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Model of corporate social responsability in food tourism

Author

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  • Naalyan Gendzheva

Abstract

The paper examines various aspects of the specificity of the postmodern trend in tourism - food tourism. Basic concepts are defined and classification of its various manifestations is proposed. Analyses are made for opportunities of responsible tourism in this area in order to achieve sustainability. In conclusion is proposed a model that creates opportunities for integrating socially responsible practices in the tourism sector through responsible food tourism.

Suggested Citation

  • Naalyan Gendzheva, 2014. "Model of corporate social responsability in food tourism," International Journal for Responsible Tourism, Fundatia Amfiteatru, vol. 3(1), pages 44-63, June.
  • Handle: RePEc:amf:ijrtfa:v:3:y:2014:i:1:p:44-63
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    File URL: http://repec.turismulresponsabil.ro/RePEc/amfarchive/2014-1/2014-3-1-44-63.pdf
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    References listed on IDEAS

    as
    1. Moses Pava, 2008. "Why Corporations Should Not Abandon Social Responsibility," Journal of Business Ethics, Springer, vol. 83(4), pages 805-812, December.
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    More about this item

    Keywords

    food tourism; culinary tourism; gourmet; gastronomy; corporate social responsibility;
    All these keywords.

    JEL classification:

    • L83 - Industrial Organization - - Industry Studies: Services - - - Sports; Gambling; Restaurants; Recreation; Tourism
    • Q56 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Environmental Economics - - - Environment and Development; Environment and Trade; Sustainability; Environmental Accounts and Accounting; Environmental Equity; Population Growth
    • Q57 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Environmental Economics - - - Ecological Economics
    • Q58 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Environmental Economics - - - Environmental Economics: Government Policy

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