Reduced climate footprint at winter destinations by "boosting" sustainable food choices

The project objective is to study consumer and producer choices of food in the Swedish hospitality sector and how these choices can help reduce negative climate related effects.

Turism och arbetsliv 3

Facts

Project period

210401-230331

Research centers

Project leader

Tobias Heldt

Tobias Heldt

Project members

Maria Lexhagen

Universitetslektor|Senior Lecturer

+46 (0)10-1428339

Jonas Nordström

Jonas Nordström

Marie Nowak

Marie Nowak