Joint Tourism Seminar: Professor James Higham & Adjunct Professor Jamie Murphy

12 June, 2018 - 14:00 to 16:00
Sir Llew Edwards (14), room 216

Climate change and aviation: Beyond COP21.
Professor James Higham

While transportation currently accounts for 23% of total global energy-related CO2 emissions, transport emissions are projected to double by 2050, driven significantly by continued high growth in global passenger demand for air travel. Addressing high growth in aviation emissions is critical to climate stabilization. To date we have largely relied on individual decisions to forego air travel as the means of reducing these high-risk emissions. In this seminar I argue that encouraging voluntary responses to such risks is important, but cannot succeed because of the nature of human reason and the structure of the problem itself. Participation in the high carbon air travel regime is a social convention, and transition from social conventions requires coordination among players. I conclude that it is our moral duty to promote coordinated collective action, via local (institutional), national (political and business) and global (policy) mechanisms, to address aviation emissions. Recent research into collective action at each of these scales is presented, along with consideration of avenues of further research to advance this moral duty.

A working proposal to research food waste in events, hospitality and tourism: The quest
Adjunct Professor Jamie Murphy

The research seminar will highlight Professor Murphy's sustainability passion, particularly food waste in hospitality, events and tourism. The United Nations's 2017 International Year of Sustainable Tourism for Development, aligns with the UN's 17 Sustainable Goals in 2015. One such goal, ensuring sustainable consumption and production pattern, aligns with Australia's 2017 goal to halve food waste--about $20 billion a year in economic, social and environmental costs--by 2030. Australia has called on industry and academic collaboration across four food waste priority areas: policy support, business improvements, market development and behaviour change. Hospitality food waste studies exist but perhaps none at the household level. Similarly, studies of food waste in events or tourism are rare. An ideal test bed for industry and academic collaborative food waste research is Rottnest Island, a West Australian tourism icon. Ensuing Rottnest Island research models and theoretic development could apply to  policy support, business improvements, market development, and behaviour change in hospitality, events and tourism.


About the speakers

Professor James Higham
James Higham is a Professor at the University of Otago (New Zealand), Visiting Professor of Sustainable Tourism at the University of Stavanger (Norway) (2008-2018) and Jim Whyte Fellow, University of Queensland (Australia) (2016-2017).  With Professor Graham Miller (University of Surrey) he is co-editor of the Journal of Sustainable Tourism (published by Routledge Taylor and Francis, Oxford, UK).

Adjunct Professor Jamie Murphy
Jamie Murphy, an Adjunct Professor with the University of Eastern Finland, has decades of academic experience including teaching hospitality at Essec, Florida State University and the Lausanne Hotel School and teaching marketing at the University of Western Australia. His Google Scholar profile notes an h-index of 36 and over five thousand publications including top journals such as Annals of Tourism Research, Tourism Management, International Journal of Hospitality Management, Cornell Quarterly, European Journal of Marketing, Journal of Interactive Marketing and Journal of Advertising Research. His research--complemented by collaboration with great colleagues and students--focuses sustainability, MOOCs, robots and effective Internet use for citizens, businesses and governments. His diverse industry background includes European Marketing Manager for PowerBar and Greg Lemond Bicycles, Lead Academic for the Google Online Marketing Challenge, dozens of New York Times and Wall Street Journal stories, restaurateur and F&B manager in Yellowstone National Park.