1,714
Views
23
CrossRef citations to date
0
Altmetric
Sustainability Series

Tourism and sustainable transformation: a discussion and application to tourism food consumption

&
Pages 119-131 | Received 12 Nov 2019, Accepted 13 Nov 2019, Published online: 13 Dec 2019

References

  • Abson, D. J., Fischer, J., Leventon, J., Newig, J., Schomerus, T., Vilsmaier, U., … Lang, D. J. (2017). Leverage points for sustainability transformation. Ambio, 46(1), 30–39. doi: 10.1007/s13280-016-0800-y
  • Anderies, J. M., Folke, C., Walker, B., & Ostrom, E. (2013). Aligning key concepts for global change policy: Robustness, resilience, and sustainability. Ecology and Society, 18(2). doi: 10.5751/es-05178-180208
  • Becker, C. U. (2012). Sustainability ethics and sustainability research. New York: Springer.
  • Berkes, F., Colding, J., & Folke, C. (2001). Linking social-ecological systems. Cambridge: Cambridge University Press.
  • Betz, A., Buchli, J., Göbel, C., & Müller, C. (2015). Food waste in the Swiss food service industry – magnitude and potential for reduction. Waste Management, 35, 218–226. doi: 10.1016/j.wasman.2014.09.015
  • Bhaskar, R. (1978). A realist theory of science. Sussex: The Harvester Press.
  • Butler, R. W. (1991). Tourism, environment, and sustainable development. Environmental Conservation, 18(3), 201–209.
  • Butler, R. W. (1993). Tourism – an evolutionary perspective. In J. G. Nelson, R. W. Butler, & G. Wall (Eds.), Tourism and sustainable development: Monitoring, planning, managing (pp. 27–44). Waterloo, ON: University of Waterloo. Department of Geography Publication 37.
  • Butler, R. W. (2017). Tourism and resilience. Wallingford: CABI.
  • Calgaro, E., Lloyd, K., & Dominey-Howes, D. (2013). From vulnerability to transformation: A framework for assessing the vulnerability and resilience of tourism destinations. Journal of Sustainable Tourism, 22(3), 341–360. doi: 10.1080/09669582.2013.826229
  • Carthy, U. M., Uysal, I., Badia-Melis, R., Mercier, S., Odonnell, C., & Ktenioudaki, A. (2018). Global food security – issues, challenges and technological solutions. Trends in Food Science & Technology, 77, 11–20. doi: 10.1016/j.tifs.2018.05.002
  • Chapagain, A., & Hoekstra, A. (2011). The blue, green and grey water footprint of rice from production and consumption perspectives. Ecological Economics, 70(4), 749–758. doi: 10.1016/j.ecolecon.2010.11.012
  • Chappin, E. J. L., & Ligtvoet, A. (2014). Transitions and transformation: A bibliometric analysis of two scientific networks researching socio-technical change. Renewable and Sustainable Energy Reviews, 30, 715–723.
  • Cheer, J. M., & Lew, A. A. (2019). Tourism, resilience and sustainability: Adapting to social, political and economic change. London: Routledge.
  • Chen, H. S., & Jai, T. (2018). Waste less, enjoy more: Forming a messaging campaign and reducing food waste in restaurants. Journal of Quality Assurance in Hospitality & Tourism, 19(4), 495–520. doi: 10.1080/1528008x.2018.1483282
  • Choi, Y., Doh, M., Park, S., & Chon, J. (2017). Transformation planning of ecotourism systems to invigorate responsible tourism. Sustainability, 9(12), 2248. doi: 10.3390/su9122248
  • Dillette, A. K., Douglas, A. C., & Andrzejewski, C. (2018). Yoga tourism – a catalyst for transformation? Annals of Leisure Research, 22(1), 22–41. doi: 10.1080/11745398.2018.1459195
  • Dobson, A. (1996). Environmental sustainabilities: An analysis and a typology. Environmental Politics, 5(3), 401–428.
