Gossling Stefan – författare

There is increasing public and academic interest in local and sustainable foods and food tourism. These interests have been reflected in such diverse elements as the growth of farmers markets, green restaurants, food miles, crabon and sustainability labelling, concerns over food supply and security, Slow Food, Fair Trade, and a desire to buy and 'eat locally'. Food related hospitality and tourism is integral to this process because of the way in which it simultaneously acts to globalise and localise food consumption and create new foodways and commodity chains. This book therefore aims to provide an integrated understanding of the contemporary interest in food and food tourism through the use of an international collection of illustrative case study chapters as well as the provision of a novel integrative framework for the book, a sustainable culinary system.This is the first volume to examine the concept of sustainable culinary systems, particularly with specific reference to tourism and hospitality. Divided into two parts, firstly the notion of the local is explored, reflecting the increased interest in the championing of local food production and consumption. Secondly treatment of sustainability in food and food tourism and hospitality in settings that reach beyond the local in a business and socio-economic sense is reviewed. The book therefore, reflects much of the contemporary public interest in the conscious or ethical consumption and production food, as well as revealing the inherent tensions between local and broader goals in both defining and achieving sustainable culinary systems and the environmental, social and economic implications of food production and consumption. This book provides the reader with an integrated approach to understanding the subject of how culinary systems may be made more sustainable and will be valuable reading to all those interested in sustainable food and food tourism.

Climate change is one of the single most important global environmental issues facing the world today and is emerging as a major topic in tourism studies. Tourism is one of the world’s largest industries; it both contributes to, and will be notably affected by, climate change. Given the emerging global legal frameworks to reduce emissions of greenhouse gasses, growing costs of carbon and pro-environmentally orientated customers, carbon management in tourism is a necessity. Tourism must take responsive actions to enable travel and tourism to deliver the peak experiences that tourists seek with a lower carbon footprint.Carbon Management in Tourism is the first book devoted to carbon emission reductions and to showcase a wide range of practical mitigation measures. This book provides a comprehensive overview by combining theory and practice of climate change mitigation in global tourism, addressing various levels of scale, such as global, national, and regional tourism systems, as well as individual tourism businesses. It integrates a thorough scientific discussion of the causes of emissions growth, along with an analysis of the major options to reduce emissions, and state-of-the-art carbon management practices. Detailed case studies provide examples of tourism businesses or destinations that have successfully reduced emissions of greenhouse gasses, with consideration of economic and socio-cultural issues integrated throughout.This timely and important volume is essential reading for undergraduate and postgraduate students as well as academic researchers interested in Tourism, Environmental Management, Geography and Carbon Management.

Climate change is one of the single most important global environmental issues facing the world today and is emerging as a major topic in tourism studies. Tourism is one of the world’s largest industries; it both contributes to, and will be notably affected by, climate change. Given the emerging global legal frameworks to reduce emissions of greenhouse gasses, growing costs of carbon and pro-environmentally orientated customers, carbon management in tourism is a necessity. Tourism must take responsive actions to enable travel and tourism to deliver the peak experiences that tourists seek with a lower carbon footprint.Carbon Management in Tourism is the first book devoted to carbon emission reductions and to showcase a wide range of practical mitigation measures. This book provides a comprehensive overview by combining theory and practice of climate change mitigation in global tourism, addressing various levels of scale, such as global, national, and regional tourism systems, as well as individual tourism businesses. It integrates a thorough scientific discussion of the causes of emissions growth, along with an analysis of the major options to reduce emissions, and state-of-the-art carbon management practices. Detailed case studies provide examples of tourism businesses or destinations that have successfully reduced emissions of greenhouse gasses, with consideration of economic and socio-cultural issues integrated throughout.This timely and important volume is essential reading for undergraduate and postgraduate students as well as academic researchers interested in Tourism, Environmental Management, Geography and Carbon Management.

