Gebbels, Maria ORCID: 0000-0001-9623-2655 , McIntosh, Alison and Harkison, Tracy (2023) Leading social change through prison fine dining as a new form of global tourism. In: Morrison, Alastair M. and Buhalis, Dimitrios, (eds.) Routledge Handbook of Trends and Issues in Global Tourism Supply and Demand. Routledge - Taylor & Francis, London, pp. 373-382. ISBN 978-1003260790 (doi:https://doi.org/10.4324/9781003260790)

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Abstract

This chapter evaluates in-prison dining as a new trend in global tourism. This trend contributes to a wider social purpose of reducing reoffending rates and changing public perceptions of prisoners. The issues of rising crime, incarceration and reoffending rates in the developed world have led to the creation of hospitality training and employment programmes in working prisons to rehabilitate, reduce recidivism, engender social impact, and help offenders find employment in the hospitality industry. These programmes can be seen as relating globally to the United Nation’s Sustainable Development Goals (SDGs) of Quality Education (Goal 4), Decent Work and Economic Growth (Goal 8) and Peace, Justice and Strong Institutions (Goal 16). Specifically, the programmes position education and training as a means to rehabilitate prisoners, provide employment opportunities to stabilise their lives away from crime, and reducing recidivism and crime rates to increase public safety. Examples of such training programmes include The Clink Charity in the UK; restaurant Interno in Columbia, and the Gate to Plate event in New Zealand (Harkison & McIntosh, 2019a; Thomas-Graham, 2019).

Item Type:	Book Section
Uncontrolled Keywords:	training restaurant; hospitality; prison; recidivism; gastronomy tourism; social purpose
Subjects:	H Social Sciences > H Social Sciences (General) H Social Sciences > HB Economic Theory H Social Sciences > HF Commerce
Faculty / School / Research Centre / Research Group:	Faculty of Business
Related URLs:	Publisher
Last Modified:	16 Oct 2023 08:00
URI:	http://gala.gre.ac.uk/id/eprint/44438

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