Enhancing Sustainable Food Cultures by Experience Based Learning in Tourism

Jesper Holm

Enhancing Sustainable Food Cultures by Experience Based Learning in Tourism

Jesper Holm

Publikation: Konferencebidrag › Paper › Forskning

Abstract

The paper describes the results and niche forming methodology used in the commercial and in the R&D parts along the product-service chain of regional tourism. Obstacles and window of opportunities for further sustaining the tourism trade by enhancing the experience part of the business.

Originalsprog	Engelsk
Publikationsdato	2010
Antal sider	16
Status	Udgivet - 2010
Begivenhed	Sustainable Food in Tourism and Hospitality: Local foods, regional development, and the environment - Kalmar, Sverige Varighed: 28 sep. 2010 → 30 sep. 2010

Konference

Konference	Sustainable Food in Tourism and Hospitality: Local foods, regional development, and the environment
Land/Område	Sverige
By	Kalmar
Periode	28/09/2010 → 30/09/2010

Emneord

bæredygtig turisme

Citationsformater

@conference{e5192a3a479d4e5397cd4fcd04281e9c,

title = "Enhancing Sustainable Food Cultures by Experience Based Learning in Tourism",

abstract = "The paper describes the results and niche forming methodology used in the commercial and in the R\&D parts along the product-service chain of regional tourism. Obstacles and window of opportunities for further sustaining the tourism trade by enhancing the experience part of the business. ",

keywords = "b{\ae}redygtig turisme",

author = "Jesper Holm",

year = "2010",

language = "English",

note = "Sustainable Food in Tourism and Hospitality: Local foods, regional development, and the environment ; Conference date: 28-09-2010 Through 30-09-2010",

}

TY - CONF

T1 - Enhancing Sustainable Food Cultures by Experience Based Learning in Tourism

AU - Holm, Jesper

PY - 2010

Y1 - 2010

N2 - The paper describes the results and niche forming methodology used in the commercial and in the R&D parts along the product-service chain of regional tourism. Obstacles and window of opportunities for further sustaining the tourism trade by enhancing the experience part of the business.

AB - The paper describes the results and niche forming methodology used in the commercial and in the R&D parts along the product-service chain of regional tourism. Obstacles and window of opportunities for further sustaining the tourism trade by enhancing the experience part of the business.

KW - bæredygtig turisme

M3 - Paper

T2 - Sustainable Food in Tourism and Hospitality: Local foods, regional development, and the environment

Y2 - 28 September 2010 through 30 September 2010

ER -