Browsing 2 Faculties by Subject "Low-carbon"
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This qualitative research aims to provide culinary menu format following low-carbon foodprints consisting of purchasing, preparation and presentation (3Ps) for Samui Island, which is one of the top ten tourism destinations in Thailand among international tourists. The researchers reviewed literature concerned with culinary tourism and low-carbon situation. Semi-structured interviews were conducted with supply chain stakeholders (hotel chefs, local farmers, market vendors of farmers and intermediaries. Then, the form of low carbon culinary menus ...