commitment to sustainability. Table 20. Path Coefficients Path coefficients AFE -> ATI 0.124 ATI -> ITB 0.369 CCP -> ITB 0.382 INT -> ATI 0.573 ITB -> PRAT 0.707 SBN -> ITB 0.128 Source: Prepared by the authors Similarly, the path coefficient from "Intellectual" to "Attitude" is 0.573, indicating a strong positive relationship. This suggests that hotels that are more informed and aware of sustainability issues have a more positive attitude towards sustainable practices. This is clear evidence for the importance of education and information in promoting sustainability in the hotel sector. The relationship between "Attitude" and "Behavioral Intention" is also notably strong, with a coefficient of 0.369. This relationship indicates that hotels with a positive attitude towards sustainable practices are more likely to intend to implement such practices. In practical terms, this suggests that to promote sustainable practices in the hotel sector, it is crucial to influence the hotels' attitudes towards sustainability. The construct "Perceived Behavioral Control" has a path coefficient of 0.382 to "Behavioral Intention", revealing a strong relationship. This indicates that hotels that believe they have the resources and capacity to implement sustainable practices are more likely to intend to do so. This is a signal that, in addition to influencing attitudes, it is essential to ensure that hotels have access to the necessary resources and capabilities to implement sustainable practices. 88 4.4.2 Predictive Capacity of the Model for Each Endogenous Construct The Stone-Geisser index (Q) and the predictive relevance size (Q²) are crucial indicators for assessing the predictive capability of the model. A Q value greater than zero indicates that the exogenous constructs have significant predictive capability over the endogenous constructs. Concurrently, Q² values of 0.02, 0.15, and 0.35 denote small, medium, or large predictive relevance of a latent variable in explaining an endogenous variable (Hair Jr. et al., 2017). The PLS-SEM analysis was conducted with the aim of investigating the relationship between the constructs, and to ensure the robustness of the results, advanced statistical techniques were used, including cross-validation and the bootstrapping method with 5000 samples, as recommended in the literature (Hair Jr. et al., 2017). The evaluation of the coefficients of the structural model revealed that all exogenous constructs have a significant impact on the endogenous constructs, as indicated by the critical t-values for bilateral tests (Table 22). The results of the path analysis showed that the "Intellectual" and "Affective" constructs have a significant positive impact on "Attitude", which reinforces the importance of education and emotion in shaping the hotels' attitude towards sustainable practices. Table 21. Path Coefficients – Matriz Q²predict PLSSEM_RMSE PLSSEM_MAE LM_RMSE LM_MAE ATI1 0.289 0.769 0.572 0.715 0.564 ATI2 0.291 0.864 0.648 0.895 0.707 ATI3 0.290 0.882 0.695 0.810 0.675 ITCP1 0.458 0.854 0.648 0.974 0.709 ITCP2 0.446 0.819 0.641 0.892 0.669 ITCP3 0.427 0.859 0.661 0.959 0.724 ITCP4 0.372 0.881 0.730 1.004 0.807 LVS - PLAN 0.414 0.778 0.616 0.895 0.669 LVSAPRE 0.352 0.815 0.665 0.826 0.669 LVSAQU 0.262 0.872 0.708 0.828 0.654 LVSPRE 0.389 0.795 0.622 0.810 0.658 Source: Prepared by the authors The results indicate that "Attitude" has a significant positive impact on "Behavioral Intention", which is consistent with the theory of planned behavior (Ajzen, 1991). This suggests that hotels with a positive attitude towards sustainable practices are more likely to intend to implement them. The Stone-Geisser index (Q) and the predictive effect size (q2) were used to evaluate the predictive capability of the model. The results showed that all exogenous constructs have relevant predictive capability over the endogenous constructs, with Q values above zero and q2 values denoting medium or large predictive relevance. The results of this PLS-SEM analysis provide empirical evidence supporting the proposed model and research hypotheses. The practical implications of these results are discussed in detail in the subsequent section, where recommendations are presented for hotels in the Central Region of Portugal regarding the adoption of sustainable food practices. 89 4.4.3 Estimates for the Coefficients of the Structural Model Each coefficient of the structural model should be carefully analyzed in terms of sign, magnitude, and bootstrap value. It is recommended to use at least 5000 bootstrap samples, maintaining the same number of observations as the original sample. The statistical significance of the coefficients is assessed using the critical t-values for bilateral tests, specifically 1.65 (if α = 0.10), 1.96 (if α = 0.05), and 2.58 (if α = 0.01). Figure 13. CASHP Model II (Conceptual Model II) Source: Prepared by the authors - SmartPLS4 Table 28 presents the standardized regression coefficients (β) and the coefficient of determination (R²) for each endogenous construct of the model. The coefficient of determination, R², is a crucial metric that quantifies the proportion of the variance of a dependent variable that is explained by the independent variables in the model. A high R² indicates that a large proportion of the variance of the dependent variable is explained by the model, suggesting good model fit. The values of R² range from 0 to 1, with values closer to 1 indicating a better fit of the model to the data. Table 22. Path Coefficients – Matriz Original sample (O) Sample mean (M) Standard deviation (STDEV) T statistics (|O/STDEV|) P values AFE -> ATI 0.124 0.131 0.084 1.478 0.139 ATI -> ITB 0.369 0.367 0.094 3.925 0.000 90 CCP -> ITB 0.382 0.391 0.116 3.299 0.001 INT -> ATI 0.573 0.569 0.097 5.896 0.000 ITB -> PRAT 0.707 0.715 0.079 8.938 0.000 SBN -> ITB 0.128 0.129 0.101 1.274 0.203 Source: Prepared by the authors Following this analysis, Table 23 unveils the path coefficients, which are essential pillars for elucidating the inter-construct relationships in the model. The path coefficients, assessed together with the t and p values, provide a clear view of the statistical significance of the postulated relationships. It is emphasized that a p-value < 0.05 is paradigmatically accepted as indicative of a statistically significant relationship. Among the various relationships displayed in the matrix, the relationship between "Intellectual" (INT) and "Attitude" (ATI) deserves special mention. The INT -> ATI path coefficient is 0.573, accompanied by a t-value of 5.896 and a p-value of 0.000. This result is emblematic, as it underlines the central impact of the intellectual domain, which encapsulates knowledge and awareness about sustainable practices and issues related to food unsustainability, on the formation of hotels' attitudes towards adopting sustainable practices. The statistical significance of this relationship is reinforced by the p-value < 0.05, which thereby highlights the importance of fostering knowledge and awareness about food sustainability as a vehicle for shaping positive attitudes towards the adoption of sustainable practices. Similarly, the relationship between "Attitude" (ATI) and "Behavioral Intention" (ITB) is noteworthy. The ATI -> ITB path coefficient is 0.369, supported by a t-value of 3.925 and a pvalue of 0.000. This relationship indicates that a positive stance towards food sustainability may be the precursor of a greater propensity to adopt sustainable practices. The statistical relevance of this relationship is corroborated by the p-value < 0.05. The relationship between "Behavioral Intention" (ITB) and "Practices" (PRAT) is equally notable. The ITB -> PRAT path coefficient is 0.707, seconded by a t-value of 8.938 and a pvalue of 0.000. This result is particularly significant, as it posits that the intention to adopt sustainable practices is a robust precursor to the effective implementation of such practices. The statistical significance of this relationship is emphasized by the p-value < 0.05, reiterating the imperative of cultivating positive intentions as a means of promoting the adoption of sustainable practices. The summarization of the analysis, based on a holistic approach that encompasses a comprehensive examination of the relationships between constructs and their respective path coefficients, t and p values, is instrumental for extracting profound results that, ultimately, will prove crucial for the validation and enhancement of the model under consideration. The subsequent analysis relates to the assessment of the effect size values, f2, which, as outlined by Cohen (1988), allows discerning the impact of an exogenous construct on an endogenous one. This index quantifies the magnitude of the relationship between the variables, offering an overview of the relevance of each construct within the model. The analysis of the presented values shows that: The "Intellectual" (INT) variable exerts a significant impact on "Attitude" (ATI) with an f2 of 0.408, suggesting that the intellectual domain is a key piece in the formation of hotels' attitudes towards the adoption of sustainable practices. The "Behavioral Intention" (ITB) variable presents an almost total effect on "Practices" (PRAT), boasting an f2 of 0.998. This result reinforces the idea that the intention manifested by hotels to adopt sustainable practices is a robust precursor to their effective implementation. The remaining f2 values, although more modest, should not be overlooked, as they highlight nuances and subtle interrelations between the different constructs. 