Gabriel C.M. Laeis

IU International University of Applied Sciences | IU

In this chapter, Gabriel Laeis and Willy Legrand outline the reciprocal relationship of the hospitality industry and climate change. The chapter begins by analysing the role tourism in general and the hospitality industry specifically play in terms of greenhouse gas emissions and climate change exacerbation, discussing current trajectories of scope...

The 24hr Food & Sustainability Hackathon Vol. IV: Tasteful Transformation is organized and presented by the IU International University of Applied Sciences (DE) and the Hotel Management School Maastricht (NL) with additional participation from students at the Julius Maximilian University of Würzburg (DE) and the University of Hohenheim (DE). The id...

This chapter aims to establish the relation of luxury tourism to sustainability and questions whether tourism in its current form is not itself a luxury. By analysing consumer travel motivation and demands of luxury tourism, we examine the impact of these perceptions and ask whether Anthropocene tourism does not by definition have a negative impact...

The 2020 pandemic has catastrophic consequences on societies but particularly on the travel and hospitality sectors. The ways the industry currently deals with the crisis offer a glimpse into the crisis management endeavours in building a business case for disaster and climate resiliency. Climate emergency is not dissimilar to the coronavirus threa...

The General Assembly of the United Nations adopted Resolution 71/246 designating the 18th of June as Sustainable Gastronomy Day (United Nations, n.d.). This clearly indicates a perceived need to review and redefine the processes of and behind twenty-first century gastronomy. For decades and in response to the globalisation and industrialisation of...

The United Nations’ Sustainable Development Goals (SDGs), ratified in 2015, are set to guide global development through to 2030. As an industry, tourism receives considerable attention in development discussions and in planning for development in the Global South, particularly in small island developing states (SIDS). A number of authors see partic...

Many countries in the Global South import a significant share of the food served to tourists. For decades, closer linkages of local food producer and the resort industry have been heralded as an antidote to this unsustainable circumstance, further encouraged by the current consumer trend around local food. Reflections on two qualitative research pr...

Linking food producers and tourism for the benefit of local communities in developing countries has been on the research agenda since the early 1980s. Scholars have elaborated on why linkages rarely fully materialise and they have identified a multitude of factors. Despite ‘local food’ enthusiasm amongst consumers, little has changed in how the tou...

Tourism is an economic backbone for many developing countries, especially small island development states (SIDS). Nevertheless, scholars have argued that tourism is a global-ising and, potentially, colonising force that may not be a sustainable path for the eco-nomic and cultural development of such countries. Even though international tourist numb...

Purpose This paper aims to investigate whether the sustainable livelihoods approach (SLA) enables an analysis of the complex interrelations and interdependencies between social entrepreneurs (SEs), destination communities’ livelihood assets and related transforming structures and processes. SEs in tourism are regarded as drivers for linking destina...