Dagmar Lund-Durlacher
Short Bio
Dagmar Lund-Durlacher is Professor Emerita at the Department of Tourism and Service Management at Modul University Vienna and Senior Research Associate at the Centre for Sustainable Tourism at the Eberswalde University for Sustainable Development (Germany). From 2007 to 2015 she served as the Dean of the Undergraduate School at Modul University and led the Department of Tourism and Service Mangement from its inauguration in 2007 until 2019. Prior to her appointment at Modul University she directed a market research institute in Berlin (1996 - 2004) and was Professor for Tourism Management at the University for Sustainable Development Eberswalde (2004 - 2007) where she also headed the Master Program for Sustainable Tourism Management (2006 - 2007). She completed her doctoral studies at the Vienna University of Economics and Business and held a Research Fellowship at the Department of Hospitality Management, University of Central Florida, Orlando, USA, funded by the Fulbright Commission. She is a member of several Scientific Associations and from 2010 to 2014 she was the acting chair of the BEST (Building Excellence in Sustainable Tourism) Education Network. Dagmar provides extensive services to the academic and industry communities. She regularly participates in international expert teams for quality assurance of international tourism and hospitality programs. Also, she is part of advisory and expert groups at the Austrian Federal Ministry for Tourism, UNEP (UN Environmental Program), UNWTO (UN World Tourism Organization), and Futouris among others and co-chairs the Certification Council of TourCert, a non-profit organization for certification in tourism. Her public speaking, writing and research focuses on Corporate Sustainability and Responsibility as a transformative force towards sustainable tourism development, as well as climate change, sustainable transportation and sustainable food issues in the tourism and hospitality industry.
Interview with Dagmar Lund-Durlacher from Sustainability Leaders
Research Interests
Current research interests focus on Corporate Sustainability and Responsibility as a transformative force towards sustainable tourism development, as well as climate change, sustainable transportation and sustainable food issues in the tourism and hospitality industry.
Current research projects:
European Tourism Going Green 2030 (ETTG) (01/2021 – 06/2023): The project will support tourism SMEs (accommodation, tour operator, travel intermediaries) to implement sustainability in their businesses. https://destinet.eu/who-who/civil-society-ngos/etgg2030/
„Transforming Tourism“ - Protecting biodiversity and increasing local value creation by promoting sustainable tourism development (01/2020 – 12/2022): The project supports three destinations in Costa Rica and the Dominican Republic as models for sustainable development and biodiversity through a destination management strategy. https://www.tourcert.org/en/projects/transforming-tourism/
„Unbalanced tourism growth at destination level – root causes, impacts, existing solutions and good practices” (01/2021 – 06/2022): The project aims to contribute to a sustainable transformation of EU tourism based on the objectives set out by the European Green Deal as well as the United Nations Sustainable Development Goals.
Awards
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2018 : BEST EN Outstanding Paper Award 2018 (BEST EN Building Excellence in Sustainable Tourism Education Network)
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2012 : ISTTE Best Paper Award 2012 (International Society of Travel & Tourism Educators)
Projects
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Sustainable Food Tools - Ways to Communicate with Guests
Fourteen different displays and signage were developed and implemented at the breakfast offer of hotels in Gran Canaria. The local origin and authenticity of food products as well as the prevention of plate waste were chosen as the central sustainability dimensions to be communicated to hotel guests. In a series of experiments, the effectiveness of the communication tools was empirically tested and showed consistently positive results. In hotel resorts in Gran Canaria, the use of a combination of tools such as posters (in the lobby), speech bubbles on the buffet, local product displays (on the buffet), and table displays increased the consumption of local food significantly (by up to 350% per product). At the same time, a combination of tools addressing issues related to food waste reduced the edible plate waste by 15%.
Organisations: MODUL University Vienna, Department of Tourism and Service Management
Author: Dagmar Lund-Durlacher, Hannes Antonschmidt
Date: 15.12.2016 - 14.12.2017
Managed By: MODUL University Vienna
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'Train-the-Trainer' Sustainable Food Workshops
Holding one-day workshops on sustainable food to train international trainers that are to teach the concept of sustainable food to hotel and restaurant staff in their destinations.