91 The predictive capability of the model is then assessed through the Stone-Geisser Q² index. This indicator offers a view of how well the exogenous constructs can predict the endogenous ones. In particular: "Attitude" (ATI) shows a Q² of 0.378, suggesting that about 37.8% of its variance is explained by the exogenous constructs of the model. This result highlights the multifaceted nature of hotels' attitudes, influenced by various constructs and possibly by other factors external to the model. "Behavioral Intention" (ITB) and "Practices" (PRAT) present Q² of 0.494 and 0.463, respectively, underlining the robustness of the model in predicting these variables and the close relationship between intention and practice in the context of hotels.. Table 23. Values of f2 (effect size) f-square AFE -> ATI 0.019 ATI -> ITB 0.197 CCP -> ITB 0.176 INT -> ATI 0.407 ITB -> PRAT 0.998 SBN -> ITB 0.021 Source: Prepared by the authors The predictive capacity of the model is evaluated using the Stone-Geisser Q2 index. This indicator provides insight into how well exogenous constructs can predict endogenous constructs (Table 25). In particular, the Q2 values for "Attitude" (ATI), "Intention to Behavior" (ABI) and "Practices" (PRAT) are, respectively, 0.369, 0.488 and 0.467. These results suggest that the model is able to predict a significant proportion of the variance in each of these endogenous constructs. In practical terms, this means that the exogenous constructs included in the model are relevant and have a significant impact on endogenous constructs, which validates the robustness of the proposed model. To complement the analysis of predictive values, it is important to also consider error metrics, such as Root Mean Square Error (RMSE) and Mean Absolute Error (MAE). Table 25 presents these values for each endogenous construct of the model. The RMSE values for "Attitude" (ATI), "Intention to Behavior" (ABI) and "Practices" (PRAT) are, respectively, 0.914, 0.741 and 0.769, while the MAE values are, respectively, 0.601, 0.556 and 0.585. These error metrics provide an additional measure of the quality of the model's fit, with lower values being indicative of a better fit. Table 24. RMSE (Root Mean Square Error) Q²predict RMSE MAE ATI 0.369 0.914 0.601 ITB 0.488 0.741 0.556 PRAT 0.467 0.769 0.585 Source: Prepared by the authors The analysis of predictive values and error metrics allows for a more comprehensive assessment of the quality of the model fit and its ability to predict the endogenous constructs. The results obtained are encouraging and indicate that the proposed model is robust and capable of explaining a significant proportion of the variance in the endogenous constructs. 92 The predictive analysis is not limited to observing the Q², RMSE, and MAE values for the endogenous constructs of the model. A comparative approach between the predictions of the PLS-SEM model and the linear regression (LM) technique provides a more comprehensive view of the model's performance. Table 26 presents the MAE values for each construct, considering both the PLS-SEM and LM models. By comparing these values, it is possible to identify subtle yet significant differences between the two techniques. For example, for the "Attitude" (ATI) construct, with subcategories ATI1, ATI2, and ATI3, it is observed that PLS-SEM presents MAE values of 0.569, 0.648, and 0.692, respectively, while LM presents values of 0.554, 0.699, and 0.683. Although these differences are small, they may indicate that one technique is more suitable than the other for predicting certain constructs, highlighting the importance of carefully considering the choice of modelling technique. Table 25. MAE (Mean Absolute Error) Q²predict PLSSEM_RMSE PLSSEM_MAE LM_RMSE LM_MAE ATI1 0.295 0.760 0.569 0.700 0.554 ATI2 0.287 0.862 0.648 0.878 0.699 ATI3 0.294 0.877 0.692 0.811 0.683 ITCP1 0.461 0.853 0.646 0.941 0.684 ITCP2 0.451 0.818 0.638 0.890 0.670 ITCP3 0.430 0.859 0.658 0.961 0.728 ITCP4 0.378 0.876 0.723 0.979 0.792 LVS - PLAN 0.417 0.776 0.619 0.888 0.665 LVSAPRE 0.368 0.806 0.660 0.839 0.683 LVSAQU 0.266 0.870 0.708 0.820 0.652 LVSPRE 0.402 0.785 0.617 0.798 0.647 Source: Prepared by the authors his comparative analysis, in addition to providing a broader view of the model's performance, also serves as a starting point for future investigations that can delve deeper into the reasons behind the observed discrepancies between the two techniques, thus contributing to the continuous improvement of the model. Table 27, for instance, displays the bootstrap t-values for each path coefficient in the model. Bootstrap t-values are essential for testing the statistical significance of the relationships proposed in the model. They are obtained through a resampling technique that estimates the sample distribution of the test statistic. A high t-value and a low p-value indicate that the relationship is statistically significant. The results presented show that the model is capable of explaining a significant proportion of the variance in the endogenous constructs, as evidenced by the Q² values. For the constructs "Attitude" (ATI), "Behavioral Intention" (ITB), and "Practices" (PRAT), the Q² values are 0.369, 0.488, and 0.467, respectively. These values indicate that the model is capable of explaining approximately 37%, 49%, and 47% of the variance in the ATI, ITB, and PRAT constructs, respectively. This suggests that knowledge and awareness about sustainable practices have a significant impact on hotels' attitudes towards adopting sustainable practices.. 93 Table 26. Bootstrap t-values for each path coefficient Original sample (O) Sample mean (M) Standard deviation (STDEV) T statistics (|O/STDEV|) P values AFE -> ATI 0.124 0.131 0.084 1.478 0.139 AFE -> ITB 0.046 0.047 0.033 1.409 0.159 AFE -> PRAT 0.032 0.034 0.024 1.360 0.174 ATI -> ITB 0.369 0.367 0.094 3.925 0.000 ATI -> PRAT 0.261 0.263 0.075 3.486 0.000 CCP -> ITB 0.382 0.391 0.116 3.299 0.001 CCP -> PRAT 0.270 0.281 0.093 2.913 0.004 INT -> ATI 0.573 0.569 0.097 5.896 0.000 INT -> ITB 0.212 0.210 0.068 3.103 0.002 INT -> PRAT 0.150 0.151 0.055 2.721 0.007 ITB -> PRAT 0.707 0.715 0.079 8.938 0.000 Source: Prepared by the authors Therefore, these results show that the proposed model is robust and able to explain a significant proportion of the variance in endogenous constructs, and that most of the proposed relationships are statistically significant. This validates the relationships proposed in the model and provides a solid basis for future investigations. 4.5 DESCRIPTIVE ANALYTICS The questionnaire was divided into two essential parts. The first, dedicated to the determinants of intentional behaviour in the application of sustainable practices related to food (Q1-Q19), and the second, to the measures actually implemented (Q20-Q66). Table 1 shows the questions sent to the respondents, as well as the median, mode, and amplitude, recalling the following scale: (1) Strongly disagree; (2) I disagree; (3) I disagree somewhat; (4) Neither agree nor disagree; (5) I agree somehow; (6) I agree; (7) I totally agree. As can be seen in Table 12, the vast majority of the responses had a median between 3 and 7, which are distributed as follows: Table 27. Median of total responses Mediana (Escala 1-7) Frequência Absoluta Frequência Relativa (%) 3 1 1.52 4 4 6.06 5 18 27.27 6 34 51.52 7 9 13.64 Total 66 100.00 Source: Prepared by the authors The results presented in Table 28 indicate that the most frequent median was 6, with an absolute frequency of 34/66, representing 51.52% of the responses. This suggests a central tendency around this value in the used Likert scale. The median 5 was reported 18/66 times, which represents 27.27% of the responses, followed by the median 7, with 9/66 occurrences, 94 corresponding to 13.64%. The medians 3 and 4 had less frequent occurrences, with 1/66 and 4/66 times, representing 1.52% and 6.06% of the responses, respectively. The distribution of the median was asymmetric, with a significant concentration of responses at the median 6. This predominance indicates that participants tend to position themselves around this value, suggesting a possible tendency of slightly positive evaluations in the questionnaire responses. The variance in the responses is highlighted, especially in the medians 5, 6, and 7, which combined represented approximately 92.43% of the responses. Next, we present the analysis and discussion of the frequencies, grouping them by construct (as per the CASHP model). Thus, observing the first four questions referring to intellect (a construct linked to SCT), there appears to be a high level of awareness and commitment to food sustainability among the