Engaging workshops as a method in design of field experiments and behavioural interventions : The case of climate-friendly food choices at a Swedish mountain tourism destination

• It is widely recognized that food consumption is a key contributor to climate change, making up around a third of emissions in developed countries. Tourism and hospitality, which accounts to around 8% of global greenhouse gas emission, is of high relevance in food consumption. Nudging or “boosting” consumers to choose more sustainable food and beverage options would be one way to reduce the industry's overall climate footprint. Field experiments in a natural setting provide the ultimate test to examine if such interventions could have the intended “boosting” effect. However, conducting a successful field experiment involves several challenges. Engaging the company partner is one key challenge where scientific quality criteria as well as practical and business-related issues in the implementation of the experiment must be understood and negotiated. Through two initial workshops using Open Space and Design Thinking as facilitating workshop methods, more methodologically valid and practically effective behavioural interventions have been identified. Two restaurants serve as case in our study and restaurant staff, managers and researchers participated in the workshops. Our findings so far, show that staff knowledge on sustainable food as well as on guest satisfaction are key factors for the implementation of the field experiments. Results from this study will have practical implications for tourism providers aiming to trigger more sustainable behaviour. Further, this study advances knowledge on the challenges and opportunities food service providers in tourism face in offering more climate-friendly choices to their customers.

Subject headings

SAMHÄLLSVETENSKAP  -- Annan samhällsvetenskap -- Övrig annan samhällsvetenskap (hsv//swe)

SOCIAL SCIENCES  -- Other Social Sciences -- Other Social Sciences not elsewhere specified (hsv//eng)

Keyword

behavioural interventions

sustainable tourism

field experiment

climate-friendly food choice

Publication and Content Type

ref (subject category)

kon (subject category)