College of Education and Human Development - George Mason University
Graduate School of Education - George Mason University

Our Graduate School of Education is the alma mater for one third of teachers and administrators in Northern Virginia’s world-class school systems. Each year, more than 3,000 graduate students enroll in our innovative academic programs, which include advanced study for teachers and school leaders, instructional design and technology, and a renowned PhD in Education program that is among the largest in the country.

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School of Recreation, Health, and Tourism - George Mason University

The School of Recreation, Health, and Tourism (SRHT) offers exciting, career-ready majors in dynamic fields such as athletic training, tourism and events management, health and physical education, kinesiology, sport management, and recreation management. SRHT features renowned faculty, cutting-edge research, six laboratories and centers, and a diverse student body of more than 1,000 undergraduate and graduate students each year. Each major requires one or more internship or clinical experiences, ensuring that students graduate not just with a transcript but with a resume that demonstrates their professional aptitude and skills.

PhD, Clemson University
Assistant Professor
Academic Program Co-Coordinator, Hospitality, Tourism and Events Management
Sport and Recreation Studies
The Center for the Study of Sport and Leisure in Society

Contact Information

Send email to Dr. Slocum

Phone: (703) 993-4260
Fax: (703) 993-2025

George Mason University
Science and Technology Campus
Bull Run Hall 201D
10890 George Mason Circle
MS 4E5
Manassas, VA 20110

Profile

Dr. Susan L. Slocum specializes in sustainable economic development through tourism and policy implementation at the regional and national level.  Working with communities to enhance backward linkages between tourism and traditional industries, Dr. Slocum has worked with rural communities in the United States, the UK, and with indigenous populations in emerging tourism destinations in Tanzania.  In particular, she is interested in balancing policy development and integration to provide a more bottom-up form of planning within tourism destinations and has approached sustainable tourism from a contemporary view which includes the addition of institutional reform and social justice.  Dr. Slocum has worked at the University of Bedfordshire and at Utah State University.

Nominated for the Teaching Excellence Award in 2016

Currently serves on the Advisory Board for the Dulles Chapter of the Virginia Resaurant, Lodging, and Travel Association

Currently serves on the Board of Directors for Visit Fairfax

Research Interests

Sustainable Tourism Development                                           Rural Planning and Policy

Community-based Destination Branding/Marketing              Development and Poverty Reduction

Sustainable Agricultural Development                                      Food Tourism/Agritourism

Currently serves on the Editorial Board for Tourism Planning and Development

Recent Publications

Books

6. Slocum, S.L. & Curtis, K (In press). Food and Agricultural Tourism: Theory and best practice. London: Routledge.

5. Slocum, S.L., Kline, C. & Cavaliere, C.T. (2017). Craft Beverages and Tourism, Volume 2: Environmental, Societal, and Marketing Implications (Eds.), Basingstoke, United Kingdom: Palgrave MacMillan.

4. Kline, C., Slocum, S.L. & Cavaliere, C.T. (2017). Craft Beverages and Tourism, Volume 1: The Rise of Breweries and Distilleries in the United States (Eds.), Basingstoke, United Kingdom: Palgrave MacMillan.

3. Slocum, S.L. & Kline, C. (2017). Linking Urban and Rural Tourism: Strategies in Sustainability (Eds.), Wallingford, UK: CAB International.

2. Curtis, K., Slocum, S.L. & Allen, K. (2016). Farm and Food Tourism: Exploring Opportunities. Utah State University Extension Curriculum, Agribusiness 12-10-15.

1. Slocum, S.L., Kline, C., & Holden, A. (2015). Scientific Tourism: Researchers as Travellers (Eds.), London: Routledge.

 

Peer Reviewed Journal Articles

21. Slocum, S.L. & Curtis, K. R. (2017). Food Tourism Entrepreneurship: Farm Shops in the UK. Journal of Food Distribution Research, 28 (2).

20. Curtis, K.,  Slocum, S., Teegerstrom, T., Bishop ,C., & Landis, M. (2017). Innovative Food Tourism Development Strategies for Sustainability on American Indian Reservations. Journal of Food Distribution Research, 48 (1), 46-53.

19. Slocum, S.L. (2017). Operationalising both Bustainability and Neo-liberalism in Protected Areas: Implications from the USA’s National Park Service’s Evolving Experiences and Challenge. Journal of Sustainable Tourism.

18. Slocum, S.L (2016). Edible Identities: Food as Cultural Hertitage (book review). Hospitality & Society, 6 (3), pp. 289–291.

17. Curtis, K., & Slocum, S.L. (2016).  The Potential Impacts of Green Certification Programs Focused on Food Waste Reduction on the Tourism Industry. Food Distribution Research Society, 47 (1), pp. 6-11.

16. Curtis, K., & Slocum, S.L. (2016). The Role of Sustainability Certification Programs in Reducing Food Waste in Tourism. Journal of Developments in Sustainable Agriculture, 11 (1), pp. 1-7.