Organisations: MODUL University Vienna, Department of Tourism and Service Management
Author: Dagmar Lund-Durlacher, Hannes Antonschmidt
Date: 15.10.2018 -
Managed By: MODUL University Vienna
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APCC Special Report on tourism, large culture and sport events and climate change
Many studies showed the vulnerability of Austria's tourism to climate change, possible economic impacts, risks and opportunities. However, tourism itself contributes substantially to climate change. Given the importance for the economy, a specific, reviewed assessment is needed. The purpose of the Special Report is to summarize and assess the state of knowledge of all aspects of this topic based on and open to contributions by the full community of Austrian researchers and related experts.
Organisations: Department of Tourism and Service Management
Author: Dagmar Lund-Durlacher
Date: 01.03.2018 - 29.02.2020
Managed By: Department of Tourism and Service Management
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Landscape of the Year – European Network for Competitive and Sustainable Tourism
Organisations: MODUL University Vienna, Department of Tourism and Service Management
Author: Sabine Sedlacek, Andreas Zins, Dagmar Lund-Durlacher
Date: 01.01.2010 - 31.12.2011
Managed By: MODUL University Vienna
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Taste the culture, Turkey
Many travelers to the Turkish Aegean region have a huge interest in the local cuisine, and many hotels already source from local producers. Nonetheless, the connection between agricultural producers and purchasers from the hotel industry still needs be improved. Furthermore, the concept of organic food is largely unknown in the Turkish hotel industry. The project "Taste the culture" addresses these issues within two project phases. In the first phase, hotel staff is educated based on a "Sustainable Food Manual" (developed by MODUL University and FH Wien) regarding purchasing, storage and processing of organic and sustainably produced foods. Training courses are being developed with the local project partner and organic-farming expert, Gürsel Tonbul. They convey the benefits and value of sustainable and regional food. These training units will be tested in practice and optimized where required. In addition, it is planned to establish interactive training units in which employees will visit sustainable agricultural operations in the region and get to know their working methods. The second phase deals with the presentation and communication of sustainable food offers. The aim is to develop and improve presentation and communication methods, e.g. signage at the buffet, cooking classes, or digital solutions. This phase is conducted in connection with the MU project “Sustainable Food Communication”. The project partners are ten hotels from the Kusadasi region. The educational material and the results are prepared in a way that they can be used by interested hoteliers in Turkey and worldwide. Expected Results Through the project, the offer of regional and organic food in hotels is to be increased. The hotels get the necessary expert knowledge on how their F&B teams can create a sustainable offer and communicate it to the guests. Local vendors and agricultural and food producers also benefit through the purchasing of their products. The project furthermore supports a development towards the use of organic products. Through the improved communication of sustainability activities in the hotels, guest satisfaction can be increased. By raising awareness of the benefits of sustainable food on the side of guests and hoteliers, the participants themselves become ambassadors for sustainable buffets in holiday hotels.
Organisations: MODUL University Vienna, Department of Tourism and Service Management
Author: Dagmar Lund-Durlacher
Date: 01.03.2017 - 01.12.2017
Managed By: Department of Tourism and Service Management
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VorTEIL - Vorzeigeregion Tourismus - Energietechnologien und Innovationen leben
The „Vorzeigeregion Tourismus“ is to accompany the development and demonstration of intelligent, secure and affordable energy and transportation technologies, based on renewable energy sources within the Austrian tourism sector. Probing phase (strategic, economic and organizational preparation).
