Determinants and benchmarking of resource consumption in hotels—Case study of Hilton International and Scandic in Europe

Water consumption patterns of hotels and their response to droughts and public concerns regarding water conservation: The case of the Barcelona hotel industry during the 2007-2008 episode

“…Other studies have examined the determinants of environmental innovations (González and León, 2001) and the implementation of environmental management systems (Chan and Wong, 2006). Less has been said, however, about the determinants of resource use-consumption in hotels (Bohdanowicz and Martinac, 2007;Deng, 2003;Trung and Kumar, 2005) and studies that have specifically investigated the relationship between water and the hotel industry are even scarcer (Deng and Burnett, 2002;Gössling, 2006Gössling, , 2015Kent et al, 2002;March et al, 2004;Rico et al, 2009;Vera, 2006). These studies tend to be interested in the role of the local water environment on the quality and competitiveness of the tourist product (González and León, 2001) but tend to ignore issues such as water use and the adoption of water saving practices as adaptive responses to climatic phenomena, particularly droughts.…”

“…Hotel operations are characterized by a large number of activities that, individually, may produce small environmental impacts always difficult to identify and regulate, but when taken together, may exert significant pressures on global resources (Bohdanowicz and Martinac, 2007;Gössling, 2002;Kirk, 1995). By staying in a hotel, a tourist uses, on average, about one third more water per day than a local person.…”

“…In (Bohdanowicz and Martinac, 2007;Céspedes-Lorente et al, 2003). Nonetheless, it remained relatively insulated from the enforcement of environmental regulations due to lax and sparse national legislation for the tourist sector (Carmona-Moreno et al, 2004;Céspedes-Lorente et al, 2003).…”

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

“…While a large share of these carbon impacts is attributed to the organisational complexity and the operational intensity of catering enterprises, the carbon footprint also arises because of poor consumption choices and irresponsible consumer behaviour (Bohdanowicz et al 2011;Gössling et al 2011). For example, food waste generation has been negatively affecting food service provision for decades and determined the substantial share of the sector in global greenhouse gas (GHG) emissions (Bohdanowicz and Martinac 2007;Papargyropoulou et al 2014). While this issue is often caused by operational inefficiencies of catering business ventures, which include imperfect food preparation and storage techniques, spoilage and inadequate training of kitchen and waiting staff, it is also a product of reckless consumer choice and behaviour (Bohdanowicz et al 2011;Tuppen 2014).…”

Carbon villains? Climate change responses among accommodation providers in historic premises

“…Set against this backdrop, several studies of tourism buildings have appeared. Mostly these have focused on the environmental performance of individual accommodation units (Deng 2003;Beccali, La Gennusa, Lo Coco, and Rizzo, 2009;Xuchao, Priyadarsini and Eang, 2010;Lu, Wei, Zhang, Kong, and Wei, 2013) and across hotel estates (Bohdanowicz and Martinac 2007;Bohdanowicz and Zientara 2012), emissions throughout the life-course of built fabric (RosselloBatle, Moia, Cladera and Martinez, 2010;Filimonau, Dickinson, Robbins, and Huijbregts, 2011) and the performance of innovative technologies in premises (Kariagiorgas, Tsoutos, Drosou, Puffray, Pagano, Lara, and Mendes, 2006;Chan, Mak, Chen, Wang, Xie, Hou and Li, 2008;Michalena and Tripanagnostopoulos 2010;Cheung and Fan 2013). However, much older buildings -especially those originating before 1900-have been largely overlooked in a detailed sense, as recent texts on carbon management (Gössling 2010) and reviews of sector-wide climate change responses (Kaján & Saarinen 2013) indicate.…”