TY  - JOUR
A1  - Nehk, Nadia
A1  - Tiberius, Victor
A1  - Kraus, Sascha
T1  - Urban air mobility
BT  - projections for air taxis
JF  - International journal of innovation and technology management
N2  - 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.
KW  - Urban air mobility
KW  - Air taxi
KW  - VTOL (vertical take-off and landing)
KW  - Sustainable aviation
KW  - Delphi method
KW  - Forecasting
Y1  - 2021
U6  - https://doi.org/10.1142/S0219877021500334
SN  - 0219-8770
SN  - 1793-6950
VL  - 18
IS  - 07
PB  - World Scientific
CY  - Singapore
ER  - 
TY  - JOUR
A1  - Schwark, Nele
A1  - Tiberius, Victor
A1  - Fabro, Manuela
T1  - How Will We Dine?
BT  - Prospective Shifts in International Haute Cuisine and Innovation beyond Kitchen and Plate
JF  - Foods
N2  - 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.
KW  - Delphi method
KW  - fine dining
KW  - haute cuisine
KW  - high gastronomy
KW  - innovation
KW  - Michelin star
KW  - nouvelle cuisine
KW  - restaurants
Y1  - 2020
U6  - https://doi.org/10.3390/foods9101369
SN  - 2304-8158
VL  - 9
IS  - 10
PB  - MDPI
CY  - Basel
ER  -