Books by Stefan Gössling
This book provides a systematic and comprehensive guide to the current state of knowledge on tour... more 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.
Contents
Boxed Examples and Case Studies
Figures
Tables
Plates
Acronyms
Preface
1. Water for life – a global overview
2. Interrelationships of tourism with water
3. Measuring water use in tourism
4. Managing water in tourism: Effective business and destination environmental management systems
5. The future: water security and tourism development
Online Resources
Glossary
References
Index
Boxed case studies and examples
1.1 The Qingdao Olympic Green Tide
1.2 New Zealand River Water Quality: Not so clean and green?
1.3 Concepts of Water Scarcity
1.4 The Cost of Water
2.1 The water demands of the golf courses of the Algarve
3.1 1990 American Hotel and Motel Association Survey of Water Use in Hotels
3.2 Pool Filter and Treatment Systems
3.3 Spray Valves in California’s Restaurant Kitchens and Other Water Saving Technologies
3.4 Energy use in hotels and embodied water demand
4.1 Measuring, auditing, monitoring in Cyprus
4.2 Exchanging new behaviours for water quality in Chesapeake Bay: ‘Save the crabs, then eat 'em!’
4.3 Sustainable food choices, Rhodes, Greece
4.4 Towel and bed linen policies
4.5 Geothermal cooling
4.6 Cruise ships and water inputs and outputs
4.7 Novel water management indicators
5.1 Climate change, water and Great Lakes tourism
Figures
1.1 Human appropriation of fresh water resources
1.2 Global water demand, 2000-2050
1.3 Determining the composition of a national water footprint
1.4 Total water embodied in one kg of produce, approximate values
1.5 The interrelationships between water and energy
1.6 Water withdrawals and consumption for fuel production
1.7 Renewable water resources in m3 per capita per year, 2011
2.1 Shifts in water use between regions
2.2 Tourist arrivals and rainfall in Rhodes, Greece
2.3 Interrelationships of water consumption and occupancy rates in Tunisia
2.4 Water use in destination, blue, green, grey and black water flows
3.1 Water consumption embodied in tourism
3.2 Distribution of water use by end-use, Zanzibar, Tanzania
3.3 Direct water use in 4-star accommodation in Rhodes, Greece by end-use
3.4 Weight of foodstuff groups consumed per guest night, and water use in L
3.5 Globally averaged water footprint, L per guest night
4.1 Inter-relationships between macro and micro environmental systems
4.2 Per kg prices of different foodstuffs
4.3 Food quantity to purchase cost ratios
4.4 A continuum of behavioural interventions
4.5 Example of a normative message to encourage towel and bed linen reuse
4.6 Willingness to re-use bed linen, towels and pool towels
4.7 Overview of the water flows in the water system of a conventional hotel property
4.8 Maximising water-energy systems
4.9 Schematic overview of seawater cooling system
4.10 Geothermal groundwater system
5.1 Past and future growth in water use for global tourism
Tables
1.1 Water reservoirs and fluxes
1.2 Select examples of virtual water flows
1.3 Global freshwater use by sector
1.4 Amount of energy required to provide 1 m3 of safe drinking water
1.5 Indicative yields and water requirements for biofuel crops
2.1 Average water use per person
2.2 Tourism sector water use in major destination countries
3.1 Water use per tourist per day, various tourism contexts
3.2 Breakdown of water consumption in United States lodging facilities
3.3 Summary of statistics of hotels in 1990 USA accommodation study
3.4 Water consumption per available room per day (USA, 1990)
3.5 Percentage of hotel properties using specific water conservation methods (USA, 1990)
3.6 Indicative examples of water consumption for various accommodation categories and types of consumption in USA 1990 hotel survey
3.7 Hot water use in US lodging facilities
3.8 Water use for pools and spas, Rhodes, Greece
3.9 Laundry items, unit numbers and weight at two Rhodes hotels, 2013
3.10 Available technologies and potential water and energy savings in California’s commercial, industrial and institutional (CII) sector
3.11 Energy use at hotels
3.12 Foodstuff use in kg per guest night in Greek case study hotel
3.13 Summary of resource use intensities in global tourism, 2010
4.1 Kuoni´s Skills Map for water management
4.2 Planning for water management
4.3 Aspects to be considered in water audit
4.4 Typical water saving per guest room in a hotel in Australia
4.5 Benchmarks for hotel managers, Accor
4.6 Action Plan Summary Sheet for a hotel in Kenya, Kuoni
4.7 Importance of different foods, Rhodes, Greece
4.8 Comparison of water use indicators: scientific and corporate approaches
5.1 Future water stress in major tourism regions
Hbk ISBN 9781845414993
Pbk ISBN 9781845414986
"There is increasing public and academic interest in local and sustainable foods and food tourism... more "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, carbon 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.
