{"id":10932,"date":"2026-08-31T12:40:23","date_gmt":"2026-08-31T10:40:23","guid":{"rendered":"https:\/\/societaitalianamanagement.it\/?p=10932"},"modified":"2026-08-31T14:45:06","modified_gmt":"2026-08-31T12:45:06","slug":"track-9-reconfiguring-food-practices-in-hospitality-nudging-smart-choice-architectures-and-regenerative-value-for-tourism-2040","status":"publish","type":"post","link":"https:\/\/societaitalianamanagement.it\/en\/track-9-reconfiguring-food-practices-in-hospitality-nudging-smart-choice-architectures-and-regenerative-value-for-tourism-2040\/","title":{"rendered":"Track 9. Reconfiguring Food Practices in Hospitality: Nudging, Smart Choice Architectures and Regenerative Value for Tourism 2040."},"content":{"rendered":"<p style=\"text-align: center;\"><strong>2027 TTRA Europe Annual Chapter Conference<\/strong><\/p>\n<p style=\"text-align: justify;\"><strong>Guest Editors:<\/strong>: Angelo Presenza, University of Molise, Italy Claudia Cozzio, Free University of Bozen-Bolzano, Italy Sergio Gil Moreno, University of Las Palmas de Gran Canaria, Spain Bora Kim, University of Surrey, United Kingdom<\/p>\n<p style=\"text-align: justify;\"><strong>Description:<\/strong>This track explores how hospitality food systems can be transformed through behavioral, digital and regenerative innovation. It examines nudging, smart choice architecture, AI-enabled decision support, neurogastronomy and multisensory experiences to reduce food waste and promote sustainable choices. Contributions may address customer behavior, service design, staff routines, procurement, circular food systems, local supply chains and destination sustainability.<strong><br \/>\n<\/strong><\/p>\n<p style=\"text-align: justify;\"><strong>Deadline: <\/strong>January 15, 2027<strong><br \/>\n<\/strong><\/p>\n<p style=\"text-align: justify;\"><strong>Link: https:\/\/lnkd.in\/dPxjDU7i <\/strong><a href=\"https:\/\/ttra.com\/wp-content\/uploads\/2026\/05\/TTRA_Reconfiguring_Food_Practices_Track_OnePage_No_Photos.pdf\">https:\/\/ttra.com\/wp-content\/uploads\/2026\/05\/TTRA_Reconfiguring_Food_Practices_Track_OnePage_No_Photos.pdf<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>2027 TTRA Europe Annual Chapter Conference Nomi dei Guest Editor: Angelo Presenza, University of Molise, Italy Claudia Cozzio, Free University of Bozen-Bolzano, Italy Sergio Gil Moreno,<span class=\"excerpt-hellip\"> [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":5282,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[26],"tags":[],"class_list":["post-10932","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-call-for-paper"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v21.3 (Yoast SEO v27.7) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Track 9. 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Reconfiguring Food Practices in Hospitality: Nudging, Smart Choice Architectures and Regenerative Value for Tourism 2040.\" \/>\n<meta property=\"og:description\" content=\"2027 TTRA Europe Annual Chapter Conference Nomi dei Guest Editor: Angelo Presenza, University of Molise, Italy Claudia Cozzio, Free University of\" \/>\n<meta property=\"og:url\" content=\"https:\/\/societaitalianamanagement.it\/en\/track-9-reconfiguring-food-practices-in-hospitality-nudging-smart-choice-architectures-and-regenerative-value-for-tourism-2040\/\" \/>\n<meta property=\"og:site_name\" content=\"SIMA - Societ&agrave; Italiana di Management\" \/>\n<meta property=\"article:published_time\" content=\"2026-08-31T10:40:23+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-08-31T12:45:06+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/societaitalianamanagement.it\/wp-content\/uploads\/2021\/04\/call-for-paper-SIMA.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"554\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"SIMA - Societ\u00e0 Italiana di Management\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"SIMA - Societ\u00e0 Italiana di Management\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/societaitalianamanagement.it\\\/track-9-reconfiguring-food-practices-in-hospitality-nudging-smart-choice-architectures-and-regenerative-value-for-tourism-2040\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/societaitalianamanagement.it\\\/track-9-reconfiguring-food-practices-in-hospitality-nudging-smart-choice-architectures-and-regenerative-value-for-tourism-2040\\\/\"},\"author\":{\"name\":\"SIMA - Societ\u00e0 Italiana di Management\",\"@id\":\"https:\\\/\\\/societaitalianamanagement.it\\\/#\\\/schema\\\/person\\\/6dedd2319da52617d635394d9bd0f82e\"},\"headline\":\"Track 9. 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