Listing 1 - 7 of 7 |
Sort by
|
Choose an application
The book "Economic Sustainability of Culture and Cultural Tourism" focuses on the economic sustainability of cultural and cultural tourism projects, but it also takes into account other aspects. It consists of eleven articles, which address cultural heritage, culture, cultural/creative industries and (cultural) tourism. Analysis in the cultural heritage-related articles deals with specific topics such as crowdfunding, cost–benefit analysis in the evaluation of cultural heritage project funding, industrial heritage/brownfields, and social assessment methods for the economic analysis of cultural heritage. Cultural work is further analyzed, offering a comparative economic sustainability analysis in the UK as well as support mechanisms for cultural/creative industries in Canada. Creative industries in the peripheral areas of Italy and Greece are also zeroed in on in the context of their sustainability. Articles focusing on (cultural) tourism address the topics of dark tourism, tourists’ willingness to pay for cultural experiences, and the relationship between COVID-19 vaccinations and the volatility of travel and leisure companies. Additionally, the role of culture and heritage in tourism resilience during the COVID-19 pandemic is explored with interesting results.
cultural heritage --- financial sustainability --- crowdfunding --- Europe --- Hawaiian culture --- visitor perceptions --- economic sustainability --- willingness to pay (WTP) --- COVID-19 pandemic --- cultural and creative industries --- sustainability --- peripheral areas --- cultural heritage projects --- EU funds --- economic analysis --- cost–benefit analysis --- cultural investment --- stimulate tourism --- pandemic recovery --- Canada --- public policy --- grants and financial instruments --- arts management --- cultural policy --- COVID-19 --- pandemic --- stock market volatility --- travel and leisure --- vaccinations --- brownfield redevelopment --- cultural use --- public funds --- Hungary --- post-socialist transformation --- circular urban development --- cultural and creative industries policy --- cultural workers’ precarity --- COVID-19 pandemic recovery plan --- visual arts --- UK --- Ireland --- France --- Universal Basic Income (UBI) --- impact of COVID-19 --- travel --- wellbeing --- NATURA --- UNESCO --- sustainable development --- tourism --- dark tourism --- cultural heritage management --- tourism industry development --- sustainable tourism development --- heritage evaluation --- sociological analytical methods --- sociologic impact assessment --- social performance evaluation
Choose an application
The book "Economic Sustainability of Culture and Cultural Tourism" focuses on the economic sustainability of cultural and cultural tourism projects, but it also takes into account other aspects. It consists of eleven articles, which address cultural heritage, culture, cultural/creative industries and (cultural) tourism. Analysis in the cultural heritage-related articles deals with specific topics such as crowdfunding, cost–benefit analysis in the evaluation of cultural heritage project funding, industrial heritage/brownfields, and social assessment methods for the economic analysis of cultural heritage. Cultural work is further analyzed, offering a comparative economic sustainability analysis in the UK as well as support mechanisms for cultural/creative industries in Canada. Creative industries in the peripheral areas of Italy and Greece are also zeroed in on in the context of their sustainability. Articles focusing on (cultural) tourism address the topics of dark tourism, tourists’ willingness to pay for cultural experiences, and the relationship between COVID-19 vaccinations and the volatility of travel and leisure companies. Additionally, the role of culture and heritage in tourism resilience during the COVID-19 pandemic is explored with interesting results.