Chapters:
Part I Introductory context
1. Sustainable Culinary Systems: An introduction – C. Michael Hall and Stefan Gössling
Part II Reinforcing the local in food and tourism
2. Culinary Networks and Rural Tourism Development - Constructing the local through everyday practices - Josefine Östrup Backe
3. Real Food in the US: Local food initiatives, government and tourism – Amy Hughes and Alan A. Lew
4. Rørosmat: The Development and Success of a Local Food Brand in Norway – Marte Lange-Vik and Johannes Idsø
5. The Local in Farmers Markets in New Zealand – C. Michael Hall
6. Is "Local" Just a Hot Menu Trend? Exploring restaurant patrons' menu choices when encountering local food options – Carrie Herzog and Iain Murray
7. Accessing the Effects of Local Brand Farm Products on the Linkage with Tourism: Evidence from Japan – Yasuo Ohe and Shinichi Kurihara
8. The Evolving Relationship Between Food and Tourism: A case study of Devon in the 20th century - Paul Cleave
9. Raising Awareness of Local Food Through Tourism as Sustainable Development: Lessons from Japan and Canada – David Telfer and Atsuko Hashimoto
Part III Slow and sustainable food and tourism
10. Slow Baltic: The Slow Food concept in relation to Baltic gastronomy - Jan-Henrik Nilsson
11. Collaboration in Food Tourism: Developing cross-industry partnerships - Sally Everett and Susanne Slocum
12. Sustainable Winegrowing in New Zealand – C. Michael Hall and Tim Beard
13. Regulatory and Institutional Barriers to New Business Development: The case of Swedish wine tourism – Karin Malm, Stefan Gössling and C. Michael Hall
14. Sustaining Halal Certification at Restaurants in Malaysia – Sharifah Zannierah, C. Michael Hall and Paul Ballantine
15. Heritage and Authenticity in Food Tourism – Dallen J. Timothy and Amos S. Ron
Part IV Conclusion
16. Conclusion: Re-imagining sustainable culinary systems – C. Michael Hall and Stefan Gössling
16. Conclusion: Re-imagining sustainable culinary systems – C. Michael Hall and Stefan Gössling"
Papers by Stefan Gössling
This overview paper examines three areas crucial to understanding why, despite clear scientific e... more This overview paper examines three areas crucial to understanding why, despite clear scientific evidence for the growing environmental impacts of tourism transport, there is large-scale inertia in structural transitions and a lack of political will to enact meaningful sustainable mobility policies. These include the importance of addressing socio-technical factors, barriers posed by 'technology myths' and the need to overcome 'transport taboos' in policymaking. The paper seeks pathways to sustainable mobility by bridging the science – policy gap between academic research and researchers, and policymakers and practitioners. It introduces key papers presented at the Freiburg 2014 workshop, covering the case for researcher engagement using advocacy and participatory approaches, the role of universities in creating their own social mobility policies, the power of social mechanisms encouraging long-haul travel, issues in consumer responsibility development, industry self regulation and the operation of realpolitik decision making and implementation inside formal and informal destination based mobility partnerships. Overall, the paper argues that governments and the tourism and transport industries must take a more cautious approach to the technological optimism that fosters policy inertia, and that policymakers must take a more open approach to implementing sustainable transport policies. A research agenda for desirable transport futures is suggested.
Considerable attention has been paid in recent years to the fundamental changes in the global tou... more Considerable attention has been paid in recent years to the fundamental changes in the global tourism system related to the emergence of information technologies (IT), and, specifically, the rise of social media. Opportunities to search travel related information, to reserve and book, evaluate and judge; to receive travel advice and to communicate one’s mobility patterns have all profoundly changed the practices of performing tourism, with concomitant repercussions for the management and marketing of businesses and destinations. This paper provides a discussion of the implications of these changes for the sustainability of the global tourism system. Based on an exploratory research design, key changes in the tourism system are identified and discussed with regard to their environmental, socio-cultural and psychological, as well as economic significance. The paper concludes that IT affects the tourism system in numerous and complex ways, with mixed outcomes for sustainability: while most changes would currently appear to be ambivalent - and some outright negative -, there is considerable potential for IT to support more sustainable tourism. Yet, this would require considerable changes in the tourism system on global, national and individual business’ levels, and require tourism academics to probe many new issues.
