Stefan Gossling – författare

The Psychology of the Car explores automotive cultures through the lens of psychology with the goal of achieving a low-carbon transport future.

Worldwide there are now more than one billion cars, and their number grows continuously. Yet there is growing evidence that humanity needs to reach 'peak cars' as increased air pollution, noise, accidents, and climate change support a decline in car usage. While many governments agree, the car remains attractive, and endeavors to change transport systems have faced fierce resistance. Based on insights from a wide range of transport behaviors, The Psychology of the Car shows the "why� of automotive cultures, providing new perspectives essential for understanding its attractiveness and for defining a more desirable transport future.

The Psychology of the Car illustrates the growth of global car use over time and its effect on urban transport systems and the global environment. It looks at the adoption of the car into lifestyles, the "mobilities turn,� and how the car impacts collective and personal identities. The book examines car drivers themselves; their personalities, preferences, and personality disorders relevant to driving. The book looks at the role power, control, dominance, speed, and gender play, as well as the interrelationship between personal freedom and law enforcement. The book explores risk-taking behaviors as accidental death is a central element of car driving. The book addresses how interventions can be successful as well as which interventions are unlikely to work, and concludes with how a more sustainable transport future can be created based on emerging transport trends.

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.

''This is a timely, challenging and fascinating book on a topic of central importance to the success or otherwise of our climate change policies. It sets down a clear marker for what has to be done in the aviation sector.'' Professor John Whitelegg, Stockholm Environment Institute, University of York, UK

''Climate Change and Aviation presents a clear picture of the transport sector''s greatest challenge: how to reconcile aviation''s immense popularity with its considerable environmental damage and its dependence on liquid hydrocarbon energy sources. This book avoids wishful thinking and takes the much harder, but more productive, path of considering difficult solutions that clash with short-term and short-sighted expectations about the unlimited growth potential for flying.'' Professor Anthony Perl, Urban Studies Program, Simon Fraser University, Canada

''A convincing and timely collection that brings together an impressive range of expertise. The book integrates various perspectives into a powerful core argument - we must do something, and quickly, to tackle the impact of aviation on our environment. The authors recognise the political difficulties associated with promoting change but present constructive options for policy makers. Required reading, especially for transport ministers set on promoting the growth of air travel.'' Professor Jon Shaw, Director of the Centre for Sustainable Transport, University of Plymouth, UK

Trends such as the massive growth in availability of air travel and air freight are among those which have led to aviation becoming one of the fastest growing emitters of greenhouse gases. These trends have also caused a shift in expectations of how we do business, where we go on holiday, and what food and goods we can buy. For these reasons aviation is (and is set to stay) high up on global political, organizational and media agendas.

This textbook is the first to attempt a comprehensive review of the topic, bringing together an international team of leading scientists. Starting with the science of the environmental issues, it moves on to cover drivers and trends of growth, socio-economics and politics, as well as mitigation options, the result being a broad yet detailed examination of the field. This is essential reading for undergraduate and postgraduate courses in transport, tourism, the environment, geography and beyond, while also being a valuable resource for professionals and policymakers seeking a clear understanding of this complex yet urgently pressing issue.

''This is a timely, challenging and fascinating book on a topic of central importance to the success or otherwise of our climate change policies. It sets down a clear marker for what has to be done in the aviation sector.'' Professor John Whitelegg, Stockholm Environment Institute, University of York, UK

''Climate Change and Aviation presents a clear picture of the transport sector''s greatest challenge: how to reconcile aviation''s immense popularity with its considerable environmental damage and its dependence on liquid hydrocarbon energy sources. This book avoids wishful thinking and takes the much harder, but more productive, path of considering difficult solutions that clash with short-term and short-sighted expectations about the unlimited growth potential for flying.'' Professor Anthony Perl, Urban Studies Program, Simon Fraser University, Canada

''A convincing and timely collection that brings together an impressive range of expertise. The book integrates various perspectives into a powerful core argument - we must do something, and quickly, to tackle the impact of aviation on our environment. The authors recognise the political difficulties associated with promoting change but present constructive options for policy makers. Required reading, especially for transport ministers set on promoting the growth of air travel.'' Professor Jon Shaw, Director of the Centre for Sustainable Transport, University of Plymouth, UK

Trends such as the massive growth in availability of air travel and air freight are among those which have led to aviation becoming one of the fastest growing emitters of greenhouse gases. These trends have also caused a shift in expectations of how we do business, where we go on holiday, and what food and goods we can buy. For these reasons aviation is (and is set to stay) high up on global political, organizational and media agendas.

This textbook is the first to attempt a comprehensive review of the topic, bringing together an international team of leading scientists. Starting with the science of the environmental issues, it moves on to cover drivers and trends of growth, socio-economics and politics, as well as mitigation options, the result being a broad yet detailed examination of the field. This is essential reading for undergraduate and postgraduate courses in transport, tourism, the environment, geography and beyond, while also being a valuable resource for professionals and policymakers seeking a clear understanding of this complex yet urgently pressing issue.

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.

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.