The spatial distribution of sustainable gastronomy
A case study of tourism in Prague
Bibliographic Data
| ID | 11410176 |
|---|---|
| Authors | Josef Lochman (0000-0002-7092-1476, Charles University, corresponding author) |
| Year | 2023 |
| Volume | 48 |
| Issue | 5 |
| Pages | 693-709 |
| Publication date | 2023-09-03 |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Tourism Recreation Research (JOURNAL) |
| Journal identifiers | ISSN: 0250-8281 • E-ISSN: 2320-0308 |
| Publisher | Informa UK Limited (PUBLISHER • GB) |
| DOI | 10.1080/02508281.2021.1949676 |
| OpenAlex | W3185349073 |
| Language | EN |
| Citations received | 4 |
| References cited | 98 |
Overconsumption of meat produces a large share of emissions and contributes, therefore, to climate change. Consumption of food related to tourism is conditioned by what food service establishments offer and spatially determined by the limited area of a particular destination. The aim of this case study is, first, to investigate the city-wide spatial distribution of common restaurants and vegan and vegetarian restaurants (which in general contribute to sustainable food consumption), with reference to popular tourist attractions. Second, the research focuses on quantity of meatless dishes and the way they are presented on menus in order to investigate whether food service establishments nudge customers to select meat-based dishes. For the first objective, quadrat and network analyses were used to explore the spatial location of the investigated types of restaurants. For the second one, a comprehensive examination of menus of 21 restaurants at the Old Town Square, which is the most overcrowded place in Prague, was conducted. The findings suggest that vegan and vegetarian restaurants are not exposed to the tourist market as their distribution is rather dispersed, beyond the borders of the UNESCO area. Furthermore, the researched restaurants offered primarily meat-based dishes and also nudge their customers to select them
Advertising · Business · Consumption (sociology · Distribution (mathematics · Economics · Gastronomy · Geography · Hospitality · Order (exchange · Overconsumption · Quadrat · Service (business · Sociology · Tourism · Agriculture Sustainability and Environmental Impact · Culinary Culture and Tourism · Organic Food and Agriculture · Marketing
Factors influencing tourist food consumption
Environmental impact of dietary change
Food tourism reviewed
Biodiversity conservation
Nudging to reduce meat consumption
Assessing tourism's global environmental impact 1900–2050
Global diets link environmental sustainability and human health
The case study approach
Overtourism
The phenomena of overtourism
Climate benefits of changing diet
Public health benefits of strategies to reduce greenhouse-gas emissions
How much land‐based greenhouse gas mitigation can be achieved without compromising food security and environmental goals?
Culinary Tourism as a Destination Attraction
Geographically Weighted Regression
Case Study Research
Reducing food’s environmental impacts through producers and consumers
Food Security
Using Flickr Geotagged Photos to Estimate Visitor Trajectories in World Heritage Cities
Pandemics, tourism and global change
Tourism And Gastronomy
The consumption of experiences or the experience of consumption? An introduction to the tourism of taste
‘Overtourism’? – Understanding and Managing Urban Tourism Growth beyond Perceptions
Differences in the spatial patterns of urban tourism in Vienna and Prague
Realism and Social Science
Hydrophobic Organic Pollutants in Soils and Dusts at Electronic Waste Recycling Sites
Environmental Concerns, Environmental Policy and Green Investment
Prospective Cohort Study to Elucidate the Correlation between Occupational Stress and Hypertension Risk in Oil Workers from Kelamayi City in the Xinjiang Uygur Autonomous Region of China
Exploring the socio-spatial inequalities of Airbnb in Sofia, Bulgaria
The city of one hundred souvenir shops
Couchsurfing
Spatiotemporal distribution of urban walking tourists by season using GPS-based smartphone application
Human appropriation of land for food
HOW does veganism contribute to shape sustainable food systems? Practices, meanings and identities of vegan restaurants in Porto Alegre, Brazil
Should we stop meating like this? Reducing meat consumption through substitution
Where are the best opportunities for reducing greenhouse gas emissions in the food system (including the food chain)
Tourists' digital footprint in cities
Towards a structural model of the tourist experience
Afraid to travel after Covid-19? Self-protection, coping and resilience against pandemic ‘travel fear’
Urban tourism research
Does location matter? Exploring the spatial patterns of food safety in a tourism destination
Food management in tourism
The eruption of Airbnb in tourist cities
New performance indicators for water management in tourism
Categorization of tourist attractions and the modeling of tourist cities
The co-creation of host–guest relationships via couchsurfing
Improving the recipe for culinary and food tourism? The need for a new menu
Influences on Meat Avoidance Among British Students
(Not) Eating for the environment
Drivers of meat consumption
Conceptualising overtourism
Social Networking Technologies and the Moral Economy of Alternative Tourism
Hotel location and tourist activity in cities
Housing Estates in the Czech Republic after Socialism
The Concept of a Tourist Area Cycle of Evolution
The practice of social research
| Citations per year | 2 |
|---|---|
| Citation span | 2024 - 2026 (3) |
| Highly cited | No |