Travel lifestyle preferences and destination activity choices of Slow Food members and non-members / Kuan-Huei Lee, Jan Packer, Noel Scott
New performance indicators for water management in tourism / Stefan Gössling
Sustainability through food and conversation: the role of an entrepreneurial restaurateur in fostering engagement with sustainable development issues / Emily Moskwa, Freya Higgins-Desbiolles, Stuart Gifford
Noodle production and consumption: from agriculture to food tourism in Japan / Sangkyun Kim, Ashleigh Ellis
Assessing tourism's global environmental impact 1900–2050 / Stefan Gössling, Paul Peeters
Mobile tablet menus: attractiveness and impact of nutrition labeling formats on millennials’ food choices / Maryam F. Yepes
Communication richness: Why some guest complaints go right to the top-and others do not / Alex M. Susskind
Congelação de alimentos / Mário Pereira Gonçalves
Plantas silvestres comestíveis do Algarve / Anabela Romano, Sandra Gonçalves
Food tourism, niche markets and products in rural tourism: combining the intimacy model and the experience economy as a rural development strategy / Katia Laura Sidali, Elisabeth Kastenholz, Rossella Bianchi
Algarve Mediterrânico : Tradição, produtos e cozinhas / Maria Manuel Galvão, Vasco Célio e Bertílio Gomes