Sustainable Tourism in Mountain Destinations: The Perceived and Actual Role of a Destination Management Organization

Author(s):  
Urs Wagenseil ◽  
Myrta Zemp
Author(s):  
Machiel Lamers ◽  
Jeroen Nawijn ◽  
Eke Eijgelaar

Over the last decades a substantial and growing societal and academic interest has emerged for the development of sustainable tourism. Scholars have highlighted the contribution of tourism to global environmental change and to local, detrimental social and environmental effects as well as to ways in which tourism contributes to nature conservation. Nevertheless the role of tourist consumers in driving sustainable tourism has remained unconvincing and inconsistent. This chapter reviews the constraints and opportunities of political consumerism for sustainable tourism. The discussion covers stronger pockets and a key weak pocket of political consumerism for sustainable tourism and also highlights inconsistencies in sustainable tourism consumption by drawing on a range of social theory arguments and possible solutions. The chapter concludes with an agenda for future research on this topic.


2021 ◽  
Vol 13 (9) ◽  
pp. 4902
Author(s):  
Zia Ullah ◽  
Rana Tahir Naveed ◽  
Atta Ur Rehman ◽  
Naveed Ahmad ◽  
Miklas Scholz ◽  
...  

The literature on sustainable tourism is scant, particularly in the least developed countries. Very few studies touch upon the concept and no holistic theoretical or conceptual frameworks around the idea of sustainable tourism have been formulated. This study aims at exploring the role of tour operators in developing sustainable tourism in Pakistan and how the tour operators (TOs) conceive their role in this regard. TOs were reached through phone calls, emails, and virtual sources as face-to-face interviews were not possible due to COVID-19 pandemic and restrictions on travel by the government. In-depth interviews were conducted to gather data. Results suggest that the TOs although realize the importance of social, environmental, and economic dimensions of tourism on the communities but have no management systems in place to cater accordingly. There are no incentives in place by the government facilitate TOs to design and implement such systems. The TOs do not select a destination based on Global Sustainable Tourism Council criterion, but rather the selection of destination is mostly demand-based and profit-oriented. The study suggests that corporate profit motive is the sole criterion for decision making and is one of the major causes impeding sustainable tourism in Pakistan. The role of TOs in developing sustainable tourism is vague as the TOs do not have any systems in place to implement sustainable models. The study recommends that efforts need to be put in place to incentivize sustainable tourism in Pakistan and proper laws should be set forth by the authorities to comply by the TOs. The role of TOs is important and understood, however, there is a need to put proper systems in place.


2010 ◽  
Vol 57 (2) ◽  
pp. 223-232 ◽  
Author(s):  
Roman Heuer ◽  
Inderbir S. Gill ◽  
Giorgio Guazzoni ◽  
Ziya Kirkali ◽  
Michael Marberger ◽  
...  

1974 ◽  
Vol 65 (3) ◽  
pp. 287-290
Author(s):  
Sister Mary Rosita Schiller ◽  
Virginia M. Vivian
Keyword(s):  

Author(s):  
I Nyoman Darma Putra

This article discusses the role of women in supporting sustainable tourism development in Bali by promoting Balinese cuisine to the tourism world. To date, studies on the role of Balinese women in the tourism industry have looked mainly at women as ordinary workers or professionals. In fact, Balinese women operate as culinary entrepreneurs who have not only been successful in introducing Balinese cuisine to the world of tourism but have opened up job opportunities for men and women alike. The data presented in this article was collected through observation of four leading Balinese women who run successful local culinary outlets or restaurants offering local dishes, and is complemented by interviews and other published sources relating to their business activities. The four pioneering women surveyed are Men Tempeh of Gilimanuk (West Bali) serving chicken betutu, the suckling pig restaurant manager Ibu Oka in Ubud, the owner of Made’s Warung Ni Made Masih, and the catering company owner Ibu Warti Buleleng, based in Denpasar. This article concludes that these four Balinese culinary heroines or srikandi have successfully managed to preserve and promote Balinese dishes to the world of tourism while contributing to the sustainable development of Balinese tourism by providing opportunities for tourists to experience local cuisine.


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