The spatial distribution of sustainable gastronomy: a case study of tourism in Prague
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216208%3A11310%2F23%3A10449733" target="_blank" >RIV/00216208:11310/23:10449733 - isvavai.cz</a>
Result on the web
<a href="https://verso.is.cuni.cz/pub/verso.fpl?fname=obd_publikace_handle&handle=j3FFgVxhUS" target="_blank" >https://verso.is.cuni.cz/pub/verso.fpl?fname=obd_publikace_handle&handle=j3FFgVxhUS</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1080/02508281.2021.1949676" target="_blank" >10.1080/02508281.2021.1949676</a>
Alternative languages
Result language
angličtina
Original language name
The spatial distribution of sustainable gastronomy: a case study of tourism in Prague
Original language description
Overconsumption of meat produces a large share of emissions and contributes, therefore, to climate change. Consumption of food related to tourism is conditioned by what food service establishments offer and spatially determined by the limited area of a particular destination. The aim of this case study is, first, to investigate the city-wide spatial distribution of common restaurants and vegan and vegetarian restaurants (which in general contribute to sustainable food consumption), with reference to popular tourist attractions. Second, the research focuses on quantity of meatless dishes and the way they are presented on menus in order to investigate whether food service establishments nudge customers to select meat-based dishes. For the first objective, quadrat and network analyses were used to explore the spatial location of the investigated types of restaurants. For the second one, a comprehensive examination of menus of 21 restaurants at the Old Town Square, which is the most overcrowded place in Prague, was conducted. The findings suggest that vegan and vegetarian restaurants are not exposed to the tourist market as their distribution is rather dispersed, beyond the borders of the UNESCO area. Furthermore, the researched restaurants offered primarily meat-based dishes and also nudge their customers to select them.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
50701 - Cultural and economic geography
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Tourism Recreation Research
ISSN
0250-8281
e-ISSN
2320-0308
Volume of the periodical
48
Issue of the periodical within the volume
5
Country of publishing house
IN - INDIA
Number of pages
17
Pages from-to
693-709
UT code for WoS article
000673128600001
EID of the result in the Scopus database
2-s2.0-85110886062