Organisations: MODUL University Vienna, Department of Tourism and Service Management
Author: Sabine Sedlacek, Dagmar Lund-Durlacher, Hannes Antonschmidt
Date: 01.07.2016 - 01.03.2017
Managed By: Department of Public Governance and Sustainable Development
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Development and test of instruments for sustainability information and communication
Development and test of instruments for guest information in the field of sustainable food in order to improve the sustainability balance of businesses and to fix the concept of sustainable food in the perception of guests
Organisations: MODUL University Vienna, Department of Tourism and Service Management
Author: Dagmar Lund-Durlacher, Hannes Antonschmidt
Date: 01.07.2016 - 31.12.2017
Managed By: Department of Tourism and Service Management
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The Tourism Research, Innovation and Next Generation Learning Experience
The Tourism Research, Innovation And Next Generation Learning Experience (TRIANGLE) Program is creating a Knowledge Alliance of HEIs and businesses across Europe, delivering a common sustainable tourism training system for protected area and green tourism destinations. Within the framework of the EU’s Erasmus Knowledge Alliance program, the European-wide Ecotrans Network for Sustainable Tourism has teamed up with leading universities (Algarve, Eberswalde, Sorbonne, Vienna), and businesses with core ICT and tourism interests (Eau de Web, Forum Anders Reisen) to create a European-wide collaborative online learning system for Higher Education Institutes (HEIs) to offer quality sustainability training and education to tourism destination administrators, SMEs workforce individuals and students linked to tourism activity in Europe’s protected areas and green destinations.
Organisations: MODUL University Vienna, Department of Tourism and Service Management
Author: Ulrich Gunter, Dagmar Lund-Durlacher
Date: 01.11.2016 - 31.10.2019
Managed By: Department of Tourism and Service Management
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Tourism Jobs as Employment Opportunity for Females– Status Quo and Future Perspectives
The aim of the project was to investigate the current situation and characteristics of employment in tourism for females and to identify opportunities and strategies to (re-)attract and/or retain female employees in the hospitality industry. Focus groups were conducted to gather the opinions of female employees currently working in the hospitality industry as well as of those who had once worked in the industry but left the sector. Furthermore, experts from various fields of expertise were interviewed to obtain their point of view regarding the problems, challenges and opportunities for female employment in the tourism industry. The study identified some crucial challenges that need to be tackled in order to make the hospitality industry more attractive employer for females.
Organisations: MODUL University Vienna, Department of Tourism and Service Management
Author: Dagmar Lund-Durlacher, Ulrike Bauernfeind, Anja Hergesell
Date: 01.01.2009 - 01.01.2010
Managed By: MODUL University Vienna
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Economic Relevance of Mountain Biking as a Leisure and Tourism Activity
Mountain biking is seen as one of the core summer tourist activities in Austria in particular in mountainous regions and the bike industry continuously stirs the demand with new bike technologies. A recent debate revolves around the advantages and disadvantages of general opening of public and private owned forests for mountain bikers in Austria. Up to now mountain biking in forests is only allowed after approval of the land owner. The aim of the project was to assess the status quo of mountain biking in Austria as well as consequences of opening the forest tracks for mountain bikers. Potential consequences such as an increased volume of mountain bikers, user conflicts, accidents and security risks were to be evaluated. The expectations of all affected groups (mountain bikers, other nature users, touristic destinations) were examined. Eventually, the economic consequences of an opening were considered.
