Elements of Food Service Design for Low-Carbon Tourism-Based on Dine-In Tourist Behavior and Attitudes in China

Yingjie Lai, Chaemoon Yoo, Xiaomin Zhou and Younghwan Pan ()
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Yingjie Lai: Department of Smart Experience Design, Kookmin University, Seoul 02707, Republic of Korea
Chaemoon Yoo: Department of Smart Experience Design, Kookmin University, Seoul 02707, Republic of Korea
Xiaomin Zhou: Department of Smart Experience Design, Kookmin University, Seoul 02707, Republic of Korea
Younghwan Pan: Department of Smart Experience Design, Kookmin University, Seoul 02707, Republic of Korea

Sustainability, 2023, vol. 15, issue 9, 1-21

Abstract: One of the key issues in sustainable tourism research is the gap between tourists’ expressed friendly attitudes towards sustainable behaviors and their actual behaviors. Although many “low-carbon” themed restaurants have emerged during the low-carbon transformation of the Chinese tourism industry, low-carbon food services have not been significantly improved. This study takes food as the entry point to explore tourists’ behavior and attitudes towards low-carbon tourism in relation to food. We conducted two interviews. The first interview was a semi-structured contextual interview with 120 tourists who had experiences in food streets, aiming to identify the core user group: low-carbon attitude-friendly tourists with high-carbon food behaviors. The second interviews was an in-depth interview based on grounded theory with 29 core users, analyzing the four main reasons for their high-carbon food behaviors and their requirements for low-carbon food services in tourism. Based on this, we extracted four design elements for low-carbon tourism food services: low-carbon information show service, low-carbon service product attractiveness improvement, low-carbon food environment atmosphere creation, and service providers’ low-carbon behaviors. Through these four service elements, we constructed a low-carbon tourism food service design framework based on the core users’ needs, discussed the mechanism of service elements, and provided service design suggestions accordingly. The research results can be helpful for tourism providers, low-carbon tourism researchers, and designers.

Keywords: low-carbon-tourism food; low-carbon-attitude-friendly tourists; user attitude-action gap; grounded theory; service design (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
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