  • Engström, R., & Carlsson-Kanyama, A. (2004). Food losses in food service institutions examples from Sweden. Food Policy, 29(3), 203–213. doi: 10.1016/j.foodpol.2004.03.004
  • Farrell, B. H., & Twining-Ward, L. (2004). Reconceptualising tourism. Annals of Tourism Research, 31(2), 274–295.
  • Farrell, B., & Twining-Ward, L. (2005). Seven steps towards sustainability: Tourism in the context of new knowledge. Journal of Sustainable Tourism, 13(2), 109–122. doi: 10.1080/09669580508668481
  • Fennell, D. A. (2004). Towards interdisciplinarity in tourism: Making a case through complexity and shared knowledge. Recent Advances and Research Updates, 5(1), 95–110.
  • Fennell, D. A. (2018). Tourism ethics. Bristol: Channel View.
  • Fennell, D. A. (2019). Sustainability ethics in tourism: The imperative next imperative. Tourism Recreation Research, 44(1), 117–130.
  • Fennell, D. A., & Cooper, C. (In press). Sustainable tourism. Bristol: Channel View Publications.
  • Folke, C., Biggs, R., Norström, A. V., Reyers, B., & Rockström, J. (2016). Social-ecological resilience and biosphere-based sustainability science. Ecology and Society, 21, 3. doi: 10.5751/es-08748-210341
  • Folke, C., Carpenter, S. R., Walker, B. H., Scheffer, M., Chapin III, F. S., & Rockström, J. (2010). Resilience thinking: Integrating resilience, adaptability and transformability. Ecology and Society, 15(4), 3. Retrieved from http://www.ecologyandsociety.org/vol15/iss4/art20/
  • Food and Agriculture Organization (FAO). (2013). Food Wastage Footprint Impacts on Natural Resources Summary Report. Rome: FAO.
  • Food Waste Alliance. (2019). Food waste alliance. Retrieved from: https://beta.openideo.com/alliances/48?_ga=2.38326883.1579808429.1559922941-776411228.1559922941
  • Force, A., Manuel-Navarrete, D., & Benessaiah, K. (2017). Tourism and transitions toward sustainability: Developing tourists’ pro-sustainability agency. Sustainability Science, 13(2), 431–445. doi: 10.1007/s11625-017-0448-y
  • Freedman, M. R., & Brochado, C. (2009). Reducing portion size reduces food intake and plate waste. Obesity, 18(9), 1864–1866. doi: 10.1038/oby.2009.480
  • Fu, Y., Kok, R. A., Dankbaar, B., Ligthart, P. E., & Riel, A. C. (2018). Factors affecting sustainable process technology adoption: A systematic literature review. Journal of Cleaner Production, 205, 226–251. doi: 10.1016/j.jclepro.2018.08.268
  • Gell-Mann, M. (2010). Transformations of the twenty-first century: Transitions to greater sustainability. In H. J. Schellnhuber, M. Molina, N. Stern, V. Huber, & S. Kadner (Eds.), Global sustainability: A nobel cause (pp. 1–8). Cambridge: Cambridge University Press.
  • Good Samaritan Act (1996). Chapter 172. British Columbia.
  • Gössling, S., Garrod, B., Aall, C., Hille, J., & Peeters, P. (2011). Food management in tourism: Reducing tourism’s carbon footprint. Tourism Management, 32, 534–543.
  • Gössling, S., & Hall, C. M. (2013). Sustainable culinary systems: An introduction. In C. M. Hall & S. Gössling (Eds.), Sustainable culinary systems: Local foods, innovation, tourism and hospitality (pp. 3–44). New York: Routledge.
