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Engaging workshops as a method in design of field experiments and behavioural interventions: The case of climate-friendly food choices at a Swedish mountain tourism destination
Högskolan Dalarna, Institutionen för kultur och samhälle, Turismvetenskap. (CeTLeR- Centre for Tourism and Leisure Research)ORCID-id: 0000-0003-0794-5843
MidSweden University.
Högskolan Dalarna, Institutionen för kultur och samhälle, Turismvetenskap. (CeTLeR - Centre for Tourism and Leisure Research)ORCID-id: 0000-0001-5031-3863
2022 (Engelska)Ingår i: / [ed] Anatoly Lvov, Raija Komppula and Jarmo Ritalahti, 2022Konferensbidrag, Muntlig presentation med publicerat abstract (Refereegranskat)
Abstract [en]

It is widely recognized that food consumption is a key contributor to climate change, making up around a third of emissions in developed countries. Tourism and hospitality, which accounts to around 8% of global greenhouse gas emission, is of high relevance in food consumption. Nudging or “boosting” consumers to choose more sustainable food and beverage options would be one way to reduce the industry's overall climate footprint. Field experiments in a natural setting provide the ultimate test to examine if such interventions could have the intended “boosting” effect. However, conducting a successful field experiment involves several challenges. Engaging the company partner is one key challenge where scientific quality criteria as well as practical and business-related issues in the implementation of the experiment must be understood and negotiated.  Through two initial workshops using Open Space and Design Thinking as facilitating workshop methods, more methodologically valid and practically effective behavioural interventions have been identified. Two restaurants serve as case in our study and restaurant staff, managers and researchers participated in the workshops.  Our findings so far, show that staff knowledge on sustainable food as well as on guest satisfaction are key factors for the implementation of the field experiments. Results from this study will have practical implications for tourism providers aiming to trigger more sustainable behaviour. Further, this study advances knowledge on the challenges and opportunities food service providers in tourism face in offering more climate-friendly choices to their customers. 

Ort, förlag, år, upplaga, sidor
2022.
Nationell ämneskategori
Övrig annan samhällsvetenskap
Identifikatorer
URN: urn:nbn:se:du-44762OAI: oai:DiVA.org:du-44762DiVA, id: diva2:1722596
Konferens
30th Nordic Symposium on Tourism and Hospitality Research
Ingår i projekt
Minskat klimatavtryck hos vinterdestinationer genom att ”boosta” hållbara matval
Forskningsfinansiär
Besöksnäringens forsknings- och utvecklingsfond (BFUF)Tillgänglig från: 2022-12-29 Skapad: 2022-12-29 Senast uppdaterad: 2023-03-17Bibliografiskt granskad

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Nowak, MarieHeldt, Tobias

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