Prof. Dr. Gabriel Laeis

Legrand, W., Chen, J. & Laeis, G. C. M., (2022). Sustainability in the Hospitality Industry: Principles of Sustainable Operations (4th ed.). Routledge.

Legrand, W., Hindley, C., & Laeis, G. C. M. (2020). Food biodiversity, local sourcing and consumers: Gastronomy as a critical interface. In: D. Hunter, T. Borelli, & E. Gee (Eds.), Biodiversity, Food and Nutrition: A New Agenda for Sustainable Food Systems (Chapter 12). Routledge.

Scheyvens, R. & Laeis, G. C. M. (2019). Linkages between tourism, local food production and the Sustainable Development Goals. Tourism Geographies, 23(4), 787-809. https://doi.org/10.1080/14616688.2019.1674369