respondents (Table 29). In the first question, a significant majority of them (76.3% when combining values 5, 6, and 7) indicated they believe they have a good understanding of the problems induced by food in terms of unsustainability. This response may indicate a high level of awareness of food sustainability issues. When asked about actively seeking information about practices to combat food unsustainability, the results were similar, with the majority of respondents (81.6% when combining values 5, 6, and 7) indicating that they stay updated. This response can be interpreted as a sign of commitment to staying informed about food sustainability, suggesting a proactive attitude towards this issue. The third question, referring to the effectiveness of the planned measures to combat food unsustainability, also revealed a positive response from the respondents. The majority (84.2% when combining values 5, 6, and 7) believe that the measures they plan are effective. This response may indicate a degree of confidence in personal or organizational actions to deal with food unsustainability. Finally, in the fourth question, the majority of respondents (84.2% combining values 5, 6, and 7) indicated that they understand the practices to combat food unsustainability suggested or indicated by other entities. This response suggests that the respondents are capable of understanding and, possibly, implementing the recommended practices for food sustainability.. Table 28. Frequencies of Q1, Q2, Q3 e Q4 Q1. I believe I know the problems induced by Food with regard to unsustainability Counts % of Total % of Total 1 1 1.3 % 1.3 % 2 1 1.3 % 2.6 % 3 1 1.3 % 3.9 % 4 7 9.2 % 13.2 % 5 22 28.9 % 42.1 % 6 26 34.2 % 76.3 % 7 18 23.7 % 100.0 % Q2. I believe that I keep up to date on the practices to combat food unsustainability through the active search for information Counts % of Total % of Total 1 1 1.3 % 1.3 % 2 2 2.6 % 3.9 % 3 2 2.6 % 6.6 % 4 5 6.6 % 13.2 % 5 29 38.2 % 51.3 % 95 Q2. I believe that I keep up to date on the practices to combat food unsustainability through the active search for information Counts % of Total % of Total 6 23 30.3 % 81.6 % 7 14 18.4 % 100.0 % Q3. I believe that the measures to combat the unsustainability caused by the food I plan are the most effective Counts % of Total % of Total 2 1 1.3 % 1.3 % 3 5 6.6 % 7.9 % 4 12 15.8 % 23.7 % 5 26 34.2 % 57.9 % 6 20 26.3 % 84.2 % 7 12 15.8 % 100.0 % Q4. I believe that I understand the practices to combat food unsustainability suggested or indicated by other entities Counts % of Total % of Total 2 2 2.6 % 2.6 % 3 2 2.6 % 5.3 % 4 16 21.1 % 26.3 % 5 23 30.3 % 56.6 % 6 21 27.6 % 84.2 % 7 12 15.8 % 100.0 % Source: Prepared by the authors with research data The results of these four questions suggest that the respondents demonstrate strong awareness, commitment, and confidence in food sustainability. This awareness and commitment are essential for promoting more sustainable food intentions and practices in the future. Regarding the second construct – Affective –, specifically in relation to Q5, which questions the degree to which respondents' emotions may influence the planning of adopted practices, we find that the majority of respondents (70.5% combining values 5, 6, and 7) believe that their emotions influence the planning of the sustainability practices they adopt. This response suggests that emotions can play a significant role in determining how respondents plan their sustainability practices. Regarding Q6, which questions the impact of emotions on the acquisition of raw materials, the majority of respondents (63% combining values 5, 6, and 7) indicated that their emotions influence this acquisition. This result suggests that respondents' emotions may play an important role in decisions about these acquisitions, potentially leading to more sustainable choices. In relation to Q7, which questions the role of emotions in the preparation of raw materials, the majority of respondents (65.8% combining values 5, 6, and 7) believe that their emotions influence the preparation of raw materials. This result suggests that respondents' emotions affect the way they prepare and handle raw materials and may favor more sustainable methods of preparation. And regarding Q8, which questions the influence of these emotions on the presentation of raw materials, the majority of respondents (74.9% combining values 5, 6, and 7) believe that their emotions have an impact on the presentation of 102 Source: Prepared by the authors with research data The results of questions Q21 to Q24, which inquire about participants' future intentions regarding food sustainability, are quite positive. In question Q21, it is observed that approximately 85.5% of participants (summing up responses 5, 6, and 7) state their intention to plan to combat food unsustainability in the future. Regarding the sustainable acquisition of raw materials (Q22), this figure is 64.4%, reinforcing the intention to act sustainably. As for meal preparation (Q23), the percentage is even higher, with 65.7% of participants stating their intention to prepare meals sustainably in the future. Finally, for Q24, which addresses meal presentation, 60.2% of participants (again adding responses 5, 6, and 7) express the intention to present meals sustainably in the future. As for the subsequent questions, which total 42 questions, they pertain to the actual practices that F&B departments should apply to combat unsustainability. Given the volume of data, and for a better understanding, we will first present an individual analysis, followed by a global synthesis.. Table 34. Frequencies of Q25 Q25. I always keep in mind the season of the year I am in, and the naturally available crops Counts % of Total % of Total 2 1 1.3 % 1.3 % 3 3 3.9 % 5.3 % 4 5 6.6 % 11.8 % 5 16 21.1 % 32.9 % 6 26 34.2 % 67.1 % 7 25 32.9 % 100.0 % Source: Prepared by the authors with research data The results of question Q25 suggest that the majority of respondents pay attention to the season and naturally available crops. This is an important indicator of a sustainable approach to food, as consuming seasonal and local foods can reduce the carbon footprint associated with food transportation and industrial agriculture. Summing up responses 5, 6, and 7, it was observed that 88.2% of participants consider the season and available crops when planning their meals or buying food. This suggests that these participants are already aware of the importance of seasonality in sustainable eating. On the other hand, a minority of participants (11.8%, summing up responses 2, 3, and 4) appear to place less importance on the time of year and available crops. Table 35. Frequencies of Q26 Q26. I include less noble meats in my menus Counts % of Total % of Total 1 9 11.8 % 11.8 % 2 6 7.9 % 19.7 % 3 8 10.5 % 30.3 % 4 13 17.1 % 47.4 % 5 10 13.2 % 60.5 % 6 17 22.4 % 82.9 % 103 Q26. I include less noble meats in my menus Counts % of Total % of Total 7 13 17.1 % 100.0 % Source: Prepared by the authors with research data The results for question Q26 indicate a more varied distribution of responses regarding the inclusion of less noble meats on participants' menus. It is observed that 52.6% of respondents (summing up categories 4, 5, and 6) state that they include less noble meats on their menus, which can be interpreted as a behavior favorable to sustainability because diversified consumption of animal parts can contribute to waste reduction and more efficient resource utilization. However, a significant proportion of participants (30.3%, corresponding to categories 1, 2, and 3) indicate that they rarely or never include these meats on their menus. Table 36. Frequencies of Q27 Q27. I use a wide variety of plant-based ingredients Counts % of Total % of Total 1 2 2.6 % 2.6 % 2 3 3.9 % 6.6 % 3 2 2.6 % 9.2 % 4 10 13.2 % 22.4 % 5 11 14.5 % 36.8 % 6 27 35.5 % 72.4 % 7 21 27.6 % 100.0 % Source: Prepared by the authors with research data The data from question Q27 indicate that the majority of participants (72.4%, combining categories 5, 6, and 7) use a wide variety of plant ingredients in their culinary practices. This finding is relevant because diversification in the use of vegetables can contribute to a more balanced and sustainable diet, promoting agricultural diversity and reducing reliance on a limited number of crops, with potential positive implications for the resilience of food systems. However, a minority of participants (9.2%, in categories 1, 2, and 3) report using a limited variety of plant ingredients. These data highlight the need to raise awareness and educate these individuals about the value of including a greater diversity of plant products, both from a culinary and sustainability perspective. Table 37. Frequencies of Q28 Q28. Vegetarian options are available Counts % of Total % of Total 1 1 1.3 % 1.3 % 2 6 7.9 % 9.2 % 3 2 2.6 % 11.8 % 4 5 6.6 % 18.4 % 5 4 5.3 % 23.7 % 6 13 17.1 % 40.8 % 104 Q28. Vegetarian options are available Counts % of Total % of Total 7 45 59.2 % 100.0 % Source: Prepared by the authors with research data The data from question Q28 indicate that the vast majority of participants (77.3%, combining categories 4, 5, 6, and 7) offer vegetarian options, and 59.2% of responses (category 7) indicate that these options are always available. Such availability is considered important from a food sustainability perspective, as plant-based diets tend to have a smaller carbon footprint than diets rich in animal products. The fact that most participants already offer vegetarian options suggests an awareness and willingness to cater to the needs of a diverse audience and to contribute to the sustainability of food systems. On the other hand, a total of 11.8% of participants (categories 1, 2, and 3) report rarely or never offering vegetarian options. Table 38. Frequencies of Q29 Q29. I usually buy low-caliber fruit and vegetables Counts % of Total % of Total 1 9 11.8 % 11.8 % 2 6 7.9 % 19.7 % 3 10 13.2 % 32.9 % 4 13 17.1 % 50.0 % 5 14 18.4 % 68.4 % 6 9 11.8 % 80.3 % 7 15 19.7 % 100.0 % Source: Prepared by the authors with research data The results of Q29 highlight the participants' habits regarding the purchase of small-caliber fruits and vegetables. These foods, although they may be smaller in size or have a less perfect appearance, are just as nutritious and tasty as their larger and more aesthetically pleasing counterparts. By choosing these products, establishments/hotels can help reduce food waste, as these products are often discarded for not meeting the aesthetic criteria of the market. When analyzing responses 4, 5, 6, and 7, it can be observed that almost 50% of the participants (49.2%) usually buy small-caliber fruits and vegetables. This group already demonstrates a positive awareness regarding reducing food waste and promoting a more sustainable food system. On the other hand, 32.9% of participants (summing up responses 1, 2, and 3) tend to avoid buying these products. This result indicates that there is still a challenge in changing consumers' perception of small-caliber fruits and vegetables. Table 39. Frequencies of Q30 Q30. I buy certified meat Counts % of Total % of Total 1 10 13.2 % 13.2 % 2 5 6.6 % 19.7 % 3 3 3.9 % 23.7 % 4 10 13.2 % 36.8 % 5 7 9.2 % 46.1 % 6 24 31.6 % 77.6 % 105 Q30. I buy certified meat Counts % of Total % of Total 7 17 22.4 % 100.0 % Source: Prepared by the authors with research data The results of question Q30, which inquire whether participants purchase certified meat, show a somewhat divided response. Approximately 54% of the participants (summing up categories 4, 5, 6, and 7) indicate that they often or always buy certified meat. This is a good sustainability practice, as certified meat generally meets higher standards of animal welfare and environmental management. However, almost 23.7% of respondents (categories 1, 2, and 3) rarely or never buy certified meat. This is a sign that there is still a significant proportion of participants who may not be prioritizing the purchase of sustainably sourced animal products for their establishments. The 13.2% in category 4 (occasionally buy certified meat) suggest that there is a group that could be influenced to make more sustainable choices more frequently. Table 40. Frequencies of Q31 Q31. I buy fish certified with the MSC seal – Marine Stewardship Council or ASC – Aquaculture Stewardship Council Counts % of Total % of Total 1 14 18.4 % 18.4 % 2 8 10.5 % 28.9 % 3 4 5.3 % 34.2 % 4 14 18.4 % 52.6 % 5 11 14.5 % 67.1 % 6 14 18.4 % 85.5 % 7 11 14.5 % 100.0 % Source: Prepared by the authors with research data Question Q31 asked whether participants purchase fish certified by MSC - Marine Stewardship Council or ASC - Aquaculture Stewardship Council. The results show a somewhat more balanced situation compared to the previous question about purchasing certified meat. The largest proportion of participants (18.4%) selected option 1, indicating that they never buy fish with these certifications. About 10.5% chose option 2, and 5.3% chose option 3, summing up to 34.2% of participants who rarely or never purchase fish with these certifications. On the other hand, approximately 47.8% of participants (summing up categories 4, 5, 6, and 7) indicate that they often or always buy fish with these certifications. This is a positive sustainability practice, as these certifications ensure that the fish has been caught or farmed sustainably. The 18.4% in category 4 (occasionally buy fish with these certifications) suggest that there is a group that could be influenced to make more sustainable choices more frequently. Table 41. Frequencies of Q32 Q32. I grow my own vegetables or fruits Counts % of Total % of Total 1 29 38.2 % 38.2 % 2 3 3.9 % 42.1 % 3 5 6.6 % 48.7 % 4 6 7.9 % 56.6 % 5 10 13.2 % 69.7 % 6 9 11.8 % 81.6 % 106 Q32. I grow my own vegetables or fruits Counts % of Total % of Total 7 14 18.4 % 100.0 % Source: Prepared by the authors with research data Question Q32 asks if participants grow their own vegetables or fruits. The results suggest that the majority of participants do not engage in this practice. The largest percentage of participants (38.2%) selected option 1, indicating that they never grow their own vegetables or fruits. Nearly 4% (3.9%) chose option 2 and 6.6% chose option 3, totaling 48.7% of participants who rarely or never grow their own vegetables or fruits. On the other hand, 51.3% of participants (combining categories 4, 5, 6, and 7) indicate that they occasionally, often, or always grow their own vegetables or fruits. Table 42. Frequencies of Q33 Q33. I have aromatic beds Counts % of Total % of Total 1 20 26.3 % 26.3 % 2 6 7.9 % 34.2 % 3 2 2.6 % 36.8 % 4 4 5.3 % 42.1 % 5 8 10.5 % 52.6 % 6 13 17.1 % 69.7 % 7 23 30.3 % 100.0 % Source: Prepared by the authors with research data Question Q33 asks whether participants have herb gardens. The results reveal a clear divide in the sample between those who have herb gardens and those who do not. On one hand, 26.3% of participants selected option 1, indicating that they have never had herb gardens. When adding the responses of participants who chose options 2 and 3, this figure rises to 36.8%, meaning that more than one-third of participants rarely or never had herb gardens. However, 63.2% of participants (those who selected options 4, 5, 6, and 7) indicated that they occasionally, often, or always have herb gardens. Table 43. Frequencies of Q34 Q34. I buy local/regional products Counts % of Total % of Total 1 1 1.3 % 1.3 % 2 3 3.9 % 5.3 % 3 1 1.3 % 6.6 % 4 9 11.8 % 18.4 % 5 10 13.2 % 31.6 % 6 21 27.6 % 59.2 % 7 31 40.8 % 100.0 % Source: Prepared by the authors with research data 107 Question Q34 asks participants about how often they purchase local or regional products. The results reveal that the vast majority of respondents regularly choose such products. In fact, 68.4% of participants (those who chose options 6 and 7) indicated that they often or always buy local or regional products. Adding the participants who chose option 5 (sometimes buy local or regional products) raises this number to 81.6%. These data suggest a strong commitment to food sustainability, as buying local and regional products can reduce the carbon footprint associated with food transportation, support the local economy, and promote food biodiversity. However, only 6.6% of participants (those who chose options 1, 2, and 3) rarely or never purchase local or regional products. Although a minority in the sample, this is a group that could still benefit from more information and incentives to choose local products. Table 44. Frequencies of Q35 Q35. Privilege to the purchase of national products Counts % of Total % of Total 2 2 2.6 % 2.6 % 3 3 3.9 % 6.6 % 4 5 6.6 % 13.2 % 5 9 11.8 % 25.0 % 6 21 27.6 % 52.6 % 7 36 47.4 % 100.0 % Source: Prepared by the authors with research data Question Q35 asks if participants prefer to purchase national products. The data shows that a large majority of participants tend to favor the purchase of these products. It is noteworthy that 75.0% of participants (those who selected options 6 and 7) indicated that they often or always prefer this purchase. If we include participants who chose option 5 (sometimes prefer to purchase national products), this percentage rises to 86.8%. Buying national products, like buying local products, can contribute to reducing the carbon footprint associated with food, support the national economy, and promote food biodiversity. Therefore, it is an encouraged practice from the perspective of food sustainability. In contrast, only 6.6% of participants (those who chose options 2 and 3) rarely or never prefer to purchase national products. This is a relatively small minority within the sample. Table 45. Frequencies of Q36 Q36. I buy when I need it without taking into account the expiration date Counts % of Total % of Total 1 8 10.5 % 10.5 % 2 1 1.3 % 11.8 % 3 3 3.9 % 15.8 % 4 5 6.6 % 22.4 % 5 5 6.6 % 28.9 % 6 14 18.4 % 47.4 % 7 40 52.6 % 100.0 % 108 Q36. I buy when I need it without taking into account the expiration date Counts % of Total % of Total Source: Prepared by the authors with research data Question Q36 asked if participants buy food when they need it, regardless of the expiration date. The results indicate that the vast majority of participants, 