Πράσινο επιχειρείν : η περίπτωση των επιχειρήσεων παροχής υπηρεσιών εστίασης
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Keywords
Βιώσιμη ανάπτυξη ; Πράσινο επιχειρείν ; Καταστήματα εστίασηςAbstract
This paper explores the various challenges and barriers faced by food outlets in
achieving sustainable development. There are several challenges to overcome,
including financial constraints, limited access to sustainable products and services,
and regulatory barriers and restrictions. Resistance to change and lack of awareness
and training are also important barriers to address.
A case study of a catering company highlights the practical application of
these principles in a real-world setting. The study concludes that a holistic and
proactive approach is required to achieve sustainable growth in the catering industry
and that the successful implementation of sustainable practices requires continuous
investment, education, and collaboration between stakeholders.