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- Jernsand, Eva Maria, 1967, et al.
(författare)
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Sustainable tourism - what it is and how to progress towards it
- 2023
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Ingår i: EUTOPIA Review. ; 1, s. 25-44
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Tidskriftsartikel (refereegranskat)abstract
- Recent conceptualisations of sustainable tourism take as starting points the major societal challenges of our times. Sustainable tourism is about the relationship between tourism and the world we live in, where climate and environment, health and welfare, democracy and community building as well as digitalisation, are areas that tourism stakeholders must address. Sustainable tourism is thereby a response to real-world issues and opportunities (Jones & Walmsley, 2022) and a direction to transform societal systems and behaviours and contribute to resilient societies and sustainable development (Bramwell et al., 2017; Edgell Sr, 2019). In this article, three members of the EUTOPIA Community on Tourism and Experiences outline some of the main characteristics of the sustainable tourism discourse; what they are and how stakeholders can address them. We retrace a selection of research and policy orientations for sustainable tourism in the context of current societal challenges, outlined in 10 parts. The selection is not all-encompassing but represents the most urgent and critical perspectives to tourism studies and is based on our own research, experiences and interpretations. We discuss tourism’s contribution to place development on larger and smaller scales, for example tax revenues, competence supply, and wellbeing of residents, tourists, companies and societies (part 1). We address climate and environmental degradation, where tourism is a key contributor (part 2), and the connected economic growth paradigm (part 3). Furthermore, tourism’s role in inclusive and just futures is discussed (part 4) before bringing up the goal conflicts and wicked problems involved in tourism decision-making (part 5). We propose that issues and opportunities must be handled through knowledge integration between actors, which we discuss from a systems theory perspective (part 6). The twin transition and smart tourism concepts are presented as part of digitalisation in tourism (part 7). Sustainable behaviour is another important aspect of sustainable tourism, for instance, how nudging initiatives and immersive experiences may benefit society (part 8). We also discuss and give examples of tools and instruments that contribute to sustainability in the tourism industry (part 9). Finally, we draw some main conclusions and briefly address ways forward (part 10).
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| 2. |
- Almered Olsson, Gunilla, 1951, et al.
(författare)
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City–Region Food Systems: Scenarios to re-establish urban-rural links through sustainable food provisioning
- 2018
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Ingår i: Tomorrow’s Food Travel (TFT) conference, Centre for Tourism – University of Gothenburg, 8–10 October 2018, Gothenburg, Sweden.
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Konferensbidrag (refereegranskat)abstract
- City–Region Food Systems (CRFS) is a cutting-edge concept and an emerging field of research. As a new analytical lens, it offers an integrated and multi-dimensional perspective on food’s origins, how it is grown and the path it follows to our plates and beyond. Building on this concept, this presentation reflects a prospective research project which seeks to explore opportunities for innovative and sustainable food systems in the Gothenburg region of Sweden by focusing on how rural and urban regions, food production and market can be integrated to promote regional food security. The project intends to: 1) develop scenarios with stakeholders for local food production in the region; 2) analyze the consequences of the scenarios on landscape change and biodiversity; 3) explore socio-economic consequences for producers and local communities; and 4) evaluate the sustainability and feasibility of scenarios with stakeholders. Five municipalities in Western Sweden (Gothenburg, Kungälv, Lerum, Alingsås and Essunga) will serve as study areas for the project, selected to reflect different kinds of potential for local food production in terms of dissimilar environmental conditions, prerequisites for farming and economic histories. The project responds to expressed interests and knowledge needs in the region and will be developed and implemented in direct cooperation with local and regional actors such as Västarvet, the Västra Götaland Region, the municipalities and various producer organizations. In sum, there are premises suggesting that recent urban food strategies and plans with sustainability ambitions are embracing several Sustainable Development Goals in the environmental, social, economic, and equity dimensions. This, in turn, is a characteristic of the Transition Movements pathway, in which the utility of food strategies in the work with sustainability transitions seems inevitable. The results are therefore likely to be transferable to other regions.
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| 3. |
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| 4. |
- Rinaldi, Chiara, 1981, et al.
(författare)
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Co-creation methodologies for students’ employability in the food sector: some evidence from the FOODbiz project
- 2018
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Ingår i: 27th Nordic Symposium on Tourism and Hospitality Research, Alta, Norway, 24-26 September.
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Transitions towards more sustainable food and tourism systems appear to require the integration of fragmented knowledge borne by different actors (Miller et al. 2014). The triple helix partnership model (Etzkowits & Leydesdorff, 2000) entailing cooperation among universities, businesses and policymakers is being expanded first to quadruple helix by involving civil society, and then to quintuple helix, which frames knowledge and innovation in the context of the environment (natural environments) (Carayannis & Campbell 2010) and focuses on “socio-ecological transition”. While food tourism strategies appear to have great potential to support regional development (Hall, 2005), implementation faces major problems due to difficulties in conducting dialogue among heterogeneous stakeholders with different sets of values, interests and resources. Actors may lack training and business planning skills, or have limited time, finances, personnel, and experience of food producers and local touristic players (Verbole 2003; Saxena et al. 2007). Voices have also been raised regarding a mismatch between graduates in related subjects and the needs of the (food) tourism sector (Watson, 2008). Within this context, the role of higher education students as key mediators between research, business, and local development appears particularly relevant: they represent the educated workforce of the future, and to be employable and active contributors of economy, they should acquire skills that are relevant to the labour market. The purpose of this paper is to explore co-creational methodologies with students as key partners in the development of nature-based experiences centered on food. The paper presents the Erasmus + project “University and business learning for new employability paths in food and gastronomy – FOODbiz”, which applies different co-creational methodologies aimed at increasing students’ employability skills in the food and tourism sectors, and discusses implications. Within the project, students, academics and businesses in each target country define main challenges and learning needs in each local context. Then, tailor-made learning materials are provided accordingly to fill the knowledge and innovation gap and to support relations, common understanding, and exchange between students, business players and other stakeholders. Ultimately, this should improve skills in present and future workforce of the food sector, and support job creation.
