Gossling Stefan – författare

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.

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.

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.