academic-publications

Fonti

  1. Pyke, S., et al., Exploring well-being as a tourism product resource. Tourism Management, 2016. 55: p. 94-105.
  2. Dittmar, H., et al., The relationship between materialism and personal well-being: A meta-analysis. Journal of personality and social psychology, 2014. 107(5): p. 879.
  3. Jayawickreme, E., M.J. Forgeard, and M.E. Seligman, The engine of well-being. Review of general psychology, 2012. 16(4): p. 327-342.
  4. Levy, S. and L. Guttman, On the multivariate structure of wellbeing. Social Indicators Research, 1975. 2: p. 361-388.
  5. McMahon, A.-T., P. Williams, and L. Tapsell, Reviewing the meanings of wellness and well-being and their implications for food choice. Perspectives in Public Health, 2010. 130(6): p. 282-286.
  6. Deci, E.L. and R.M. Ryan, Hedonia, eudaimonia, and well-being: An introduction. Journal of happiness studies, 2008. 9: p. 1-11.
  7. Diener, E., Subjective well-being. Psychological bulletin, 1984. 95(3): p. 542.
  8. Ryan, R.M. and E.L. Deci, On happiness and human potentials: A review of research on hedonic and eudaimonic well-being. Annual review of psychology, 2001. 52(1): p. 141-166.
  9. Sirgy, M.J., The psychology of quality of life: Hedonic well-being, life satisfaction, and eudaimonia. Vol. 50. 2012: Springer science & business media.
  10. Diener, E., R.E. Lucas, and S. Oishi, Advances and open questions in the science of subjective well-being. Collabra: Psychology, 2018. 4(1): p. 15.
  11. Ryff, C.D., Happiness is everything, or is it? Explorations on the meaning of psychological well-being. Journal of personality and social psychology, 1989. 57(6): p. 1069.
  12. Diener, E., New findings and future directions for subjective well-being research. American psychologist, 2012. 67(8): p. 590.
  13. Lyubomirsky, S., L. King, and E. Diener, The benefits of frequent positive affect: Does happiness lead to success? Psychological bulletin, 2005. 131(6): p. 803.
  14. Buckley, R., Tourism and mental health: Foundations, frameworks, and futures. Journal of Travel Research, 2023. 62(1): p. 3-20.
  15. Huppert, F.A. and T.T. So, Flourishing across Europe: Application of a new conceptual framework for defining well-being. Social indicators research, 2013. 110: p. 837-861.
  16. Oishi, S., E. Diener, and R.E. Lucas, The optimum level of well-being: Can people be too happy? Perspectives on psychological science, 2007. 2(4): p. 346-360.
  17. Barry, M.M. and R. Jenkins, Implementing mental health promotion. 2007: Springer.
  18. Institute, G.W., Global Wellness Economy Monitor. 2024, Global Wellness Institute. p. -.
  19. Company., M., The trends defining the $1.8 trillion global wellness market in 2024. , in -. 2024, McKinsey & Company: US.
  20. Ahn, J., K.-J. Back, and C. Boger, Effects of integrated resort experience on customers’ hedonic and eudaimonic well-being. Journal of Hospitality & Tourism Research, 2019. 43(8): p. 1225-1255.
  21. Ali, F., K. Hussain, and R. Omar, Diagnosing customers experience, emotions and satisfaction in Malaysian resort hotels. European Journal of Tourism Research, 2016. 12: p. 25-40.
  22. Voigt, C., G. Brown, and G. Howat, Wellness tourists: in search of transformation. Tourism review, 2011. 66(1/2): p. 16-30.
  23. Farkić, J., S. Filep, and S. Taylor, Shaping tourists’ wellbeing through guided slow adventures. Journal of Sustainable Tourism, 2020. 28(12): p. 2064-2080.
  24. Houge Mackenzie, S. and J.H. Kerr, Positive motivational experience over a three-day outdoor adventure trek in Peru. Journal of Adventure Education and Outdoor Learning, 2017. 17(1): p. 4-17.
  25. Hwang, J. and J. Lee, A strategy for enhancing senior tourists’ well-being perception: Focusing on the experience economy. Journal of Travel & Tourism Marketing, 2019. 36(3): p. 314-329.
  26. Alegre, J. and M. Cladera, Repeat visitation in mature sun and sand holiday destinations. Journal of travel research, 2006. 44(3): p. 288-297.
  27. Bilgihan, A., et al., Hotel guest preferences of in-room technology amenities. Journal of Hospitality and Tourism Technology, 2016. 7(2): p. 118-134.