Development economics & emerging economies --- cultural heritage --- financial sustainability --- crowdfunding --- Europe --- Hawaiian culture --- visitor perceptions --- economic sustainability --- willingness to pay (WTP) --- COVID-19 pandemic --- cultural and creative industries --- sustainability --- peripheral areas --- cultural heritage projects --- EU funds --- economic analysis --- cost–benefit analysis --- cultural investment --- stimulate tourism --- pandemic recovery --- Canada --- public policy --- grants and financial instruments --- arts management --- cultural policy --- COVID-19 --- pandemic --- stock market volatility --- travel and leisure --- vaccinations --- brownfield redevelopment --- cultural use --- public funds --- Hungary --- post-socialist transformation --- circular urban development --- cultural and creative industries policy --- cultural workers’ precarity --- COVID-19 pandemic recovery plan --- visual arts --- UK --- Ireland --- France --- Universal Basic Income (UBI) --- impact of COVID-19 --- travel --- wellbeing --- NATURA --- UNESCO --- sustainable development --- tourism --- dark tourism --- cultural heritage management --- tourism industry development --- sustainable tourism development --- heritage evaluation --- sociological analytical methods --- sociologic impact assessment --- social performance evaluation --- cultural heritage --- financial sustainability --- crowdfunding --- Europe --- Hawaiian culture --- visitor perceptions --- economic sustainability --- willingness to pay (WTP) --- COVID-19 pandemic --- cultural and creative industries --- sustainability --- peripheral areas --- cultural heritage projects --- EU funds --- economic analysis --- cost–benefit analysis --- cultural investment --- stimulate tourism --- pandemic recovery --- Canada --- public policy --- grants and financial instruments --- arts management --- cultural policy --- COVID-19 --- pandemic --- stock market volatility --- travel and leisure --- vaccinations --- brownfield redevelopment --- cultural use --- public funds --- Hungary --- post-socialist transformation --- circular urban development --- cultural and creative industries policy --- cultural workers’ precarity --- COVID-19 pandemic recovery plan --- visual arts --- UK --- Ireland --- France --- Universal Basic Income (UBI) --- impact of COVID-19 --- travel --- wellbeing --- NATURA --- UNESCO --- sustainable development --- tourism --- dark tourism --- cultural heritage management --- tourism industry development --- sustainable tourism development --- heritage evaluation --- sociological analytical methods --- sociologic impact assessment --- social performance evaluation
Choose an application
This Special Issue includes original research and reviews of the literature focusing on food labels, which are a tool to promote public health that, at the same time, may represent a marketing tool and may influence consumers’ perception of food quality.
Research & information: general --- Biology, life sciences --- Food & society --- nutritional labelling --- food choices --- comprehension --- perception --- Dutch consumers --- food policies --- front-of-pack nutrition label --- traffic light --- health star --- Nutri-Score --- reference intake --- warning label --- serving size --- portion size --- food labeling --- nutrition facts label --- back of pack --- front of pack --- health framing --- breakfast cereals --- food labelling --- nutrition declaration --- nutritional quality --- gluten free --- nutrition and health claims --- salt information --- salt content --- salt label --- sodium label --- sodium information --- nutritional information --- nutritional labeling --- salt information use --- nutrition knowledge --- nutrition facts --- food cue reactivity --- sugar --- eye tracking --- priming --- color --- nutrition facts panel --- food label --- consumer behavior --- food decision making --- food packaging --- food choice --- nutrition --- front-of-pack labelling --- health star rating --- nutrition labelling --- consumer perception --- qualitative research --- nutrition labeling --- food processing --- nutrition policy --- Spain --- food analysis --- dietary sugars --- reformulation --- organic food --- health food --- nutrient content claims --- health claims --- nutrient profile --- menu labeling --- food and nutrition policy --- restaurant chains --- energy --- obesity --- quality carbohydrate --- dietary fibre --- whole grains --- glycemic index --- latent class modeling --- traditional meat product, mangalica sausage --- online nutrition intervention --- theory of planned behavior --- nutrition labels --- consumer attitude --- perceived healthiness --- product attributes --- healthy food --- consumer choice --- extra virgin olive oil --- hedonic price