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undergraduate thesis
Utjecaj proizvodnje i konzumacije hrane na okoliš
Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management, 2021. urn:nbn:hr:191:636871
Babin, Helena
University of Rijeka
Faculty of Tourism and Hospitality Management

Institutional repository: Repository of Faculty of Tourism and Hospitality Management

Cite this document

Babin, H. (2021). Utjecaj proizvodnje i konzumacije hrane na okoliš (Undergraduate thesis). Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management. Retrieved from https://urn.nsk.hr/urn:nbn:hr:191:636871

Babin, Helena. "Utjecaj proizvodnje i konzumacije hrane na okoliš." Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, 2021. https://urn.nsk.hr/urn:nbn:hr:191:636871

Babin, Helena. "Utjecaj proizvodnje i konzumacije hrane na okoliš." Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, 2021. https://urn.nsk.hr/urn:nbn:hr:191:636871

Babin, H. (2021). 'Utjecaj proizvodnje i konzumacije hrane na okoliš', Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, accessed 06 May 2024, https://urn.nsk.hr/urn:nbn:hr:191:636871

Babin H. Utjecaj proizvodnje i konzumacije hrane na okoliš [Undergraduate thesis]. Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management; 2021 [cited 2024 May 06] Available at: https://urn.nsk.hr/urn:nbn:hr:191:636871

H. Babin, "Utjecaj proizvodnje i konzumacije hrane na okoliš", Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, Opatija, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:191:636871

Metadata
TitleUtjecaj proizvodnje i konzumacije hrane na okoliš
Title (english)Environmental impacts of food production and consumption
AuthorHelena Babin
MentorGreta Krešić (mentor)
GranterUniversity of Rijeka
Faculty of Tourism and Hospitality Management
Opatija
Defense date and country2021-07-27, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Trade and Tourism
Abstract
Završnim radom na temu „Utjecaj proizvodnje i konzumacije hrane na okoliš“ istražuje se problematika potencijalnog negativnog utjecaja hrane na okoliš. Hrana je svaka tvar ili proizvod prerađen, djelomično prerađen ili neprerađen koji je namijenjen ljudskoj konzumaciji. Iako je hrana izvor života paradoksalno je da su načini kojima se hrana proizvodi i konzumira neki od glavnih globalnih izazova čitavog čovječanstva. Izravni utjecaji proizvodnje i konzumacije hrane mogu se očitovati u zagađenju vode, tla, neodrživom korištenju energije, klimatskim promjenama, povećanju siromaštva i ostalim prijetnjama s kojima se čovječanstvo suočava. Promjenom prehrambenih navika, uvođenjem koncepta održivosti u proizvodnju i potrošnju te primjenom koncepta Zero waste može se pozitivno djelovati na okoliš. U Hrvatskoj je problem otpada, s naglaskom na prehrambeni otpad, reguliran određenim pravnim aktima te se javnost sve više uključuje u rješavanje tog problema kroz razne projekte. Upravljanje otpadom u turističkom i ugostiteljskom sektoru predstavlja izazov, ali i priliku, s obzirom da se kvalitetnim upravljanjem mogu generirati novi prihodi ali i smanjiti negativni utjecaji na okoliš.
Abstract (english)
The undergraduate thesis on the topic „Environmental impacts of food production and consumption“ explores the issue of potential negative impact of food on the environment. Food is any substance or product processed partially processed or unprocessed that is intended for human consumption. Food is the source of life, yet the ways of food production and consumption are some of the main global challenges for human kind. The direct impacts of food production and consumption can be manifested in pollution of water and soil, unsustainable energy consumption, climate change, increase in poverty and other current humanity facing threats. Positive impact on the environment can be achieved by changing eating habits, introducing sustainability in production and consumption and implementing the Zero Waste concept. In Croatia, the problem of waste, with the emphasis on food waste, is regulated by certain legal acts, and the public is increasingly involved in solving this problem through various projects. Waste management in the tourism and hospitality sector is a challenge, but also an opportunity, given that quality management can generate new incomes but also reduce the negative impact on the environment.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:191:636871
Study programmeTitle: Business Administration in Tourism and Hospitality Management; moduls: Entrepreneurship in Tourism and Hospitality, Tourism Management, Hospitality Management, International Tourism and Hospitality Management, Event and Leisure Management; specializations in: Entrepreneurship in Tourism and Hospitality, Tourism Management, Hospitality Management, International Tourism and Hospitality Management, Event and Leisure Management, Entrepreneurship in Tourism and Hospitality; Tourism Management; Hospitality Management; International Tourism and Hospitality Management
Course: Tourism Management
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2022-07-18 07:00:23