Lai, Y.; Yoo, C.; Zhou, X.; Pan, Y. Elements of Food Service Design for Low-Carbon Tourism-Based on Dine-In Tourist Behavior and Attitudes in China. Sustainability2023, 15, 7662.
Lai, Y.; Yoo, C.; Zhou, X.; Pan, Y. Elements of Food Service Design for Low-Carbon Tourism-Based on Dine-In Tourist Behavior and Attitudes in China. Sustainability 2023, 15, 7662.
Lai, Y.; Yoo, C.; Zhou, X.; Pan, Y. Elements of Food Service Design for Low-Carbon Tourism-Based on Dine-In Tourist Behavior and Attitudes in China. Sustainability2023, 15, 7662.
Lai, Y.; Yoo, C.; Zhou, X.; Pan, Y. Elements of Food Service Design for Low-Carbon Tourism-Based on Dine-In Tourist Behavior and Attitudes in China. Sustainability 2023, 15, 7662.
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 interviews. The first interview was a semi-structured contextual interview with 120 tourists who had experiences in food streets, aim-ing to identify the core user group: low-carbon attitude-friendly tourists with high-carbon food behaviors. The second interviews was an in-depth interview based on grounded theory with 29 core users, analyzing the four main reasons for their high-carbon food behaviors and their re-quirements for low-carbon food services in tourism. Based on this, we extracted four design ele-ments for low-carbon tourism food services: low-carbon information show service, low-carbon service product attractiveness improvement, low-carbon food environment atmosphere creation, and service providers' low-carbon behaviors. Through these four service elements, we constructed a low-carbon tourism food service design framework based on the core users' needs, discussed the mechanism of service elements, and provided service design suggestions accordingly. The re-search results serve tourism providers, low-carbon tourism researchers, and designers.
Keywords
low-carbon-tourism food; low-carbon-attitude-friendly tourists; user attitude–action gap; grounded theory; service design
Subject
Arts and Humanities, Other
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
