Search Articles
Journal:
all
Keyword:
sustainable tourism
Total
—
38 articles
Article 21 July 2023
Nikolaos Partarakis, Effrosini Karouzaki, Stavroula Ntoa, Anastasia Ntagianta, Emmanouil Zidianakis and Constantine Stephanidis
This article is part of the Special Issue Sustainable Tourism.
Highlights of Sustainability
Volume 2 (2023), Issue 3, pp. 138–156
Volume 2 (2023), Issue 3, pp. 138–156
1570 Views469 Downloads
Article 14 June 2023
Małgorzata Polkowska
Space tourism is recreational space travel, whether by government vehicles, such as the Russian Soyuz and the International Space Station (ISS), or by vehicles built by private companies. Since the flight of the world’s first space
Space tourism is recreational space travel, whether by government vehicles, such as the Russian Soyuz and the International Space Station (ISS), or by vehicles built by private companies. Since the flight of the world’s first space tourist, American businessman Dennis Tito (28 April 2001), space tourism (orbital) has been slowly growing. Orbital space tourism is very expensive, so a number of private companies have decided to concentrate on building much cheaper suborbital vehicles, designed to take passengers to altitudes of up to 100 km. On 4 October 2004, SpaceShipOne, funded by Virgin Galactic and designed by an American engineer, won the X Prize and, in doing so, ushered in a new era of commercial crewed spaceflight and space tourism. Since then, the design and construction of suborbital spacecraft have become increasingly popular. Such ships, in principle, do not have the ability to cross the imaginary 100 km boundary and enter the Cosmos area. However, space tourists can find themselves weightless for a few minutes. In fact, not only technical but legal difficulties have caused suborbital tourism to develop at a slow pace so far. This article concentrates on some legal challenges regarding space tourism, not going into details about states’ politics and international organizations’ activities.
or
Access Full Article
Highlights of Sustainability
Volume 2 (2023), Issue 2, pp. 100–109
Volume 2 (2023), Issue 2, pp. 100–109
1542 Views855 Downloads
Article 18 May 2023
Larry Dwyer
Highlights of Sustainability
Volume 2 (2023), Issue 2, pp. 83–99
Volume 2 (2023), Issue 2, pp. 83–99
1793 Views590 Downloads4 Citations
Review 8 May 2023
Annette Toivonen
Highlights of Sustainability
Volume 2 (2023), Issue 2, pp. 75–82
Volume 2 (2023), Issue 2, pp. 75–82
2243 Views1101 Downloads2 Citations
Article 2 May 2023
Floros Flouros
Highlights of Sustainability
Volume 2 (2023), Issue 2, pp. 62–74
Volume 2 (2023), Issue 2, pp. 62–74
1556 Views503 Downloads
Article 13 April 2023
Thomas Krabokoukis
Highlights of Sustainability
Volume 2 (2023), Issue 2, pp. 50–61
Volume 2 (2023), Issue 2, pp. 50–61
2000 Views549 Downloads4 Citations
Article 28 February 2023
Michele Sisto and Angela Cresta
Highlights of Sustainability
Volume 2 (2023), Issue 1, pp. 16–34
Volume 2 (2023), Issue 1, pp. 16–34
1847 Views564 Downloads
Commentary 24 February 2023
Ada Rocha and Cláudia Viegas
Food service comprises the production of meals consumed outside the home, including consumers from all age groups and in different sectors, such as schools (from kindergarten to university), public and private companies, the health sector (from
Food service comprises the production of meals consumed outside the home, including consumers from all age groups and in different sectors, such as schools (from kindergarten to university), public and private companies, the health sector (from hospitals to elderly care institutions), military, sports facilities and restaurants (from fine dining to fast-food). Food service units (FSU) achieved importance and responsibility not only for feeding the population but also as an important setting for public health interventions, potentially educating consumers and modulating behaviours through the meals provided. In addition to its socioeconomic impact, the food service industry has a strong environmental impact. More sustainable food service starts with the basics: minimizing environmental impact by reducing carbon footprint. Food service industry is being encouraged to make choices that positively impact the environment. Nevertheless, most of the efforts and research made in the last years have been focused on evaluating and reducing food waste. This article focuses on strategies that could be implemented beyond food waste, and act on changing the food offer towards health and sustainability while promoting consumers’ behaviour change.
or
Access Full Article
Highlights of Sustainability
Volume 2 (2023), Issue 1, pp. 10–15
Volume 2 (2023), Issue 1, pp. 10–15
1908 Views647 Downloads
Short Note 10 February 2023
Simone Pettigrew and Leon Booth
Highlights of Sustainability
Volume 2 (2023), Issue 1, pp. 1–9
Volume 2 (2023), Issue 1, pp. 1–9
1645 Views536 Downloads1 Citations
Article 21 October 2022
Elena Bulmer, Magali Riera Roca and Julio Blas
Adopting a long-term perspective has helped companies survive in difficult times and overcome economic crises, recessions, and pandemics such as the current COVID-19. At present, the project management approach is changing from more authoritarian management models
Adopting a long-term perspective has helped companies survive in difficult times and overcome economic crises, recessions, and pandemics such as the current COVID-19. At present, the project management approach is changing from more authoritarian management models to frameworks that are based on the management of people and society. This article researches the concept of sustainable leadership in the project management profession. It evaluates the level of sustainable leadership among project managers in Spain using the Avery and Bergsteiner’s (2011) model of bees and locusts as a reference framework (Bee and Locust Sustainable Leadership Model). A qualitative study was carried out based on the analysis of the responses given by sixty-eight project managers in Spain who answered a 52-point ques-tionnaire. The findings yielded interesting results. It was found that in projects considered as temporal organizations, companies tended to employ a mixture of bee and locust’s leadership elements. Respondents recognized the importance of employee training and development, and most considered that it was essential to consider the environment when determining the organization’s commercial objectives. However, based on this study’s findings, the project management profession still has a long way to go as regards the practical implementation of sustainable leadership.
or
Access Full Article
Highlights of Sustainability
Volume 1 (2022), Issue 4, pp. 224–232
Volume 1 (2022), Issue 4, pp. 224–232
2186 Views744 Downloads5 Citations
