RESOURCES
RESOURCES: PAPERS & PRESENTATIONS
| Author : | Dagmar Lund-Durlacher, Hannes Antonschmidt & Klaus-Peter Fritz |
|---|---|
| School/Work Place : | MODUL University Vienna, Austria |
| Contact : | dagmar.lund-durlacher@modul.ac.at |
| Year : | 2016 |
Food
consumption is seen by most tourists as an important part of their holiday and
tourism often takes place in ecologically, socially and culturally sensitive
destinations. Through food consumption, it is not only possible to support
health and well-being while on holiday, but also to interact directly with the
ecological, social and cultural resources of a destination. At the same time,
unsustainable food consumption has the potential to cause harm for tourists,
local inhabitants, and destinations in general. A review of the tourism
literature shows that academia has recognized this important role of food for a
sustainable tourism offer.
