Citations (31)
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Ester Noguer-Juncà & Francesc Fusté-Forné. (2022) Marketing environmental responsibility through “green” menus. Journal of Foodservice Business Research 0:0, pages 1-10.
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Joseph M. Cheer, Mary Mostafanezhad & Alan A. Lew. (2022) Cultural ecosystem services and placemaking in peripheral areas: a tourism geographies agenda. Tourism Geographies 24:4-5, pages 495-500.
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Francesc Fusté-Forné, Paula Ginés-Ariza & Ester Noguer-Juncà. (2021) Food in Slow Tourism: The Creation of Experiences Based on the Origin of Products Sold at Mercat del Lleó (Girona). Heritage 4:3, pages 1995-2008.
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Andrew Butler, Elin Ångman, Åsa Ode Sang, Ingrid Sarlöv-Herlin, A. Åkerskog & Igor Knez. (2021) “There will be mushrooms again” – Foraging, landscape and forest fire. Journal of Outdoor Recreation and Tourism 33, pages 100358.
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Marta Derek. (2021) Nature on a Plate: Linking Food and Tourism within the Ecosystem Services Framework. Sustainability 13:4, pages 1687.
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Francesc Fusté-Forné. (2021) Dairy Tourism: A Local Marketing Perspective. Dairy 2:1, pages 14-24.
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Francesc Fusté-Forné. (2021) Robot chefs in gastronomy tourism: What's on the menu?. Tourism Management Perspectives 37, pages 100774.
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Mallika Sardeshpande & Charlie Shackleton. (2020) Fruits of the Veld: Ecological and Socioeconomic Patterns of Natural Resource Use across South Africa. Human Ecology 48:6, pages 665-677.
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