Stefan Gössling – författare

This fascinating book is the first comprehensive analysis of the economic, social and political interrelationships between tourism and global environmental change: one of the most significant issues facing humankind today. Its contributors argue that the impacts of these changes are potentially extremely serious both for the tourism industry, and for the communities dependent upon it.Integrating knowledge from the social and physical sciences, this significant book explores they key issues surrounding global environmental change, as well as government and industry willingness to meet the challenges posed by it. Divided into four main sections, it investigates:the tourism and global environmental change relationship in specific environmentsglobal issues related to environmental change differing perceptions of global environmental change held by tourists and the tourist industry.Comprehensive in scope, topical and integrative, this key text is essential reading for students, scholars and researchers in all aspects of tourism, geography and environmental studies.

This fascinating book is the first comprehensive analysis of the economic, social and political interrelationships between tourism and global environmental change: one of the most significant issues facing humankind today. Its contributors argue that the impacts of these changes are potentially extremely serious both for the tourism industry, and for the communities dependent upon it.Integrating knowledge from the social and physical sciences, this significant book explores they key issues surrounding global environmental change, as well as government and industry willingness to meet the challenges posed by it. Divided into four main sections, it investigates:the tourism and global environmental change relationship in specific environmentsglobal issues related to environmental change differing perceptions of global environmental change held by tourists and the tourist industry.Comprehensive in scope, topical and integrative, this key text is essential reading for students, scholars and researchers in all aspects of tourism, geography and environmental studies.

A global industry and an important tool for economic development, international tourism is facing an increasingly uncertain future. Global environmental change, including climate change; increasing fuel prices; and growing criticism from environmental and social interest groups are posing substantial challenges to the belief that international tourism can be sustainable at current rates and patterns of growth. This book therefore aims to answer the questions of if and how tourism can be a sustainable industry. The book concludes that sustainable tourism is possible but that it requires fundamental shifts in operations, systems and philosophies. The various contributions identify a number of means by which this can be accomplished but stress that sustainable tourism still has a long way to travel before it can reach its destination.

A global industry and an important tool for economic development, international tourism is facing an increasingly uncertain future. Global environmental change, including climate change; increasing fuel prices; and growing criticism from environmental and social interest groups are posing substantial challenges to the belief that international tourism can be sustainable at current rates and patterns of growth. This book therefore aims to answer the questions of if and how tourism can be a sustainable industry. The book concludes that sustainable tourism is possible but that it requires fundamental shifts in operations, systems and philosophies. The various contributions identify a number of means by which this can be accomplished but stress that sustainable tourism still has a long way to travel before it can reach its destination.

Food tourism is a topic of increasing importance for many destinations. Seen as a means to potentially attract tourists and differentiate destinations and attractions by means of the association with particular products and cuisines, food is also regarded as an opportunity to generate added value from tourism through local agricultural systems and supply chains and the local food system.From a regional development perspective this book goes beyond culinary tourism to also look at some of the ways in which the interrelationships between food and tourism contribute to the economic, environmental and social wellbeing of destinations, communities and producers. It examines the way in which tourism and food can mutually add value for each other from the fork to the plate and beyond. Looking at products, e.g. cheese, craft beer, noodles, wine; attractions, restaurants and events; and diverse regional examples, e.g. Champagne, Hong Kong, Jamaica, Margaret River, southern Sweden, and Tuscany; the title highlights how clustering, networking and the cultural economy of food and tourism and foodscapes adds value for regions. Despite the attention given to food, wine and culinary tourism no book has previously directly focused on the contribution of food and tourism in regional development. This international collection has contributors and examples from almost every continent and provides a comprehensive account of the various intersections between food tourism and regional development.This timely and significant volume will inform future food and tourism development as well as regional development more widely and will be valuable reading for a range of disciplines including tourism, development studies, food and culinary studies, regional studies, geography and environmental studies.

This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved.Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways.Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.

This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved.Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways.Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.

Food tourism is a topic of increasing importance for many destinations. Seen as a means to potentially attract tourists and differentiate destinations and attractions by means of the association with particular products and cuisines, food is also regarded as an opportunity to generate added value from tourism through local agricultural systems and supply chains and the local food system.From a regional development perspective this book goes beyond culinary tourism to also look at some of the ways in which the interrelationships between food and tourism contribute to the economic, environmental and social wellbeing of destinations, communities and producers. It examines the way in which tourism and food can mutually add value for each other from the fork to the plate and beyond. Looking at products, e.g. cheese, craft beer, noodles, wine; attractions, restaurants and events; and diverse regional examples, e.g. Champagne, Hong Kong, Jamaica, Margaret River, southern Sweden, and Tuscany; the title highlights how clustering, networking and the cultural economy of food and tourism and foodscapes adds value for regions. Despite the attention given to food, wine and culinary tourism no book has previously directly focused on the contribution of food and tourism in regional development. This international collection has contributors and examples from almost every continent and provides a comprehensive account of the various intersections between food tourism and regional development.This timely and significant volume will inform future food and tourism development as well as regional development more widely and will be valuable reading for a range of disciplines including tourism, development studies, food and culinary studies, regional studies, geography and environmental studies.

Tropical islands are fragile, vulnerable environments and yet they are coming under increasing strain due to coastal developments and global environmental change. As a result of their remote location, small size and limited natural resource endowments, tourism has become an important economic activity, leading to emerging conflicts between the interests of developers, tourists and residents.Whilst much has been written about tourism-related development in tropical islands from a socio-cultural and economic point of view, the political ecology of environmental change has received surprisingly little attention. Political ecology is a powerful tool with which to investigate the role and interests of different actors in the process of environmental change, and this highly original volume represents a first ever study of tourism and tropical island development employing this novel but effective approach. Central to the argument is the belief that environmental problems cannot properly be understood without considering their economic and political context. The political ecology focus allows the authors to compare a wide range of tropical islands and to identify more sustainable development paths. They are also able to analyse the role of the various actors involved in the tourism development versus environmental change debate such as the state, international organizations, the tourism industry, local communities and non-governmental organizations.The continued growth of tourism will undoubtedly cause greater environmental problems. This book makes a major contribution toward understanding and solving these conflicts, particularly in those islands where the problems are most pressing. It will be required reading for students, researchers and academics of tourism, service management, geography, environmental studies, human ecology and economic development.

This book provides a systematic and comprehensive guide to the current state of knowledge on tourism and water. It is the first book to thoroughly examine the interrelationships of tourism and water use based on global, regional and business perspectives. Its assessment of tourism’s global impact along with its overviews of sectoral and management approaches will provide a benchmark by which the water sustainability of tourism will be measured for years to come. In making a clear case for greater awareness and enhanced water management in the tourism sector, it is hoped that the book will contribute to the wise and sustainable use of this critical resource. The book is interdisciplinary in coverage and international in scope. It is designed as essential reading for not only students of tourism but also practitioners.