71% (those who selected options 6 and 7), always or frequently buy food only when they need it, regardless of the expiration date. This observation suggests that most participants are willing to purchase food that is close to or beyond the expiration date when necessary. This behavior can contribute to reducing food waste, as many food products are often discarded when they are close to or past the expiration date, even when they can still be safely consumed. On the other hand, 15.8% of participants (those who selected options 1, 2, and 3) rarely or never buy food without considering the expiration date. This behavior can lead to increased food waste, as these participants may avoid buying food that is close to its expiration date. Table 46. Frequencies of Q37 Q37. I buy in bulk Counts % of Total % of Total 1 7 9.2 % 9.2 % 2 4 5.3 % 14.5 % 3 6 7.9 % 22.4 % 4 13 17.1 % 39.5 % 5 16 21.1 % 60.5 % 6 15 19.7 % 80.3 % 7 15 19.7 % 100.0 % Source: Prepared by the authors with research data Question Q37 asks participants to indicate how often they buy bulk products. The results show that a significant percentage of participants, 40.8% (those who selected options 6 and 7), often or always buy bulk products. Buying in bulk can be considered a sustainable practice, as it often reduces the need for disposable packaging and allows consumers to purchase only the amount of products they need, thus contributing to waste reduction. About 22.4% of participants (those who selected options 1, 2, and 3) rarely or never buy bulk products. These participants may prefer to purchase pre-packaged products for reasons of convenience, hygiene, or even due to the lack of bulk options. Additionally, 39.5% of participants (those who selected options 4 and 5) sometimes buy bulk products. These participants may choose to buy in bulk depending on the type of product, availability, or other factors. Table 47. Frequencies of Q38 Q38. I monitor my refrigeration equipment and make sure it is working properly Counts % of Total % of Total 3 2 2.6 % 2.6 % 4 4 5.3 % 7.9 % 5 8 10.5 % 18.4 % 6 7 9.2 % 27.6 % 109 Q38. I monitor my refrigeration equipment and make sure it is working properly Counts % of Total % of Total 7 55 72.4 % 100.0 % Source: Prepared by the authors with research data Question Q38 asked participants whether they monitor their refrigeration equipment and ensure that it is functioning correctly. The overwhelming majority of participants, 72.4% (those who selected option 7), stated that they always monitor and always ensure the correct functioning of their refrigeration equipment. This is a positive practice because proper maintenance of these devices is crucial to ensuring food safety and minimizing food waste due to inadequate storage temperatures. Approximately 19.7% of participants (those who selected options 5 and 6) stated that they often or sometimes monitor their refrigeration equipment. However, a small percentage of participants, 7.9% (those who selected options 3 and 4), stated that they rarely or only "sometimes" check the proper functioning of their refrigeration equipment. Table 48. Frequencies of Q39 Q39. I monitor the appropriate temperatures to preserve the quality of the food and prevent bacterial proliferation Counts % of Total % of Total 2 1 1.3 % 1.3 % 3 1 1.3 % 2.6 % 4 2 2.6 % 5.3 % 5 10 13.2 % 18.4 % 6 8 10.5 % 28.9 % 7 54 71.1 % 100.0 % Source: Prepared by the authors with research data Question Q39 inquires whether participants monitor the appropriate temperatures to preserve food quality and prevent bacterial proliferation. An overwhelming majority of participants, 71.1% (those who chose option 7), stated that they constantly monitor the appropriate temperatures for food preservation. This practice is crucial because maintaining proper temperatures is vital for food safety and product quality, preventing the proliferation of bacteria that can cause foodborne illnesses. Additionally, 23.7% of participants (those who chose options 5 and 6) mentioned that they often or sometimes monitor food storage temperatures. However, a small percentage of participants, 5.3% (those who chose options 2, 3, and 4), stated that they rarely or only occasionally check the appropriate temperatures for food preservation. Table 49. Frequencies of Q40 Q40.I use stock management systems and techniques such as FIFO or LIFO Counts % of Total % of Total 1 12 15.8 % 15.8 % 2 2 2.6 % 18.4 % 3 3 3.9 % 22.4 % 110 Q40.I use stock management systems and techniques such as FIFO or LIFO Counts % of Total % of Total 4 8 10.5 % 32.9 % 5 2 2.6 % 35.5 % 6 8 10.5 % 46.1 % 7 41 53.9 % 100.0 % Source: Prepared by the authors with research data Question Q40 asks participants if they use inventory management systems and techniques such as FIFO (First In, First Out) or LIFO (Last In, First Out). The majority of participants, 53.9% (those who chose option 7), stated that they always use these inventory management systems and techniques. Such techniques are essential to ensure proper product rotation and prevent food waste. Additionally, 13.1% of participants (those who chose options 5 and 6) indicated that they often or sometimes use these techniques. However, a significant percentage of participants, 32.9% (those who chose options 1, 2, 3, and 4), rarely or only occasionally use them. Table 50. Frequencies of Q41 Q41. I try to use the same ingredients several times throughout the menu. Counts % of Total % of Total 2 3 3.9 % 3.9 % 3 5 6.6 % 10.5 % 4 10 13.2 % 23.7 % 5 15 19.7 % 43.4 % 6 14 18.4 % 61.8 % 7 29 38.2 % 100.0 % Source: Prepared by the authors with research data Question Q41 asks participants if they use the same ingredients multiple times throughout the menu. This can be an effective strategy to minimize food waste as it allows for more efficient use of ingredients. The results indicate that the majority of participants (38.2% who chose option 7) always try to use the same ingredients multiple times throughout the menu. Additionally, 18.4% (those who chose option 6) do so often, while 19.7% (those who chose option 5) do it occasionally. On the other hand, 23.7% of participants (those who selected options 2, 3, and 4) do this rarely or only occasionally. Table 51. Frequencies of Q42 Q42. Privileges of different parts of a single ingredient in various menu items (e.g., the white part of the leek is used in a soup and the dark green part in a plate of sautéed vegetables) Counts % of Total % of Total 1 4 5.3 % 5.3 % 2 2 2.6 % 7.9 % 3 3 3.9 % 11.8 % 111 Q42. Privileges of different parts of a single ingredient in various menu items (e.g., the white part of the leek is used in a soup and the dark green part in a plate of sautéed vegetables) Counts % of Total % of Total 4 5 6.6 % 18.4 % 5 15 19.7 % 38.2 % 6 18 23.7 % 61.8 % 7 29 38.2 % 100.0 % Source: Prepared by the authors with research data Question Q42 asks participants if they seek to use different parts of a single ingredient in various dishes on the menu. An example given is using the white part of a leek in a soup and the green-dark part in a stir-fried vegetable dish. This strategy can contribute to reducing food waste by maximizing the use of each ingredient. The data reveals that a significant percentage of participants (38.2% who chose option 7) always practice this approach. In addition to these, 23.7% (those who chose option 6) often resort to different parts of the same ingredient for distinct dishes, while 19.7% (those who chose option 5) do so occasionally. However, there is also a proportion of participants (18.4% who chose options 1, 2, 3, and 4) who rarely or only sometimes adopt this strategy. Table 52. Frequencies of Q43 Q43. I reuse the ingredients left over from the preparation of other meals, taking the opportunity to recreate the menu Counts % of Total % of Total 1 6 7.9 % 7.9 % 2 5 6.6 % 14.5 % 3 4 5.3 % 19.7 % 4 5 6.6 % 26.3 % 5 14 18.4 % 44.7 % 6 17 22.4 % 67.1 % 7 25 32.9 % 100.0 % Source: Prepared by the authors with research data Question Q43 asked participants if they reuse leftover ingredients from the preparation of other meals, using them to recreate the menu. This practice can be an efficient way to minimize food waste, as it allows for the use of ingredients that have already been purchased and prepared but have not been completely consumed. The majority of participants adopt this practice at least occasionally. We found that 32.9% of participants (those who chose option 7) always reuse leftover ingredients from other meals, while 22.4% (those who chose option 6) often do the same. Additionally, 18.4% (those who selected option 5) reuse leftover ingredients at times. However, there are 26.3% of participants (those who chose options 1 to 4) who rarely or only occasionally reuse leftover ingredients, indicating that there is still room for improvement in this area for many of the respondents. 