  28. Chi, C.G.-q., O.H. Chi, and Z. Ouyang, Wellness hotel: Conceptualization, scale development, and validation. International journal of hospitality management, 2020. 89: p. 102404.
  29. Kim, H., et al., Nature-based tourism: Motivation and subjective well-being. Journal of Travel & Tourism Marketing, 2015. 32(sup1): p. S76-S96.
  30. Neal, J.D., M. Uysal, and M.J. Sirgy, The effect of tourism services on travelers' quality of life. Journal of travel research, 2007. 46(2): p. 154-163.
  31. Reitsamer, B.F. and A. Brunner-Sperdin, Tourist destination perception and well-being: What makes a destination attractive? Journal of Vacation Marketing, 2017. 23(1): p. 55-72.
  32. Vada, S., C. Prentice, and A. Hsiao, The influence of tourism experience and well-being on place attachment. Journal of Retailing and Consumer Services, 2019. 47: p. 322-330.
  33. Block, L.G., et al., From nutrients to nurturance: A conceptual introduction to food well-being. Journal of Public Policy & Marketing, 2011. 30(1): p. 5-13.
  34. Mugel, O., P. Gurviez, and A. Decrop, Eudaimonia around the kitchen: A hermeneutic approach to understanding food well-being in consumers’ lived experiences. Journal of Public Policy & Marketing, 2019. 38(2): p. 280-295.
  35. Valoppi, F., et al., Insight on current advances in food science and technology for feeding the world population. Frontiers in Sustainable Food Systems, 2021. 5: p. 626227.
  36. Baumann, F., et al., Modeling echo chambers and polarization dynamics in social networks. Physical Review Letters, 2020. 124(4): p. 048301.
  37. Ross Arguedas, A., et al., Echo chambers, filter bubbles, and polarisation: A literature review. 2022: Harvard.
  38. Yao, F., China's Health-Conscious Consumers and Economic Challenges. 2024.
  39. International, E., Chinese Consumers and Health Trends. 2023, Euromonitor International.
  40. Institute, G.W., The Impact of Food on Health: Global Trends. 2023, Global Wellness Institute.
  41. McKinsey and Company. Consumers care about sustainability—and back it up with their wallets. 2023; Available from: https://www.mckinsey.com/industries/consumer-packaged-goods/our-insights/consumers-care-about-sustainability-and-back-it-up-with-their-wallets.
  42. Mintel. Mintel announces global food and drink trends for 2025. 2025; Available from: https://www.mintel.com/press-centre/mintel-announces-global-food-and-drink-trends-for-2025/.
  43. Forum, W.E. Consumer power: How food producers and retailers are working towards net-zero. 2023; Available from: https://www.weforum.org/stories/2023/01/consumer-power-net-zero-food-producer-retailer-davos23/.
  44. Geographic, N. How millennials drive the digital cooking revolution. 2014.
  45. AnthroDish, 75: How genetic diets and health tech turn food into. 2019.
  46. Naumov, N., D. Varadzhakova, and A. Naydenov, Sanitation and hygiene as factors for choosing a place to stay: perceptions of the Bulgarian tourists. Anatolia, 2021. 32(1): p. 144-147.
  47. Earth911 Understanding regenerative agriculture labels to make better food choices.
  48. Balagtas, J., E. Bryant, and C. Hubbell Consumer Food Insights, Volume 3, Issue 10: October 2024. 2024.
  49. Research, L. Close the trust gap to unlock business value. 2021.
  50. Sinisana., "Web3 Blockchain Traceability for Brands That Matter.", in -. 2024, Sinisana. : -.
  51. Payne, C.R., et al., Behavioral Economics: A Nudging Approach to Improve Food Choices in the Supplemental Nutrition Assistance Program. Frontiers in Nutrition, 2021. 8: p. 734991.
  52. Manna, A., H. Vidgen, and D. Gallegos, Examining the effectiveness of food literacy interventions in improving food literacy behavior and healthy eating among adults belonging to different socioeconomic groups-a systematic scoping review. Systematic reviews, 2024. 13(1): p. 221.
  53. Das, D., A. Sarkar, and A. Debroy, Impact of COVID‐19 on changing consumer behaviour: Lessons from an emerging economy. International journal of consumer studies, 2022. 46(3): p. 692-715.
  54. Čvirik, M., Health conscious consumer behaviour: The impact of a pandemic on the case of Slovakia. Central European Business Review, 2020. 9(4): p. 45-58.