In many cities of the world, road space is increasingly contested. Growing vehicle numbers, traff... more In many cities of the world, road space is increasingly contested. Growing vehicle numbers, traffic calming, and the development of new infrastructure for more sustainable transport modes such as bicycles have all contributed to pressure on available space and conflicts over the allocation of space. This paper provides the first assessment of urban transport infrastructure space distribution, distinguishing motorized individual transport, public transport, cycling and walking. To calculate area allocation, an assessment methodology was developed using high-resolution digital satellite images in combination with a geographical information system to derive area measurements. This methodology was applied to four distinctly different city quarters in Freiburg, Germany. Results indicate that space is unevenly distributed, with motorized individual transport being the favoured transport mode. Findings also show that if trip number to space allocation ratios are calculated, one of the most sustainable transport modes, the bicycle, is provided with the least space. This suggests that area allocation deserves greater attention in the planning and implementation of more sustainable urban transport designs.
Late modernity in developed nations is characterized by changing social and psychological conditi... more Late modernity in developed nations is characterized by changing social and psychological conditions, including individualization, processes of competition and loneliness. Remaining socially connected is becoming increasingly important. In this situation, travel provides meaning through physical encounters, inclusion in traveller Gemeinschaft based on shared norms, beliefs and interests, and social status in societies increasingly defined by mobilities. As relationships are forged and found in mobility, travel is no longer an option, rather a necessity for sociality, identity construction, affirmation or alteration. Social contexts and the underlying motivations for tourism have changed fundamentally in late modernity: non-tourism has become a threat to self-conceptions. By integrating social and psychological perspectives, this paper expands and deepens existing travel and mobilities discussions to advance the understanding of tourism as a mechanism of social connectedness, and points to implications for future tourism research.
Local Environment, 2014
ABSTRACT The solar settlement (Solarsiedlung) in Freiburg, Germany, has been widely hailed as an ... more ABSTRACT The solar settlement (Solarsiedlung) in Freiburg, Germany, has been widely hailed as an eco-city or green city neighbourhood and a blueprint for sustainable urban development. However, as there is a noticeable lack of critical analysis of what constitutes Solarsiedlung as an “eco-city”, this paper studies narratives and practices of sustainable urban development. First, we look at Solarsiedlung as a best-practice model – a narrative that was produced and perpetuated by architects, urban planners, investors and academics celebrating this neighbourhood as a technologically leapfrogging, economically sound and socially integrated project. Second, we explore the everyday practices and lived experience of the residents in Solarsiedlung. Bringing together these two perspectives, we contribute to a more comprehensive understanding and critical reading of the interplay between the ecological, economic and social dimensions of sustainable development as seen from different viewpoints. Findings indicate that Solarsiedlung as a best-practice model is embedded in growth-oriented neoliberal strategies that are in conflict with the everyday practices and lived experience of the residents. Our findings put into question the widely assumed transferability of best-practice models in sustainable urban development.
Ecotourism in Scandinavia: lessons in theory and practice, 2006
Ecotourism in Scandinavia: lessons in theory and practice, 2006
11 Environmental Concerns of Swedish Ecotourists: an EnvironmentalPsychological PerspectiveSILVI... more 11 Environmental Concerns of Swedish Ecotourists: an EnvironmentalPsychological PerspectiveSILVIA WURZINGER Faculty of Psychology, University of Vienna, Vienna ... to harder ecotourists, in that they wish to support the economy of visited destinations, to donate money to ...
