Oenotourism and conservation: a holistic approach to special interest tourism from a cultural heritage perspective - the Azienda Agricola Model

Nemethy, Sandor; Lagerqvist, Bosse; Walas, Bartolomiej; Dinya, László; Bujdosó, Zoltán

doi:10.19040/ecocycles.v2i1.39

Cited by 3 publications

(1 citation statement)

References 17 publications

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“…One more term which intends to describe a similar concept is winescape. Wine region is a place where wine is produced and with appropriate facilities it can become a travel destination (Dávid and Bujdosó, 2007;Nemethy et al, 2016). Wine tourism destination could be a wine region or any other place where wine tourism activities take place.…”

Section: Destination Imagementioning

confidence: 99%

A Review of Wine Tourism Destination Image Studies From 2001 to 2020

Sekhniashvili¹

2021

GTG

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As wine tourism destination image research attracts more attention lately, it is necessary to synthesize the literature and monitor its development. By analyzing the accumulated knowledge in the field, our study aims to form a practical guide based on which future research can avoid duplication and focus on the detected gaps The paper uses literature review methodology of 21 studies published between 2001 and 2020. Sample articles were coded and analyzed by different variables. The results explain some of the features of the field such as common measurement methods, study subjects and objects, samples and their size, destination types, scales, topics, and so forth. It summarizes strengths and weaknesses as well as future research possibilities. Based on the results, it is proposed to diversify the subjects of the study, also, to improve the measurement techniques of wine tourism destination image and focus on projected image which lacks the attention.

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Section: Destination Imagementioning

confidence: 99%

A Review of Wine Tourism Destination Image Studies From 2001 to 2020

Sekhniashvili¹

2021

GTG

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Œnotourisme in Switzerland-Producer initiatives and policies

Inoue

2023

Zeitschrift Für Tourismuswissenschaft

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According to the International Organisation of Vine and Wine (OIV), Switzerland’s wine production in 2021 was 1 million hl, ranking 21st in the world. The Swiss wine production is supported by 2148 communes, where four languages are spoken (German, French, Italian and Romansh), and the vineyards, varying in altitude from 200 to 1150 m, where traditional wines characteristic of the local culture are produced. This paper discusses Œnotourisme (wine tourism) from a policy perspective, which in Switzerland, has become increasingly active in recent years. The paper considers sustainable agriculture and tourism from a policy perspective, examining the origins of the livelihood of agriculture and tourism, starting with landscape studies, and from the viewpoints of the grape and wine producers who operate Œnotourisme. The effects of the policy will be examined. Situating sustainability as it core. Wine tourism is referred to as Œnotourisme, the starting point of wine in this paper.

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Applying Systems Thinking to Sustainable Beef Production Management: Modeling-Based Evidence for Enhancing Ecosystem Services

Tedeschi,

Johnson,

Atzori

et al. 2024

Systems

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We used systems thinking (ST) to identify the critical components of beef cattle production through the lens of ecosystem services (ES), offering a holistic approach to address its adverse externalities. We identified eight critical feedback loops in beef production systems: (i) grazing and soil health, (ii) manure management and soil fertility, (iii) feed efficiency and meat production, (iv) water use and soil moisture, (v) cultural services and community engagement, (vi) energy use, (vii) carbon sequestration and climate regulation, and (viii) environmental impact. Our analysis reveals how these interconnected loops influence each other, demonstrating the complex nature of beef production systems. The dynamic hypothesis identified through the loops indicated that improved grazing and manure management practices enhance soil health, leading to better vegetation growth and cattle nutrition, which, in turn, have a positive impact on economic returns to producers and society, all of which encourage the continuation of interlinked beef and ecosystem stewardship practices. The management of beef production ES using ST might help cattle systems across the globe to contribute to 9 of the 17 different United Nations’ Sustainable Development Goals, including the “zero hunger” and “climate action” goals. We discussed the evaluation framework for agrifood systems developed by the economics of ecosystems and biodiversity to illustrate how ST in beef cattle systems could be harnessed to simultaneously achieve the intended environmental, economic, social, and health impacts of beef cattle systems. Our analysis of the literature for modeling and empirical case studies indicates that ST can reveal hidden feedback loops and interactions overlooked by traditional practices, leading to more sustainable beef cattle production outcomes. ST offers a robust framework for enhancing ES in beef cattle production by recognizing the interconnectedness of ecological and agricultural systems, enabling policymakers and managers to develop more effective and sustainable strategies that ensure the long-term health and resilience of humans and ES.

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Oenotourism and conservation: a holistic approach to special interest tourism from a cultural heritage perspective - the Azienda Agricola Model

Abstract: -In wine producing countries viticultural and oenological practices and traditions, trades and crafts, the built and written

Cited by 3 publications

References 17 publications

A Review of Wine Tourism Destination Image Studies From 2001 to 2020

A Review of Wine Tourism Destination Image Studies From 2001 to 2020

Œnotourisme in Switzerland-Producer initiatives and policies

Applying Systems Thinking to Sustainable Beef Production Management: Modeling-Based Evidence for Enhancing Ecosystem Services

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