40 – Hotels, Restaurants and Leisure, and Tourism Services

Sustainability
Category
Topic
Topic
Specification
(if available)
Explanation Reference(s) 1 Constituency
Food safety
Natural and
cultural heritage
Health risks
from fast food
Management
and operation
of tourist
establishments
Europe as a whole illustrates the degree of hesitation
between a soft-law approach and conventional
legislation (quotas in this instance), but it is clear from
the experience at national level that the second method
tends to get much better results.
The problem of obesity is now so severe that some argue
it is one of the biggest health problems in the world,
which increasingly affects both developed and
developing countries. While consumer and parental
responsibility play a part in the epidemic, the fast-food
sector has come under scrutiny in the context of this
‘right to health’ challenge for its perceived role in
contributing to obesity. Concerns have also been raised
about the use of trans-fat to enhance flavour in fast (and
other) foods, which, it is argued, pose more severe
health risks than ordinary saturated fat.
Contribution to the protection of the heritage,
sustainable utilization of wildlife species, use of native
species for landscaping, communications with customers
regarding sustainability issues
66 Mediating
Institution
215 Business
Operation of touristic establishments have to be in
harmony with local environment, otherwise they risk to
change the ecosystem which is a great environmental
risk. And also, the lack of communication of appropriate
behaviour and of local values can lead to causing
damages to natural and cultural heritage.
Compliance with natural and cultural heritage and local
sustainability principles, provision of access for persons
215 Business
Sustainability Topics for Sectors: What do stakeholders want to know?
HOTELS, RESTAURANTS AND LEISURE, AND TOURISM SERVICES
May 2013
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