Food management in tourism: Reducing tourism's carbon 'foodprint'

By S. Gössling, B. Garrod, C. Aall, J. Hille, P. Peeters. 2011

301 citations recorded by the source corpus.

Subfields: Ecology, Food Science, Sociology and Political Science

View Paper: https://www.semanticscholar.org/paper/ee7b796c43b7c9ba0047b00088474507ddb53e74

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Ecology

1. C. Michael Hall
2. C. Rinaldi

In Food Science

1. Gisel Bejjani
2. C. Lemmer
3. D. Marshall
4. C. Michael Hall
5. C. Rinaldi
6. Viachaslau Filimonau
7. C. Rogerson

In Sociology and Political Science

1. C. Michael Hall
2. Daniel Scott
3. S. Gössling
4. G. Dubois
5. J. Ceron
6. P. Peeters
7. Viachaslau Filimonau
8. Gisel Bejjani

Citations in the corpus

• Tourism–agriculture linkages in rural South Africa: evidence from the accommodation sector (2012, background): “If you can deliver we can buy.” interviewees did acknowledge that “buying local” would negate transport costs as well as being more environmentally friendly and supporting the goals of responsible tourism (cf. Gössling et al., 2011).”
• The Desirability of CSR Communication versus Greenhushing in the Hospitality Industry: The Customers’ Perspective (2020, background): “On holiday, people also eat more environmentally damaging food than they normally do (G€ossling et al. 2011).”
• ‘Nudging’ as an architect of more responsible consumer choice in food service provision: The role of restaurant menu design (2017, background): “The environmental implications of food consumption when eating out are significant (Gössling et al. 2011) and yet they have not been investigated in depth (Schubert et al. 2010).”
• Tourism and water use: supply, demand, and security. An international review. (2012, background): “For energy- and water conservation details regarding heating, ventilation and airconditioning (HVAC), cooling towers, laundry and other aspects of water use see e.g. Gössling et al. (2011), O’Neill & Siegelbaum and the RICE Group (2002), Smith et al. (2009), and Cooley et al. (2007).”
• Food and Gastronomy for Sustainable Place Development: A Multidisciplinary Analysis of Different Theoretical Approaches (2017, background): “Food tourism is small-scale, supports agricultural diversification and may spread benefits throughout the area’s economic sector, increasing employment opportunities [91].”