ENHANCING SUBJECTIVE WELLBEING FOR LONGEVITY: INSIGHTS FROM INNOVATIONS IN SILVER TOURISM AND HEALTH TOURISM PRACTICES

Authors

Keywords:

subjective wellbeing, longevity, silver tourism, health tourism innovations, longevity economy, successful aging, sustainable tourism

Abstract

As global populations age rapidly, with projections indicating that nearly 30% of the European Union's population will be over 65 by 2050, the longevity economy emerges as a critical driver of economic and social transformation. This narrative review explores how innovations in silver tourism and health tourism practices enhance subjective wellbeing, thereby contributing to longevity and successful aging. Drawing on interdisciplinary perspectives from tourism, psychology, and economics, the study synthesizes existing research, including insights from challenges in the silver economy (Zsarnoczky, 2017), innovations in health tourism (Azim et al., 2025), and recent European policy analyses (Gaušas et al., 2024). Key findings highlight that tailored tourism services, such as digitally adapted health and wellness offerings, sustainable travel options, and personalized experiences for older adults, significantly boost subjective wellbeing components, including life satisfaction, positive affect, and eudaimonic fulfillment. Innovations like AI-driven personalization and eco-friendly practices in silver tourism address barriers while capitalizing on opportunities in the longevity economy, as outlined in the European Parliament's framework for silver tourism categories. The review underscores policy implications, recommending enhanced digital accessibility, resilience measures against external shocks, and targeted investments to foster inclusive tourism ecosystems. Ultimately, sustainable innovations in silver and health tourism not only promote subjective wellbeing but also support extended healthy lifespans, offering actionable pathways for stakeholders in aging societies.

Author Biographies

  • Martin Balazs Zsarnoczky, WSG University of Economy

    Department of Economy, Faculty of Business and Tourism, WSG University of Economy, Bydgoszcz, Poland

  • Al Fauzi Rahmat, Hungarian University of Agriculture and Life Sciences

    Doctoral School of Economic and Regional Sciences, Hungarian University of Agriculture and Life Sciences (MATE), Gödöllő, Hungary

  • Beáta Sz. G. Pató, Eötvös Loránd University

    Savaria Department of Business Economics, Savaria University Centre, Faculty of Social Sciences, Eötvös Loránd University; Szombathely, Hungary

  • Lóránt Dénes Dávid, John von Neumann University

    Department of Tourism and Hospitality, Faculty of Economics and Business, John von Neumann University, Kecskemét, Hungary; email: david.lorant.denes@nje.hu

    Department of Tourism and Hospitality, Institute of Rural Development and Sustainable Economy, Hungarian University of Agriculture and Life Sciences (MATE), Gödöllő, Hungary; email: david.lorant.denes@uni-mate.hu

    Savaria Department of Business Economics, Savaria University Centre, Faculty of Social Sciences, Eötvös Loránd University; Szombathely, Hungary; email: david.lorant.denes@sek.elte.hu

    Department of Tourism and Hospitality, Kautz Gyula Faculty of Business and Economics, Széchenyi István University, HU-9026 Győr, Hungary; e-mail: dr.david.lorant@gmail.com

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Published

2026-04-21