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In this book, we introduce the themes and approaches covered in the issue Sustainable Tourism Marketing. Its objective was to analyze the main contributions made as a result of research related to sustainable tourism–marketing management and current trends in the field. This book gathered articles about the marketing of destinations, and the marketing and communication management of companies and tourism organizations from a sustainable tourism perspective.
halal-friendly image --- Cultural tourism --- social problems --- perceived risk --- Malaysia --- hotel industry --- exotic local culture --- brand loyalty --- cultural distance --- subjective knowledge --- Malaysia Airlines --- socio-cultural factors --- return on investments --- preventive conservation --- sense of home --- loyalty --- tourism intention --- flamenco tourism --- sustainability --- urbanization --- cultural heritage --- lean canvas --- emotional experiences --- Muslim tourism --- lean startup --- Islamic religiosity --- perceived inconveniences --- attitude --- tourism marketing --- tourism --- guest house --- Flamenco art --- intangible cultural heritage --- Pakistan --- attachment to place --- destination marketing organization --- Slovakia --- usefulness of public opinion --- effectiveness --- path analysis --- value cognition --- satisfaction --- sustainable tourism --- non-Muslim destination --- cultural tourism --- tourist behavior --- purchase intention --- environment --- online marketing --- brand image --- cultural tourist --- air disaster --- marketization --- destination management
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The future food systems will have to provide food and nutrition security while facing unprecedented sustainability challenges: this underlines the need for a transition to more sustainable food systems. Taking into account these premises and considering the complexity of food systems, this book aims to present original research articles, reviews, and commentaries concerning the following:Advancements in food and beverage;Dietary supplements, nutraceuticals, and functional food;Food allergy and public health;Food and nutritional toxicology;Food biotechnology and food processing;Food microbiology and food safety;Food packaging;Food safety and food inspection;Food security and environmental impacts;Food waste management;Nutrition and metabolism;Sustainable food systems and agro-ecological food production.
Research & information: general --- Biology, life sciences --- Food & society --- perceived consumer effectiveness --- green food consumption --- social trust theory --- social ideal theory --- psychological wellbeing --- China --- food additives --- food industry --- food safety --- health impacts --- maltitol --- metabolism --- sweeteners --- consumer's perceptions and attitudes --- food security --- natural food products --- natural sweeteners --- sustainability --- food sovereignty --- reindeer herding --- food value chain --- Indigenous peoples --- COVID-19 pandemic --- the Arctic --- Western Siberia --- Yamal-Nenets Autonomous Okrug --- epistemic trust --- risk perception --- genetically modified food --- public acceptance --- partial least squares structural equation modeling --- community-based intervention --- diet --- home food availability --- home food environment --- sugar sweetened beverages --- fruit and vegetable intake --- Mediterranean diet --- Mediterranean diet pyramid --- sustainable diets --- environmental concerns --- nutrition --- food-based dietary guidelines --- migrants --- diabetes --- food habits --- culturally tailored diet --- transcultural mediator --- café --- green ambience --- Delphi method --- indicator design --- grain production --- spatial-temporal characteristic --- influencing factors --- the Huang-Huai-Hai Plain --- Crepis vesicaria L. subsp. taraxacifolia --- nutritional value --- phenolic profile --- chicoric acid --- antioxidant --- anti-inflammatory --- Brazil --- community restaurants --- food handlers --- food insecurity --- low-income --- COVID-19 --- families --- children --- food acquisition --- restaurants --- biofilms --- food microbiology --- dietary guidelines --- Mediterranean --- the USA --- Japan --- Argentina --- South Africa --- egg quality traits --- ginger --- immunity --- Japanese quail performance --- halal food performance --- availability --- healthy/nutritional factor --- accreditation --- clean/safe/hygiene factor --- trust --- attachment --- halal-friendly image --- retention --- muslim travelers --- Escherichia coli --- bacterial retention --- surface topographies --- meat exudate --- wipe cleaning --- conditioning film --- Cape Verde --- cereals --- metals --- dietary intake --- risk assessment --- Indigenous health --- food systems --- colonialism --- community-based --- participatory --- dysphagia --- the elderly --- food products --- processing --- rheology --- texture --- capital endowment --- ecological cognition --- environment-friendly technology --- adoption level --- Hackman model --- environmental health --- perceived consumer effectiveness --- green food consumption --- social trust theory --- social ideal theory --- psychological wellbeing --- China --- food additives --- food industry --- food safety --- health impacts --- maltitol --- metabolism --- sweeteners --- consumer's perceptions and attitudes --- food security --- natural food products --- natural sweeteners --- sustainability --- food sovereignty --- reindeer herding --- food value chain --- Indigenous peoples --- COVID-19 