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Books by Stefan Gössling
Contents
Boxed Examples and Case Studies
Figures
Tables
Plates
Acronyms
Preface
1. Water for life – a global overview
2. Interrelationships of tourism with water
3. Measuring water use in tourism
4. Managing water in tourism: Effective business and destination environmental management systems
5. The future: water security and tourism development
Online Resources
Glossary
References
Index
Boxed case studies and examples
1.1 The Qingdao Olympic Green Tide
1.2 New Zealand River Water Quality: Not so clean and green?
1.3 Concepts of Water Scarcity
1.4 The Cost of Water
2.1 The water demands of the golf courses of the Algarve
3.1 1990 American Hotel and Motel Association Survey of Water Use in Hotels
3.2 Pool Filter and Treatment Systems
3.3 Spray Valves in California’s Restaurant Kitchens and Other Water Saving Technologies
3.4 Energy use in hotels and embodied water demand
4.1 Measuring, auditing, monitoring in Cyprus
4.2 Exchanging new behaviours for water quality in Chesapeake Bay: ‘Save the crabs, then eat 'em!’
4.3 Sustainable food choices, Rhodes, Greece
4.4 Towel and bed linen policies
4.5 Geothermal cooling
4.6 Cruise ships and water inputs and outputs
4.7 Novel water management indicators
5.1 Climate change, water and Great Lakes tourism
Figures
1.1 Human appropriation of fresh water resources
1.2 Global water demand, 2000-2050
1.3 Determining the composition of a national water footprint
1.4 Total water embodied in one kg of produce, approximate values
1.5 The interrelationships between water and energy
1.6 Water withdrawals and consumption for fuel production
1.7 Renewable water resources in m3 per capita per year, 2011
2.1 Shifts in water use between regions
2.2 Tourist arrivals and rainfall in Rhodes, Greece
2.3 Interrelationships of water consumption and occupancy rates in Tunisia
2.4 Water use in destination, blue, green, grey and black water flows
3.1 Water consumption embodied in tourism
3.2 Distribution of water use by end-use, Zanzibar, Tanzania
3.3 Direct water use in 4-star accommodation in Rhodes, Greece by end-use
3.4 Weight of foodstuff groups consumed per guest night, and water use in L
3.5 Globally averaged water footprint, L per guest night
4.1 Inter-relationships between macro and micro environmental systems
4.2 Per kg prices of different foodstuffs
4.3 Food quantity to purchase cost ratios
4.4 A continuum of behavioural interventions
4.5 Example of a normative message to encourage towel and bed linen reuse
4.6 Willingness to re-use bed linen, towels and pool towels
4.7 Overview of the water flows in the water system of a conventional hotel property
4.8 Maximising water-energy systems
4.9 Schematic overview of seawater cooling system
4.10 Geothermal groundwater system
5.1 Past and future growth in water use for global tourism
Tables
1.1 Water reservoirs and fluxes
1.2 Select examples of virtual water flows
1.3 Global freshwater use by sector
1.4 Amount of energy required to provide 1 m3 of safe drinking water
1.5 Indicative yields and water requirements for biofuel crops
2.1 Average water use per person
2.2 Tourism sector water use in major destination countries
3.1 Water use per tourist per day, various tourism contexts
3.2 Breakdown of water consumption in United States lodging facilities
3.3 Summary of statistics of hotels in 1990 USA accommodation study
3.4 Water consumption per available room per day (USA, 1990)
3.5 Percentage of hotel properties using specific water conservation methods (USA, 1990)
3.6 Indicative examples of water consumption for various accommodation categories and types of consumption in USA 1990 hotel survey
3.7 Hot water use in US lodging facilities
3.8 Water use for pools and spas, Rhodes, Greece
3.9 Laundry items, unit numbers and weight at two Rhodes hotels, 2013
3.10 Available technologies and potential water and energy savings in California’s commercial, industrial and institutional (CII) sector
3.11 Energy use at hotels
3.12 Foodstuff use in kg per guest night in Greek case study hotel
3.13 Summary of resource use intensities in global tourism, 2010
4.1 Kuoni´s Skills Map for water management
4.2 Planning for water management
4.3 Aspects to be considered in water audit
4.4 Typical water saving per guest room in a hotel in Australia
4.5 Benchmarks for hotel managers, Accor
4.6 Action Plan Summary Sheet for a hotel in Kenya, Kuoni
4.7 Importance of different foods, Rhodes, Greece
4.8 Comparison of water use indicators: scientific and corporate approaches
5.1 Future water stress in major tourism regions
Hbk ISBN 9781845414993
Pbk ISBN 9781845414986
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.
