Marie Nowak

Publikationer

Artiklar i tidskrifter

Nowak, M. , Heldt, T. , Lexhagen, M. & Nordström, J. (2024). Co-designing carbon label interventions in restaurants : insights from a field experiment in a tourism destination. Scandinavian Journal of Hospitality and Tourism, vol. 24: 3, ss. 291-316.    

Nowak, M. , Alnyme, O. & Heldt, T. (2024). Testing the effectiveness of increased frequency of norm-nudges in encouraging sustainable tourist behaviour : a field experiment using actual and self-reported behavioural data. Journal of Sustainable Tourism, vol. 32: 7, ss. 1307-1331.  

Nowak, M. (2024). The Impact of Message Endorsement on Consumers’ Sustainable Food Choices in Out-of-home Dining: A Field Experiment. 7 Experiences Summit,    

Nowak, M. & Heldt, T. (2023). Financing recreational trails through donations : Testing behavioural theory in mountain biking context. Journal of Outdoor Recreation and Tourism, vol. 42  

Artiklar, recensioner

Nowak, M. (2022). Tourism Paradoxes : Contradictions, Controversies and Challenges. European Journal of Tourism Research, vol. 30  

Doktorsavhandlingar

Nowak, M. (2025). Pro-Sustainable Consumer Behaviour in Tourism and Hospitality : Drivers, Barriers, and Effective Behavioural Intervention Design. Diss. (Sammanläggning) Sundsvall : Mid Sweden University, 2025 (Mid Sweden University doctoral thesis : 418)  

Konferensbidrag

Nowak, M. , Heldt, T. , Nordström, J. & Lexhagen, M. (2023). Boosting sustainable food choice with carbon lables in tourism destination restaurants : – a field experiment. I DSOTT – Diversity and sustainability: : opportunities and threats.

Nowak, M. , Heldt, T. , Lexhagen, M. & Nordsdtröm, J. (2023). Boosting Sustainable Food Choices in Tourism Destination Restaurants through Carbon Labels : Results from a Field Experiment. I 31st Nordic Symposium on Tourism and Hospitality Research – Book of Abstracts. Östersund : (Rapportserien / European Tourism Research Institute). S. 81--84.

Nowak, M. , Lexhagen, M. & Heldt, T. (2022). Engaging workshops as a method in design of field experiments and behavioural interventions : The case of climate-friendly food choices at a Swedish mountain tourism destination. I Participatory approaches to development for desirable tourism futures : Book of abstracts. Poorvo : . S. 143--146.  

Sidan uppdaterades 2024-09-13