Solid waste management in small hotels: a comparison of green and non-green small hotels in Wales

Radwan, Hatem; Jones, Eleri; Minoli, Dino

doi:10.1080/09669582.2011.621539

Cited by 101 publications

(76 citation statements)

References 38 publications

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“…There is mounting awareness in business owners of the need to shift toward green strategies for the management of both solid waste and wastewaters; however, many are still reluctant to make sound investments due to high costs and uncertainties of returns (Kumar, 2005). Radwan et al (2012) stress how a crucial aspect for hotels is represented also by food waste, for which composting could be a cost-effective alternative. Consistently, Todd and Hawkins (2002) suggest that sound waste management could reduce costs for hotels up to 60 percent, and Parfitt et al (2013) state that 75 percent of food wasted in the UK hospitality sector could be avoided.…”

Section: Introductionmentioning

confidence: 99%

Greening competitiveness for hotels and restaurants

Iraldo

Testa

Lanzini

et al. 2017

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Purpose The purpose of this paper is to present the results of a survey-based study performed on Italian SMEs in the “hotel, restaurant, café” (HORECA) sector, aimed at investigating the relationship between pro-environmental strategies and competitiveness and how such strategies can be exploited to outperform competitors. Design/methodology/approach The survey involved 317 Italian SMEs. Regression models have been developed to analyze the causal relationship between three dimensions of competitiveness (competitive advantage over competitors, customer satisfaction and employees’ motivation), and environmental practices that can be adopted by HORECA SMEs. Findings Top management commitment emerges as a key driver of competitiveness, confirming the strategic relevance of a sound approach to sustainability also in SMEs operating in the tourism sector. Moreover, actions aimed at investing in green food products (e.g. organic food) and awareness campaigns emerge as strong predictors of good business performance. Finally, at managerial level, entrepreneurs and owners evaluate the implementation of internal sustainability monitoring systems as a relevant support to increase their competitive performance. Research limitations/implications Since the results are limited to Italian HORECA businesses, a cross-country comparison could represent a potential improvement of the research. Moreover, since the sector is characterized by the predominance of small and micro firms, specific attention should be devoted to the role played by entrepreneurs’ personal values in shaping business strategies. Originality/value The paper contributes to the ongoing debate on the relationship between SMEs in the tourism sector and the environmental dimension analyzing the link between the adoption of “green” practices and the competitive performance. The results suggest that customer involvement represents an essential pre-requisite to turn sustainability into an opportunity of market distinctiveness and stress the strategic role of the implementation of performance monitoring systems.

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Section: Introductionmentioning

confidence: 99%

Greening competitiveness for hotels and restaurants

Iraldo

Testa

Lanzini

et al. 2017

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“…So, reducing the energy consumption, recycling or composting food scraps is argued by Bowe (2005), Bruns (2000), Chen, Legrand, and Sloan (2005), Dodd, Hoover, and Revilla (2001), Kallbekken and Saelen (2013), Karagiorgas et al (2006), Pirani and Arafat (2014), Radwan, Jones, and Minoli (2012), Lu, Wei, Zhang, Kong, and Wu (2012) and Xin, Lu, Zhu, and Wu (2012). Furthermore, hotels have noticed the benefits of improving environmental performance generally by reducing operational costs (Forbes, 2001;Kirk, 1998), sustaining a competitive advantage or increased demand for eco-friendly hotels (Bohdanowicz, 2005a(Bohdanowicz, , 2005bLe, Hollenhorst, Harris, McLaughlin, & Shook, 2006;Vazques, Santos, & Alvarez, 2001).…”

Section: Literature Reviewmentioning

confidence: 99%

Making hotels more energy efficient: the managerial perception

Čingoski

Petrevska

2018

Economic Research-Ekonomska Istraživanja

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The boom of the tourism industry has led to a huge interest in investing largely in hotel lodgings. Tourists have become aware and started considering new and far from ordinary tourist issues, like environmental protection, waste treatment measures, energy efficiency, renewable energy, green-house gas emissions, etc. The aims of the study are three-fold: (i) to assess the application of energy efficiency practices in the hotel industry; (ii) to explore the determinants of energy consumption; and (iii) to pose valuable recommendations for boosting development of eco-friendly hotels. The research was conducted in Macedonia for the purpose of identifying the impacts of several factors of managing environmental protection practices, in the first line by measuring their current level of influence. The data were obtained by an online survey conducted among managers of three-, four-and five-star hotels and processed by descriptive statistics. The results showed that managers have high positive perceptions on environmental protection issues and pose high awareness of the benefits produced by this concept, thus supporting the European environmental impact assessment regulation. The study recommends new approaches in challenging the hotel industry to decrease the operating costs and suggests that managers are in need for better understanding of the importance of energy efficiency.

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“…The issue of the environmental dimension of sustainability has benefited from a strong attention to hospitality research [38][39][40]. The reasons why a hotel may be interested in this theme are ascribable to three main factors: manager's disposition [41], affiliation to a hotel's chain [42], or the location of the hotel [43].…”

Section: Environmental Management Tools In the Hospitality Industrymentioning

confidence: 99%

Environmental Management and Sustainable Labels in the Ski Industry: A Critical Review

Duglio

Beltramo

2016

Sustainability

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Sustainability is increasing in importance in relation to the competitiveness of winter tourism, particularly when considering mountain destinations. Exploring in more detail winter tourism related to ski resorts, operators are especially concerned about environmental issues caused by climate change. Therefore, they have gradually become aware of the importance of finding adequate solutions to cope with such issues as well as being able to sensitize tourists. The main goal of this paper is to analyze the different sustainable tools that can be adopted by the ski industry. In this field there appear to be two main approaches. The first line is that of sustainable labels being applied to local ski resorts; whereas the second consists in operators-such as the managers of cable cars-making use of specific labels or management systems that are environmentally oriented.

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Solid waste management in small hotels: a comparison of green and non-green small hotels in Wales

Cited by 101 publications

References 38 publications

Greening competitiveness for hotels and restaurants

Greening competitiveness for hotels and restaurants

Making hotels more energy efficient: the managerial perception

Environmental Management and Sustainable Labels in the Ski Industry: A Critical Review

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