15. Slocum, S.L. (2015). Understanding Tourism Support for a Craft Beer Trail: The Case of Loudoun County, Virginia. Journal of Tourism Planning and Development, 13 (3), pp. 292-309.

14. Slocum, S.L. (2015). Rural Tourism: An international Perspective (book review). Journal of Policy Research in Tourism, Leisure and Events, 8 (1), pp. 94-96.

13. Slocum, S.L., & Curtis, K.R. (2015).  Assessing Sustainable Food Behaviours of National Park Visitors: Domestic / on vocation Linkages, and their Implications for Park Policies. Journal of Sustainable Tourism, 24 (1), pp. 153-167.

12. Slocum, S.L. (2015). The Viable, Equitable and Bearable in Tanzania. Journal of Tourism Management Perspectives, 16, pp. 92-99.

11. Kline, C., & Slocum, S.L. (2015). Neoliberalism in Ecotourism? The New Development Paradigm of Multinational Projects in Africa. Journal of Ecotourism, 14 (2&3), pp. 99-112.

10. Lee, S., & Slocum, S.L. (2015). Understanding the Role of Local Food in the Meeting Industry: An Exploratory Study of Meeting Planners’ Perception of Local Food in Sustainable Meeting Planning. Journal of Convention & Event Tourism, 6 (1), pp. 45-60.

9. Slocum, S.L. & Lee, S. (2015). Sustainability and Events: Case Study Approaches to ‘Green’ ICT Implementation. Journal of Information Technology and Tourism, 4, pp 347-362 .

8. Slocum, S.L. & Kline, C. (2014). Rural and Regional Resilience: Opportunities, Challenges and Policy Messages for North Carolina’s Sustainable Tourism Agenda. Anatolia, 25 (3), pp. 403-416.

7. Slocum, S.L & Everett, S (2013). Industry, Government, and Community: Power and Leadership in a Resource Constrained DMO. Tourism Review, 69 (1), pp. 47-58.

6. Curtis, K.R., Ward, R., Allen, K. & Slocum, S.L. (2013). Impacts of Community Supported Agriculture Program Participation on Consumer Food Purchases and Dietary Choice. Journal of Food Distribution Research, 44 (1), pp. 42-51.

5. Everett, S. & Slocum, S.L. (2013). Food and Tourism, an Effective Partnership? A UK based review. Journal of Sustainable Tourism, 21 (6), pp. 789-809.

4. Slocum, S.L & Clifton, J. (2012). Understanding Community Capacity through Canal Heritatage Development: Sink or Swim. International Journal of Tourism Policy, 4 (4), pp. 356-374.

3. Slocum, S.L. & Backman, K. (2011). Understand Government Capacity in Tourism Development as a Poverty Alleviation Tool: A Case Study of Tanzanian Policy Makers. Tourism Planning and Development, 8 (3), pp. 281-296.

2. Slocum, S.L., Robinson, K. & Backman, K. (2011). Tourism Pathways to Prosperity: Perspectives on the Informal Economy in Tanzania. Tourism Analysis: An Interdisciplinary Journal, 16 (1), pp. 43-55.

1. Slocum, S.L. (2011). Responsible Tourism: An Overland Example. The Omani Journal of Applied Sciences, 3 (1), pp. 26 – 49.

 

Peer Reviewed Book Chapters

23. Coberly, E. & Slocum, S.L. (In press). Research Methodology Choice in Serious Leisure in Renaissance Festival Tourism. In Nunkoo, R. (Eds.) Handbook of Research Methods in Tourism and Hospitality Management. Cheltenham, United Kingdom: Edward Elgar.

22. Slocum, S.L. (Accepted). Rural Tourism and Development. In Lowry, L. & Golson, G. (Eds.) The SAGE International Encyclopedia of Travel and Tourism. Thousand Oaks, CA: Sage Publications.

21. Slocum, S.L. (Accepted). Research Tourism. In Lowry, L. & Golson, G. (Eds.) The SAGE International Encyclopedia of Travel and Tourism. Thousand Oaks, CA: Sage Publications.

20. Slocum, S.L. (Accepted). Triple Bottom Line. In Lowry, L. & Golson, G. (Eds.) The SAGE International Encyclopedia of Travel and Tourism. Thousand Oaks, CA: Sage Publications.

19. Slocum, S.L. (2017). Introduction. In Slocum, S.L, Kline, C., & Cavaliere, C. (Eds.) Craft Beverages and Tourism, Volume 2 - Environmental, Societal, and Marketing Implications (pp. 1-8), Basingstoke, United Kingdom: Palgrave MacMillan.

18. Slocum, S.L. (2017). Developing Social Capital in Craft Beer Tourism Markets – Loudoun County, Virginia. In Slocum, S.L, Kline, C., & Cavaliere, C.. (Eds.) Craft Beverages and Tourism, Volume 2 - Environmental, Societal, and Marketing Implications (pp. 83-100). Basingstoke, United Kingdom: Palgrave MacMillan.