  55. Insights, H. 6 Customer Service Experience Trends to Watch in 2022. 2022.
  56. Technologies, H. Hyper-Personalization: Striking the Right Balance in Customer Experience. 2024.
  57. Think, C. AI and the Future of Customer Experience: How Businesses Can Deliver Hyper-Personalized Journeys. 2024.
  58. GenoPalate. Personalized Nutrition DNA Diet Test & Supplements. 2024; Available from: https://genopalate.com.
  59. ZOE. Understand How Food Affects Your Body. 2024; Available from: https://joinzoe.com.
  60. Omnos. Omnos: Personalized Health Optimization Platform. 2024; Available from: https://www.omnos.me/.
  61. Research, G.V. The Global Personalized Nutrition & Supplements Market Size. 2022.
  62. Pine, B. and B. Joseph, Welcome to the experience economy. Harvard Business Review, 1998.
  63. Age, I. The AI tech changing gut health diagnosis. 2024; Available from: https://ia.acs.org.au/article/2024/ai-tech-changing-gut-health-diagnosis.html.
  64. Fibion. Wearable Tech and the Future of Real-World Evidence. 2023; Available from: https://medium.com/@fibion/wearable-tech-and-the-future-of-real-world-evidence.
  65. Info, A.P. Wearables and AI in real-time health tracking. 2023; Available from: https://www.aiplusinfo.com/blog/wearables-and-ai-in-real-time-health-tracking/.
  66. Insights, D. Wearable technology and well-being. Available from: https://www2.deloitte.com/us/en/insights/industry/technology/wearable-technology-wellbeing-health-nutrition.html.
  67. Kumar, D., R. Pathak, and S. Kumari, AI-Powered Dietary Interventions: Real-Time Monitoring and Adjustment of Nutrient Intake Using Wearable Devices. International Journal of Food and Nutritional Sciences, 2023. 12(3): p. 115-125.
  68. Qina. Wearables technology & health devices for nutrition solutions. Available from: https://www.qina.tech/blog/wearable-technology.
  69. Qina. The role of AI in Food, Beverage and nutrition innovation. 2023; Available from: https://www.qina.tech/blog/ai-food-nutrition-health-innovation.
  70. ScienceDaily. An AI-powered wearable system tracks the 3D movement of smart pills in the gut. 2024; Available from: https://www.sciencedaily.com/releases/2024/06/240612113307.htm.
  71. Seitz, S. How Wearables Are Revolutionizing Gut Health. 2023; Available from: https://sequenex.com/how-wearables-are-revolutionizing-gut-health/.
  72. Sequenex. The Evolution of Wearables and the Future of Predictive Analytics. 2023; Available from: https://sequenex.com/the-evolution-of-wearables-and-the-future-of-predictive-analytics/.
  73. Research., O.T., "Avocado Green Mattress: Menu Anxiety." in -, -, Editor. 2024, Talker Research.
  74. League, F.f.C. How to Talk About Food and Climate Training: Making Climate-Smart Foods Appeal to the Masses. 2020.
  75. Klama, I., et al., Quantitative Impacts of Swiss Gastronomy on the Environment. 2023, Foodward Foundation in collaboration with ZHAW Institute of Facility Management.
  76. foodward Stiftung, Z., GastroFutura., foodward Stiftung/ Auswirkungen der Schweizer Gastronomie auf die Umwelt: Schlussbericht für GastroFutura, in -, -, Editor. 2023: Zurich.
  77. Asher, R., et al., Culinary medicine and culinary nutrition education for individuals with the capacity to influence health-related behaviour change - A Scoping Review. Journal of Human Nutrition and Dietetics: The Official Journal of the British Dietetic Association, 2021.
  78. Downer, S., et al., Food is medicine: actions to integrate food and nutrition into healthcare. bmj, 2020. 369.
  79. Association., A.H., "Research, Advocacy, Education Urged to Address Chronic Disease through Food Is Medicine Programs.", in -, -, Editor. 2023, American Heart Association. : -.
  80. Satija, A. and F.B. Hu, Plant-based diets and cardiovascular health. Trends in cardiovascular medicine, 2018. 28(7): p. 437-441.
  81. Toumpanakis, A., T. Turnbull, and I. Alba-Barba, Effectiveness of plant-based diets in promoting well-being in the management of type 2 diabetes: a systematic review. BMJ Open Diabetes Research and Care, 2018. 6(1): p. e000534.
  82. Johannesen, C.O., et al., Effects of plant-based diets on outcomes related to glucose metabolism: a systematic review. Diabetes, Metabolic Syndrome and Obesity, 2020: p. 2811-2822.
  83. Zones, B. History of Blue Zones. 2023; Available from: https://www.bluezones.com/about/history/.
  84. Weaver, J., Fermented-Food Diet Increases Microbiome Diversity, Decreases Inflammatory Proteins, Study Finds. 2022, News Center. Retrieved December.
