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dc.contributor.authorBreiby, Monica
dc.contributor.authorDuedahl, Eva
dc.contributor.authorØian, Hogne
dc.contributor.authorEricsson, Birgitta
dc.date.accessioned2022-12-13T10:22:28Z
dc.date.available2022-12-13T10:22:28Z
dc.date.created2022-01-07T10:47:31Z
dc.date.issued2020
dc.identifier.issn1502-2250
dc.identifier.urihttps://hdl.handle.net/11250/3037442
dc.description.abstractThis study explores the vaguely defined concept of sustainable experiences. Specifically, it questions how perceived experience value at tourism destinations can be enhanced through sustainable experience dimensions. Although experiences and sustainable tourism are intrinsically interlinked, knowledge of sustainable experiences and how they can be included in experience design to enhance perceived value is limited. Within a lake context, local stakeholders, researchers and students were invited to actively identify and co-design sustainable experience dimensions using, among others, interviews with residents and tourists. Our findings suggest four sustainable experience dimensions: interaction with the natural environment; interaction with the cultural environment; insights and views; and lake-based activities. The study advocates for future research and management to better incorporate sustainable experience dimensions to holistically enhance tourists’ perceived experience value and destination sustainability.en_US
dc.language.isoengen_US
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/deed.no*
dc.subjectsustainable experience dimensionsen_US
dc.subjectperceived valueen_US
dc.subjectdestination sustainabilityen_US
dc.subjectexperience designen_US
dc.subjectco-designen_US
dc.titleExploring sustainable experiences in tourism.en_US
dc.typePeer revieweden_US
dc.typeJournal articleen_US
dc.description.versionpublishedVersionen_US
dc.subject.nsiVDP::Samfunnsvitenskap: 200en_US
dc.source.pagenumber335-351en_US
dc.source.volume20en_US
dc.source.journalScandinavian Journal of Hospitality and Tourismen_US
dc.source.issue4en_US
dc.identifier.doi10.1080/15022250.2020.1748706
dc.identifier.cristin1976386
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal
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