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This Special Issue addresses relations between tourism activities, smart specialization strategies, and sustainable development at different territorial levels, including the local, regional, national, and international. Framed by appropriate conceptual frameworks to define the contemporary dynamics of innovation in tourism, case studies supported by advanced quantitative methods and developed in rural and urban areas of Asia, Europe, and Africa are presented and discussed. The concept of smart specialization inspires the formulation of regional innovation policies and strategies, emphasizing the importance of endogenous resources and existing territorial capabilities. By exploring the diversity and variety of each economy to develop inter-sectoral relations, this approach aims at promoting the creation of spillover effects of innovation processes supported by adequate key enabling technologies, potentially leading to the sustainable development of places, regions, and countries. As an activity that mobilizes contributions from different economic sectors, tourism may play a central role in such strategies. As described and discussed in this Special Issue, aspects related to the creative sectors of economies, information and communication technologies, traditional products and lifestyles, food production, or diverse cultural values can be mobilized to generate innovative and sustainable solutions for tourism development.

traditional and regional products --- gastronomy tourism --- regional cuisine --- Trabzon --- Podhale region --- sustainable livelihoods --- rural ecological environment --- rural tourism --- smart specialization --- livelihood sustainability index --- rural revitalization strategy --- innovation --- indicators --- governance --- sustainability --- competitiveness --- destination --- life-cycle --- tourism cooperation --- China-ASEAN --- cooperation structure --- driving factors --- regional tourism --- Islamic finance --- halal tourism --- fuzzy numbers --- TOPSIS --- cultural mediating effects --- halal industry --- relatedness --- proximity --- network --- specialization --- panel data --- visual impairment --- smart tourism --- mobile application --- gamification --- experience design --- social sustainability --- disability equality --- accessible tourism for all --- smart tourism technology experience --- tourist satisfaction --- happiness --- revisit intention --- nature interpretation --- visitor codes --- orientation signage --- tour guiding --- visitor management --- Maasai Mara --- sustainable tourism development --- tourism policy --- sustainability indicators --- cluster analysis --- factor analysis --- Mediterranean --- DPSIR

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This book highlights the latest research findings on sustainability within the context of consumer behaviour. It brings together the collaborative work of researchers from Finland, Denmark, USA, the Netherland, Mexico, Korea, Saudi Arabia, Malaysia, Indonesia, Thailand, Taiwan and China to improve our understanding on consumer behaviour and its relationship with sustainable resource consumption. The thirteen chapters in this book focus on different aspects of consumer behaviour and sustainability, including purchase intentions towards recycled products, environment fit hospitality experiences, purchase intentions of recycling items, consumer loyalty, electric vehicle market consumption, consumption of the educational products, revisit intention, online complaint behaviour, consumer and CSR, eco-friendly behaviour, brand trust and social media consumer communication.

Business strategy --- recreationist-environment fit --- guests’ satisfaction --- revisit intention --- guest’ pro-environmental behavior --- green-hotel --- electric vehicle --- theory of planned behavior --- unified theory of acceptance and use of technology --- perceived risk --- intention to use --- religious tourism --- 100 religious attractions --- destination marketing --- consumer behavior --- emotion --- information --- social media --- sustainability practices --- cotton apparel --- sustainable fashion --- dispositional optimism --- explanatory optimism --- eco-friendly tourist behavior --- positive psychology --- green consumer behavior --- customer satisfaction --- online consumer complaining behavior --- hospitality --- cultural differences --- TripAdvisor --- Vietnam --- destination image --- destination regeneration --- consumer --- recycled products --- purchase intention --- VBN theory --- structural equation modeling --- SmartPLS --- corporate social responsibility --- community-based CSR --- community perspectives --- hotel --- legitimacy theory --- entrepreneurial self-efficacy --- perceived lecturers’ entrepreneurial competency --- perceived social support --- entrepreneurial attitude orientation --- flow experience --- loyalty --- GTTT --- electric vehicles --- fashion consciousness --- leadership consciousness --- environmental consciousness --- price consciousness --- interpersonal influence --- market disruption --- luxury --- pre-owned --- purchasing behavior --- second-hand --- sustainability

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This book highlights the latest research findings on sustainability within the context of consumer behaviour. It brings together the collaborative work of researchers from Finland, Denmark, USA, the Netherland, Mexico, Korea, Saudi Arabia, Malaysia, Indonesia, Thailand, Taiwan and China to improve our understanding on consumer behaviour and its relationship with sustainable resource consumption. The thirteen chapters in this book focus on different aspects of consumer behaviour and sustainability, including purchase intentions towards recycled products, environment fit hospitality experiences, purchase intentions of recycling items, consumer loyalty, electric vehicle market consumption, consumption of the educational products, revisit intention, online complaint behaviour, consumer and CSR, eco-friendly behaviour, brand trust and social media consumer communication.

