Analysing CSR Practices in Food Operations: A Case Study of Holiday Resorts in Gran Canria and Antalya

Following the definition of the European Commission, Corporate Social Responsibility (CSR) in tourism can be defined as a guiding business policy whereby tourism companies integrate social and environmental concerns in their own business mission, strategies and operations and in their interaction with their stakeholders on a voluntary basis (European Commission 2016). CSR is closely linked with the principle of sustainability and is seen as an instrument to implement those principles (Lund-Durlacher 2012). CSR in tourism businesses implies to assume responsibility for the natural environment, employees, tourists, partners and businesses in the supply chain, the local community in the destination as well as the society as a whole based on the triple bottom line approach. The theoretical framework and practical approaches of CSR in hotel food operations has only been little explored so far. Therefore the paper uses a theoretical framework for sustainability principles of food operations and assesses their practical implementation as part of CSR strategies of food service providers in holiday destinations.
The paper is embedded in a larger research study which aimed at defining the concept of sustainable food in the holiday context and at identifying strategies and practices for creating a more sustainable gastronomy offer for package tourists. The project was funded by Futouris, the sustainability initiative of the German travel industry. Research included a literature review, best practice analyses, field visits as well as a consumer survey.
The goal of this paper is to assess the current practices of sustainable food operations in two destinations which play a significant role for the German outbound market and to identify drivers and barriers for implementing sustainable food operations in holiday resorts and cruise ships.