Organisations: MODUL University Vienna, Department of Tourism and Service Management
Author: Dagmar Lund-Durlacher, Hannes Antonschmidt
Date: 01.07.2015 - 01.09.2016
Managed By: MODUL University Vienna
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Sustainable Food in the Travel context
The main goal of the project was to develop a deeper understanding on what is actually comprehended by the concept of sustainable food, and what holidaymakers really think about sustainable food consumption while travelling. Furthermore, the researchers also wanted to explore how tourism businesses are working on the implementation of sustainable food policies. In order to reach a balanced approach, the research team carried out a review of the existing literature, a quantitative consumer survey with more than 8,000 respondents, and field visit in Gran Canaria and Antalya, Turkey. During the field visits, 23 interviews with hotel and cruise ship representatives and systematic, checklist-based assessments of sustainability aspects in food operations in 10 hotels and one cruise ship were conducted. Results of the project were summarized in a project report and in a how-to manual for tourism practitioners. Key findings include: -Sustainable food is a multidimensional concept: An analysis of existing academic and practical literature revealed that the concept of sustainable food constitutes multiple dimensions that can be grouped into five sectors: economy, ecology, society, health, and culture. -Implementation through hotels and cruise ships on a low level: While interview partners were generally interested in the concept of sustainable food, the overall level of implementation into business strategies and operations is low. According to the representatives, major obstacles on the way to a higher implementation are lack of supplier infrastructure, cost considerations, lack of consciousness about the topic on the part of management, staff, and guests, and lack of external pressure. -Sustainable food generally important for package holiday travellers: Up to 40% of all clients care a lot about sustainable food while travelling. Interestingly, local ingredients and regional food play a dominant role when it comes to customer attitudes, while other dimensions like organic or fair trade food are not that important (although still considerable). In addition, the survey has shown that certain package holiday travellers are also willing to pay more for a more sustainable (especially regional) diet, if tourist businesses provide information about the menu and create a pleasant eating atmosphere. The study concludes that hotels should work on several key areas to improve their sustainability performance: Awareness Raising and Knowledge Transfer One key step on the way to sustainable food strategies is to raise awareness or the topic among staff and management.This can be achieved with specialized training sessions or “train the trainer” programmes for members of the management. Further measures could be the introduction of manuals and tools for the operational staff. Guest Communication Informing guests about food sustainability can be a usefulway to change their behaviour. Communication thereby can take place through media channels (print, film) or directly at the places where food is served (e.g. through signs that inform about the foodstuff or through members of staff). Setup of Local Producer/Supplier Networks The interviewed experts stated several obstacles for an increased offer of local products in the hotel such as quantity/quality risk and high prices of local food. These can be overcome by local food networks that share produce, infrastructure, and other resources to offset their economic disadvantages.
Organisations: MODUL University Vienna, Department of Tourism and Service Management
Author: Dagmar Lund-Durlacher, Hannes Antonschmidt
Date: 01.08.2015 - 01.03.2016
Managed By: MODUL University Vienna
Research Output
- 2021
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"Beherbergung"2021 Pages: 75
Author(s): Stefan Gössling, Dagmar Lund-Durlacher, Hannes Antonschmidt, Mike Peters, Egon Smeral
Publication date: 2021
Place of Publication Volume: Berlin, Heidelberg
Publisher: Springer
Pages: 75
Electronic version(s), related files and links: http://dx.doi.org/https://link.springer.com/chapter/10.1007/978-3-662-61522-5_4
Host publication editor(s): U. Pröbstl-Haider, D. Lund-Durlacher, M. Olefs, F. Prettenthaler
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"Gastronomie und Kulinarik"2021 Pages: 93
Author(s): Dagmar Lund-Durlacher, Stefan Gössling, Hannes Antonschmidt, Gudrun Obersteiner, Egon Smeral, Martin Wildenberg
Publication date: 2021
Place of Publication Volume: Berlin, Heidelberg
Publisher: Springer
Pages: 93
Electronic version(s), related files and links: http://dx.doi.org/https://doi.org/10.1007/978-3-662-61522-5_5
Host publication editor(s): U. Pröbstl-Haider, D. Lund-Durlacher, M. Olefs, F. Prettenthaler
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"Einführung"2021 Pages: 1
Die österreichische Tourismusbranche kann auf viele Jahrzehnte einer wirtschaftlich erfolgreichen Entwicklung zurückblicken und leistet einen wesentlichen Beitrag zur bundesweiten Gesamtwirtschaftsleistung und -beschäftigung. Ein Großteil des Sommer- und Wintertourismus in Österreich ist mit Aktivitäten in der Natur verbunden und somit höchst sensitiv auf Änderungen des Klimas – vor allem hinsichtlich Niederschlagsmengen und Temperaturen. Der Klimawandel hat somit einen großen Einfluss auf die Nachfrage durch Touristinnen und Touristen sowie auf das Angebot an Attraktionen in Österreich (Köberl et al. 2014).
