Climate change is an inevitable global challenge of the 21st century. For developing countries like Ethiopia, it intensifies existing challenges towards ensuring sustainable development. Adopting the protection motivation theory, this study examined factors affecting the practice of climate change adaptation and mitigation strategies among farmers. The study employed a mixed research approach to assess the subjective understanding of farmers about climate change threats and identify factors determining their responses to climate change effects. Qualitative data were collected using focus group discussions and interviews. Quantitative information was gathered using semi-structured survey from 296 randomly selected farmers. Qualitative data was dominantly analysed using content analysis, while descriptive and inferential statistics were applied to analyse quantitative data. Almost all respondents (97%) perceived that climate change was occurring and threatening their wellbeing. Dwindling precipitation, increasing temperature and occurrence of human and animal disease were perceived to represent climate change effects. From nationally initiated strategies, farmers were found to largely practice soil and water conservation, which they perceived as less costly and compatible to local knowledge. The result of binary logistic regression revealed that perceived severity of climate change, perceived susceptibility to climate change threat, perceived own ability to respond, response efficacy, and cost of practices predicted farmers’ motivation to practice climate change adaptation and mitigation strategies. Thus, building a resilient system should go beyond sensitizing climate response mechanisms. Policies should focus on human capital development and economic empowerment which would enable farmers to pursue context-specific adaptation and mitigation strategies, thereby maintaining a sustainable livelihood.

The modern food industry is among the key partners of today’s global tourism. As part of the tourism processes, tourists buy and consume local food in the local catering facilities. Furthermore, tourists are usually willing to try out gastronomy specialties during their travels. Food safety is important for tourists although it is not always part of their conscious behaviour in the destination. Food safety standards are regulated by international contracts based on the analysis of more half a century’s experiences. Within processes related to the changes in the external environment, there are emerging issues – although in different intensity - like chemical and microbiological contamination or food terrorism. Due to the immense number of participants in tourism, it is of key importance to raise awareness of threats like food decay, infections and other negative impacts, because food safety if a basic needs in all tourism destinations. The amount of waste food is increasing dramatically at a global scale. The study will introduce the findings of a food safety research in Hungary, providing useful knowledge to all stakeholders of the tourism industry.