Sustainable Food and Cruise Tourism: The Guest Perspective.

Hannes Antonschmidt; Klaus-Peter Fritz; Dagmar Lund-Durlacher

Sustainable Food and Cruise Tourism: The Guest Perspective.

Hannes Antonschmidt, Klaus-Peter Fritz, Dagmar Lund-Durlacher

University of Applied Sciences of WKW

Research output: Contribution to conference › Other › Research

Abstract

This study investigates the attitude of cruise tourists towards food along several sustainability dimensions. It finds that health and cultural aspects are most important to cruise travellers. In particular, they value freshly-produced and local food. The study concludes that cruise operators should consider their guests’ needs and expectations more when designing the food supply and especially find ways to better connect to the local food of the destinations they visit.

Original language	English
Publication status	Published - 2016
Event	66th AIEST-Conference - , Malta Duration: 28 Aug 2016 → 1 Sept 2016

Conference

Conference	66th AIEST-Conference
Country/Territory	Malta
Period	28/08/2016 → 01/09/2016

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Sustainable Food and Cruise Tourism: The Guest Perspective
Antonschmidt, H. (Speaker)
Aug 2016
Activity: Talk or presentation › Oral presentation

Cite this

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title = "Sustainable Food and Cruise Tourism: The Guest Perspective.",

abstract = "This study investigates the attitude of cruise tourists towards food along several sustainability dimensions. It finds that health and cultural aspects are most important to cruise travellers. In particular, they value freshly-produced and local food. The study concludes that cruise operators should consider their guests{\textquoteright} needs and expectations more when designing the food supply and especially find ways to better connect to the local food of the destinations they visit.",

author = "Hannes Antonschmidt and Klaus-Peter Fritz and Dagmar Lund-Durlacher",

year = "2016",

language = "English",

note = "66th AIEST-Conference ; Conference date: 28-08-2016 Through 01-09-2016",

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TY - CONF

T1 - Sustainable Food and Cruise Tourism: The Guest Perspective.

AU - Antonschmidt, Hannes

AU - Fritz, Klaus-Peter

AU - Lund-Durlacher, Dagmar

PY - 2016

Y1 - 2016

N2 - This study investigates the attitude of cruise tourists towards food along several sustainability dimensions. It finds that health and cultural aspects are most important to cruise travellers. In particular, they value freshly-produced and local food. The study concludes that cruise operators should consider their guests’ needs and expectations more when designing the food supply and especially find ways to better connect to the local food of the destinations they visit.

AB - This study investigates the attitude of cruise tourists towards food along several sustainability dimensions. It finds that health and cultural aspects are most important to cruise travellers. In particular, they value freshly-produced and local food. The study concludes that cruise operators should consider their guests’ needs and expectations more when designing the food supply and especially find ways to better connect to the local food of the destinations they visit.

M3 - Other

T2 - 66th AIEST-Conference

Y2 - 28 August 2016 through 1 September 2016

ER -

Sustainable Food and Cruise Tourism: The Guest Perspective.

Abstract

Conference

UN SDGs

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Activities

Sustainable Food and Cruise Tourism: The Guest Perspective

Cite this