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| 5. |
- Rinaldi, Chiara, 1981
(författare)
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Food and gastronomy for sustainable place development: A multidisciplinary analysis of different theoretical approaches
- 2017
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Ingår i: Sustainability (Switzerland). - : MDPI AG. - 2071-1050. ; 9:10
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Tidskriftsartikel (refereegranskat)abstract
- © 2017 by the authors. Food and gastronomy (F & G) are increasingly recognized as potentially determinant elements for the sustainable development of places. A commonly held theory in many research fields is that F & G can contribute to the economic, social and environmental sustainability of places while potentially representing elements that increase those places' attractiveness and competitiveness. This literature review investigates three main research streams: agriculture and rural studies, place branding and place marketing and food tourism. The aim is to reduce the research fragmentation by offering a more holistic perspective on how F & G are understood in different research areas to identify common and transversal elements that might represent the core of F & G's potential for place development. These areas have been analysed to identify common, recurrent and significative local F & G resources. Significance in this context indicates that the identified local F & G resources have emerged as meaningful at the local and global levels; that is, they are embedded in the place (spatially and culturally) and are able to identify and differentiate the place in global competition. The analysis reveals that all local F & G resources that support place distinctiveness and attractiveness should also address and strengthen the link between the place (territorial/geographical dimensions) and the people (cultural dimensions).
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| 6. |
- Rinaldi, Chiara, 1981, et al.
(författare)
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Keeping a foot in both camps : Sustainability, city branding and boundary spanners
- 2021
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Ingår i: Cities. - : Elsevier BV. - 0264-2751 .- 1873-6084. ; 115
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Tidskriftsartikel (refereegranskat)abstract
- This study critically examines sustainable development (SD) within the contemporary practices of city branding, a prominent business philosophy that underpins market-led development strategies of urban areas. In pursuing uniqueness, different cities often seem to hint at the very same themes of differentiation, and this reflects the tendency to embrace pre-given sets of place-development discourses. This work casts a critical perspective on SD as one of the global passe-partout themes that has become particularly prominent in contemporary city-brand management practices. In particular, the theory-practice gap in city branding for SD is emphasized and interpreted through the lens of glocalization theories. This viewpoint identifies responsibilized boundary spanners as agents located between the global and local levels that act as mediators in multi-stakeholder networks, ultimately fostering capacities to implement collective actions in city-branding practices.
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| 7. |
- Rinaldi, Chiara, 1981, et al.
(författare)
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Universities and Smart Specialisation Strategy: From third mission to sustainable development co-creation
- 2018
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Ingår i: International Journal of Sustainability in Higher Education. - 1467-6370. ; 19:1, s. 67-84
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Tidskriftsartikel (refereegranskat)abstract
- Purpose: The paper analyses the emerging role of Social Sciences and Humanities (SSH) universities in contemporary society via third- and fourth-mission activities. In particular, the paper investigates the potential contributions that SSH universities can offer in developing and enhancing capacities, supporting the changing conception of innovation coherently through a Smart Specialisation Strategy (S3) approach. Design/methodology/approach: The case study presents multiple third- and fourth-mission activities carried out by the University of Macerata (Italy). The activities are framed according to the roles universities could have in supporting S3. Findings: Within third- and fourth-mission activities, SSH universities can play different and broader roles (generative, absorptive, collaborative and leadership), which could support regions in designing and implementing S3. Practical implications: The paper shows the important contributions that SSH universities can make in their regions, both to support S3 and enhance the transition to sustainable development. Social implications: The article emphasises SSH universities’ multiple contributions to sustainable development and to innovation in the knowledge society/economy framework. Originality/value: This case study captures SSH universities’ contributions to S3 and the wider innovation paradigm, by highlighting their transformational effect on regional economies.
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| 8. |
- Rinaldi, Chiara, 1981, et al.
(författare)
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University contributions to co-creating sustainable tourism destinations
- 2020
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Ingår i: Journal of Sustainable Tourism. - : Informa UK Limited. - 0966-9582 .- 1747-7646. ; 30:9, s. 2144-2166
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Tidskriftsartikel (refereegranskat)abstract
- A debate is emerging about the evolving functions and roles of Higher Education Institutions (HEIs). New functions pivot on value-adding to the social, environmental and economic sustainability of communities – or in tourism parlance – destinations. This paper extends knowledge with a case study of an Italian-based EU project, in which a local university took a prominent role in developing a city and its countryside into a sustainable gastronomy and food tourism destination, working with a variety of stakeholders. Synthesising the collaborative destination alliance and university ‘third mission’ co-creation for sustainability frameworks, the study extended across various collaborative activities, including two years beyond the life of the project. Results show the university performed numerous roles enacting the co-creation for the sustainability approach, and that these roles evolved through a communicative and outcomes-based cyclical process. Theoretically, this case study serves as a functional platform explaining the new ways in which tourism academic sector performance is reviewed and evaluated. Practically, this case informs sustainable academic and community collaborations in tourism destinations.
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