2023
DOI: 10.3390/su15097662
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Elements of Food Service Design for Low-Carbon Tourism-Based on Dine-In Tourist Behavior and Attitudes in China

Abstract: One of the key issues in sustainable tourism research is the gap between tourists’ expressed friendly attitudes towards sustainable behaviors and their actual behaviors. Although many “low-carbon” themed restaurants have emerged during the low-carbon transformation of the Chinese tourism industry, low-carbon food services have not been significantly improved. This study takes food as the entry point to explore tourists’ behavior and attitudes towards low-carbon tourism in relation to food. We conducted two int… Show more

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