Please use this identifier to cite or link to this item:
http://hdl.handle.net/10397/81287
DC Field | Value | Language |
---|---|---|
dc.contributor | School of Hotel and Tourism Management | - |
dc.creator | Qian, JW | - |
dc.creator | Shen, HW | - |
dc.creator | Law, R | - |
dc.creator | Chau, KY | - |
dc.creator | Wang, X | - |
dc.date.accessioned | 2019-09-20T00:54:55Z | - |
dc.date.available | 2019-09-20T00:54:55Z | - |
dc.identifier.uri | http://hdl.handle.net/10397/81287 | - |
dc.language.iso | en | en_US |
dc.publisher | Molecular Diversity Preservation International (MDPI) | en_US |
dc.rights | © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). | en_US |
dc.rights | The following publication Qian, J.; Shen, H.; Law, R.; Chau, K.Y.; Wang, X. Examination of Chinese Tourists’ Unsustainable Food Consumption: Causes and Solutions. Sustainability 2019, 11, 3475, 1-12 is available at https://dx.doi.org/10.3390/su11123475 | en_US |
dc.subject | Unsustainable food consumption | en_US |
dc.subject | Causes and suggestions | en_US |
dc.subject | Travel | en_US |
dc.title | Examination of Chinese tourists' unsustainable food consumption : causes and solutions | en_US |
dc.type | Journal/Magazine Article | en_US |
dc.identifier.spage | 1 | - |
dc.identifier.epage | 12 | - |
dc.identifier.volume | 11 | - |
dc.identifier.issue | 12 | - |
dc.identifier.doi | 10.3390/su11123475 | - |
dcterms.abstract | Gastronomic tours have become a prevalent form of travel in many destinations and have boosted the development of destinations' tourism economy. However, unsustainable food consumption, especially the wastage of food by tourists, is severe and has yet to receive sufficient academic attention. Thus, this study aimed to examine this kind of unsustainable behavior from tourists' perspective to help the academia and practitioners to better understand the causes and solutions pertaining to the issue. Participants' demographic information and content data were collected and analyzed. Content analysis was adopted to summarize the major themes emerging from the data. Results indicated that tourists, the industry, and government should be responsible for the issue. The reasons related to each stakeholder are shown together with the countermeasures. This study is among the first to examine the issue, which can lay the foundation for further studies in the same research area and help to address unsustainable food consumption. | - |
dcterms.accessRights | open access | en_US |
dcterms.bibliographicCitation | Sustainability, 2 June 2019, v. 11, no. 12, 3475, p. 1-12 | - |
dcterms.isPartOf | Sustainability | - |
dcterms.issued | 2019 | - |
dc.identifier.isi | WOS:000473753700245 | - |
dc.identifier.eissn | 2071-1050 | - |
dc.identifier.artn | 3475 | - |
dc.description.validate | 201909 bcrc | - |
dc.description.oa | Version of Record | en_US |
dc.identifier.FolderNumber | OA_Scopus/WOS | en_US |
dc.description.pubStatus | Published | en_US |
dc.description.oaCategory | CC | en_US |
Appears in Collections: | Journal/Magazine Article |
Files in This Item:
File | Description | Size | Format | |
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Qian_Chinese_Tourists'_Unsustainable.pdf | 403.02 kB | Adobe PDF | View/Open |
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