Search Articles
Journal:
all
Keyword:
higher education institutions
Total
—
10 articles
Article 15 January 2025
Michael Tarrant, Mikell Gleason, Steven Boyd and Tony Wellington
We adopt a normative model of crowd tolerance (expressed as a willingness to support more or fewer tourists) as a proxy for overtourism. Consistent with Social Exchange Theory, it is proposed that a person will perceive
We adopt a normative model of crowd tolerance (expressed as a willingness to support more or fewer tourists) as a proxy for overtourism. Consistent with Social Exchange Theory, it is proposed that a person will perceive the impacts of tourism at a destination as positive or negative depending on the extent to which they view visitor levels as under or over a threshold that they expect or support (i.e., their norms or tolerance level). A total of 420 residents and 1048 visitors completed a survey interview in the tourist shire of Noosa between 2022 and 2024. Results show that residents and visitors differed significantly on many of the perceived tourism impacts, with long-term residents less favorable to the positive impacts than visitors. There was broad consensus across both residents and tourists, and the highest level of agreement, with negative impacts (especially that tourism contributes to traffic and parking congestion, and higher prices). The lowest levels of agreement with positive tourism impacts were found for “over tourists” (respondents who supported a fewer number of tourists). Implications for sustainable destination management are discussed in the context of the Quadruple Bottom Line, including efforts that enable tourism communities to grow well using a guardianship ethos and collective action of Gifts and Gains.
or
Access Full Article
518 Views222 Downloads
Article 23 August 2024
Gulnara N. Nabiyeva and Stephen M. Wheeler
Highlights of Sustainability
Volume 3 (2024), Issue 3, pp. 294–307
Volume 3 (2024), Issue 3, pp. 294–307
1444 Views634 Downloads1 Citations
Article 30 May 2024
Aristotelis Martinis, Maria Kaloutsa and Katerina Kabassi
Highlights of Sustainability
Volume 3 (2024), Issue 2, pp. 255–274
Volume 3 (2024), Issue 2, pp. 255–274
1312 Views640 Downloads
Article 7 February 2024
Tsz Hin Hui, Nadine Itani and John F. O’Connell
Highlights of Sustainability
Volume 3 (2024), Issue 1, pp. 61–75
Volume 3 (2024), Issue 1, pp. 61–75
3240 Views1113 Downloads2 Citations
Article 5 January 2024
Athanasios G. Giannopoulos and Tatiana P. Moschovou
Highlights of Sustainability
Volume 3 (2024), Issue 1, pp. 16–32
Volume 3 (2024), Issue 1, pp. 16–32
1470 Views470 Downloads
Article 28 December 2023
Majbah Uddin, Nathan N. Huynh and Fahim Ahmed
Highlights of Sustainability
Volume 3 (2024), Issue 1, pp. 1–15
Volume 3 (2024), Issue 1, pp. 1–15
1462 Views423 Downloads2 Citations
Article 26 July 2023
Maksym Diachuk and Said M. Easa
This article is part of the Special Issue Feature Papers to the Inaugural Volume of Highlights of Vehicles.
Highlights of Vehicles
Volume 1 (2023), Issue 1, pp. 29–53
Volume 1 (2023), Issue 1, pp. 29–53
1935 Views585 Downloads1 Citations
Article 7 March 2023
Olaniran Anthony Thompson, Agbotiname Lucky Imoize and Taiwo Timothy Amos
Highlights of Sustainability
Volume 2 (2023), Issue 1, pp. 35–49
Volume 2 (2023), Issue 1, pp. 35–49
2065 Views686 Downloads2 Citations
Article 28 February 2023
Michele Sisto and Angela Cresta
Highlights of Sustainability
Volume 2 (2023), Issue 1, pp. 16–34
Volume 2 (2023), Issue 1, pp. 16–34
2327 Views682 Downloads
Commentary 24 February 2023
Ada Rocha and Cláudia Viegas
Food service comprises the production of meals consumed outside the home, including consumers from all age groups and in different sectors, such as schools (from kindergarten to university), public and private companies, the health sector (from
Food service comprises the production of meals consumed outside the home, including consumers from all age groups and in different sectors, such as schools (from kindergarten to university), public and private companies, the health sector (from hospitals to elderly care institutions), military, sports facilities and restaurants (from fine dining to fast-food). Food service units (FSU) achieved importance and responsibility not only for feeding the population but also as an important setting for public health interventions, potentially educating consumers and modulating behaviours through the meals provided. In addition to its socioeconomic impact, the food service industry has a strong environmental impact. More sustainable food service starts with the basics: minimizing environmental impact by reducing carbon footprint. Food service industry is being encouraged to make choices that positively impact the environment. Nevertheless, most of the efforts and research made in the last years have been focused on evaluating and reducing food waste. This article focuses on strategies that could be implemented beyond food waste, and act on changing the food offer towards health and sustainability while promoting consumers’ behaviour change.
or
Access Full Article
Highlights of Sustainability
Volume 2 (2023), Issue 1, pp. 10–15
Volume 2 (2023), Issue 1, pp. 10–15
2869 Views854 Downloads1 Citations
Volume 4 (2025), Issue 1, pp. 1–15