Guenter Schamel
Biographic Data
| ID | 9633303 |
|---|---|
| NAME | Guenter Schamel |
| GIVEN NAMES | Guenter |
| FAMILY NAME | Schamel |
| SIGNATURE | SCHAMEL G |
| AFFILIATIONS | Free University of Bozen-Bolzano |
| ORCID | 0000-0003-0481-432X |
| VERIFIED | Yes |
| TOTAL WORKS | 2 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 2 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2021 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 0 |
Default portion-size nudge and meat consumption
Despite a growing interest, empirical studies examining nudging interventions in real-world settings remain scarce. We study how guests respond to a default portion-size nudge focusing on compensation behavior, guest satisfaction, and plate waste. Our novel study employs a pre-post quasi-experimental field study design in a hotel setting during a four-week period. On average, the meat portion sizes of six different meat dishes were reduced by 22%…
Sustainable tourism development
The ongoing debate on over-tourism shows that developing more sustainable forms of tourism is not only relevant for environmental reasons but it would also create important spillovers benefitting residents within the economic and social domain of sustainability. Based on this broad idea, we develop a theoretical model of sustainable tourism considering the well-being of locals incorporating external effects and trade-offs with less sustainable fo…
No prominent works on this page.
Sustainable tourism development
The ongoing debate on over-tourism shows that developing more sustainable forms of tourism is not only relevant for environmental reasons but it would also create important spillovers benefitting residents within the economic and social domain of sustainability. Based on this broad idea, we develop a theoretical model of sustainable tourism considering the well-being of locals incorporating external effects and trade-offs with less sustainable fo…
Default portion-size nudge and meat consumption
Despite a growing interest, empirical studies examining nudging interventions in real-world settings remain scarce. We study how guests respond to a default portion-size nudge focusing on compensation behavior, guest satisfaction, and plate waste. Our novel study employs a pre-post quasi-experimental field study design in a hotel setting during a four-week period. On average, the meat portion sizes of six different meat dishes were reduced by 22%…
Agriculture Sustainability and Environmental Impact (1 work) · Business (1 work) · Computer Science (1 work) · Diverse Aspects of Tourism Research (1 work) · Economic and Environmental Valuation (1 work) · Economics (1 work) · Environmental economics (1 work) · Environmental Sustainability in Business (1 work) · Food Waste Reduction and Sustainability (1 work) · Geography (1 work)