Business strategy --- recreationist-environment fit --- guests’ satisfaction --- revisit intention --- guest’ pro-environmental behavior --- green-hotel --- electric vehicle --- theory of planned behavior --- unified theory of acceptance and use of technology --- perceived risk --- intention to use --- religious tourism --- 100 religious attractions --- destination marketing --- consumer behavior --- emotion --- information --- social media --- sustainability practices --- cotton apparel --- sustainable fashion --- dispositional optimism --- explanatory optimism --- eco-friendly tourist behavior --- positive psychology --- green consumer behavior --- customer satisfaction --- online consumer complaining behavior --- hospitality --- cultural differences --- TripAdvisor --- Vietnam --- destination image --- destination regeneration --- consumer --- recycled products --- purchase intention --- VBN theory --- structural equation modeling --- SmartPLS --- corporate social responsibility --- community-based CSR --- community perspectives --- hotel --- legitimacy theory --- entrepreneurial self-efficacy --- perceived lecturers’ entrepreneurial competency --- perceived social support --- entrepreneurial attitude orientation --- flow experience --- loyalty --- GTTT --- electric vehicles --- fashion consciousness --- leadership consciousness --- environmental consciousness --- price consciousness --- interpersonal influence --- market disruption --- luxury --- pre-owned --- purchasing behavior --- second-hand --- sustainability

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According to the Food and Agriculture Organization of the United Nations, one-third of the world’s food produced for human consumption is lost or discarded. Meanwhile, the world needs to create a sustainable food future to feed the more than 9 billion people that are expected to inhabit the planet by 2050. The United Nations’ Sustainable Development Goals represent a global agenda for improving sustainability at a global level, and one of these goals (goal 12) is devoted to ensuring sustainable production and consumption patterns. This Special Issue intends to unify multidisciplinary areas of knowledge, under the sustainability pillar, based on knowledge about one of the most relevant agents for overall environmental impacts: food production and consumption. Therefore, the aim of this Special Issue is to highlight sustainability assessment in the contexts of agri-food production, food consumption, and food waste reduction to meet the needs of updating knowledge and developing new skills required by multiple social and economic agents. Food waste implies significant economic losses, ethical and social issues, adverse environmental effects, and considerable nutritional consequences, posing a threat to global sustainability. The purpose of this issue is to shine a light on the significance of research and practical initiatives engaged in the United Nations Agenda 2030 for Sustainable Development, specifically in protecting the planet by promoting sustainability in food production and consumption aiming at informing and influencing policy and practice globally.

Humanities --- Social interaction --- fresh-cut vegetables --- life cycle assessment --- LCA --- chlorine --- filtering membranes --- water recirculation --- traditional people --- coastal littoral --- Barbados --- Bahamas --- environmental co-adaption --- Caribbean --- resilient and sustainable cities --- food waste --- design culture --- food cycles --- sustainability --- nursing home --- plate colors --- pilot study --- food production and consumption --- sustainable food systems --- sustainable menu --- food catering practices in the public sector --- biosecurity --- carcass disposal --- greenhouse gas emissions --- nitrogen --- pathogens --- phosphorus --- rendered animal by-products --- fast food restaurant --- customer satisfaction --- revisit intention and recommendation --- regression analysis --- factor analysis --- food loss and waste --- GHG emissions --- protein losses --- global food supply chains --- hotspots --- food consumption --- environmentally extended input–output analysis --- international trade --- consumption-production perspective --- structural decomposition analysis --- value chain analysis --- ex-post times series analysis --- allocation tables --- household food waste --- planning routines --- shopping routines --- food practices --- elderly institution --- leftovers --- older adults --- plate waste --- black soldier fly larvae --- Hermetia illucens --- bio-convertor --- nutrient recovery --- aquaculture feed --- organic waste --- sustainable diet --- sustainable dietary guidelines --- qualitative content analysis --- food governance --- consumer perception --- food service --- workplace canteen --- n/a --- environmentally extended input-output analysis

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According to the Food and Agriculture Organization of the United Nations, one-third of the world’s food produced for human consumption is lost or discarded. Meanwhile, the world needs to create a sustainable food future to feed the more than 9 billion people that are expected to inhabit the planet by 2050. The United Nations’ Sustainable Development Goals represent a global agenda for improving sustainability at a global level, and one of these goals (goal 12) is devoted to ensuring sustainable production and consumption patterns. This Special Issue intends to unify multidisciplinary areas of knowledge, under the sustainability pillar, based on knowledge about one of the most relevant agents for overall environmental impacts: food production and consumption. Therefore, the aim of this Special Issue is to highlight sustainability assessment in the contexts of agri-food production, food consumption, and food waste reduction to meet the needs of updating knowledge and developing new skills required by multiple social and economic agents. Food waste implies significant economic losses, ethical and social issues, adverse environmental effects, and considerable nutritional consequences, posing a threat to global sustainability. The purpose of this issue is to shine a light on the significance of research and practical initiatives engaged in the United Nations Agenda 2030 for Sustainable Development, specifically in protecting the planet by promoting sustainability in food production and consumption aiming at informing and influencing policy and practice globally.

Humanities --- Social interaction --- fresh-cut vegetables --- life cycle assessment --- LCA --- chlorine --- filtering membranes --- water recirculation --- traditional people --- coastal littoral --- Barbados --- Bahamas --- environmental co-adaption --- Caribbean --- resilient and sustainable cities --- food waste --- design culture --- food cycles --- sustainability --- nursing home --- plate colors --- pilot study --- food production and consumption --- sustainable food systems --- sustainable menu --- food catering practices in the public sector --- biosecurity --- carcass disposal --- greenhouse gas emissions --- nitrogen --- pathogens --- phosphorus --- rendered animal by-products --- fast food restaurant --- customer satisfaction --- revisit intention and recommendation --- regression analysis --- factor analysis --- food loss and waste --- GHG emissions --- protein losses --- global food supply chains --- hotspots --- food consumption --- environmentally extended input-output analysis --- international trade --- consumption-production perspective --- structural decomposition analysis --- value chain analysis --- ex-post times series analysis --- allocation tables --- household food waste --- planning routines --- shopping routines --- food practices --- elderly institution --- leftovers --- older adults --- plate waste --- black soldier fly larvae --- Hermetia illucens --- bio-convertor --- nutrient recovery --- aquaculture feed --- organic waste --- sustainable diet --- sustainable dietary guidelines --- qualitative content analysis --- food governance --- consumer perception --- food service --- workplace canteen