model --- country of origin --- energy density --- children --- food supply --- front-of-pack label --- discretionary --- entomophagy --- insect-based foods --- edible insects --- food sustainability --- perception of food --- novel food --- disgust --- neophobia --- variety seeking --- food technology neophobia --- consumer studies --- behavior --- labelling --- carbohydrate quality --- ICQC --- consensus --- food label use --- front-of-package (FOP) labels --- back-of-package (BOP) labels --- nutrition claims --- choice experiment --- willingness to pay (WTP) --- consumers' preferences --- sustainability label --- nutrition and health claim --- fish species --- allergen labelling --- Latin America --- packaged food products --- supermarket circulars --- ultra-processed --- pasta --- nutritional composition --- nutritional labelling --- food choices --- comprehension --- perception --- Dutch consumers --- food policies --- front-of-pack nutrition label --- traffic light --- health star --- Nutri-Score --- reference intake --- warning label --- serving size --- portion size --- food labeling --- nutrition facts label --- back of pack --- front of pack --- health framing --- breakfast cereals --- food labelling --- nutrition declaration --- nutritional quality --- gluten free --- nutrition and health claims --- salt information --- salt content --- salt label --- sodium label --- sodium information --- nutritional information --- nutritional labeling --- salt information use --- nutrition knowledge --- nutrition facts --- food cue reactivity --- sugar --- eye tracking --- priming --- color --- nutrition facts panel --- food label --- consumer behavior --- food decision making --- food packaging --- food choice --- nutrition --- front-of-pack labelling --- health star rating --- nutrition labelling --- consumer perception --- qualitative research --- nutrition labeling --- food processing --- nutrition policy --- Spain --- food analysis --- dietary sugars --- reformulation --- organic food --- health food --- nutrient content claims --- health claims --- nutrient profile --- menu labeling --- food and nutrition policy --- restaurant chains --- energy --- obesity --- quality carbohydrate --- dietary fibre --- whole grains --- glycemic index --- latent class modeling --- traditional meat product, mangalica sausage --- online nutrition intervention --- theory of planned behavior --- nutrition labels --- consumer attitude --- perceived healthiness --- product attributes --- healthy food --- consumer choice --- extra virgin olive oil --- hedonic price model --- country of origin --- energy density --- children --- food supply --- front-of-pack label --- discretionary --- entomophagy --- insect-based foods --- edible insects --- food sustainability --- perception of food --- novel food --- disgust --- neophobia --- variety seeking --- food technology neophobia --- consumer studies --- behavior --- labelling --- carbohydrate quality --- ICQC --- consensus --- food label use --- front-of-package (FOP) labels --- back-of-package (BOP) labels --- nutrition claims --- choice experiment --- willingness to pay (WTP) --- consumers' preferences --- sustainability label --- nutrition and health claim --- fish species --- allergen labelling --- Latin America --- packaged food products --- supermarket circulars --- ultra-processed --- pasta --- nutritional composition
Choose an application
Sustainability, defined as ‘meeting current needs without compromising the future’, is a widely accepted goal across many sectors of society. Sustainability’s criteria and indicators often only regard sustaining present conditions through increased resilience, intended as a system’s capacity to experience shocks while retaining essentially the same functions and structures. However, new sustainability concepts, sometimes referred to as “sustainagility”, also consider the properties and assets of a system that sustains the ability (agility) of agents to adapt and meet their needs in new ways, preparing for future unpredictability and unforeseen changes. Therefore, resilience must coexist with adaptive capacity for real, long-term sustainability. Consumers are paying increasing attention to the sustainability of the food supply chain; thus, sustainable development is necessary for all food processes. Since the olive oil sector has a well-established historical tradition, any change and innovation that aims to obtain a sustainable development not only needs to be analyzed in terms of environmental, economic, and social aspects, it should also be significantly improved and closely monitored. Thus, this Special Issue is a collection of papers that can increase sustainability knowledge in the olive-oil-processing chain, to take a significant step forward in future developments.
