Author(s): Aravind Kumar Rai, Bakul Govil, Siddhartha Dey, Mukesh Shekhar and Anmol Mehta
Sustainable tourism has gained in popularity as a field of study since the late 1980s. On the other hand, the debate over sustainable tourism is fragmented, confusing, and riddled with wrong assumptions and arguments. This study aims to identify packaged sustainable food and measure consumer knowledge and purchase intent in Delhi and the National Capital Region. People in nations like India are witnessing a paradigm shift in their socioeconomic standing as a result of globalization and economic liberalization. This is reflected in their way of life, eating habits, and food culture. Diet-related disorders such as malnutrition and obesity have become common as a result. Unsustainable food consumption is a major contributor to serious health problems. Food packaging plays an important function in the reorganization of nutritious foods for clients in this regard. Food packaging enhances the shelf life of goods while also reducing food loss during transit, distribution, and storage. Unsustainable food packaging contributes to a variety of environmental problems, including the development of solid waste. As a result, bad foods and packaging come at a cost to both human health and the environment. The current analysis demonstrated the critical need for food and food packaging sustainability as a result of these issue newline the research was split into two parts. To establish the concept of packaged sustainable food, qualitative descriptive research was undertaken in the first step. The acquisition of primary data for an empirical investigation was the focus of the second phase. The study's second component looked into consumer sustainability awareness is critical. On the other hand, sustainable food labels are critical in recognizing packaged sustainable foods. It also has a big influence on customer purchasing intent. “The role of tourism demand, the nature of tourism resources, the importance of intra-generational equity, the role of tourism in promoting socio-cultural progress, sustainability quantity, and sustainable progress forms. Finally, it is suggested that a systems approach is required to elevate sustainable tourism research to a higher scientific level.” McDonald, Merry-Lynn & et all. (2013). “As they examine the links between health and tourism, researchers are becoming increasingly interested in health issues related to international tourism. Despite the growing popularity of the subject, Reisch, L., Eberle, U., & Lorek, S. (2013). no major tourist journal has yet to publish a complete research study on the subject. This article examines a dimension of tourist health that has traditionally been overlooked in research on travel medicine: tourist accidents.” Gomiero, T., Pimentel, D., & Paoletti, M. G. (2011) Sustainable food consumption will analysis through a survey and some questionnaires.