  • Government of Canada. (2012, June 14). NAICS 2012–722 – Food services and drinking places. Retrieved from www23.statcan.gc.ca/imdb/p3VD.pl?Function=getVD&TVD=118464&CVD=118466&CPV=722&CST=01012012&CLV=2&MLV=5
  • Graham-Rowe, E., Jessop, D. C., & Sparks, P. (2014). Identifying motivations and barriers to minimising household food waste. Resources, Conservation and Recycling, 84, 15–23. doi: 10.1016/j.resconrec.2013.12.005
  • Gretzel, U., Sigala, M., Xiang, Z., & Koo, C. (2015). Smart tourism: Foundations and developments. Electronic Markets, 25(3), 179–188. doi: 10.1007/s12525-015-0196-8
  • Hall, C. M. (2011). Policy learning and policy failure in sustainable tourism governance: From first- and second-order to third-order change? Journal of Sustainable Tourism, 19(4-5), 649–671.
  • Hall, C. M., Prayag, G., & Amore, A. (2017). Tourism and resilience: Individual, organisational and destination perspectives. Bristol: Channel View Publications.
  • Han, J. (2018). Carrying capacity of low carbon tourism environment in coastal areas from the perspective of ecological efficiency. Journal of Coastal Research, 83, 199–203. doi: 10.2112/si83-031.1
  • Holden, A. (2009). The environment-tourism nexus: Influence of market ethics. Annals of Tourism Research, 36(3), 373–389.
  • Hopkins, R. (2008). The transition Handbook: From oil dependency to local resilience. Totnes: Green Books.
  • Kanter, D. R., Schwoob, M., Baethgen, W. E., Bervejillo, J. E., Carriquiry, M., Dobermann, A., … Lima, J. M. (2016). Translating the sustainable development goals into action: A participatory backcasting approach for developing national agricultural transformation pathways. Global Food Security, 10, 71–79. doi: 10.1016/j.gfs.2016.08.002
  • Kim, D., & Kim, S. (2017). The role of mobile technology in Tourism: Patents, articles, news, and mobile tour app reviews. Sustainability, 9(11), 2082. doi: 10.3390/su9112082
  • Leach, M. (2008). Re-framing resilience: A symposium report. Brighton: STEPS Centre.
  • Lean, G. (2009). Investigating transformative travel – a mobile, embodied and sensual approach. In G. Lean (Ed.). Transformative Travel in a Mobile World (pp. 17–39). Wallingford: CABI. doi: 10.1079/9781780643991.0017
  • Liedtke, C. (2015). Transformation towards a sustainable society key intervention areas. Innovative Energy Policies, 4(2). doi: 10.4172/2090-5009.1000117
  • Loorbach, D. (2010). Transition management for sustainable development: A prescriptive. Complexity-Based Governance Framework. Governance, 23(1), 161–183. doi: 10.1111/j.1468-0491.2009.01471.x
  • Lucas, R. C. (1964). Wilderness perception and use: The example of the boundary waters canoe area. Natural Resources Journal, 3(3), 394–411.
  • Malm, K., Gössling, S., Hall, C. M., & Gössling, S. (2013). Regulatory and institutional barriers to new business development: The case of Swedish wine tourism. In C. M. Hall (Ed.), Sustainable culinary systems: Local foods, innovation, tourism and hospitality (pp. 241–255). New York: Routledge.
  • Markard, J. R. R., & Truffer, B. (2012). Sustainability transitions: An emerging field of research and its prospects. Research Policy, 41(6), 955–967.
  • Massow, M. V., & Mcadams, B. (2015). Table scraps: An evaluation of plate waste in restaurants. Journal of Foodservice Business Research, 18(5), 437–453. doi: 10.1080/15378020.2015.1093451
  • McAdoo, J. K., Schultz, B. W., & Swanson, S. R. (2013). Aboriginal precedent for active management of sagebrush-perennial grass communities in the great Basin. Rangeland Ecological Management, 66, 241–243.
  • McCarthy, U., Uysal, I., Badia-Melis, R., Mercier, S., O'Donnell, C. P., & Ktenioudaki, A. (2018). Global food security - issues, challenges and technological solutions. Trends in Food Science and Technology, 77, 11–20.
  • Meadows, D. (1999). Leverage points: Places to intervene in a system. Hartland, VT: The Sustainability Institute.
