Consumer behaviour and demand response of tourists to climate change

Gößling, Stefan; Scott, Daniel; Hall, C. Michael; Céron, Jean-Paul; Dubois, Ghislain

doi:10.1016/j.annals.2011.11.002

Cited by 499 publications

(311 citation statements)

References 77 publications

Supporting

Mentioning

253

Contrasting

Unclassified

Order By: Relevance

“…First, there is a broad consensus in literature that TTL customers are reluctant to voluntarily change their behaviour so that it becomes more benign towards the environment and society (Lehner et al 2016;Mont et al 2014). There are a range of factors that contribute to this negative behavioural pattern which comprise: lack of personal knowledge on the inter-linkages between individual consumer choices and environmental pressures; low levels of environmental awareness among the public; and general customer unwillingness to replace comfortable, largely unsustainable, leisure routines with more environmentally-responsible lifestyles (see, for instance, Cohen and Higham 2011; Dickinson et al 2013;Gössling et al 2012). This suggests that other TTL stakeholders should take a more active part in facilitating positive behavioural changes among consumers.…”

Section: Literature Reviewmentioning

confidence: 99%

‘Nudging’ as an architect of more responsible consumer choice in food service provision: The role of restaurant menu design

Filimonau

Lemmer

Marshall

et al. 2017

Journal of Cleaner Production

View full text Add to dashboard Cite

The sector of food service provision generates substantial environmental and societal impacts. Environmental impacts are particularly pronounced in terms of carbon footprint build-up while societal impacts are reflected in often unhealthy food choice. These impacts should be minimised to facilitate progress of the sector towards sustainability. A significant share of the negative impacts from food service provision is attributed to irresponsible consumer choice which needs to be architected and made more society-and climatebenign. Customer 'nudging' is an effective tool of consumer choice architecture and yet little research has examined its application within the context of private food service provision.This study set to better understand the determinants of consumer choice when dining out and how consumer choice could be reinforced to make it more benefitial from the sustainability viewpoint. To this end, the study reported on the outcome of a consumer survey conducted among visitors to a UK casual dining restaurant where menu design was employed as a customer 'nudging' tool. The survey demonstrated that, next to price, food provenance and nutritional value determined consumer choice when dining out. This information should therefore be displayed on restaurant menus to enable educated, and more environment-and society-benign, food choice. While presenting the food carbon values on a menu was well perceived, some skepticism attached to their prospective use as a determinant of consumer choice was recorded. Recommendations were made on the design of the industry and policy-making interventions required to enhance the public appeal of this menu item.

show abstract

Section: Literature Reviewmentioning

confidence: 99%

‘Nudging’ as an architect of more responsible consumer choice in food service provision: The role of restaurant menu design

Filimonau

Lemmer

Marshall

et al. 2017

Journal of Cleaner Production

View full text Add to dashboard Cite

show abstract

“…The relationship between weather and tourism demand has been widely investigated for different locations and different seasons (summer and/or winter season) (see Becken, 2013a;Gössling et al, 2012;Kaján & Saarinen, 2013;Pang, McKercher & Prideaux, 2013;Rosello 2014 for recent surveys of the literature). Favourable summer weather can have a large impact on visitor arrivals and overnight stays.…”

Section: Introductionmentioning

confidence: 99%

Summer weather conditions and tourism flows in urban and rural destinations

Falk

2015

Climatic Change

View full text Add to dashboard Cite

Standard-Nutzungsbedingungen:Die Dokumente auf EconStor dürfen zu eigenen wissenschaftlichen Zwecken und zum Privatgebrauch gespeichert und kopiert werden.Sie dürfen die Dokumente nicht für öffentliche oder kommerzielle Zwecke vervielfältigen, öffentlich ausstellen, öffentlich zugänglich machen, vertreiben oder anderweitig nutzen.Sofern die Verfasser die Dokumente unter Open-Content-Lizenzen (insbesondere CC-Lizenzen) zur Verfügung gestellt haben sollten, gelten abweichend von diesen Nutzungsbedingungen die in der dort genannten Lizenz gewährten Nutzungsrechte. Terms of use: Documents in EconStor may

