Citations (23)
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Giovanna Bertella. (2023) Care-full academic activism for sustainable transformations in tourism. Current Issues in Tourism 26:2, pages 212-223.
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Vikas Gupta, Hiran Roy & Pornpisanu Promsivapallop. (2021) Local cuisine image dimensions and its impact on foreign tourist’s perceived food contentment in Delhi. Tourism Recreation Research 46:4, pages 487-499.
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Tianyu Ying, Kaiyun Wang, Xinyi Liu, Jun Wen & Edmund Goh. (2021) Rethinking game consumption in tourism: a case of the 2019 novel coronavirus pneumonia outbreak in China. Tourism Recreation Research 46:2, pages 304-309.
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Articles from other publishers (20)
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Liselle Milazzo & Joelle Soulard. (2024) Bridging disciplinary perspectives on transformation: Epistemologically evaluating liminality and transformative learning. Annals of Tourism Research 104, pages 103710.
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Alicia Orea-Giner & Francesc Fusté-Forné. (2023) The way we live, the way we travel: generation Z and sustainable consumption in food tourism experiences. British Food Journal 125:13, pages 330-351.
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Vasco Santos, Patrícia Simão, Isabel Reis, Marta Correia Sampaio, Filipa Martinho & Bruno Sousa. (2023) Ethics and Sustainability in Hospitality Employer Branding. Administrative Sciences 13:9, pages 202.
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Hossein Esfandyari, Shahla Choobchian, Yadgar Momenpour & Hossein Azadi. (2023) Sustainable rural development in Northwest Iran: proposing a wellness-based tourism pattern using a structural equation modeling approach. Humanities and Social Sciences Communications 10:1.
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Cathrine Linnes, Jeffrey Thomas Weinland, Giulio Ronzoni, Joseph Lema & Jerome Agrusa. (2022) The local food supply, willingness to pay and the sustainability of an island destination. Journal of Hospitality and Tourism Insights 6:3, pages 1328-1356.
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Danielle Maria Robinson. 2023. Handbook of Research on Sustainability Challenges in the Wine Industry. Handbook of Research on Sustainability Challenges in the Wine Industry
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Darcen Esau & Donna M. Senese. (2022) Consuming Location: The Sustainable Impact of Transformational Experiential Culinary and Wine Tourism in Chianti Italy. Sustainability 14:12, pages 7012.
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María Eugenia Ruiz Molina, Sergio Belda-Miquel, Anni Hytti & Irene Gil-Saura. (2021) Addressing sustainable food management in hotels: proposing a framework and examining hotel groups. British Food Journal 124:2, pages 462-492.
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Alexander Plaikner & Nina Kammerer. 2022. Resilienz als Strategie in Region, Destination und Unternehmen. Resilienz als Strategie in Region, Destination und Unternehmen
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Farah Shishan, Ricardo Mahshi, Brween Al Kurdi, Firas Alotoum & Muhammad Alshurideh. (2021) Does the Past Affect the Future? An Analysis of Consumers’ Dining Intentions towards Green Restaurants in the UK. Sustainability 14:1, pages 276.
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Vasco Santos, Maria José Sousa, Carlos Costa & Manuel Au-Yong-Oliveira. (2021) Tourism towards Sustainability and Innovation: A Systematic Literature Review. Sustainability 13:20, pages 11440.
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Lucie Severová, Karel Šrédl, Marie Prášilová, Roman Svoboda, Alexandr Soukup, Marek Dvořák & Jitka Prachařová. (2021) Change in the Structure of the Accommodation Capacity of the Czech Hotel Industry under Conditions of Economic Globalization. Sustainability 13:16, pages 9064.
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Giovanna Bertella, Sara Lupini, Cecilia Rossi Romanelli & Xavier Font. (2021) Workshop methodology design: Innovation-oriented participatory processes for sustainability. Annals of Tourism Research 89, pages 103251.
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Francesc Fusté-Forné & Nela Filimon. (2021) Using Social Media to Preserve Consumers’ Awareness on Food Identity in Times of Crisis: The Case of Bakeries. International Journal of Environmental Research and Public Health 18:12, pages 6251.
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Mashudu Andra Mabibibi, Kaitano Dube & Konanani Thwala. (2021) Successes and Challenges in Sustainable Development Goals Localisation for Host Communities around Kruger National Park. Sustainability 13:10, pages 5341.
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Shih-Yun Hsu, Huai-Chen Wang, Juei-Ling Ho & Ho-Cheng Chen. (2020) Exploring Consumers’ Interest in Choosing Sustainable Food. Frontiers in Psychology 11.
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