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- Gössling, Stefan, et al.
(författare)
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Tourist accommodation, climate change and mitigation : An assessment for Austria
- 2021
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Ingår i: Journal of Outdoor Recreation. - : Elsevier. - 2213-0780 .- 2213-0799. ; 34:June
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Tidskriftsartikel (refereegranskat)abstract
- Accommodation is an important part of the tourism value chain, and accounts for a substantial share of the sector's greenhouse gas emissions. This paper provides a short global overview of the energy-intensity of various forms of accommodation establishments, with a more focused discussion of energy-use in Austria, including different types of end-uses. The paper concludes that the accommodation sector is, in comparison to transportation, already a low-carbon sector, and has a good potential to fully decarbonize until 2040. The paper analyses carbon management needs in businesses, as well as the role and importance of policies and legislation to accelerate decarbonization. This paper has an applied nature and is part of the Austrian Special Report on Climate Change.Management Implications:Most accommodation establishments still waste energy. Yet, interest in saving energy is often limited due to the (perceived) low cost of energy.A switch to renewable electricity use (sun, wind, water) as well as other renewable energies (wood, biogas) is only marginally more expensive than using conventional (fossil) energy.Energy consulting, incentive programs, as well as energy-related legislation can also increase the interest of owners and managers to engage in energy savings.For new buildings, architecture and design can support energy savings. Passive energy standards, passive solar heating, passive cooling, as well as smaller guest rooms or public areas reduce heating and cooling cost. Compact designs also reduce staff and operational cost.Additional reductions in CO2 emissions can result out of greater awareness of energy use, and concomitant changes in service designs (e.g., food, wellness, transport).Information on climate-friendliness in marketing materials and reservation platforms involves guests, influences their choices, and serves as an incentive for further low-carbon investments.Staff training in energy-management and low-carbon operations can make significant contributions to operational energy savings, and is often paramount for the implementation of measures.
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| 2. |
- Lund-Durlacher, Dagmar, et al.
(författare)
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An analysis of Austria's food service sector in the context of climate change
- 2021
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Ingår i: Journal of Outdoor Recreation. - : Elsevier. - 2213-0780 .- 2213-0799. ; 34
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Tidskriftsartikel (refereegranskat)abstract
- The food service industry and its relation to climate change have recently gained attention, as the greenhouse gas intensity of food production and consumption has become better understood. Food services – including restaurants, canteens, or catering - have great relevance for emissions as a result of the purchasing decisions they make as well as their influence on consumer choices. This paper provides an overview of the existing knowledge on these interrelationships, with a specific focus on Austria. Specifically, it investigates whether there are opportunities for the Austrian food service sector to contribute to mitigation. The paper also discusses the role of policies and waste management in changing food use patterns. The paper has an applied nature and is part of the Austrian Special Report on Tourism and Climate Change.Management implicationsIn many cases the implementation of measures requires-a raised awareness and better knowledge about climate change and low-carbon food systems. In this context energy saving campaigns might be helpful to enhance the awareness-a commitment of managers, employees, and guests. Funding opportunities may encourage business and customers to move forward on climate-friendlier food choices.-a specific training for food service owners, managers, chefs, kitchen and service staff. The integration of climate-related content into the curricula of hospitality schools, universities and food programs will also be essential for mainstreaming food climate knowledge.
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