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BFUF Rapport #30 Gastronomisk beredskap – från lyx till nödvändighet, hållbar framtid med nygamla konserveringsmetoder
Platform Stories: The Role of Ideological Narratives in the Development of a Tourism Sharing Business Model
New Nordic Cuisine in practice: Storage and preservation practices as a means for a resilient restaurant sector
INVIT #3 Mars 2025
INVIT #2 Februari 2025
Let´s meet: the communication dynamics of value propositions of convention bureaus
INVIT #1 Januari 2025
Co-designing carbon label interventions in restaurants: insights from a field experiment in a tourism destination
Nudge plus in tourism: reflexive behaviours and reflective attitudes
INVIT #9 December 2024
Drivers and inhibitors of gen Z’s proenvironmental travel engagement: exploring MOA factors and goal frames
INVIT #8 Oktober 2024
BFUF Rapport #29 Trendatlas för besöksnäringen – spaning till 2035
Employment in the tourism and hospitality industry: Toward a unified value proposition
INVIT #7 September 2024
INVIT #6 September 2024
Crisis: a driver for tourism innovation and service design?
BFUF Rapport #28 Nudging – hur besöksnäringen kan uppmuntra till ett mer hållbart beteende
Restauranghantverk med alla sinnen, lärarhandledning