Sustainability challenges and opportunities arising from the owner-operator split in hotels

Melissen, Frans; Ginneken, Rob van; Wood, Roy C.

doi:10.1016/j.ijhm.2016.01.005

Cited by 57 publications

(45 citation statements)

References 45 publications

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“…Despite the growing international recognition of the substantial environmental pressures associated with the hospitality industry, studies designed to examine the complexity of the 8 inter-linkages between hospitality operations and the environment remain small in number, limited in scope of analysis and fragmented in terms of the sectorial and geographical coverage (Gil et al 2001;Melissen 2013;Melissen et al 2016;Myung et al 2012). The issue is particularly manifested in the context of food service provision where sustainability implications of catering have received scant attention to-date Schubert et al 2010).…”

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

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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.

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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

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“…The first search utilized three keywords: (1) Hotel AND (2) Planning AND (3) Sustainability. These keywords were chosen by considering their conceptual scope, reflecting the sociocultural, economic, political and environmental interactions essential to meet the future and current needs of society (Melissen et al, 2016), tourists and other stakeholders supporting hotel operations. We also considered whether their conceptual and methodological framework could offer a real perception of sustainable development proposed by contemporary hotel industry.…”

Section: Bibliometric Analysismentioning

confidence: 99%

Sustainability and hotel business: criteria for holistic, integrated and participative development

Santos

Méxas

Meiriño

2017

Journal of Cleaner Production

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“…In light of the growing ecological deterioration, sustainable development has emerged as noteworthy priority and a veritable challenge of our time (Alameeri, Ajmal, Hussain, & Helo, ; Ashraf et al, ; Melissen et al, ; Yarimoglu & Binboga, ). Consequently, in the hotel domain, environmental responsiveness is now steadily becoming a corporate issue (Chen, Ngniatedema, & Li, ; Chen, ; Kularatne et al, ).…”

Section: Sustainability In Hotel Industrymentioning

confidence: 99%

“…Although numerous hotels have started to adopt short‐term biodiversity preservation exercises (Alzboun, Khawaldah, Backman, & Moore, ), others do not meet regulatory obligations (Singjai et al, ). Such partial motivation and random implementation have restricted hostels from achieving long‐term gains (Melissen, Van Ginneken, & Wood, ). Subsequently, limitations in financial resources and inadequate sustainability knowledge constitute two of the major obstacles faced by hotels during the implementation of sustainability programmes (Chung & Parker, ; Leonidou, Leonidou, Fotiadis, & Zeriti, ).…”

Section: Introductionmentioning

confidence: 99%

Measuring the impact of sustainability policy and practices in tourism and hospitality industry

et al. 2019

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This paper aims to investigate the impact of environmental policy and training aspects on hotels' sustainability practices, as well as the impact of these practices on their environmental and financial performance. Based on survey data from 312 managers operating in tourism and hospitality industry, this study applies structural equation modelling. Empirical results reveal that hotels' environmental policy and training aspects are positively related to sustainability practices. Environmental communication has almost equal degree of impact on resource and energy conservation, whereas both resource conservation and energy conservation have a significant positive impact on both environmental and financial performance. The main findings of this research highlight that hotels are increasingly considering sustainability issues in their business models and strategies. These findings provide practical managerial implications for the development of tourism and hospitality industry in emerging countries.

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Sustainability challenges and opportunities arising from the owner-operator split in hotels

Cited by 57 publications

References 45 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

Sustainability and hotel business: criteria for holistic, integrated and participative development

Measuring the impact of sustainability policy and practices in tourism and hospitality industry

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