Climate change is the single most important global environmental and development issue facing the world today and has emerged as a major topic in tourism studies. Climate change is already affecting the tourism industry and is anticipated to have profound implications for tourism in the twenty-first century, including consumer holiday choices, the geographic patterns of tourism demand, the competitiveness and sustainability of destinations and the contribution of tourism to international development.Tourism and Climate Change: Impacts, Adaptation and Mitigation is the first book to provide a comprehensive overview of the theory and practice of climate change and tourism at the tourist, enterprise, destination and global scales. Major themes include the implications of climate change and climate policy for tourism sectors and destinations around the world, tourist perceptions of climate change impacts, tourism’s global contribution to climate change, adaptation and mitigation responses by all major tourism stakeholders, and the integral links between climate change and sustainable tourism. It combines a thorough scientific assessment of the climate-tourism interrelationships with discussion of emerging mitigation and adaptation practice, showcasing international examples throughout the tourism sector as well as actions by other sectors that will have important implications for tourism.Written by three leading academics in this field, this critical contribution highlights the challenges of climate change within the tourism community and provides a foundation for decision making for both reducing the risks, and taking advantage of the opportunities, associated with climate change. This comprehensive discussion of the complexities of climate change and tourism is essential reading for students, academics, business leaders and government policy makers.

Climate change is the single most important global environmental and development issue facing the world today and has emerged as a major topic in tourism studies. Climate change is already affecting the tourism industry and is anticipated to have profound implications for tourism in the twenty-first century, including consumer holiday choices, the geographic patterns of tourism demand, the competitiveness and sustainability of destinations and the contribution of tourism to international development.Tourism and Climate Change: Impacts, Adaptation and Mitigation is the first book to provide a comprehensive overview of the theory and practice of climate change and tourism at the tourist, enterprise, destination and global scales. Major themes include the implications of climate change and climate policy for tourism sectors and destinations around the world, tourist perceptions of climate change impacts, tourism’s global contribution to climate change, adaptation and mitigation responses by all major tourism stakeholders, and the integral links between climate change and sustainable tourism. It combines a thorough scientific assessment of the climate-tourism interrelationships with discussion of emerging mitigation and adaptation practice, showcasing international examples throughout the tourism sector as well as actions by other sectors that will have important implications for tourism.Written by three leading academics in this field, this critical contribution highlights the challenges of climate change within the tourism community and provides a foundation for decision making for both reducing the risks, and taking advantage of the opportunities, associated with climate change. This comprehensive discussion of the complexities of climate change and tourism is essential reading for students, academics, business leaders and government policy makers.

Despite a growing contribution to climate change, tourist and traveller behaviour is currently not acknowledged as an important sector within the development of climate policy. Whilst tourists may be increasingly aware of potential impacts on climate change there is evidence that most are unwilling to modify their actual behaviours. Influencing individual behaviour in tourism and informing effective governance is therefore an essential part of climate change mitigation. This significant volume is the first to explore the psychological and social factors that may contribute to and inhibit sustainable change in the context of tourist and traveller behaviour. It draws on a range of disciplines to offer a critical review of the psychological understandings and behavioural aspects of climate change and tourism mobilities, in addition to governance and policies based upon psychological, behavioural and social mechanisms. It therefore provides a more informed understanding of how technology, infrastructure and cost distribution can be developed in order to reach stronger mitigation goals whilst ensuring that resistance from consumers for socio-psychological reasons are minimized.Written by leading academics from a range of disciplinary backgrounds and regions this ground breaking volume is essential reading for all those interested in the effective governance of tourism’s contribution to climate change now and in the future.

There is increasing public and academic interest in local and sustainable foods and food tourism. These interests have been reflected in such diverse elements as the growth of farmers markets, green restaurants, food miles, crabon and sustainability labelling, concerns over food supply and security, Slow Food, Fair Trade, and a desire to buy and 'eat locally'. Food related hospitality and tourism is integral to this process because of the way in which it simultaneously acts to globalise and localise food consumption and create new foodways and commodity chains. This book therefore aims to provide an integrated understanding of the contemporary interest in food and food tourism through the use of an international collection of illustrative case study chapters as well as the provision of a novel integrative framework for the book, a sustainable culinary system.This is the first volume to examine the concept of sustainable culinary systems, particularly with specific reference to tourism and hospitality. Divided into two parts, firstly the notion of the local is explored, reflecting the increased interest in the championing of local food production and consumption. Secondly treatment of sustainability in food and food tourism and hospitality in settings that reach beyond the local in a business and socio-economic sense is reviewed. The book therefore, reflects much of the contemporary public interest in the conscious or ethical consumption and production food, as well as revealing the inherent tensions between local and broader goals in both defining and achieving sustainable culinary systems and the environmental, social and economic implications of food production and consumption. This book provides the reader with an integrated approach to understanding the subject of how culinary systems may be made more sustainable and will be valuable reading to all those interested in sustainable food and food tourism.