Research & information: general --- extra virgin olive oil --- authentication --- chemometrics --- proton NMR --- carbon NMR --- machine learning --- artificial neural networks --- PLS-DA --- olive leaf polyphenols --- encapsulation --- functional food --- mayonnaise --- alginate/pectin beads --- phenolic extract --- food enrichment --- olive leaves --- organic --- local --- consumer attitude --- up-cycled ingredients --- by-products --- generational differences --- virgin olive oil --- organic production --- harvesting method --- harvesting time --- volatile compounds --- olive by-product --- reactive oxygen species (ROS) --- olive leaf --- pomace --- olive wastewater --- clones --- minor accessions --- olive oil --- quality --- olive landrace --- ripening --- harvest season --- antioxidants --- minor compounds --- oil quality --- circular economy --- environmental impact --- global warming --- valorization of waste --- phenolic compounds --- acidic hydrolysis --- derivative UV spectroscopy --- green chemistry --- screening methods --- health claim --- antioxidant activity --- olive mill wastewaters --- reactive oxygen species --- vascular cells --- breadsticks --- gluten-free --- olive oil by-products --- oxidation stability --- electronic nose --- accelerated shelf-life tests --- transparent plastic material --- metallized material --- brown-amber glass --- oxidation --- stability --- packaging --- olive oil quality --- life cycle assessment --- biocompounds --- shelf life --- environmental sustainability --- biscuits --- gluten-free breadsticks --- salad dressing --- vegan mayonnaise --- waste recovery --- choice experiment (CE) --- extra virgin olive oil (EVOO) --- willingness to pay (WTP) --- country of origin --- organic food --- consumer preferences --- sustainable food system --- authenticity --- biodiversity --- differential scanning calorimetry --- color --- chlorophyll --- geographical origin --- botanical origin --- principal component analysis --- anaerobic codigestion --- biomethane --- life cycle assessment (LCA) --- life cycle costing (LCC) --- olive mill by-products --- olive composition --- olive cultivars --- olive ripening --- PLS regression model --- portable device --- quality parameters --- sustainability --- Olea europaea --- kaolin --- zeolitite --- foliar treatments --- sustainable agriculture --- crop defense --- autochthonous cultivars --- molecular fingerprinting --- polyphenol content --- gene expression --- fruit developmental stages --- olive storage duration --- oil chemical composition --- sensory properties --- extra virgin olive oil --- authentication --- chemometrics --- proton NMR --- carbon NMR --- machine learning --- artificial neural networks --- PLS-DA --- olive leaf polyphenols --- encapsulation --- functional food --- mayonnaise --- alginate/pectin beads --- phenolic extract --- food enrichment --- olive leaves --- organic --- local --- consumer attitude --- up-cycled ingredients --- by-products --- generational differences --- virgin olive oil --- organic production --- harvesting method --- harvesting time --- volatile compounds --- olive by-product --- reactive oxygen species (ROS) --- olive leaf --- pomace --- olive wastewater --- clones --- minor accessions --- olive oil --- quality --- olive landrace --- ripening --- harvest season --- antioxidants --- minor compounds --- oil quality --- circular economy --- environmental impact --- global warming --- valorization of waste --- phenolic compounds --- acidic hydrolysis --- derivative UV spectroscopy --- green chemistry --- screening methods --- health claim --- antioxidant activity --- olive mill wastewaters --- reactive oxygen species --- vascular cells --- breadsticks --- gluten-free --- olive oil by-products --- oxidation stability --- electronic nose --- accelerated shelf-life tests --- transparent plastic material --- metallized material --- brown-amber glass --- oxidation --- stability --- packaging --- olive oil quality --- life cycle assessment --- biocompounds --- shelf life --- environmental sustainability --- biscuits --- gluten-free breadsticks --- salad dressing --- vegan mayonnaise --- waste recovery --- choice experiment (CE) --- extra virgin olive oil (EVOO) --- willingness to pay (WTP) --- country of origin --- organic food --- consumer preferences --- sustainable food system --- authenticity --- biodiversity --- differential scanning calorimetry --- color --- chlorophyll --- geographical origin --- botanical origin --- principal component analysis --- anaerobic codigestion --- biomethane --- life cycle assessment (LCA) --- life cycle costing (LCC) --- olive mill by-products --- olive composition --- olive cultivars --- olive ripening --- PLS regression model --- portable device --- quality parameters --- sustainability --- Olea europaea --- kaolin --- zeolitite --- foliar treatments --- sustainable agriculture --- crop defense --- autochthonous cultivars --- molecular fingerprinting --- polyphenol content --- gene expression --- fruit developmental stages --- olive storage duration --- oil chemical composition --- sensory properties
Choose an application
Sustainability, defined as ‘meeting current needs without compromising the future’, is a widely accepted goal across many sectors of society. Sustainability’s criteria and indicators often only regard sustaining present conditions through increased resilience, intended as a system’s capacity to experience shocks while retaining essentially the same functions and structures. However, new sustainability concepts, sometimes referred to as “sustainagility”, also consider the properties and assets of a system that sustains the ability (agility) of agents to adapt and meet their needs in new ways, preparing for future unpredictability and unforeseen changes. Therefore, resilience must coexist with adaptive capacity for real, long-term sustainability. Consumers are paying increasing attention to the sustainability of the food supply chain; thus, sustainable development is necessary for all food processes. Since the olive oil sector has a well-established historical tradition, any change and innovation that aims to obtain a sustainable development not only needs to be analyzed in terms of environmental, economic, and social aspects, it should also be significantly improved and closely monitored. Thus, this Special Issue is a collection of papers that can increase sustainability knowledge in the olive-oil-processing chain, to take a significant step forward in future developments.
