Volume 2 (2023)
20 articles
20 articles
Article    17 June 2023
Wan-Ju Chen, Rong-Ho Lin and Chun-Ling Chuang
This article is part of the Special Issue Capturing the Sustainable Impact of Early-Stage Business Models.
Highlights of Sustainability
Volume 2 (2023), Issue 2, pp. 110–137
1371 Views399 Downloads1 Citations
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
This article is part of the Special Issue Sustainable Tourism.
Highlights of Sustainability
Volume 2 (2023), Issue 2, pp. 100–109
1260 Views636 Downloads
Article    18 May 2023
Larry Dwyer
This article is part of the Special Issue Sustainable Tourism.
Highlights of Sustainability
Volume 2 (2023), Issue 2, pp. 83–99
1401 Views445 Downloads3 Citations
Review    8 May 2023
Annette Toivonen
This article is part of the Special Issue Sustainable Tourism.
Highlights of Sustainability
Volume 2 (2023), Issue 2, pp. 75–82
1770 Views794 Downloads2 Citations
Article    2 May 2023
Floros Flouros
This article is part of the Special Issue Green Economic Growth and Energy Consumption.
Highlights of Sustainability
Volume 2 (2023), Issue 2, pp. 62–74
1241 Views424 Downloads
Article    13 April 2023
Thomas Krabokoukis
This article is part of the Special Issue Sustainable Tourism.
Highlights of Sustainability
Volume 2 (2023), Issue 2, pp. 50–61
1621 Views469 Downloads3 Citations
Article    7 March 2023
Olaniran Anthony Thompson, Agbotiname Lucky Imoize and Taiwo Timothy Amos
Highlights of Sustainability
Volume 2 (2023), Issue 1, pp. 35–49
1320 Views451 Downloads1 Citations
Article    28 February 2023
Michele Sisto and Angela Cresta
This article is part of the Special Issue Sustainable Tourism.
Highlights of Sustainability
Volume 2 (2023), Issue 1, pp. 16–34
1583 Views490 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
1509 Views553 Downloads
Short Note    10 February 2023
Simone Pettigrew and Leon Booth
Highlights of Sustainability
Volume 2 (2023), Issue 1, pp. 1–9
1397 Views436 Downloads1 Citations
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