118 this adjustment. Only 3.9% (options 1, 2, and 3) do not do so, while 15.8% (options 4 and 5) expressed neutral or ambivalent feelings. Table 66. Frequencies of Q57 Q57. In dishwashers, we select economical and low-temperature programs Counts % of Total % of Total 1 4 5.3 % 5.3 % 2 3 3.9 % 9.2 % 3 6 7.9 % 17.1 % 4 9 11.8 % 28.9 % 5 11 14.5 % 43.4 % 6 20 26.3 % 69.7 % 7 23 30.3 % 100.0 % Source: Prepared by the authors with research data Question Q57 asked participants if they select economical and low-temperature programs in their dishwasher machines. The majority of participants, 56.6% (options 6 and 7), agreed that they do. Only 17.1% (options 1, 2, and 3) disagreed with the statement, while 26.3% (options 4 and 5) expressed neutral or ambivalent feelings. Table 67. Frequencies of Q58 Q58. We have motion sensors for space lighting Counts % of Total % of Total 1 10 13.2 % 13.2 % 2 7 9.2 % 22.4 % 3 1 1.3 % 23.7 % 4 4 5.3 % 28.9 % 5 11 14.5 % 43.4 % 6 11 14.5 % 57.9 % 7 32 42.1 % 100.0 % Source: Prepared by the authors with research data Question Q58 asked participants if they have motion sensors for lighting in their spaces. According to the data collected, 56.6% of participants (options 6 and 7) stated that they have motion sensors. In contrast, 23.7% of participants (options 1, 2, and 3) indicated that they have not implemented this technology. The remaining 20.1% (options 4 and 5) expressed neutral or ambivalent opinions.. 119 Table 68. Frequencies of Q59 Q59. I use biodegradable or reusable materials to package and serve food Counts % of Total % of Total 1 4 5.3 % 5.3 % 2 2 2.6 % 7.9 % 3 3 3.9 % 11.8 % 4 12 15.8 % 27.6 % 5 10 13.2 % 40.8 % 6 22 28.9 % 69.7 % 7 23 30.3 % 100.0 % Source: Prepared by the authors with research data Question Q59 asks participants if they use biodegradable or reusable materials for packaging and serving food. According to the data collected, 59.2% of participants (options 6 and 7) confirm that they use these types of materials in their establishments. On the other hand, 11.8% of respondents (options 1, 2, and 3) disagree with the statement. The remaining 28.9% (options 4 and 5) expressed neutral or ambivalent opinions. Table 69. Frequencies of Q60 Q60. I don't waste relevant energy on transporting food inside the hotel Counts % of Total % of Total 1 3 3.9 % 3.9 % 3 4 5.3 % 9.2 % 4 7 9.2 % 18.4 % 5 10 13.2 % 31.6 % 6 18 23.7 % 55.3 % 7 34 44.7 % 100.0 % Source: Prepared by the authors with research data Question Q60 asks participants if they believe there is no significant energy waste in transporting food within the hotel. The data shows that 68.4% of participants (options 6 and 7) agree that there is no significant energy waste in this activity in their hotels. However, 9.2% of respondents (options 1, 2, and 3) disagree with this statement. Finally, 22.4% of participants (options 4 and 5) expressed neutral or ambivalent opinions on this matter. Table 70. Frequencies of Q61 Q61. I use smaller plates to reduce portion sizesI use smaller plates to reduce portion sizes Counts % of Total % of Total 1 16 21.1 % 21.1 % 2 7 9.2 % 30.3 % 120 Q61. I use smaller plates to reduce portion sizesI use smaller plates to reduce portion sizes Counts % of Total % of Total 3 4 5.3 % 35.5 % 4 15 19.7 % 55.3 % 5 10 13.2 % 68.4 % 6 11 14.5 % 82.9 % 7 13 17.1 % 100.0 % Source: Prepared by the authors with research data Question Q61 asks participants if they use smaller plates to reduce portion sizes. The data shows that 31.6% of participants (options 6 and 7) agree that they use smaller plates for this purpose, while 35.5% (options 1, 2, and 3) disagree. Additionally, 32.9% of respondents (options 4 and 5) expressed neutral or ambivalent opinions on this issue. Table 71. Frequencies of Q62 Q62. I make sure the food is kept at the correct temperature Counts % of Total % of Total 3 2 2.6 % 2.6 % 4 6 7.9 % 10.5 % 5 5 6.6 % 17.1 % 6 22 28.9 % 46.1 % 7 41 53.9 % 100.0 % Source: Prepared by the authors with research data Question Q62 asks if respondents ensure that food is stored at the correct temperature. Of the respondents, 81.8% (options 6 and 7) agree that they ensure food is maintained at the appropriate temperature, while only 2.6% (option 3) disagree. On the other hand, 14.5% of participants (options 4 and 5) express neutral or ambivalent opinions on this issue. Table 72. Frequencies of Q63 Q63. The decorative elements I use are biodegradable and/or edible Counts % of Total % of Total 1 4 5.3 % 5.3 % 2 3 3.9 % 9.2 % 3 4 5.3 % 14.5 % 4 7 9.2 % 23.7 % 5 13 17.1 % 40.8 % 6 22 28.9 % 69.7 % 7 23 30.3 % 100.0 % 121 Q63. The decorative elements I use are biodegradable and/or edible Counts % of Total % of Total Source: Prepared by the authors with research data Question Q63 asks if participants use biodegradable and/or edible decorative elements. Of the respondents, 59.2% (options 6 and 7) agree that they use such decorative elements, while only 9.2% (options 1 and 2) do not practice this. Also, 31.6% of participants (options 3, 4, and 5) express neutral or ambivalent opinions on this topic. Table 73. Frequencies of Q64 Q64. I raise awareness and train my employees to better plan their meals, namely in terms of portion sizes in preparation and service Counts % of Total % of Total 1 2 2.6 % 2.6 % 2 3 3.9 % 6.6 % 3 1 1.3 % 7.9 % 4 9 11.8 % 19.7 % 5 13 17.1 % 36.8 % 6 20 26.3 % 63.2 % 7 28 36.8 % 100.0 % Source: Prepared by the authors with research data Question Q64 inquires whether participants provide training to their employees for better meal planning, especially regarding portion sizes during preparation and service. From the analysis of the responses, 63.2% of participants (options 6 and 7) agree that they provide this training to their employees, while a minority of 6.6% (options 1 and 2) do not. Approximately 29.7% of respondents (options 3, 4, and 5) express neutral or ambivalent opinions on the subject. Table 74. Frequencies of Q65 Q65. I choose to purchase smaller plates to promote a perception of balance in the amount of food provided to the customer, per meal Counts % of Total % of Total 1 8 10.5 % 10.5 % 2 5 6.6 % 17.1 % 3 6 7.9 % 25.0 % 4 13 17.1 % 42.1 % 5 17 22.4 % 64.5 % 6 15 19.7 % 84.2 % 7 12 15.8 % 100.0 % Source: Prepared by the authors with research data 122 Question Q65 inquires whether participants choose to purchase smaller plates to promote a perception of balance in the quantity of food provided to the customer per meal. Of the total responses, 35.5% of participants (options 6 and 7) agree with this practice, while 17.1% (options 1 and 2) disagree. Also, 47.4% of respondents (options 3, 4, and 5) expressed a neutral or ambivalent point of view on the subject. Table 75. Frequencies of Q66 Q66. In the shop windows, I choose to display the food in a restrained wayIn the shop windows, I choose to display the food in a restrained way Counts % of Total % of Total 1 15 19.7 % 19.7 % 2 3 3.9 % 23.7 % 3 5 6.6 % 30.3 % 4 10 13.2 % 43.4 % 5 11 14.5 % 57.9 % 6 16 21.1 % 78.9 % 7 16 21.1 % 100.0 % Source: Prepared by the authors with research data Question Q66 asks whether participants choose to display food more restrictively in the showcases. Approximately 42.2% of the participants (options 6 and 7) agree with this practice, while 23.7% (options 1 and 2) disagree. Approximately 33.6% of the respondents (options 3, 4, and 5) expressed a neutral or ambivalent view on the subject. Based on the empirical analysis conducted, we can preliminarily conclude that several factors influence hotels' behavior regarding the implementation of sustainable food practices. A positive attitude (ATI), reflected in the belief in tangible benefits of sustainable practices, drives the adoption of these practices, thus reinforcing the role of hotels in reducing food waste and supporting local production. Perceived behavioral control (PBC), related to the perception of the degree of control hotels have in the effective implementation of these practices, is crucial for their adoption. Furthermore, intellectual understanding (ITB), influenced by access to training, information, and critical thinking capacity, promotes a greater predisposition to implementing sustainable behaviors. Behavioral intention (INT), manifested through explicit determination to incorporate sustainable food practices, plays a decisive role in realizing these practices. At the same time, subjective norms (SBN), evidenced by social pressure exerted by customers, regulators, or industry colleagues, can significantly shape hotels' decision to adopt sustainable practices. Finally, affective beliefs (AFE), resulting from an emotional connection to food sustainability, are often correlated with the adoption of sustainable behaviors, although this connection does not necessarily guarantee greater perceived control in the implementation of these practices. These preliminary results highlight the importance of a multifaceted approach to promote sustainable food practices in the hotel industry. Strengthening perceived behavioral control, fostering positive attitudes, and increasing intellectual understanding are essential strategies to enhance adherence to these practices. The role of affective beliefs and subjective norms in shaping effective behaviors should also be considered in the planning of targeted interventions. 