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dc.contributor.authorHaugom, Erik
dc.contributor.authorMalasevska, Iveta
dc.contributor.authorAlnes, Per Kristian
dc.contributor.authorMydland, Ørjan
dc.coverage.spatialNorwayen_US
dc.date.accessioned2023-09-06T08:35:27Z
dc.date.available2023-09-06T08:35:27Z
dc.date.created2021-08-31T11:14:35Z
dc.date.issued2021-03-14
dc.identifier.citationJournal of Hospitality and Tourism Management. 2021, 47 252-255.en_US
dc.identifier.issn1447-6770
dc.identifier.urihttps://hdl.handle.net/11250/3087675
dc.description.abstractIn this note we provide preliminary empirical evidence on Norwegian alpine skiers’ willingness-to-pay for season pass attributes that make alpine skiing more sustainable. We focus on two key attributes; (1) compensating for the CO2 emissions associated with the activity by purchasing CO2 quotas and (2) compulsory use of public transportation to/from the ski resort. The results show that there is a substantial interest in season passes that includes CO2 compensation. However, combining season passes with compulsory use of public transportation (ski bus) does not seem to be attractive to Norwegian alpine skiers/snowboarders. The optimal prices of the two alternatives are approximately 11.5% higher (CO2 version) and 25% lower (ski bus version) when compared to are gular season pass.en_US
dc.language.isoengen_US
dc.rightsNavngivelse 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/deed.no*
dc.subjectSustainable alpine skiingen_US
dc.subjectVariable pricing Co2 emissionsen_US
dc.subjectPublic transportationen_US
dc.subjectInnovative pricing Tourism industryen_US
dc.subjectBærekraftig alpinten_US
dc.subjectCo2-utslippen_US
dc.subjectOffentlig transporten_US
dc.subjectTurisme industrien_US
dc.titleWillingness to pay for “green skiing”en_US
dc.typePeer revieweden_US
dc.typeJournal articleen_US
dc.description.versionpublishedVersionen_US
dc.subject.nsiVDP::Samfunnsvitenskap: 200::Samfunnsvitenskapelige idrettsfag: 330en_US
dc.source.pagenumber252-255en_US
dc.source.volume47en_US
dc.source.journalJournal of Hospitality and Tourism Managementen_US
dc.identifier.doi10.1016/j.jhtm.2021.03.010
dc.identifier.cristin1930011
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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