  • Melo Zurita, de Lourdes ( and 13 others) (2018). Global governance and climate change: Identifying innovative arrangements for adaptive transformation. Water, 10, 29. doi: 10.3390/w10010029
  • Miller, F., Osbahr, H., Boyd, E., Thomalla, F., Bharwani, S., Ziervogel, G., … Nelson, D. R. (2010). Resilience and vulnerability: Complimentary or conflicting concepts? Ecology and Society, 15(3), 11. Retrieved from http://www.ecologyandsociety.org/vol15/iss3/art11/.
  • Namkung, Y., & Jang, S. (2013). Effects of restaurant green practices on brand equity formation: Do green practices really matter? International Journal of Hospitality Management, 33, 85–95. doi: 10.1016/j.ijhm.2012.06.006
  • Neff, R. A., Spiker, M. L., & Truant, P. L. (2015). Wasted food: U.S. consumers reported awareness, attitudes, and behaviors. Plos One, 10, 6. doi: 10.1371/journal.pone.0127881
  • Nguyen, N. C., & Bosch, O. J. H. (2013). A systems thinking approach to identify leverage points for sustainability: A case study in the Cat Ba biosphere reserve. Vietnam. Systems Research and Behavioural Science, 30, 104–115.
  • Olsson, P., Bodin, Ö. & Folke, C. (2010). Building transformative capacity for ecosystem stewardship in social-ecological systems: Insights and challenges. In D. Armitage & R. Plummer (Eds.), Adaptive capacity and environmental governance (pp. 263–286). New York: Springer Verlag. doi: 10.1007/978-3-642-12194-4_13
  • Olsson, P., Galaz, V., & Boonstra, W. J. (2014). Sustainability transformations: A resilience perspective. Ecology and Society, 19, 4. doi: 10.5751/es-06799-190401
  • Oscars Seafood Bistro. (n.d.). Retrieved from http://www.oscarsseafoodbistro.com/.
  • Pan, S., Gao, M., Kim, H., Shah, K. J., Pei, S., & Chiang, P. (2018). Advances and challenges in sustainable tourism toward a green economy. Science of The Total Environment, 635, 452–469. doi: 10.1016/j.scitotenv.2018.04.134
  • Parsa, H., Lord, K. R., Putrevu, S., & Kreeger, J. (2015). Corporate social and environmental responsibility in services: Will consumers pay for it? Journal of Retailing and Consumer Services, 22, 250–260. doi: 10.1016/j.jretconser.2014.08.006/
  • Pirani, S. I., & Arafat, H. A. (2014). Solid waste management in the hospitality industry: A review. Journal of Environmental Management, 146, 320–336.
  • Plummer, R. (2013). Can adaptive comanagement help to address the challenges of climate change adaptation? Ecology and Society, 18(4), 2. doi: 10.5751/ES-05699-180402
  • Preston, B. L., Dow, K., & Berkhout, F. (2013). The climate adaption frontier. Sustainability, 5, 1011–1035.
  • Prigogene, I., Nicolis, G., & Babloyantz, A. (1972). Thermodynamics of evolution. Physics Today, 25(11), 23–28.
  • Raskin, P., Banuri, T., Gallopin, G., Gutman, P., Hammond, A., Kates, R., & Swart, R. (2002). Great transition: The promise and lure of the times ahead. GTI Paper Series no. 1. Boston: Stockholm Environmental Institute, Tellus Institute and Great Transition Initiative.
  • Reed, M., & Harvey, D. L. (1992). The new science and the old: Complexity and realism in the social sciences. Journal for the Theory of Social Behaviour, 22(4), 353–380.
  • Restaurant Food Waste Reduction Guide (Publication). (2015). Metrovancouver.
  • Rigolot, C. (2018). Sustainability transformations as shifts in worldviews: A dynamic view of complementarity issues. Ecology and Society, 23, 2. doi: 10.5751/es-10101-230222
  • Saul, J. R. (2001). On equilibrium. Toronto: Viking.