Chapters:
Part I Introductory context
1. Sustainable Culinary Systems: An introduction – C. Michael Hall and Stefan Gössling
Part II Reinforcing the local in food and tourism
2. Culinary Networks and Rural Tourism Development - Constructing the local through everyday practices - Josefine Östrup Backe
3. Real Food in the US: Local food initiatives, government and tourism – Amy Hughes and Alan A. Lew
4. Rørosmat: The Development and Success of a Local Food Brand in Norway – Marte Lange-Vik and Johannes Idsø
5. The Local in Farmers Markets in New Zealand – C. Michael Hall
6. Is "Local" Just a Hot Menu Trend? Exploring restaurant patrons' menu choices when encountering local food options – Carrie Herzog and Iain Murray
7. Accessing the Effects of Local Brand Farm Products on the Linkage with Tourism: Evidence from Japan – Yasuo Ohe and Shinichi Kurihara
8. The Evolving Relationship Between Food and Tourism: A case study of Devon in the 20th century - Paul Cleave
9. Raising Awareness of Local Food Through Tourism as Sustainable Development: Lessons from Japan and Canada – David Telfer and Atsuko Hashimoto
Part III Slow and sustainable food and tourism
10. Slow Baltic: The Slow Food concept in relation to Baltic gastronomy - Jan-Henrik Nilsson
11. Collaboration in Food Tourism: Developing cross-industry partnerships - Sally Everett and Susanne Slocum
12. Sustainable Winegrowing in New Zealand – C. Michael Hall and Tim Beard
13. Regulatory and Institutional Barriers to New Business Development: The case of Swedish wine tourism – Karin Malm, Stefan Gössling and C. Michael Hall
14. Sustaining Halal Certification at Restaurants in Malaysia – Sharifah Zannierah, C. Michael Hall and Paul Ballantine
15. Heritage and Authenticity in Food Tourism – Dallen J. Timothy and Amos S. Ron
Part IV Conclusion
16. Conclusion: Re-imagining sustainable culinary systems – C. Michael Hall and Stefan Gössling
16. Conclusion: Re-imagining sustainable culinary systems – C. Michael Hall and Stefan Gössling"
Papers by Stefan Gössling
Contents
Boxed Examples and Case Studies
Figures
Tables
Plates
Acronyms
Preface
1. Water for life – a global overview
2. Interrelationships of tourism with water
3. Measuring water use in tourism
4. Managing water in tourism: Effective business and destination environmental management systems
5. The future: water security and tourism development
Online Resources
Glossary
References
Index
Boxed case studies and examples
1.1 The Qingdao Olympic Green Tide
1.2 New Zealand River Water Quality: Not so clean and green?
1.3 Concepts of Water Scarcity
1.4 The Cost of Water
2.1 The water demands of the golf courses of the Algarve
3.1 1990 American Hotel and Motel Association Survey of Water Use in Hotels
3.2 Pool Filter and Treatment Systems
3.3 Spray Valves in California’s Restaurant Kitchens and Other Water Saving Technologies
3.4 Energy use in hotels and embodied water demand
4.1 Measuring, auditing, monitoring in Cyprus
4.2 Exchanging new behaviours for water quality in Chesapeake Bay: ‘Save the crabs, then eat 'em!’
4.3 Sustainable food choices, Rhodes, Greece
4.4 Towel and bed linen policies
4.5 Geothermal cooling
4.6 Cruise ships and water inputs and outputs
4.7 Novel water management indicators
5.1 Climate change, water and Great Lakes tourism
Figures
1.1 Human appropriation of fresh water resources
1.2 Global water demand, 2000-2050
1.3 Determining the composition of a national water footprint
1.4 Total water embodied in one kg of produce, approximate values
1.5 The interrelationships between water and energy
1.6 Water withdrawals and consumption for fuel production
1.7 Renewable water resources in m3 per capita per year, 2011
2.1 Shifts in water use between regions
2.2 Tourist arrivals and rainfall in Rhodes, Greece
2.3 Interrelationships of water consumption and occupancy rates in Tunisia
2.4 Water use in destination, blue, green, grey and black water flows
3.1 Water consumption embodied in tourism
3.2 Distribution of water use by end-use, Zanzibar, Tanzania
3.3 Direct water use in 4-star accommodation in Rhodes, Greece by end-use
3.4 Weight of foodstuff groups consumed per guest night, and water use in L
3.5 Globally averaged water footprint, L per guest night
4.1 Inter-relationships between macro and micro environmental systems
4.2 Per kg prices of different foodstuffs
4.3 Food quantity to purchase cost ratios
4.4 A continuum of behavioural interventions
4.5 Example of a normative message to encourage towel and bed linen reuse
