Point-of-consumption interventions to promote virtuous food choices of tourists with self-benefit or other-benefit appeals: a randomised field experiment-Reference-Cited by-同舟云学术

Point-of-consumption interventions to promote virtuous food choices of tourists with self-benefit or other-benefit appeals: a randomised field experiment

Published:2021-06-02 Issue: Volume: Page:1-19
ISSN:0966-9582
Container-title:Journal of Sustainable Tourism
language:en
Short-container-title:Journal of Sustainable Tourism

Author:

Cozzio Claudia¹^ORCID,Volgger Michael²³,Taplin Ross⁴

Affiliation:

1. Department of Economics and Management, Free University of Bolzano, Bolzano, Italy

2. School of Management and Marketing (Tourism Research Cluster), Faculty of Business and Law, Curtin University, Perth, Australia

3. Catholic University of Eichstätt-Ingolstadt, Germany

4. School of Economics, Finance and Property (Tourism Research Cluster), Faculty of Business and Law, Curtin University, Perth, Australia

Publisher

Informa UK Limited

Subject

Tourism, Leisure and Hospitality Management,Geography, Planning and Development

Link

https://www.tandfonline.com/doi/pdf/10.1080/09669582.2021.1932936

Reference81 articles.

1. Carbon labels on restaurant menus: do people pay attention to them?

2. Eco-friendly Attitudes, Barriers to Participation, and Differences in Behavior at Green Hotels

3. Enhancing Helping Behavior: An Integrative Framework for Promotion Planning

4. Re-thinking sustainability and food in tourism

5. An efficient methodology for assessing attention to and effect of nutrition information displayed front-of-pack

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