  • Scheyvens, R. (2018). Linking tourism to the sustainable development goals: A geographical perspective. Tourism Geographies, 20(2), 341–342. doi: 10.1080/14616688.2018.1434818
  • Schlaile, M., Urmetzer, S., Blok, V., Andersen, A., Timmermans, J., Mueller, M., … Pyka, A. (2017). Innovation systems for transformations towards sustainability? Taking the normative dimension seriously. Sustainability, 9(12), 2253. doi: 10.3390/su9122253
  • Sheppard, V. A., & Williams, P. W. (2016). Factors that strengthen tourism resort resilience. Journal of Hospitality and Tourism Management, 28, 20–30. doi: 10.1016/j.jhtm.2016.04.006
  • Silva, A., & Stocker, L. (2018). What is a transition? Exploring visual and textual definitions among sustainability transition networks. Global Environmental Change, 50, 60–74. doi: 10.1016/j.gloenvcha.2018.02.003
  • Swarbrooke, J. (1999). Sustainable tourism management. New York, NY: CABI.
  • Tatàno, F., Caramiello, C., Paolini, T., & Tripolone, L. (2017). Generation and collection of restaurant waste: Characterization and evaluation at a case study in Italy. Waste Management, 61, 423–442. doi: 10.1016/j.wasman.2017.01.020
  • Telfer, D. J., & Hashimoto, A. (2013). Raising awareness of local food through tourism as sustainable development: Lessons from Japan and Canada. In C. M. Hall & S. Gössling (Eds.), Sustainable culinary systems: Local foods, innovation, tourism and hospitality (pp. 169–186). New York: Routledge.
  • Tyrrell, T. J., & Johnston, R. J. (2008). Tourism sustainability, resiliency and dynamics: Towards a more comprehensive perspective. Tourism and Hospitality Research, 8(1), 14–24. doi: 10.1057/thr.2008.8
  • UN. (2019a). Sustainable development goals. Retrieved from https://sustainabledevelopment.un.org/?menu=1300.
  • UN. (2019b). Transforming our world: The 2030 Agenda for Sustainable Development. Retrieved from https://sustainabledevelopment.un.org/post2015/transformingourworld.
  • UNEP. (2018a). Goal no. 2: Zero hunger. Retrieved from https://www.undp.org/content/undp/en/home/sustainable-development-goals/goal-2-zero-hunger.html
  • UNEP. (2018b). Goal no. 12: Responsible consumption and production. Retrieved from https://www.undp.org/content/undp/en/home/sustainable-development-goals/goal-12-responsible-consumption-and-production.html
  • UNWTO. (2019a). Climate change and tourism. Retrieved from https://sdt.unwto.org/content/faq-climate-change-and-tourism
  • UNWTO. (2019b). UNWTO world tourism barometer and statistical annex, January 2019. Retrieved from http://www2.unwto.org/publication/unwto-world-tourism-barometer-and-statistical-annex-january-2019
  • UNWTO. (2019c). Baseline Report on the Integration of Sustainable Consumption and Production Patterns into Tourism Policies. Retrieved from http://sdt.unwto.org/resource-efficiency-in-tourism
  • Wagar, J. A. (1964). The carrying capacity of wildlands for recreation. Society of American foresters. ForestService Monograph, 7, 23.
  • Walker, B., Holling, C. S., Carpenter, S. R., & Kinzig, A. P. (2004). Resilience, adaptability and transformability in social-ecological systems. Ecology and Society, 9(2). doi: 10.5751/es-00650-090205
  • Wang, Q. Y., & Yamashita, M. (2015). Social-ecological evolutionary resilience: A proposal to enhance “sustainability transformation” about theoretical foundation. Open Access Library Journal, 2, e1426. doi: 10.4236/oalib.1101426
  • Westley, F., Olsson, P., Folke, C., Homer-Dixon, T., Vredenburg, H., Loorbach, D., … Leeuw, S. V. (2011). Tipping toward sustainability: Emerging pathways of transformation. Ambio, 40(7), 762–780. doi: 10.1007/s13280-011-0186-9
  • World Commission on Environment and Development. (1987). Our common future. Oxford: Oxford University Press.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.