This seminar will be held in English.
Designing climate-friendly food choices in Tourism Destinations
The purpose of this research is to explore how restaurants at tourism destinations can contribute to reducing the tourism industry's climate footprint by "boosting" sustainable food and beverage choices of consumers. This will be explored by applying methodological insights from Open Space and Design Thinking in workshops aimed at developing behavioural interventions that encourage climate-friendly food choices of consumers.
Two restaurants in the Swedish mountain destination Sälen will serve as case studies for the workshops, which will involve restaurant staff and managers. The resulting behavioural interventions will later on be tested through field experiments in the restaurants. Through personal observation during the workshops, participants feedbacks, and results from field experiments, the potential of Open Space and Design Thinking in facilitating more methodologically valid and practically effective behavioural interventions in tourism will be evaluated.
Expected findings will contribute to the so far limited understanding of workshops as a methodological approach to sustainability-oriented behavioural intervention design. This will also have practical implications for tourism providers aiming to trigger more sustainable behaviour among consumers. Further, this research will advance knowledge on the challenges and opportunities food service providers in tourism face in offering more climate-friendly choices to their customers.
Marie Nowak, PhD student at Dalarna University and Mid-Sweden University, Tourism Studies.
Centre for Tourism and Leisure Research, CeTLeR
CeTLeR at Dalarna University is the collaborative centre of excellence that works with regional businesses and the tourism industry to increase knowledge and understanding so as to meet industry needs while developing its potential.