Enhancing Sustainable Food Cultures by Experience Based Learning in Tourism

Research output: Contribution to conferencePaperResearch

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.
Original languageEnglish
Publication date2010
Number of pages16
Publication statusPublished - 2010
EventSustainable Food in Tourism and Hospitality: Local foods, regional development, and the environment - Kalmar, Sweden
Duration: 28 Sep 201030 Sep 2010

Conference

ConferenceSustainable Food in Tourism and Hospitality: Local foods, regional development, and the environment
CountrySweden
CityKalmar
Period28/09/201030/09/2010

Cite this

Holm, J. (2010). Enhancing Sustainable Food Cultures by Experience Based Learning in Tourism. Paper presented at Sustainable Food in Tourism and Hospitality: Local foods, regional development, and the environment, Kalmar, Sweden.