高原旅游城市旅游者食物消费特征及其影响因素&amp;#x02014;&amp;#x02014;以拉萨市为例

李云云,; Li, Yunyun; 王灵恩,; 成升魁,; Wang, Ling-en; Shengkui, CHENG

doi:10.18402/resci.2019.03.08

Cited by 7 publications

(2 citation statements)

References 11 publications

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“…On average, tourists consume an extra 0.5 kg food per person per day and the absolute amount of consumed food can reach 3.1 kg per person per day including the generated food waste (Gössling, 2015;Gössling & Peeters, 2015;Juvan et al, 2018). The amount of unconsumed food is 1.7 times higher among tourists compared to households (Li et al, 2019;Silvennoinen et al, 2012;Wang et al, 2018), approximately by 58 grams per person per dish. Furthermore, the total amount of food waste is increasing: from 135 grams per person per dish in 2013, to 144 grams per person per dish in 2015 (Wang et al, 2018).…”

Section: Tourists' Consumption Behaviourmentioning

confidence: 99%

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The spatial distribution of sustainable gastronomy: a case study of tourism in Prague

Lochman

2021

Tourism Recreation Research

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Overconsumption of meat produces a large share of emissions and contributes, therefore, to climate change. Consumption of food related to tourism is conditioned by what food service establishments offer and spatially determined by the limited area of a particular destination. The aim of this case study is, first, to investigate the city-wide spatial distribution of common restaurants and vegan and vegetarian restaurants (which in general contribute to sustainable food consumption), with reference to popular tourist attractions. Second, the research focuses on quantity of meatless dishes and the way they are presented on menus in order to investigate whether food service establishments nudge customers to select meat-based dishes. For the first objective, quadrat and network analyses were used to explore the spatial location of the investigated types of restaurants. For the second one, a comprehensive examination of menus of 21 restaurants at the Old Town Square, which is the most overcrowded place in Prague, was conducted. The findings suggest that vegan and vegetarian restaurants are not exposed to the tourist market as their distribution is rather dispersed, beyond the borders of the UNESCO area. Furthermore, the researched restaurants offered primarily meat-based dishes and also nudge their customers to select them.

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Section: Tourists' Consumption Behaviourmentioning

confidence: 99%

“…Tourists also spend more money on food. More specifically, they consume a higher amount of unhealthy food, meat, dairy and seafood products and, on the contrary, less vegetables and fruits (Li et al, 2019;Wang et al, 2020).…”

Section: Tourists' Consumption Behaviourmentioning

confidence: 99%

The spatial distribution of sustainable gastronomy: a case study of tourism in Prague

Lochman

2021

Tourism Recreation Research

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Assessing sustainability of household food consumption in rural and urban China

Li,

Filimonau,

Wang

2024

Sustainable Development

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Household food consumption (HFC) has considerable implications for sustainability which need to be assessed for effective mitigation interventions. The related extant research focuses on high‐income countries and selected diets, while comprehensive sustainability assessments of HFC in developing and transitional economies remain insufficient. This represents a critical knowledge gap given the rapidly increasing patterns of food consumption in non‐western households. This study conducts a holistic sustainability assessment of HFC in rural and urban China based on the nationally established sustainability assessment indicator system (SAIS) and a comprehensive assessment index (CAI, measured on a scale ranging from 0 to 100 points), as previously detailed in literature. The determinants of overall sustainability of HFC are identified via regression analysis. The results indicate that food consumption is characterized by lower economic sustainability but higher environmental sustainability. 99.5% of households are either relatively sustainable (i.e., in the assessment they score 50–75 points) or relatively unsustainable (25–50 points) while the remaining 0.5% of households are sustainable (75–100 points) or unsustainable (0–25 points). Sustainability has considerable inter‐monthly and spatial variations; it also varies across household income and size. Household income has a significant positive impact (p < .01), while household size, the presence of household members trying to lose weight, and COVID‐19 exert significant negative impacts (p < .1, p < .05, p < .01) on overall sustainability. The study provides a scientifically grounded reference to enhance sustainability of HFC in China. The methodological framework developed and validated in this study can inform the design of future research on sustainability of HFC conducted in other countries and regions.

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An Investigation into the Causes of Food Waste by Tourists in All-inclusive Resorts in Turkey

Çetin

Süren

2022

Journal of Quality Assurance in Hospitality & Tourism

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高原旅游城市旅游者食物消费特征及其影响因素——以拉萨市为例

Cited by 7 publications

References 11 publications

The spatial distribution of sustainable gastronomy: a case study of tourism in Prague

The spatial distribution of sustainable gastronomy: a case study of tourism in Prague

Assessing sustainability of household food consumption in rural and urban China

An Investigation into the Causes of Food Waste by Tourists in All-inclusive Resorts in Turkey

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