  85. Firth, J., et al., Food and mood: how do diet and nutrition affect mental wellbeing? bmj, 2020. 369.
  86. Publishing., H.H., "Omega-3 Foods: Incorporating Healthy Fats into Your Diet." in Harvard Health Publishing, -, Editor. July 2023, Harvard Health Publishing.: US.
  87. NielsenIQ., "Non-Alcoholic Beverage Trends in the U.S." in -, -, Editor. October 2022, NielsenIQ. : US.
  88. Prairie, C.L. About Our Wellness Clinic. 2024.
  89. Insights, E. Hospitality Trends: Wellness and Wellbeing for a Thriving Life. 2023.
  90. Mgendi, G., Unlocking the potential of precision agriculture for sustainable farming. Discover Agriculture, 2024. 2(1): p. 87.
  91. Al-Kodmany, K., The Vertical Farm: A Review of Developments and Implications for the Vertical City. Buildings, 2018. 8: p. 24.
  92. Benke, K. and B. Tomkins, Future food-production systems: vertical farming and controlled-environment agriculture. Sustainability: Science, Practice and Policy, 2017. 13(1): p. 13-26.
  93. Tuomisto, H., et al., Discovering floristic and geoecological gradients across Amazonia. Journal of Biogeography, 2019. 46(8): p. 1734-1748.
  94. Association, S.R. Hospitality Businesses Aligning with Environmental Responsibility. 2023; Available from: https://thesra.org/news-insights/news/impact-report-the-sustainable-restaurant-associations-2023-achievements/.
  95. Lal, R., Regenerative agriculture for food and climate. Journal of soil and water conservation, 2020. 75(5): p. 123A-124A.
  96. Kalantari, F. and et al., Opportunities and Challenges in Sustainability of Vertical Farming: A Review. Journal of Landscape and Urban Planning, 2017. 157: p. 56–65.
  97. Swanson, B.E. and et al., Strengthening Agricultural Extension and Advisory Systems: Procedures for Assessing, Transforming, and Evaluating Extension Systems. Journal of International Agricultural Extension and Education, 2011. 18(3): p. 45–61.
  98. Wolfert, S. and et al., Big Data in Smart Farming – A Review. Agricultural Systems, 2017. 153: p. 69–80.
  99. Lipper, L. and et al., Climate-Smart Agriculture for Food Security. Nature Climate Change, 2014. 4(12): p. 1068–1072.
  100. Programme, U.N.E., Food Waste Index Report 2024. 2024, United Nations Environment Programme.
  101. Agency, U.S.E.P. Wasted Food Measurement: Food Waste Basics. 2023; Available from: https://www.epa.gov/sustainable-management-food/wasted-food-scale.
  102. Clark, M.A., et al., Global food system emissions could preclude achieving the 1.5 and 2 C climate change targets. Science, 2020. 370(6517): p. 705-708.
  103. Lawrence, N.S., et al., Training response inhibition to food is associated with weight loss and reduced energy intake. Appetite, 2015. 95: p. 17-28.
  104. Facts, P. Flexitarianism on the Rise in U.S., Reports Packaged Facts. 2020.
  105. Gibbs, J. and F.P. Cappuccio, Plant-Based Dietary Patterns for Human and Planetary Health. Nutrients, 2022. 14(8): p. 1614.
  106. Guachalla, A., Plant-based diets and destination image: a holistic approach. Journal of Tourism and Cultural Change, 2022. 20(1-2): p. 157-176.
  107. Blackstone, N.T., et al., Diets cannot be sustainable without ensuring the well-being of communities, workers and animals in food value chains. Nature Food, 2024. 5(10): p. 818-824.
  108. Aryee, A.N.A., Trends and innovations in the formulation of plant-based foods. Food Production, Processing and Nutrition, 2023. 5: p. Article number: 16.
  109. Douglas, M., Deciphering a meal. Daedalus, 1972. 101(1): p. 61–81.
  110. Fischler, C., Food, self, and identity. Social Science Information, 1988. 27(2): p. 275–292.
  111. Sobal, J. and M.K. Nelson, Commensal eating patterns: A community study. Appetite, 2003. 41(2): p. 181–190.
  112. Oxford, U.o. Social eating connects communities. 2017; Available from: https://www.ox.ac.uk/news/2017-03-16-social-eating-connects-communities.
  113. Hernandez, Unknown Title (Hernandez_IJTR_Impa.pdf). Unknown Journal.
  114. Council, F.B. The future of business leadership: Embracing change and innovation. 2023.

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