4.6 Willingness to re-use bed linen, towels and pool towels
4.7 Overview of the water flows in the water system of a conventional hotel property
4.8 Maximising water-energy systems
4.9 Schematic overview of seawater cooling system
4.10 Geothermal groundwater system
5.1 Past and future growth in water use for global tourism
Tables
1.1 Water reservoirs and fluxes
1.2 Select examples of virtual water flows
1.3 Global freshwater use by sector
1.4 Amount of energy required to provide 1 m3 of safe drinking water
1.5 Indicative yields and water requirements for biofuel crops
2.1 Average water use per person
2.2 Tourism sector water use in major destination countries
3.1 Water use per tourist per day, various tourism contexts
3.2 Breakdown of water consumption in United States lodging facilities
3.3 Summary of statistics of hotels in 1990 USA accommodation study
3.4 Water consumption per available room per day (USA, 1990)
3.5 Percentage of hotel properties using specific water conservation methods (USA, 1990)
3.6 Indicative examples of water consumption for various accommodation categories and types of consumption in USA 1990 hotel survey
3.7 Hot water use in US lodging facilities
3.8 Water use for pools and spas, Rhodes, Greece
3.9 Laundry items, unit numbers and weight at two Rhodes hotels, 2013
3.10 Available technologies and potential water and energy savings in California’s commercial, industrial and institutional (CII) sector
3.11 Energy use at hotels
3.12 Foodstuff use in kg per guest night in Greek case study hotel
3.13 Summary of resource use intensities in global tourism, 2010
4.1 Kuoni´s Skills Map for water management
4.2 Planning for water management
4.3 Aspects to be considered in water audit
4.4 Typical water saving per guest room in a hotel in Australia
4.5 Benchmarks for hotel managers, Accor
4.6 Action Plan Summary Sheet for a hotel in Kenya, Kuoni
4.7 Importance of different foods, Rhodes, Greece
4.8 Comparison of water use indicators: scientific and corporate approaches
5.1 Future water stress in major tourism regions
Hbk ISBN 9781845414993
Pbk ISBN 9781845414986
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.
Chapters:
Part I Introductory context
1. Sustainable Culinary Systems: An introduction – C. Michael Hall and Stefan Gössling
Part II Reinforcing the local in food and tourism
2. Culinary Networks and Rural Tourism Development - Constructing the local through everyday practices - Josefine Östrup Backe
3. Real Food in the US: Local food initiatives, government and tourism – Amy Hughes and Alan A. Lew
4. Rørosmat: The Development and Success of a Local Food Brand in Norway – Marte Lange-Vik and Johannes Idsø
5. The Local in Farmers Markets in New Zealand – C. Michael Hall
6. Is "Local" Just a Hot Menu Trend? Exploring restaurant patrons' menu choices when encountering local food options – Carrie Herzog and Iain Murray
7. Accessing the Effects of Local Brand Farm Products on the Linkage with Tourism: Evidence from Japan – Yasuo Ohe and Shinichi Kurihara
8. The Evolving Relationship Between Food and Tourism: A case study of Devon in the 20th century - Paul Cleave
9. Raising Awareness of Local Food Through Tourism as Sustainable Development: Lessons from Japan and Canada – David Telfer and Atsuko Hashimoto
Part III Slow and sustainable food and tourism
10. Slow Baltic: The Slow Food concept in relation to Baltic gastronomy - Jan-Henrik Nilsson
11. Collaboration in Food Tourism: Developing cross-industry partnerships - Sally Everett and Susanne Slocum
12. Sustainable Winegrowing in New Zealand – C. Michael Hall and Tim Beard
13. Regulatory and Institutional Barriers to New Business Development: The case of Swedish wine tourism – Karin Malm, Stefan Gössling and C. Michael Hall
14. Sustaining Halal Certification at Restaurants in Malaysia – Sharifah Zannierah, C. Michael Hall and Paul Ballantine
15. Heritage and Authenticity in Food Tourism – Dallen J. Timothy and Amos S. Ron
Part IV Conclusion
16. Conclusion: Re-imagining sustainable culinary systems – C. Michael Hall and Stefan Gössling
16. Conclusion: Re-imagining sustainable culinary systems – C. Michael Hall and Stefan Gössling"
Keywords: climate change, socio-technical factors, technology myths, transport taboos, desirable futures
Key words: automobility, aviation, climate change, European Union, mobility consumption, policy, passenger transport
"
Keywords: glamorization, network capital, mobility consequences, transport, behaviour change