Re-thinking sustainability and food in tourism

• The sustainability of food tourism is limited and new ways of thinking are needed. • Considerations about food tourism in relation to animal ethics and sustainability are interconnected. • An extensive use of animal-derived food in tourism is in conflict with SDG3 and SDG13.

Detalles Bibliográficos
Autor principal: Bertella, Giovanna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier Ltd. 2020
Materias:
Research Note
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7375275/
https://www.ncbi.nlm.nih.gov/pubmed/32836569
http://dx.doi.org/10.1016/j.annals.2020.103005
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author Bertella, Giovanna
author_facet Bertella, Giovanna
author_sort Bertella, Giovanna
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description • The sustainability of food tourism is limited and new ways of thinking are needed. • Considerations about food tourism in relation to animal ethics and sustainability are interconnected. • An extensive use of animal-derived food in tourism is in conflict with SDG3 and SDG13.
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spelling pubmed-73752752020-07-23 Re-thinking sustainability and food in tourism Bertella, Giovanna Ann Tour Res Research Note • The sustainability of food tourism is limited and new ways of thinking are needed. • Considerations about food tourism in relation to animal ethics and sustainability are interconnected. • An extensive use of animal-derived food in tourism is in conflict with SDG3 and SDG13. Elsevier Ltd. 2020-09 2020-07-22 /pmc/articles/PMC7375275/ /pubmed/32836569 http://dx.doi.org/10.1016/j.annals.2020.103005 Text en © 2020 Elsevier Ltd. All rights reserved. Since January 2020 Elsevier has created a COVID-19 resource centre with free information in English and Mandarin on the novel coronavirus COVID-19. The COVID-19 resource centre is hosted on Elsevier Connect, the company's public news and information website. Elsevier hereby grants permission to make all its COVID-19-related research that is available on the COVID-19 resource centre - including this research content - immediately available in PubMed Central and other publicly funded repositories, such as the WHO COVID database with rights for unrestricted research re-use and analyses in any form or by any means with acknowledgement of the original source. These permissions are granted for free by Elsevier for as long as the COVID-19 resource centre remains active.
spellingShingle Research Note
Bertella, Giovanna
Re-thinking sustainability and food in tourism
title Re-thinking sustainability and food in tourism
title_full Re-thinking sustainability and food in tourism
title_fullStr Re-thinking sustainability and food in tourism
title_full_unstemmed Re-thinking sustainability and food in tourism
title_short Re-thinking sustainability and food in tourism
title_sort re-thinking sustainability and food in tourism
topic Research Note
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7375275/
https://www.ncbi.nlm.nih.gov/pubmed/32836569
http://dx.doi.org/10.1016/j.annals.2020.103005
work_keys_str_mv AT bertellagiovanna rethinkingsustainabilityandfoodintourism

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