17. Curtis, K., Bosworth, R., & Slocum. S.L. (2017). Drink Tourism: A Profile of the Intoxicated Traveler. In Slocum, S.L, Kline, C., & Cavaliere, C. (Eds.) Craft Beverages and Tourism, Volume 2 - Environmental, Societal, and Marketing Implications (pp. 119-140), Basingstoke, United Kingdom: Palgrave MacMillan.

16. Slocum, S.L, Kline, C., & Cavaliere, C. (2017). Conclusion. In Slocum, S.L, Kline, C., & Cavaliere, C. (Eds.) Craft Beverages and Tourism, Volume 2 - Environmental, Societal, and Marketing Implications (pp. 213-223), Basingstoke, United Kingdom: Palgrave MacMillan.

15. Slocum, S.L. & Curtis, K.R. (2017). The Urban-rural Tourism Relationship: A Case of Suburban Farm Shops, In Slocum, S.L. & Kline, C. (Eds.) Urban-Rural Tourism: strategies in sustainability (pp. 82-93).  Wallingford, United Kingdom: CAB International.

14. Slocum, S.L. (2016). Craft Beer Case Study: Loudoun County, Virginia. In Everett, S. Food and Drink Tourism: Principles and practice (p. 297), London: Sage.

13. Slocum, S.L. (2015). Community Agency. In: Cater, C.I. and Garrod, B. (Eds.) The Encyclopedia of  Sustainable Tourism (p. 90). CAB International, Wallingford, UK.

12. Slocum, S.L. (2015). Community Capacity. In: Cater, C.I. and Garrod, B. (Eds.) The Encyclopedia of Sustainable Tourism (pp. 93-94). CAB International, Wallingford, UK.

11. Slocum, S.L. (2015). Community Resilience. In: Cater, C.I. and Garrod, B. (Eds.) The Encyclopedia of Sustainable Tourism (p. 99). CAB International, Wallingford, UK.

10. Slocum, S.L (2015). Local Food: Greening the Tourism Value Chain. In Reddy, V. and Wilkes, K. (Eds.) Tourism in the Green Economy (pp. 242-254), London: Routledge.

9. Slocum, S.L., & Backman, K. (2015). Scientific Tourists: A Community’s Perspective into Research Travel Behaviours. In Slocum, S.L., Kline, C. and Holden, A. (Eds.) Scientific Tourism: Researchers as Travellers (pp. 99-116), London: Routledge.

8. Slocum, S.L., & Kline, C. (2015). Exploring the Travel Policies of Conservation and Development Professionals. In Slocum, S.L., Kline, C. and Holden, A. (Eds.) Scientific Tourism: Researchers as Travellers (pp. 51-65), London: Routledge.

7. Slocum, S.L., & Kline, C. (2015). Research as a Forefront to Tourism: Understanding the Travel Behaviours of Eco-researchers. In Slocum, S.L., Kline, C. and Holden, A. (Eds.) Scientific Tourism: Researchers as Travellers (pp. 33-49), London: Routledge.

6. Swanson, J., Kline, C., & Slocum, S.L. (2015). Exploring the Decision-making of the University SAVE market. In Slocum, S.L., Kline, C. and Holden, A. (Eds.) Scientific Tourism: Researchers as Travellers (pp. 66-79), London: Routledge.

5. Slocum, S.L., & Kline, C. (2015). Conclusion. In Slocum, S.L., Kline, C. and Holden, A. (Eds.) Scientific Tourism: Researchers as Travellers (pp. 181-186), London: Routledge.

4. Everett, S. & Slocum, S.L. (2013). Collaboration in Food Tourism: Developing Cross Industry Partnerships. In Hall, C.M. and Gössling, S. (Eds.) Sustainable Culinary Systems Local Foods, Innovation, and Tourism & Hospitality (pp. 205-222), London: Routledge.

3. Lacher, R.G. & Slocum, S.L. (2012). Souvenir Development in Peripheral Areas: Local Constraints in a Global Market. In Cave, J. (Eds.) Tourism and Souvenirs on the Margins: Global Perspectives (pp. 521-541),  London: Routledge.

2. Slocum, S.L, Backman, K. & Baldwin, E. (2012). Independent Instrumental Case Studies Allowing for the Autonomy of Cultural, Social, and Business Networks in Tanzania. In  Hyde, K., Ryan, C. and Woodside, A. (Eds.) Field Guide for Case Study Research in Tourism (pp. 521-541), U.K.: Emerald Publishers.

1. Slocum, S. L. & Everett, S. (2010).  Proceedings from the Fourth International Conference on Sustainable Tourism: Food Tourism Initiatives: Resistance on the Ground. July 2010, in C.A. Brebbia (Eds.), The Sustainable World (pp. 745-757), WIT Press.