show abstract

“…The key mitigation strategies adopted by most tourism businesses are reducing energy use and improving energy efficiency, along with water conservation and waste recycling measures (Becken, 2012;Carmody & Zeppel, 2009;Coles & Zschiegner, 2011;Vernon et al, 2003;Zeppel, 2012a). An additional mitigation strategy is to modify or influence tourists' travel behavior with regard to frequency, distance, type of travel, or mode of transport (Gössling, Scott, Hall, Ceron, & Dubois, 2012;Hall, 2011;Scott et al, 2012). The focus of this article, however, is on carbon mitigation strategies implemented by environmentally certified tourism enterprises in Queensland, Australia.…”

mentioning

confidence: 99%

Climate Change and Sustainable Tourism: Carbon Mitigation by Environmentally Certified Tourism Enterprises

Zeppel¹,

Beaumont²

2014

Tourism Review International

View full text Add to dashboard Cite

travel-related activities that contribute to climate change. In response, government departments and tourism agencies have supported carbon mitigation strategies based on ecoefficiency actions to reduce GHG emissions and operational costs for the travel CLIMATE CHANGE AND SUSTAINABLE TOURISM: CARBON MITIGATION BY ENVIRONMENTALLY CERTIFIED TOURISM ENTERPRISESHEATHER ZEPPEL AND NARELLE BEAUMONT Australian Centre for Sustainable Business and Development, University of Southern Queensland, Springfield, AustraliaTourism is susceptible to the impacts of climate change on destinations and businesses, but also contributes to the causes of climate change via greenhouse gas emissions from travel. This article reports on carbon mitigation actions by environmentally certified tourism enterprises in Queensland, Australia. The survey results profile attitudes to climate change, emissions auditing, carbon mitigation actions, and motives for emissions reduction. The study revealed that most operators believed climate change was an important issue for tourism and had implemented a range of carbon mitigation actions in energy, water, and waste reduction. The most popular actions were energy efficiency and reducing energy use, while less popular measures were adopting renewable energy and carbon offsetting. Tourism operators preferred lower cost actions that were easy to implement and would provide cost savings. The key motives for tourism operators implementing these carbon actions related to ecological responsibility and business competitiveness via cost savings and differentiating their business as "climate friendly." These motivations align with general business principles driving the implementation of socially and environmentally responsible practices by companies. The findings suggest that environmentally certified tourism enterprises now consider emissions reduction measures to be an integral part of sustainable tourism development.Key words: Climate change; Carbon mitigation; Environmental certification; Ecoefficiency actions; Sustainable tourism IntroductionThe tourism industry is susceptible to the physical and socioeconomic impacts of climate change on destinations and businesses. Tourism also generates greenhouse gas (GHG) emissions from transport and 162 ZEPPEL AND BEAUMONT could be adopted (WTO & UNEP, 2008 (WTTC, 2009). However, as noted by Scott (2011), these are "aspirational" targets that, without specific plans for achieving them, may be interpreted largely as rhetoric.In Australia, the national government responded to this issue by establishing a National Tourism and Climate Change Taskforce, producing a national action plan for tourism and climate change, a climate change guide for tourism operators supplemented by industry workshops, and a tourism strategy that included climate change issues (Department of Resources, Energy and Tourism [DRET], 2008[DRET], , 2009[DRET], , 2011. National, state, and territory government tourism agencies in Australia have also responded by providing information on climate ch...

show abstract

Consumer behaviour and demand response of tourists to climate change

Cited by 499 publications

References 77 publications

‘Nudging’ as an architect of more responsible consumer choice in food service provision: The role of restaurant menu design

‘Nudging’ as an architect of more responsible consumer choice in food service provision: The role of restaurant menu design

Summer weather conditions and tourism flows in urban and rural destinations

Climate Change and Sustainable Tourism: Carbon Mitigation by Environmentally Certified Tourism Enterprises

Contact Info

Product

Resources

About