Guojun Zeng – författare

This book investigates the current and potential roles of food consumption to address sustainability challenges in China.Focusing on the megacity of Guangzhou, it looks at sustainability and food from the perspectives of government, commercial, and third sector actors, and through the lived experiences of consumers. It charts the rapidly transforming landscapes of retail across urban China and the ways they are shaping and are shaped by everyday food consumption practices. Using a multi-method research approach of quantitative and ethnographic data, it provides readers with a rich and comprehensive understanding of the relationships and tensions between contemporary practices of food consumption and pressing sustainability challenges. It unpacks the complex foodscape in contemporary Chinese cities, from traditional wet markets to online deliveries, from supermarkets to farmers markets and alternative food providers, to understand the values and practices promoting and hindering sustainability in food consumption.The book is intended for academics from advanced undergraduate level through to Masters, postgraduates and scholars across key social science disciplines including Geography, Sociology, Anthropology, and Business, and internationally given the global interest in the focus on China.The Open Access version of this book, available at http://www.taylorfrancis.com, has been made available under a Creative Commons [Attribution-Non Commercial-No Derivatives (CC BY-NC-ND)] 4.0 license.

This book investigates the current and potential roles of food consumption to address sustainability challenges in China.Focusing on the megacity of Guangzhou, it looks at sustainability and food from the perspectives of government, commercial, and third sector actors, and through the lived experiences of consumers. It charts the rapidly transforming landscapes of retail across urban China and the ways they are shaping and are shaped by everyday food consumption practices. Using a multi-method research approach of quantitative and ethnographic data, it provides readers with a rich and comprehensive understanding of the relationships and tensions between contemporary practices of food consumption and pressing sustainability challenges. It unpacks the complex foodscape in contemporary Chinese cities, from traditional wet markets to online deliveries, from supermarkets to farmers markets and alternative food providers, to understand the values and practices promoting and hindering sustainability in food consumption.The book is intended for academics from advanced undergraduate level through to Masters, postgraduates and scholars across key social science disciplines including Geography, Sociology, Anthropology, and Business, and internationally given the global interest in the focus on China.The Open Access version of this book, available at http://www.taylorfrancis.com, has been made available under a Creative Commons [Attribution-Non Commercial-No Derivatives (CC BY-NC-ND)] 4.0 license.

Tourism and hospitality industry is facing a substantial amount of opportunities and challenges due to the globalization. The Third International Conference on Tourism and Hospitality between China and Spain (ICTCHS) provides a unique global forum for academics, thought leaders and key industry practitioners from diverse backgrounds and interests to meet, discuss and debate critical issues that will affect the future direction of tourism and hospitality research and practice.

Tourism and hospitality industry is facing a substantial amount of opportunities and challenges due to the globalization. The Third International Conference on Tourism and Hospitality between China and Spain (ICTCHS) provides a unique global forum for academics, thought leaders and key industry practitioners from diverse backgrounds and interests to meet, discuss and debate critical issues that will affect the future direction of tourism and hospitality research and practice.

This book explores the paradox of the hospitality industry: customers demand not only personal and innovative tourism products and services, but also cost-effective ones. Enterprises have the option to meet the former demand by offering authentic products and services while the latter could be achieved through standardization. Although it seems ideal to combine both concepts, they seemingly contradict each other leading to suppliers facing an authenticity-standardization paradox.  The authors identify, analyze, and provide solutions for this authenticity-standardization paradox based on a series of case studies of restaurants in China. This book will be of interest to scholars, business owners, and consultants.

This book explores the paradox of the hospitality industry: customers demand not only personal and innovative tourism products and services, but also cost-effective ones. Enterprises have the option to meet the former demand by offering authentic products and services while the latter could be achieved through standardization. Although it seems ideal to combine both concepts, they seemingly contradict each other leading to suppliers facing an authenticity-standardization paradox.  The authors identify, analyze, and provide solutions for this authenticity-standardization paradox based on a series of case studies of restaurants in China. This book will be of interest to scholars, business owners, and consultants.