123 4.6 BRIEF CONSIDERATIONS The methodological approach adopted in this study combines the Theory of Planned Behavior (TPB) and the Social Cognitive Theory (SCT) with a thorough analysis of Effective Practices identified in technical and scientific literature regarding the determinants of hotels' commitment to food sustainability. The CASHP model is not merely a compilation of existing theories but rather an innovative proposal that addresses the specific challenges and nuances of the behavior of hotel Food and Beverage (F&B) departments in the context of food sustainability commitment. The integration of formative and reflective constructs in the model, as well as the clear hierarchical distinction between exogenous and endogenous constructs, demonstrates a meticulous and well-founded approach. This structuring allows for capturing the complexity of the phenomenon under study and provides a solid foundation for subsequent analysis. However, the presence of non-significant relationships in the model raises interesting questions. These relationships, although not statistically significant, offer an opportunity for a deeper reflection on the hotel context and the potential barriers or facilitators that can influence hotels' commitment to sustainable practices. Overall, the methodological approach employed in this study contributes to a more comprehensive understanding of the behavior of hotel F&B departments regarding food sustainability, providing a solid basis for further analysis and reflection on the challenges and opportunities in the hotel industry.. The focus on commitment at the 'behavior' level is a crucial point of this study. By moving away from more technical or economic approaches and concentrating on the actual intentions and actions of hotels, this work fills an important gap in the existing literature. The validity and reliability of the constructs were rigorously addressed, ensuring that the relationships observed in the model are robust and reliable. The detailed discussion of validity and reliability metrics, along with reference to accepted standard values in the literature, reinforces the soundness of the adopted methodological approach. This approach highlights the importance of the relationships between the constructs. For example, the model suggests that a positive attitude towards sustainability can lead to a greater intention to adopt sustainable practices, which, in turn, can result in an increase in actual sustainable practices. The use of the CASHP model as a reliable tool for assessing hotels' commitment to sustainability is highly relevant for hotel managers. They can employ this model to diagnose areas for improvement and develop targeted strategies to address these areas. In terms of theoretical implications, this approach contributes to the existing literature on sustainability in the hotel industry, providing a new perspective on understanding how hotels can address the issue of sustainable food. It also highlights the importance of considering a variety of factors, both internal and external, when studying sustainability in the hotel industry. 5 ANALYSIS AND DISCUSSION OF RESULTS In the scope of this study, a significant contribution to the literature focused on Sustainable Food Practices (SFPs) in the hospitality sector is patented, through a methodology that facilitates an integrative and exhaustive analysis of the conditioning vectors of the hotel commitment to such practices. The concatenation between a broadened vision and the methodological acuity of the path analysis fosters a deeper understanding of the interrelations between the variables inherent to the CASHP model (Commitment Analyses of Sustainable Hotel food Practices), corroborating the effectiveness of the FPCQ (Food Practices Commitment Questionnaire) as a measurement instrument. This work underscores the preponderance of sustainability within the hospitality scope, listing both potentials for optimization and the imperativeness of enhancing education and awareness regarding SFPs and the studied scope. Upon conducting a more detailed analysis of each question in the applied questionnaire, it is observed that the vast majority of hotels are introducing SFPs with varied degrees of commitment, noting a generalized acceptance of SFPs, which highlights the growing importance of sustainability in the hospitality sector and reflects a rising global environmental consciousness. A transition is underway in the sector, aiming to align with global trends, requiring continuous monitoring and identification of potential obstacles. This chapter of analysis and discussion aims to frame and understand the significance of the responses gathered in the survey conducted, which investigated the commitment of hotels to sustainable food practices and their determinants according to the TPB (Theory of Perceived Behaviour) and the SCT (Social Cognitive Theory). The collected data show a positive trajectory in terms of engagement with these practices, revealing a growing awareness of environmental issues in the sector. The subsequent discussion will explore and dissect various dimensions of this sustainable practice, from minimizing food waste to efficient energy use, including the conscious selection of materials and raising employee awareness. From this perspective, the information gathered via the questionnaire was primarily intended to describe the commitment index of hotel establishments in adopting measures and sustainable practices in the food domain (SFPs), as suggested by relevant entities, in their respective Food & Beverage (F&B) departments. The results indicate an auspicious trend: a significant percentage of hotels demonstrate a robust commitment to sustainable food, adopting a diverse range of Healthy Food Practices (SFPs). The measures implemented encompass a variety of domains, from energy efficiency in space lighting to raising employee awareness for minimizing food waste. This fact confirms that sustainability is undoubtedly being integrated into the daily operations of hotels. However, despite this apparent commitment, it is observed that there are still challenges in implementing these practices. One of the most pressing obstacles relates to the heterogeneity of responses in certain areas. These challenges indicate that, although the overall commitment to sustainable food is high, there are significant discrepancies in how this commitment is translated into practice. This variation in responses suggests that while some hotels are vehemently committed to SFPs, others may not demonstrate the same level of involvement, underlining the need for a more uniform commitment across the hospitality sector (Carballo‐Penela et al., 2023). ANALYSIS OF THE COMMITMENT OF HOTEL F&B DEPARTMENTS TO SUSTAINABLE FOOD PRACTICES 125 On the other hand, the heterogeneity of responses suggests the existence of barriers to the implementation of sustainable practices, which need to be identified and overcome to ensure a more cohesive commitment to sustainability in the hotel universe. For example, it was found that a large number of respondents use motion sensors for lighting areas, favour biodegradable or reusable materials in food packaging and service, maintain food at the appropriate temperature to minimize waste, and stimulate training and awareness of employees towards more efficient meal planning. The data obtained through the questionnaire reflect a significant commitment by hotels to sustainable food, corroborating the main objective of this research. However, they also show that there is considerable room for improvement, suggesting that hotels could benefit from greater advice, training, and support in the implementation of SFPs. This could involve, for example, more intensive collaboration between hotels, governments, tourism authorities, environmental organizations, and other stakeholders, with the purpose of sharing best practices and developing clearer and more effective guidelines. The present study reiterates the need for more holistic and inclusive approaches regarding the adoption and implementation of SFPs, constituting an important step to foster sustainability in the hotel sector. The evidence suggests that, with proper guidance and support, hotels can fully embrace the commitment to SFPs, significantly contributing to the mitigation of environmental impacts inherent to the sector. The path to obtaining these results that we present was paved by a series of meticulous steps. In response to the steps we took, a solid conceptual model and a capable tool to assess and measure that model emerged. The fruit of this process was our second paper, which was chosen to be part of a Special Issue titled “Sustainable Innovations for Hospitality and Tourism Development”. This manuscript, titled “A Conceptual Framework Proposal Regarding the Engagement of Hotels in the Modern Fight against Unsustainable Food Practices”, is published in the prestigious scientific journal Sustainability. The outcome of this work manifested in various tangible forms, finding its practical place in our Chapters 3 and 4, which had the main goal of validating the Food Practices Commitment Questionnaire (FPCQ), a meticulously designed instrument to assess the determinants of hotel commitment