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The purpose of this study is to address consumer’s preference of natural pigments over synthetic ones and their use in various product developments rather than using synthetic colours. A budding interest of using natural pigments has made researchers to explore several techniques for their stabilization and application in different food products.

In this review, four major natural pigments with potential health benefits have been studied. Betalins, carotenoids, anthocyanins and chlorophylls, in spite of having excellent bio-functional and therapeutic profile, are found to be unstable. Therefore, various nanoencapsulation techniques are used to increase their stability along with their therapeutic properties.

Nanoencapsulation of natural pigments improves their stability, their effect on therapeutic properties and their application in different food products. These findings could be attributed to the encapsulating material as it acts as a barrier and ushers changes in the matrix of natural pigments. Also, nanoencapsulation not only increases stability but also provides several health benefits such as anti-inflammation, anti-cancer, anti-allergic and anti-thrombotic properties.

This paper highlights the openings for the use of nanoencapsulation of natural pigments to stabilize them and use them as a potential colourant and functional ingredient in different food products. Phenols, carotenoids and antioxidant activity are the major factors that are responsible for promoting several health benefits.

This research investigates how foreign tourists' revisit intentions are influenced by their local food consumption (LFC) value by emphasizing their attitude towards the local food and the corresponding destination food image. It will also reveal the foreign tourists' food consumption value and explore its influences on the destination's food image.

The data collection was performed from 433 foreign tourists who visited Delhi, India, using a structured survey instrument and chief constructs were measured as the first-order reflective variables. The 39 items associated with the LFC value underwent both exploratory and confirmatory evaluations. The authors employed partial least square structural equation modeling (PLS-SEM). The model's discriminant and convergent validity, consistency and overall fit were evaluated using confirmatory factor analysis (CFA).

The findings revealed that “tourists' attitudes and behaviors toward the local cuisine” had a significant and positive influence on their “intention to visit/revisit” and “intention to recommend”. Also, “destination food image” significantly and positively influenced the “intention of tourist to visit/revisit”; however, it negatively and insignificantly influenced the “intention of tourists to recommend”.

This research used five variables related to LFC—quality, health/nutrition, emotion, prestige and price—that impact tourists' attitudes and behaviors toward local foods in Delhi. However, in addition to these constructs, other factors or constructs may be involved that could affect the tourists' attitudes and behaviors. Future studies might explore and include these constructs to provide a more comprehensive image of Delhi's LFC value.

Understanding tourists' food-linked behaviors is critical for effective market conduct. However, the interrelations between travelers' destination food image, LFC value, their perceptions of the local cuisine and behavioral intentions are still unknown, and this will be one of the first attempts to discuss these behaviors.

This study seeks to determine the effect of sustainable practices on willingness to pay a price premium (WTPP) in the hotels and resorts in the Fiji islands. It will also assess how implementing these sustainable practices influences guest re-visit intentions.

A qualitative research technique was used which included in-depth interview sessions with ten Fijian resort managers and 15 hotel guests. The website of Etic Hotels was also used to gather data about the green practices provided by resorts and hotels. A non-random purposive sampling method was used to select respondents.

Results indicate that implementing sustainability practices has significantly and positively affected guest intentions to return to Fijian Hotels and resorts. The results also demonstrated that customers are willing to pay a higher price for the use of environmentally friendly practices in Fiji's hotels and resorts.

Though a few studies have been conducted examining the linkages between sustainable practices and the Fijian hotel industry, this article is a novel exploration of the use of sustainable practices in hotels and resorts and how they influence guest re-visit intentions and WTPP in Fiji Islands.

An extant literature review of hospitality manpower performance reveals the scarcity of green skills among young graduates of hospitality management in the Asian context. Studies signal the discrepancy between knowledge imbibed and skills acquired. The current study is a call to action to identify the barriers to green training at the academic level.

The paper is based on a qualitative investigation by senior academics from Asian countries. Thematic analysis is the primary method deployed.

Four major themes emerged from the analytical exercise. They include lack of resources, policies and regulations, an overburdened curriculum and awareness. Interestingly, the themes are in tandem with the Tourism Education Futures Institute (TEFI) value framework for nurturing sustainability practices in the hospitality industry through systematic programming of hotel management education.

In order to meet the United Nations Sustainable Development Goal 2030 (Goal 4) of ensuring lifelong strategic education to foster sustainability, the green skill–knowledge gap must be bridged at the academic level. The current paper sheds light on how the synergy between industry and academia can address this knowledge–skill gap and develop sustainable capacities in the long run.

This study used a qualitative dataset, and the findings contribute to the sustainability literature. Further studies can be undertaken using big data in varied settings.

The purpose of this paper is to acquaint the readers with the insights regarding the interventions of microalgal technology for production of metabolites and functional ingredients from microalgae for food and nutraceutical application and exploration of microalgae biomass for food application.

Various information databases such as journals, library catalogues and professional websites were used to collect information pertaining to application of microalgae in food and nutraceutical sector. Systematic review was made with recent studies covering the vital aspects of art of microalgae cultivation for metabolite production, functional ingredients from microalgae, market scenario and utilisation of microalgae biomass for the valorisation of the food products. Key points have been discussed after every section to highlight the practical implications to make this review more insightful for the readers.

Microalgal technology provides sustainable solution for its application in food and nutraceutical sector. The heart of metabolite production lies in the optimisation of cultivation conditions of microalgae. Wide array of functional components are obtained from microalgae. Microalgae offer an alternative source for omega-3 fatty acids. Microalgae is widely exploited for production of pigments, namely, ß-carotene, astaxanthin, lutein, phycocyanin and chlorophyll, that have important implication as natural colourants and nutraceuticals in food. Larger diversity of sterols found in microalgae confers bioactivity. Microalgae is finding its place in market shelves as nutraceuticals where its functional ingredients are in the form of powder, tablets, extract and beverages and in innovative products such as microalgae protein and fat, culinary algae oil and butter. Sprulina and Chlorella are popular choice for the supplementation of food products with microalgae biomass.

