Stefan Gössling

Brian Garrod

Diving tourism has seen such growth in the past decade that the World Tourism Organization suggests it will soon become as important as ski tourism. According to a WTO estimate, there are now 5-7 million active certified divers in the world. Despite its development as a mass tourism activity, its dynamic growth and great economic importance, particularly for island destinations in the tropics, surprisingly few scientific publications address this form of special-interest tourism. In the light of this, “New Frontiers in Marine Tourism” is the first attempt to describe and analyse this tourism sector comprehensively. The first part of the book is devoted to an overview of the dive sector, addressing different types of diving locations and their particular characteristics, the geographical distribution of dive locations, the origins of dive tourists, as well as the growth and economic significance of diving tourism in destinations worldwide. In its second section, the book outlines different motivations and typologies of diving tourists, their learning behaviour, knowledge of marine environments, and their interaction with flora and fauna. The third section focuses on diver satisfaction, attitudes and preferences, diver education and interpretation, compliance with regulations by divers and tour operators, environmental impacts, and aspects of risk and health, thus highlighting a variety of pressing topics related to the management of diving tourism. * First book of its kind to address the rapidly growing area of diving tourism * Contributions from academic experts in the field, it addresses hot issues such as environmental impacts, health and safety, eduaction, and economic factors and impacts. * Brilliantly edited, it represents a coherent and cohesive collection of critically important issues in this area.

Diving Experiences, Sustainability, Management

New Frontiers in Marine Tourism

Paul Upham

First Published in 2009. Routledge is an imprint of Taylor & Francis, an informa company.

Issues, Challenges and Solutions

Climate Change and Aviation

Colin Michael Hall

Daniel Scott

'Tourism and Climate Change: Impacts, Adaptation and Mitigation' is provides a comprehensive overview of the theory and practice of climate change and tourism at the tourist, enterprise, destination and global scales.

Impacts, Adaptation and Mitigation

Tourism and Climate Change

C. Michael Hall

This book provides a systematic and comprehensive guide to the current state of knowledge on tourism and water. It is the first book to thoroughly examine the interrelationships of tourism and water use based on global, regional and business perspectives. Its assessment of tourism's global impact along with its overviews of sectoral and management approaches will provide a benchmark by which the water sustainability of tourism will be measured for years to come. In making a clear case for greater awareness and enhanced water management in the tourism sector, it is hoped that the book will contribute to the wise and sustainable use of this critical resource. The book is interdisciplinary in coverage and international in scope. It is designed as essential reading for not only students of tourism but also practitioners.

Tourism and Water

Michael C. Hall

This fascinating book is the first comprehensive analysis of the economic, social and political interrelationships between tourism and global environmental change: one of the most significant issues facing humankind today. Its contributors argue that the impacts of these changes are potentially extremely serious both for the tourism industry, and for the communities dependent upon it. Integrating knowledge from the social and physical sciences, this significant book explores they key issues surrounding global environmental change, as well as government and industry willingness to meet the challenges posed by it. Divided into four main sections, it investigates: the tourism and global environmental change relationship in specific environments global issues related to environmental change differing perceptions of global environmental change held by tourists and the tourist industry. Comprehensive in scope, topical and integrative, this key text is essential reading for students, scholars and researchers in all aspects of tourism, geography and environmental studies.

Ecological, Economic, Social and Political Interrelationships

Tourism and Global Environmental Change

This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.

The Environment in Culinary Arts, Restaurants, and Hospitality

The Sustainable Chef

Providing the first comprehensive analysis of the economic, social and political interrelationships between global environmental change and tourism, this book integrates social and physical science perspectives to give an in-depth exploration of this topical issue.

Ecological, Social, Economic and Political Interrelationships

There is increasing public and academic interest in local and sustainable foods and food tourism. These interests have been reflected in such diverse elements as the growth of farmers markets, green restaurants, food miles, crabon and sustainability labelling, concerns over food supply and security, Slow Food, Fair Trade, and a desire to buy and 'eat locally'. Food related hospitality and tourism is integral to this process because of the way in which it simultaneously acts to globalise and localise food consumption and create new foodways and commodity chains. This book therefore aims to provide an integrated understanding of the contemporary interest in food and food tourism through the use of an international collection of illustrative case study chapters as well as the provision of a novel integrative framework for the book, a sustainable culinary system. This is the first volume to examine the concept of sustainable culinary systems, particularly with specific reference to tourism and hospitality. Divided into two parts, firstly the notion of the local is explored, reflecting the increased interest in the championing of local food production and consumption. Secondly treatment of sustainability in food and food tourism and hospitality in settings that reach beyond the local in a business and socio-economic sense is reviewed. The book therefore, reflects much of the contemporary public interest in the conscious or ethical consumption and production food, as well as revealing the inherent tensions between local and broader goals in both defining and achieving sustainable culinary systems and the environmental, social and economic implications of food production and consumption. This book provides the reader with an integrated approach to understanding the subject of how culinary systems may be made more sustainable and will be valuable reading to all those interested in sustainable food and food tourism.

Stefan Gössling

About

Books

Join the club