Author(s): Ulrike Pröbstl-Haider, Dagmar Lund-Durlacher, Marc Olefs, Franz Prettenthaler, Andrea Damm, Petra Stolba
Publication date: 2021
Place of Publication Volume: Berlin, Heidelberg
Publisher: Springer
Pages: 1
Electronic version(s), related files and links: http://dx.doi.org/https://doi.org/10.1007/978-3-662-61522-5_1
Host publication editor(s): U. Pröbstl-Haider, D. Lund-Durlacher, M. Olefs, F. Prettenthaler
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"Tourismus und Klimawandel"2021
Diese Open-Access-Publikation beleuchtet die komplexen Beziehungen zwischen Tourismus und Klimawandel für die Tourismusdestination Österreich und basiert auf einer umfassenden Erhebung, Zusammenfassung und Bewertung des aktuellen Standes der Forschung zu diesem Thema. Für diesen Bericht haben 39 Wissenschaftlerinnen und Wissenschaftler führender Forschungseinrichtungen, unterstützt durch ein internationales Team an Begutachtern, über mehr als zwei Jahre intensiv zusammengearbeitet.
Die dargestellten Forschungsarbeiten zum Einfluss des Klimawandels auf den Tourismus gehen davon aus, dass die in den nächsten Jahrzehnten zu erwartenden Veränderungen des Klimas sich sehr stark auf die österreichische Tourismusbranche auswirken werden. Allerdings fällt dem Sektor auch eine nicht unerhebliche Rolle als Mitverursacher des Klimawandels zu. Aktuellen Untersuchungen zufolge trägt der Tourismus rund 8% aller globalen CO2-Emissionen bei. Vor diesem Hintergrund werden für die verschiedenen Teilaspekte des Angebots geeignete Minderungs- und Anpassungsmaßnahmen vorgestellt und diskutiert.
Der Bericht verdeutlicht insbesondere die spezifische Betroffenheit der touristischen Outdoor-und sportlichen Aktivitäten vom Wintersport bis zum Golftourismus, beschreibt die neuen Herausforderungen für die Organisation von Events und beleuchtet ausführlich, wie Anpassungsmöglichkeiten, insbesondere im Bereich der Mobilität, der Beherbergung, touristischer Indoor-Angebote, sowie der Gastronomie und Kulinarik ausgestaltet und umgesetzt werden können. Dabei werden die Verantwortung und die Möglichkeiten des Reisenden ebenso dargestellt, wie die Handlungsoptionen von Betrieben, Destinationen und der rahmensetzenden nationalen Politik. Das Buch macht deutlich, dass, um die Pariser Klimaziele erreichen zu können, ein veränderter Lebensstil und rasche Umsetzungsschritte notwendig sind. Wie dieser „Paris-Lifestyle“ erreicht werden könnte und welche Herausforderungen auf diesem Weg bewältigt werden müssen, verdeutlichen die zusammenfassenden Schlusskapitel.
Die differenzierte Aufbereitung des Themas für alle Reisenden, die Tourismusbranche und die Politik war nur durch eine gezielte Förderung aus Mitteln des Klima- und Energiefonds im Rahmen des Programms „Austrian Climate Research Programme – ACRP“ möglich.Author(s): Ulrike Pröbstl-Haider, Dagmar Lund-Durlacher, Marc Olefs, Franz Prettenthaler
Publication date: 2021
Publisher: Springer
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"Tourist accommodation, climate change and mitigation: An assessment for Austria"2021 in: Journal of Outdoor Recreation and Tourism.
Accommodation is an important part of the tourism value chain,
and accounts for a substantial share of the sector's greenhouse gas
emissions. This paper provides a short global overview of the energyintensity of various forms of accommodation establishments, with a more
focused discussion of energy-use in Austria, including different types of
end-uses. The paper concludes that the accommodation sector is, in
comparison to transportation, already a low-carbon sector, and has a good
potential to fully decarbonize until 2040. The paper analyses carbon
management needs in businesses, as well as the role and importance of
policies and legislation to accelerate decarbonization. This paper has an
applied nature and is part of the Austrian Special Report on Climate
Change.Author(s): Stefan Gössling, Dagmar Lund-Durlacher
Publication date: 2021
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