The Psychology of the Car explores automotive cultures through the lens of psychology with the goal of achieving a low-carbon transport future.  Worldwide there are now more than one billion cars, and their number grows continuously. Yet there is growing evidence that humanity needs to reach ‘peak cars’ as increased air pollution, noise, accidents, and climate change support a decline in car usage. While many governments agree, the car remains attractive, and endeavors to change transport systems have faced fierce resistance. Based on insights from a wide range of transport behaviors, The Psychology of the Car shows the “why of automotive cultures, providing new perspectives essential for understanding its attractiveness and for defining a more desirable transport future.  The Psychology of the Car illustrates the growth of global car use over time and its effect on urban transport systems and the global environment. It looks at the adoption of the car into lifestyles, the “mobilities turn, and how the car impacts collective and personal identities. The book examines car drivers themselves; their personalities, preferences, and personality disorders relevant to driving. The book looks at the role power, control, dominance, speed, and gender play, as well as the interrelationship between personal freedom and law enforcement. The book explores risk-taking behaviors as accidental death is a central element of car driving. The book addresses how interventions can be successful as well as which interventions are unlikely to work, and concludes with how a more sustainable transport future can be created based on emerging transport trends.Features deep analyses of individual and collective psychologies of car affection, moving beyond sociology-based interpretations of automobile cultureIllustrates concepts using popular culture examples that expose ideas about automobilityShows how fewer, smaller and more environmentally friendly cars, as well as low-carbon transport modes, are more socially attractive

The Psychology of the Car: Automobile Admiration, Attachment, and Addiction

Engineering & Transportation

Gössling, Stefan

Automotive

Elsevier

Carbon Management In Tourism

Routledge

Carbon Management in Tourism

Taylor&Francis

Tourism and Climate Change

Daniel, Scott

C. Michael Hall

There is increasing public and academic interest in local and sustainable foods and food tourism. These interests have been reflected in such diverse elements as the growth of farmers markets, green restaurants, food miles, crabon and sustainability labelling, concerns over food supply and security, Slow Food, Fair Trade, and a desire to buy and 'eat locally'. Food related hospitality and tourism is integral to this process because of the way in which it simultaneously acts to globalise and localise food consumption and create new foodways and commodity chains. This book therefore aims to provide an integrated understanding of the contemporary interest in food and food tourism through the use of an international collection of illustrative case study chapters as well as the provision of a novel integrative framework for the book, a sustainable culinary system. This is the first volume to examine the concept of sustainable culinary systems, particularly with specific reference to tourism and hospitality. Divided into two parts, firstly the notion of the local is explored, reflecting the increased interest in the championing of local food production and consumption. Secondly treatment of sustainability in food and food tourism and hospitality in settings that reach beyond the local in a business and socio-economic sense is reviewed. The book therefore, reflects much of the contemporary public interest in the conscious or ethical consumption and production food, as well as revealing the inherent tensions between local and broader goals in both defining and achieving sustainable culinary systems and the environmental, social and economic implications of food production and consumption. This book provides the reader with an integrated approach to understanding the subject of how culinary systems may be made more sustainable and will be valuable reading to all those interested in sustainable food and food tourism.

Sustainable Culinary Systems: Local Foods, Innovation, Tourism and Hospitality (Routledge Studies of Gastronomy, Food and Drink)

Hall, C. Michael

Travel

Food tourism is a topic of increasing importance for many destinations. Seen as a means to potentially attract tourists and differentiate destinations and attractions by means of the association with particular products and cuisines, food is also regarded as an opportunity to generate added value from tourism through local agricultural systems and supply chains and the local food system. From a regional development perspective this book goes beyond culinary tourism to also look at some of the ways in which the interrelationships between food and tourism contribute to the economic, environmental and social wellbeing of destinations, communities and producers. It examines the way in which tourism and food can mutually add value for each other from the fork to the plate and beyond. Looking at products, e.g. cheese, craft beer, noodles, wine; attractions, restaurants and events; and diverse regional examples, e.g. Champagne, Hong Kong, Jamaica, Margaret River, southern Sweden, and Tuscany; the title highlights how clustering, networking and the cultural economy of food and tourism and foodscapes adds value for regions. Despite the attention given to food, wine and culinary tourism no book has previously directly focused on the contribution of food and tourism in regional development. This international collection has contributors and examples from almost every continent and provides a comprehensive account of the various intersections between food tourism and regional development. This timely and significant volume will inform future food and tourism development as well as regional development more widely and will be valuable reading for a range of disciplines including tourism, development studies, food and culinary studies, regional studies, geography and environmental studies.

Food Tourism and Regional Development (Routledge Studies of Gastronomy, Food and Drink)

Reference

The Sustainable Chef: The Environment in Culinary Arts, Restaurants, and Hospitality

Business & Money

Economics

This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. 
Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. 
Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.

The Sustainable Chef

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