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.
|Number of pages||16|
|Publication status||Published - 2010|
|Event||Sustainable Food in Tourism and Hospitality: Local foods, regional development, and the environment - Kalmar, Sweden|
Duration: 28 Sep 2010 → 30 Sep 2010
|Conference||Sustainable Food in Tourism and Hospitality: Local foods, regional development, and the environment|
|Period||28/09/2010 → 30/09/2010|
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.