@article{NehkTiberiusKraus2021,
  author    = {Nehk, Nadia and Tiberius, Victor and Kraus, Sascha},
  title     = {Urban air mobility},
  series = {International journal of innovation and technology management},
  volume    = {18},
  journal   = {International journal of innovation and technology management},
  number    = {07},
  publisher = {World Scientific},
  address   = {Singapore},
  issn      = {0219-8770},
  doi       = {10.1142/S0219877021500334},
  pages     = {30},
  year      = {2021},
  abstract  = {The growing global demand for efficient and sustainable urban mobility in metropolitan areas has created innovative approaches to new modes of transportation and vehicles. Using the Delphi method, this study explored the prospective development of urban air mobility (UAM), specifically the emergence of air taxis or vertical take-off and landing (VTOLs). The two-staged study examined 25 projections regarding technological and infrastructural aspects to propose a future scenario for UAM and air taxis for the next 5-10 years. The questioned experts confirmed most of the proposed statements from both areas but were undetermined regarding certain technological aspects. Considering the crucial impacts of regulation and certification as well as consumer perception and acceptance for UAM and air taxis, further research on these topics and their correlation is suggested.},
  language  = {en}
}
@article{SchwarkTiberiusFabro2020,
  author    = {Schwark, Nele and Tiberius, Victor and Fabro, Manuela},
  title     = {How Will We Dine?},
  series = {Foods},
  volume    = {9},
  journal   = {Foods},
  number    = {10},
  publisher = {MDPI},
  address   = {Basel},
  issn      = {2304-8158},
  doi       = {10.3390/foods9101369},
  pages     = {21},
  year      = {2020},
  abstract  = {Haute cuisine, the cooking style for fine dining at gourmet restaurants, has changed over the last decades and can be expected to evolve in the upcoming years. To engage in foresight, the purpose of this study is to identify a plausible future trend scenario for the haute cuisine sector within the next five to ten years, based on today's chefs' views. To achieve this goal, an international, two-stage Delphi study was conducted. The derived scenario suggests that the coronavirus disease 2019 (COVID-19) pandemic will lead to significant restaurant bankruptcies and will raise creativity and innovation among the remaining ones. It is expected that haute cuisine tourism will grow and that menu prices will differ for customer segments. More haute cuisine restaurants will open in Asia and America. Local food will remain a major trend and will be complemented by insect as well as plant-based proteins and sophisticated nonalcoholic food pairings. Restaurant design and the use of scents will become more relevant. Also, private dining and fine dining at home will become more important. The scenario also includes negative projections. These findings can serve as a research agenda for future research in haute cuisine, including the extension of the innovation lens towards the restaurant and the business model. Practical implications include the necessity for haute cuisine restaurants to innovate to cope with increasing competition in several regions. Customers should be seen as co-creators of the value of haute cuisine.},
  language  = {en}
}
@misc{SchwarkTiberiusFabro2020,
  author    = {Schwark, Nele and Tiberius, Victor and Fabro, Manuela},
  title     = {How Will We Dine?},
  series = {Postprints der Universit{\"a}t Potsdam : Wirtschafts- und Sozialwissenschaftliche Reihe},
  journal   = {Postprints der Universit{\"a}t Potsdam : Wirtschafts- und Sozialwissenschaftliche Reihe},
  number    = {132},
  issn      = {1867-5808},
  doi       = {10.25932/publishup-48506},
  url       = {http://nbn-resolving.de/urn:nbn:de:kobv:517-opus4-485069},
  pages     = {23},
  year      = {2020},
  abstract  = {Haute cuisine, the cooking style for fine dining at gourmet restaurants, has changed over the last decades and can be expected to evolve in the upcoming years. To engage in foresight, the purpose of this study is to identify a plausible future trend scenario for the haute cuisine sector within the next five to ten years, based on today's chefs' views. To achieve this goal, an international, two-stage Delphi study was conducted. The derived scenario suggests that the coronavirus disease 2019 (COVID-19) pandemic will lead to significant restaurant bankruptcies and will raise creativity and innovation among the remaining ones. It is expected that haute cuisine tourism will grow and that menu prices will differ for customer segments. More haute cuisine restaurants will open in Asia and America. Local food will remain a major trend and will be complemented by insect as well as plant-based proteins and sophisticated nonalcoholic food pairings. Restaurant design and the use of scents will become more relevant. Also, private dining and fine dining at home will become more important. The scenario also includes negative projections. These findings can serve as a research agenda for future research in haute cuisine, including the extension of the innovation lens towards the restaurant and the business model. Practical implications include the necessity for haute cuisine restaurants to innovate to cope with increasing competition in several regions. Customers should be seen as co-creators of the value of haute cuisine.},
  language  = {en}
}