This is a comprehensive review that highlights the application of microalgal technology for the development of healthy food products and presents holistic intervention in food and nutraceutical sector.

Meal left after extraction of microalgae functional compounds is not finding its application in food. Hence, present study was aimed for the development of the cookies supplemented with meal of microalgae Chlorella sp. (Abca-17) obtained after solvent extraction of chlorophyll.

Cookies were prepared by substituting refined wheat flour (RWF) with microalgae meal (MM) at incorporation levels of 3, 6, 9 and 12 per cent. The effect of replacement of RWF with MM was analyzed on the pasting properties of the flour blends and physical, chemical, sensory and textural characteristics of the cookies.

MM exhibited high water and oil absorption capacity of 0.8 g/g and 1.2 g/g, respectively. Weight and thickness of the cookies increased, whereas the diameter, spread ratio and spread factor decreased with the increased proportion of meal in flour blends. The moisture and ash content (0.8-2.0 per cent) of the cookies increased, whereas fat content showed no pronounced variation. Sensory evaluation of cookies revealed no significant difference at 6 per cent level of incorporation and further supplementation resulted in dark colour and increased hardness. Texture profile analysis of cookies also revealed that the peak positive force for breaking the cookies increased (3115.6-7372.1 N) with increase in the level of incorporation of meal.

MM can be used in the development of the cookies at level of incorporation of 6 per cent and presents novice approach for utilization of bioprocessing waste.

The present study is a pioneer effort in demonstration of utilization of MM as alternate food ingredient. MM of Chlorella sp. (Abca-17) was characterized as food ingredient using physicochemical analysis and model food system using cookies.

This paper aims to explore the experience of adoption of digital marketing and related tools by restaurant entrepreneurs or owners of restaurants in the UK and India.

This study is based on qualitative research. In-depth interviews were conducted with restaurant owners to understand the extent of adoption of digital marketing tools and how they have embraced the digital change in running their business operations.

Findings shed light on major changes in consumer behaviour and the readiness of restaurant owners to adopt digital tools for marketing restaurant businesses. Additionally, this paper also probes restaurant owners’ apprehensions in the process with an objective of retaining customers for a longer period.

It is also evident that there is a clear gap in the restaurant space in India and the UK as far as the adoption of digital marketing tools is concerned. The restaurants in India are yet to adequately harness the digital medium as a strategic tool for marketing. This research can potentially form the basis of further research in terms of using technology and digital tools to reach customers and creating a more personalized experience for them.

The purpose of this paper is to investigate the perceptions of employees of luxury chain hotels situated in Delhi and NCR, India in relation to corporate social responsibility (CSR) practices, their impact on corporate performance and their potential in the context of the Skill India initiative.

The study draws on a literature review and questionnaire-based research.

It was observed that CSR practices lead to higher employee motivation and job retention and that this has a positive impact on corporate performance. Hotel employees (supervisor and managers) perceive skilling uneducated people as a positive CSR initiative.

The study sought the opinions of hotel managerial- and supervisory-level employees. The findings would have been more representative if the study had included employees from all organizational levels.

This paper sheds light on the benefits of adopting CSR practices as a long-term policy.

Purpose: This chapter aims to investigate how hotel performance is affected by corporate social responsibility (CSR) initiatives.

Design/methodology/approach: This study used a mixed approach utilizing both primary and secondary sources. Secondary research involved gathering pertinent data from various sources such as websites, books, and publications. Additionally, a structured questionnaire was administered to the guests of deluxe category hotels to gauge their perceptions regarding the influence of CSR practices on hotel performance.

Findings: It is found that implementing the CSR practices contributes to fostering guests’ loyalty and willingness, thereby indirectly enhancing hotel performance positively.

Research limitations/implications: The research sample was limited to New Delhi due to the abundance of five-star hotels in the area. While a larger sample size would have provided more relevant results, the selection process was not pre-determined for each hotel. Surveys were conducted based on the willingness of guests to participate, resulting in data collection from hotels visited randomly.

Originality/value: This chapter aims to enlighten hotels about the advantages of integrating CSR practices into their long-term policies.

The purpose of this paper is to explore fairs and festivals organized in the city; reasons to celebrate; and their economic impact on local people, vendors and visitors.

Secondary data were collected through local library, Web sites, books and other publications. Local residents, visitors and vendors were interviewed through semi-structured questionnaire and personal interviews.

The events organized are not only an expression of the religious, social and cultural urges of the local population but also help to preserve traditions and folk culture of the region. It brings suppliers and vendors from nearby villages and cities together, resulting in significant economic well-being of the community and self.

Traveling distance to the destination, understanding of the questionnaire by the audience and getting data to analyze the economic impact of such events at a higher level are some of the limitations. Further research is required on the economic impact of regional events on state revenue, and potential areas of study may include traditional sustainable practices and the economic impact and development of an economic framework, keeping regional fairs and festivals as the center of the study.

The research highlights the challenges for the organizers, scope of improvement and ways to popularize regional culture and cuisine. Vendors and visitors find it difficult to reach the event but are optimistic about the development. It also acts as a promotional tool to popularize Pithoragarh as a tourist destination.

The paper helps to project Pithoragarh as a potential tourist destination known for its fairs and festivals. It focuses on the economic impact of the stakeholders and it helps visitors to acknowledge traditions and cuisine.