Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/109152
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dc.contributor.authorMoskwa, E.-
dc.contributor.authorHiggins-Desbiolles, F.-
dc.contributor.authorGifford, S.-
dc.date.issued2015-
dc.identifier.citationJournal of Sustainable Tourism, 2015; 23(1):126-145-
dc.identifier.issn0966-9582-
dc.identifier.issn1747-7646-
dc.identifier.urihttp://hdl.handle.net/2440/109152-
dc.description.abstractFood justice, food cultures and people’s engagement with healthy food production and consumption are key contemporary concerns, with a growing sustainable hospitality and tourism literature. Efforts range from narrowly focused initiatives, such as promoting organic produce and fair trade, to more holistic challenges to current systems through initiatives like the slow food and locavore movements, which may represent systemic alternatives. However, little analysis is available on how cafés and restaurants might become sites for experimentation in profitable and just sustainable hospitality, and places for sustainability engagement and education. Focusing on the evolution of a sustainable café in Adelaide, South Australia, this article explores how one entrepreneurial restaurateur uses his café to engage customers and community in a collaborative conversation about sustainable development, food, hospitality and tourism, helping transform our food culture and even lifeways. Our findings indicate the value of deep local embedding as a pathway to meaningful sustainability. The study offers insights into how hospitality and tourism can contribute to dialogues on alternative consumption which may offer visionary pathways to alternative futures. It also explores the role of pioneers in sustainable business and hospitality, their drivers and their views. A forthcoming global research initiative is discussed-
dc.description.statementofresponsibilityEmily Moskwa, Freya Higgins-Desbiolles and Stuart Gifford-
dc.language.isoen-
dc.publisherChannel View Publications-
dc.rights© 2014 Taylor & Francis-
dc.subjectsustainable restaurants and cafés; consumerism; social and environmental justice; critical tourism and hospitality studies; embedding in the local-
dc.titleSustainability through food and conversation: the role of an entrepreneurial restaurateur in fostering engagement with sustainable development issues-
dc.typeJournal article-
dc.identifier.doi10.1080/09669582.2014.940046-
pubs.publication-statusPublished-
Appears in Collections:Aurora harvest 3
Geography, Environment and Population publications

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