Filimonau, Viachaslau

Resourcefulness of chefs and food waste prevention in fine dining restaurants

Filimonau, V., Chiang, C.-C., Wang, L.-E., Muhialdin, B. J., & Ermolaev, V. A. (2023) · International Journal of Hospitality Management

Food Waste Reduction and SustainabilityCulinary Culture and Tourism

Cited by 98

A critical review of methods for tourism climate change appraisal: life cycle assessment as a new approach

Filimonau, V., Dickinson, J. E., Robbins, D., & Reddy, M. V. (2011) · Journal of Sustainable Tourism

Environmental Impact and SustainabilityDiverse Aspects of Tourism Research

Cited by 63

A recipe for sustainable development: assessing transition of commercial foodservices towards the goal of the triple bottom line sustainability

Bui, H. T., & Filimonau, V. (2021) · International Journal of Contemporary Hospitality Management

Environmental Sustainability in BusinessCorporate Social Responsibility and Sustainability

Cited by 28

The Mindful Tourist: The Power of Presence in Tourism

Stankov, U., Gretzel, U., & Filimonau, V. (2022) · Emerald Group Publishing Limited eBooks

Diverse Aspects of Tourism ResearchTourism, Volunteerism, and Development

Cited by 9

Ethical Veganism as the Future of Tourist Consumption

Handayani, B., Filimonau, V., & Ermolaev, V. A. (2026) · International Journal of Hospitality & Tourism Administration

Culinary Culture and TourismDiverse Aspects of Tourism Research

Cited by 4