by
Dickinson, Janet.
Call Number
338.4791
Publication Date
2011
Summary
It is widely recognized that travel and tourism can have a high environmental impact and make a major contribution to climate change. It is therefore vital that ways to reduce these impacts are developed and implemented. 'Slow travel' provides such a concept, drawing on ideas from the 'slow food' movement with a concern for locality, ecology and quality of life.The aim of this book is to define slow travel and to discuss how some underlining values are likely to pervade new forms of sustainable development. It also aims to provide insights into the travel experience; these are explored in seve
Format:
Electronic Resources
Relevance:
0.1270
by
Parsa, H. G.
Call Number
338.4791068 SUS
Publication Date
2015
Summary
A reference on sustainability, social responsibility, and green practices in hospitality and tourism, this book presents innovative research methods in sustainability, state-of-the-art research by leading internationally recognized scholars on this topic, providing an excellent source of quality research. Readers can expect to find several new ways to pursue research in sustainability.The book covers sustainability in the context of public policy and ethics, a popular topic with universal appeal to many disciplines beyond hospitality. It includes case studies and addresses sustainability issues from hotels, restaurants, tourism, travel, meetings, and others, with authors from all five continents.
Format:
Electronic Resources
Relevance:
0.1031
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by
Gossling, Stefan.
Call Number
338.19 SUS
Publication Date
2013
Summary
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, crabon 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 p
Format:
Electronic Resources
Relevance:
0.0990
by
Kosčak, Marko.
Call Number
910.684
Publication Date
2023
Format:
Electronic Resources
Relevance:
0.0816
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