Research & information: general --- extra virgin olive oil --- authentication --- chemometrics --- proton NMR --- carbon NMR --- machine learning --- artificial neural networks --- PLS-DA --- olive leaf polyphenols --- encapsulation --- functional food --- mayonnaise --- alginate/pectin beads --- phenolic extract --- food enrichment --- olive leaves --- organic --- local --- consumer attitude --- up-cycled ingredients --- by-products --- generational differences --- virgin olive oil --- organic production --- harvesting method --- harvesting time --- volatile compounds --- olive by-product --- reactive oxygen species (ROS) --- olive leaf --- pomace --- olive wastewater --- clones --- minor accessions --- olive oil --- quality --- olive landrace --- ripening --- harvest season --- antioxidants --- minor compounds --- oil quality --- circular economy --- environmental impact --- global warming --- valorization of waste --- phenolic compounds --- acidic hydrolysis --- derivative UV spectroscopy --- green chemistry --- screening methods --- health claim --- antioxidant activity --- olive mill wastewaters --- reactive oxygen species --- vascular cells --- breadsticks --- gluten-free --- olive oil by-products --- oxidation stability --- electronic nose --- accelerated shelf-life tests --- transparent plastic material --- metallized material --- brown-amber glass --- oxidation --- stability --- packaging --- olive oil quality --- life cycle assessment --- biocompounds --- shelf life --- environmental sustainability --- biscuits --- gluten-free breadsticks --- salad dressing --- vegan mayonnaise --- waste recovery --- choice experiment (CE) --- extra virgin olive oil (EVOO) --- willingness to pay (WTP) --- country of origin --- organic food --- consumer preferences --- sustainable food system --- authenticity --- biodiversity --- differential scanning calorimetry --- color --- chlorophyll --- geographical origin --- botanical origin --- principal component analysis --- anaerobic codigestion --- biomethane --- life cycle assessment (LCA) --- life cycle costing (LCC) --- olive mill by-products --- olive composition --- olive cultivars --- olive ripening --- PLS regression model --- portable device --- quality parameters --- sustainability --- Olea europaea --- kaolin --- zeolitite --- foliar treatments --- sustainable agriculture --- crop defense --- autochthonous cultivars --- molecular fingerprinting --- polyphenol content --- gene expression --- fruit developmental stages --- n/a --- olive storage duration --- oil chemical composition --- sensory properties
Choose an application
This Special Issue includes original research and reviews of the literature focusing on food labels, which are a tool to promote public health that, at the same time, may represent a marketing tool and may influence consumers’ perception of food quality.
nutritional labelling --- food choices --- comprehension --- perception --- Dutch consumers --- food policies --- front-of-pack nutrition label --- traffic light --- health star --- Nutri-Score --- reference intake --- warning label --- serving size --- portion size --- food labeling --- nutrition facts label --- back of pack --- front of pack --- health framing --- breakfast cereals --- food labelling --- nutrition declaration --- nutritional quality --- gluten free --- nutrition and health claims --- salt information --- salt content --- salt label --- sodium label --- sodium information --- nutritional information --- nutritional labeling --- salt information use --- nutrition knowledge --- nutrition facts --- food cue reactivity --- sugar --- eye tracking --- priming --- color --- nutrition facts panel --- food label --- consumer behavior --- food decision making --- food packaging --- food choice --- nutrition --- front-of-pack labelling --- health star rating --- nutrition labelling --- consumer perception --- qualitative research --- nutrition labeling --- food processing --- nutrition policy --- Spain --- food analysis --- dietary sugars --- reformulation --- organic food --- health food --- nutrient content claims --- health claims --- nutrient profile --- menu labeling --- food and nutrition policy --- restaurant chains --- energy --- obesity --- quality carbohydrate --- dietary fibre --- whole grains --- glycemic index --- latent class modeling --- traditional meat product, mangalica sausage --- online nutrition intervention --- theory of planned behavior --- nutrition labels --- consumer attitude --- perceived healthiness --- product attributes --- healthy food --- consumer choice --- extra virgin olive oil --- hedonic price model --- country of origin --- energy density --- children --- food supply --- front-of-pack label --- discretionary --- entomophagy --- insect-based foods --- edible insects --- food sustainability --- perception of food --- novel food --- disgust --- neophobia --- variety seeking --- food technology neophobia --- consumer studies --- behavior --- labelling --- carbohydrate quality --- ICQC --- consensus --- food label use --- front-of-package (FOP) labels --- back-of-package (BOP) labels --- nutrition claims --- choice experiment --- willingness to pay (WTP) --- consumers’ preferences --- sustainability label --- nutrition and health claim --- fish species --- allergen labelling --- Latin America --- packaged food products --- supermarket circulars --- ultra-processed --- pasta --- nutritional composition --- n/a --- consumers' preferences
Choose an application
Sustainability, defined as ‘meeting current needs without compromising the future’, is a widely accepted goal across many sectors of society. Sustainability’s criteria and indicators often only regard sustaining present conditions through increased resilience, intended as a system’s capacity to experience shocks while retaining essentially the same functions and structures. However, new sustainability concepts, sometimes referred to as “sustainagility”, also consider the properties and assets of a system that sustains the ability (agility) of agents to adapt and meet their needs in new ways, preparing for future unpredictability and unforeseen changes. Therefore, resilience must coexist with adaptive capacity for real, long-term sustainability. Consumers are paying increasing attention to the sustainability of the food supply chain; thus, sustainable development is necessary for all food processes. Since the olive oil sector has a well-established historical tradition, any change and innovation that aims to obtain a sustainable development not only needs to be analyzed in terms of environmental, economic, and social aspects, it should also be significantly improved and closely monitored. Thus, this Special Issue is a collection of papers that can increase sustainability knowledge in the olive-oil-processing chain, to take a significant step forward in future developments.
extra virgin olive oil --- authentication --- chemometrics --- proton NMR --- carbon NMR --- machine learning --- artificial neural networks --- PLS-DA --- olive leaf polyphenols --- encapsulation --- functional food --- mayonnaise --- alginate/pectin beads --- phenolic extract --- food enrichment --- olive leaves --- organic --- local --- consumer attitude --- up-cycled ingredients --- by-products --- generational differences --- virgin olive oil --- organic production --- harvesting method --- harvesting time --- volatile compounds --- olive by-product --- reactive oxygen species (ROS) --- olive leaf --- pomace --- olive wastewater --- clones --- minor accessions --- olive oil --- quality --- olive landrace --- ripening --- harvest season --- antioxidants --- minor compounds --- oil quality --- circular economy --- environmental impact --- global warming --- valorization of waste --- phenolic compounds --- acidic hydrolysis --- derivative UV spectroscopy --- green chemistry --- screening methods --- health claim --- antioxidant activity --- olive mill wastewaters --- reactive oxygen species --- vascular cells --- breadsticks --- gluten-free --- olive oil by-products --- oxidation stability --- electronic nose --- accelerated shelf-life tests --- transparent plastic material --- metallized material --- brown-amber glass --- oxidation --- stability --- packaging --- olive oil quality --- life cycle assessment --- biocompounds --- shelf life --- environmental sustainability --- biscuits --- gluten-free breadsticks --- salad dressing --- vegan mayonnaise --- waste recovery --- choice experiment (CE) --- extra virgin olive oil (EVOO) --- willingness to pay (WTP) --- country of origin --- organic food --- consumer preferences --- sustainable food system --- authenticity --- biodiversity --- differential scanning calorimetry --- color --- chlorophyll --- geographical origin --- botanical origin --- principal component analysis --- anaerobic codigestion --- biomethane --- life cycle assessment (LCA) --- life cycle costing (LCC) --- olive mill by-products --- olive composition --- olive cultivars --- olive ripening --- PLS regression model --- portable device --- quality parameters --- sustainability --- Olea europaea --- kaolin --- zeolitite --- foliar treatments --- sustainable agriculture --- crop defense --- autochthonous cultivars --- molecular fingerprinting --- polyphenol content --- gene expression --- fruit developmental stages --- n/a --- olive storage duration --- oil chemical composition --- sensory properties
Listing 1 - 7 of 7 |
Sort by
|