to the SFPs that integrate the CASHP model. This instrument, which in turn incorporates constructs derived from the Theory of Perceived Behaviour (TPB) and the Social Cognitive Theory (SCT), gives the FPCQ a robust theoretical foundation, allowing for a deeper understanding of the commitment of hotel establishments to the SFPs. The reliability and validity of the FPCQ, as evidenced by the results obtained, position it as a robust tool for assessing and promoting hotel commitment to SFPs. In particular, the constructs of Attitude towards Attitudes (ATI), Perceived Behavioural Control (PBC), Intellect (INT), Affectivity (AFE), and Intention to Behave (ITB) proved to be important predictors of actual Behaviour (BEH) in adopting these practices. These constructs emerged from path analysis, a structural equation modeling technique, which also revealed complex relationships between the variables under study. This set of intricate links, which includes both direct relationships and indirect influences, emphasizes the need to consider multiple variables and their interactions in analyzing the hotel commitment to SFPs. We will also examine how these establishments address fundamental issues such as energy conservation, food waste reduction, and the selection of food packaging and utensils, noting the practices already implemented and identifying opportunities for more sustainable action. This chapter will provide insight into how sustainability is being integrated into the organizational culture of the surveyed hotels. The data will be presented taking into account JOÃO PEDRO TOMAZ SIMÕES 126 the constructs developed previously, so that from them current trends can be assessed, possible gaps identified, and recommendations offered for future actions in pursuit of a more sustainable hotel industry. 5.1 THE DETERMINANTS OF CASHP MODEL BEHAVIOR INTENTION The analysis and discussion of the results of this research are crucial to consolidate the value of the CASHP Model. Multicollinearity is a common phenomenon in regression analyses that can significantly distort parameter estimators and, consequently, compromise the interpretation of the results. This occurs when two or more independent variables are highly correlated, making it difficult to isolate the effect of each variable individually. The decision to exclude four specific indicators, as revealed by the Variance Inflation Factors, is a critical step to ensure the integrity of the model and the validity of the resulting inferences (Gujarati, 2003). The exclusion of these indicators reduces the risk of multicollinearity, ensuring that the model produces more reliable estimates and more accurate interpretations of the results. The results, in turn, indicate a strong commitment by hotels to sustainable food practices, with the overwhelming majority of participants (72.4%) stating that they always monitor and ensure the proper functioning of their refrigeration equipment. Proper maintenance of these equipments is vital to ensure food safety and minimize food waste due to inadequate storage temperatures. The evaluation of the structural model, focusing on the model's explanatory capacity for each endogenous construct, revealed R² values that indicate a good ability of the model to predict the dependent constructs. The R² values, as interpreted by Cohen (1988), represent the percentage of variance explained by the model. These values are key indicators of the quality of the proposed model, and their positive results are essential to understand the model's adequacy to the observed reality. The analysis of the path coefficients highlighted the significant influence of the constructs on hotels. The relationships between ‘Affective’ and ‘Attitude’ and between ‘Intellectual’ and ‘Attitude’ are clear examples of how emotions and education can positively impact hotels' attitudes towards sustainability. These results are aligned with existing literature, such as the studies of Homburg and Pflesser (2000), which emphasize the importance of affective and cognitive variables in attitude formation. The analysis of the model's predictive capacity, through the Stone-Geisser index (Q²) and the effect size (q²), confirmed the robustness of the model as a valuable tool for researchers and practitioners in the field of hotel sustainability. These indicators, as highlighted by Chin (1998), are essential to assess the predictive validity of the model, ensuring that predictions made based on the model are reliable and valid. The results of the study carry significant practical implications for the hotel industry. The positive relationship between ‘Intellectual’ and ‘Attitude’ suggests that education and awareness are key to promoting sustainable practices in hotels. The training and sensitization of employees, as discussed by Manaktola and Jauhari (2007), are crucial aspects for the effective implementation of sustainable practices. These educational actions can include workshops, seminars, and teaching programs aimed at increasing employee awareness of the importance of sustainability and how actions can contribute to a more sustainable environment. The role of the ‘Affective’ construct indicates that the emotions and values of hotels are essential in shaping their attitude towards sustainability. Marketing and communication ANALYSIS OF THE COMMITMENT OF HOTEL F&B DEPARTMENTS TO SUSTAINABLE FOOD PRACTICES 127 campaigns should, therefore, address not only the rational aspects but also the emotional aspects of sustainability. Lastly, the strong relationship between ‘Attitude’ and ‘Intention to Behave’ suggests that influencing the attitudes of those in charge is key to driving the actual adoption of sustainable practices. This indicates that, in addition to providing the necessary resources, it is crucial to work on forming a positive attitude towards sustainability in the hotel industry. These results can be used to guide research strategies and interventions aimed at promoting sustainability in the hotel industry, benefiting not just individual hotels, but society at large. 5.2 EFFECTIVE SUSTAINABLE FOOD PRACTICES Regarding meal planning, overall, the results suggest that hotels are aware of the importance of minimizing food waste through careful portion control and effective meal planning. This is evidenced by the use of smaller dishes to serve food (Q61) and the training provided to staff for better meal planning (Q64). These results indicate that hotels are taking proactive measures to reduce food waste, thus contributing to more sustainable food practices. The preference for a contained display of food in showcases (Q66) suggests a commitment to avoiding excessive food waste, aligning with the principles of sustainable food practices. The analysis of the tabulated data offers an interesting insight into the planning and procurement practices of the respondents, as well as possible areas of intervention to promote more sustainable eating behaviors. 5.3 CONSTRUCT ANALYSIS PLANNING In the dimension of PLANNING (Table 61), it is observed that the majority of participants are aware of the seasonality of food (Q25), suggesting a high level of awareness. However, I emphasize the importance of consuming seasonal products, which, according to Guarino et al. (2011), is aligned with reducing environmental impact and carbon footprint. I agree with this perspective and believe it is crucial to continue the discussion on this topic. Broader strategies, such as educational campaigns, partnerships with local producers, and the creation of seasonal menus, can be implemented to further reinforce this practice. Regarding the use of less noble meats (Q26), it is evident that this practice is less widespread, pointing to the need for developing effective promotion strategies. According to Westhoek et al. (2014), the use of all parts of animals can contribute significantly to minimizing waste and maximizing efficient resource use. Therefore, actions such as awareness campaigns, cooking demonstrations with these meats, or the promotion of dishes with these ingredients on menus could be considered. Table 76. Results for the construct - Planning Planning Item 1 2 3 4 5 6 7 TOTAL ACCUMULATED Q25. I always keep in mind the season of the year I am in, and the naturally available crops. 0 1 3 5 16 26 25 442 JOÃO PEDRO TOMAZ SIMÕES 230 ATTACHMENTS 231 JOÃO PEDRO TOMAZ SIMÕES 232 ATTACHMENTS 233 Anexo 4 JOÃO PEDRO TOMAZ SIMÕES 234 235 In this PhD study, the need for sustainable practices in the tourism sector is highlighted, especially in the Food and Beverage department of the hospitality industry. The CASHP model is proposed to understand the commitment to Sustainable Food practices. The PLS-SEM analysis reveals crucial factors in its implementation. The selected sample ensures the validity of the model and guides policies to promote sustainable practices. The hotels in the sample showed willingness to adopt these practices, supported by the literature and high implementation. The study highlights the urgency of addressing sustainability in the hospitality industry, providing a starting point for future research and debate.