pandemic --- the Arctic --- Western Siberia --- Yamal-Nenets Autonomous Okrug --- epistemic trust --- risk perception --- genetically modified food --- public acceptance --- partial least squares structural equation modeling --- community-based intervention --- diet --- home food availability --- home food environment --- sugar sweetened beverages --- fruit and vegetable intake --- Mediterranean diet --- Mediterranean diet pyramid --- sustainable diets --- environmental concerns --- nutrition --- food-based dietary guidelines --- migrants --- diabetes --- food habits --- culturally tailored diet --- transcultural mediator --- café --- green ambience --- Delphi method --- indicator design --- grain production --- spatial-temporal characteristic --- influencing factors --- the Huang-Huai-Hai Plain --- Crepis vesicaria L. subsp. taraxacifolia --- nutritional value --- phenolic profile --- chicoric acid --- antioxidant --- anti-inflammatory --- Brazil --- community restaurants --- food handlers --- food insecurity --- low-income --- COVID-19 --- families --- children --- food acquisition --- restaurants --- biofilms --- food microbiology --- dietary guidelines --- Mediterranean --- the USA --- Japan --- Argentina --- South Africa --- egg quality traits --- ginger --- immunity --- Japanese quail performance --- halal food performance --- availability --- healthy/nutritional factor --- accreditation --- clean/safe/hygiene factor --- trust --- attachment --- halal-friendly image --- retention --- muslim travelers --- Escherichia coli --- bacterial retention --- surface topographies --- meat exudate --- wipe cleaning --- conditioning film --- Cape Verde --- cereals --- metals --- dietary intake --- risk assessment --- Indigenous health --- food systems --- colonialism --- community-based --- participatory --- dysphagia --- the elderly --- food products --- processing --- rheology --- texture --- capital endowment --- ecological cognition --- environment-friendly technology --- adoption level --- Hackman model --- environmental health
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The future food systems will have to provide food and nutrition security while facing unprecedented sustainability challenges: this underlines the need for a transition to more sustainable food systems. Taking into account these premises and considering the complexity of food systems, this book aims to present original research articles, reviews, and commentaries concerning the following:Advancements in food and beverage;Dietary supplements, nutraceuticals, and functional food;Food allergy and public health;Food and nutritional toxicology;Food biotechnology and food processing;Food microbiology and food safety;Food packaging;Food safety and food inspection;Food security and environmental impacts;Food waste management;Nutrition and metabolism;Sustainable food systems and agro-ecological food production.
perceived consumer effectiveness --- green food consumption --- social trust theory --- social ideal theory --- psychological wellbeing --- China --- food additives --- food industry --- food safety --- health impacts --- maltitol --- metabolism --- sweeteners --- consumer’s perceptions and attitudes --- food security --- natural food products --- natural sweeteners --- sustainability --- food sovereignty --- reindeer herding --- food value chain --- Indigenous peoples --- COVID-19 pandemic --- the Arctic --- Western Siberia --- Yamal-Nenets Autonomous Okrug --- epistemic trust --- risk perception --- genetically modified food --- public acceptance --- partial least squares structural equation modeling --- community-based intervention --- diet --- home food availability --- home food environment --- sugar sweetened beverages --- fruit and vegetable intake --- Mediterranean diet --- Mediterranean diet pyramid --- sustainable diets --- environmental concerns --- nutrition --- food-based dietary guidelines --- migrants --- diabetes --- food habits --- culturally tailored diet --- transcultural mediator --- café --- green ambience --- Delphi method --- indicator design --- grain production --- spatial–temporal characteristic --- influencing factors --- the Huang-Huai-Hai Plain --- Crepis vesicaria L. subsp. taraxacifolia --- nutritional value --- phenolic profile --- chicoric acid --- antioxidant --- anti-inflammatory --- Brazil --- community restaurants --- food handlers --- food insecurity --- low-income --- COVID-19 --- families --- children --- food acquisition --- restaurants --- biofilms --- food microbiology --- dietary guidelines --- Mediterranean --- the USA --- Japan --- Argentina --- South Africa --- egg quality traits --- ginger --- immunity --- Japanese quail performance --- halal food performance --- availability --- healthy/nutritional factor --- accreditation --- clean/safe/hygiene factor --- trust --- attachment --- halal-friendly image --- retention --- muslim travelers --- Escherichia coli --- bacterial retention --- surface topographies --- meat exudate --- wipe cleaning --- conditioning film --- Cape Verde --- cereals --- metals --- dietary intake --- risk assessment --- Indigenous health --- food systems --- colonialism --- community-based --- participatory --- n/a --- dysphagia --- the elderly --- food products --- processing --- rheology --- texture --- capital endowment --- ecological cognition --- environment-friendly technology --- adoption level --- Hackman model --- environmental health --- consumer's perceptions and attitudes --- café --- spatial-temporal characteristic
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