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Salvaging Responsible Consumption and Production of Food in the Hospitality Industry: Harnessing Machine Learning and Deep Learning for Zero Food Waste

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Abstract

The hospitality industry stands at the forefront of addressing critical challenges in responsible consumption and production of food, and this research endeavors to spearhead transformative solutions by harnessing the power of machine learning (ML) and deep learning (DL) technologies. In the contemporary context, where issues like global hunger, malnutrition, and the intricate dynamics of food adulteration significantly impact the industry's demand-supply mechanism, the integration of advanced technological strategies becomes paramount. This chapter strategically examines the role of ML and DL in achieving zero waste within the hospitality sector, offering a nuanced exploration of challenges and presenting innovative strategies to thwart food loss-waste management.

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... Tang et al. applied high-resolution ML models to predict food waste in Dongguan's catering industry, demonstrating ML's adaptability to regional contexts [5]. Similarly, Singh and Kaunert employed ML and deep learning in hospitality operations to promote sustainable food consumption and achieve zero-waste goals [6]. ...
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Food waste remains a significant global issue with severe environmental, economic, and social impacts. Recent advancements in machine learning (ML) have shown promise in tackling this problem across various sectors, including household, catering, and hospitality industries. This study explores the application of machine learning models to predict and minimize food waste, focusing on key predictors such as household consumption patterns, retail demand, and food service estimates. By analyzing the effectiveness of random forests, this research highlights the ability of these models to enhance forecasting accuracy and waste management efficiency. Findings underscore the potential of ML to support sustainable food consumption, reduce waste generation, and achieve environmental benefits. This research offers insights into the practical deployment of ML for food waste mitigation, providing a roadmap for stakeholders aiming to adopt technology-driven waste reduction strategies.
... Other studies showed good results related to the goodness of fit for neural network-based models [37] and tree-based models [38] (a5). • Related to machine learning prediction tool performance, promising results based on training data structure were obtained [39], and the importance of the comparison of the tools is essential [40,41] (a6). • Subsequently, the hypotheses were formulated based on these assumptions. ...
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Medical tourism has the potential to revolutionize healthcare by providing patients with access to high-quality, affordable treatments while boosting local economies. However, to ensure its long-term viability, it is essential to promote sustainability and harness technological advancements. The achieving of sustainability in medical tourism entails striking a balance between providing for the medical requirements of patients from across the world and maintaining the integrity of regional healthcare systems. This phenomenon, which involves traveling across international borders to receive medical care, is driven by factors such as cost savings, access to advanced medical technologies, and shorter waiting times. However, as medical tourism continues to grow, there is a pressing need to ensure its sustainability and leverage technological advancements to enhance patient care and outcomes. This chapter comprehensively explore the diverse aspects of Advocating Medical Tourism and Healthcare in Global Health Market Places: Promoting Sustainability and Technological Advancements.
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Deep learning (DL) and internet of things (IoT) technologies have completely changed the investigation of cybercrimes via bringing with them innovative technologies and methods. Internet of things (IoT) technologies are widely used in common home items that easily connect to the internet and provide consumers with automation and real-time services. These devices are energy-efficient and lightweight but they are vulnerable to cybersecurity attacks that might interfere with their ability to operate in network systems. So, finding the origins of cyberattack events and the difficulties of encrypting and obfuscating network traffic provide a major challenge to the security of IoT networks. This chapter explores the complex interrelationships of cybercrime investigation cum analysis, DL and IoT with an emphasis on developing a strong legal framework for data analytics in the future.
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AI tools have the capability to analyze emotions conveyed in substantial text inputs such as customer reviews or feedback. These algorithms categorize sentiment as positive, neutral or negative which offering valuable insights into customers' sentiments. The manual analysis of extensive text data is both impractical and time-consuming. Business Intelligence, a fundamental aspect of data analytics, encompasses the gathering, analysis and presentation of business information to facilitate strategic decision-making. Traditionally, Business Intelligence tools have played a crucial role in organizing and visualizing historical data, offering insights into past performances. Artificial Intelligence driven by advanced algorithms and machine learning, surpasses the constraints of traditional Business Intelligence by unlocking the ability to predict future trends, behaviors and outcomes. This chapter comprehensively explores the diverse arena of AI and BI for fostering sustainable business growth via analyzing the consumer sentiments on social websites.
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Financial fraud is a widespread problem in e-commerce that affects a number of industries, including credit card handling and advertising clicks. The use of machine learning (ML) and artificial intelligence (AI) approaches to prevent fraud is the subject of research in these fields. Financial fraud presents significant challenges in e-commerce, as fraudsters continually develop their strategies to exploit weaknesses in fraudulent advertising click systems and credit card management. This chapter examines how AI and ML can be leveraged to enhance detection and prevention mechanisms in these critical areas. It outlines the scope and objectives of introductory research, providing a comprehensive overview of the increasing need for advanced technological solutions to combat financial fraud in e-commerce. This chapter comprehensively scans contemporary issues and patterns and suggests fresh approaches to reducing the risk of financial fraud through the use of AI and M in identifying and stopping fraudulent activity in e-commerce transactions.
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The rapid progress in genetic research and technological advancements in recent years have revolutionized the field of reproductive medicine. Human genome and embryo editing, which involve the deliberate alteration of genetic material, hold immense potential for preventing genetic diseases, enhancing human traits, and even addressing infertility. However, these groundbreaking developments come with significant ethical, legal, and social implications that need to be carefully examined and addressed. The absence of a unified global regulatory framework for human genome and embryo editing has created a fragmented landscape. Various countries have adopted different approaches, ranging from strict regulations to more permissive policies. This chapter aims to provide a comprehensive analysis of the current state of affairs, highlighting the importance of establishing global standards to ensure responsible and equitable use of these technologies, while also prioritizing the protection of women's rights and ensuring reproductive justice.
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One of the significant problems of planet Earth is related to food production and consumption. This paper evaluates the role of the tourism sector in generating food waste as well as its potential to drive sustainability. Tackling food loss and waste is acknowledged as urgent, both for the people and the planet. Food waste is particularly problematic in industrialised regions, impeding the fulfilment of the Sustainable Development Goals. Although most of the wasted food originates in households, the contribution of the tourism sector is still relevant. A multidisciplinary reflection is thus carried out to assess the impacts of tourism on food production and consumption, linking them with cultural landscapes. By taking the UK as a case study, common problems of the sector are exposed, including dealing with food that remains uneaten, and the need to accurately assess food waste. Data gaps and guidance in measuring food waste are discussed, and suggestions for mitigating this issue include increasing food literacy, reducing food demand, and implementing sustainability business awards. Initiatives such as zero-waste restaurants are paving the way for mainstream changes in reducing food waste, thereby addressing climate change, increasing food availability and helping to alleviate hunger and malnutrition worldwide.
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This case presents a study of how QR code menus have emerged as a popular and sustainable solution for the hospitality industry in the wake of the COVID-19 pandemic. The case explores the environmental benefits of QR code menus in the restaurant industry by drawing on existing literature and examining how QR code menus can reduce paper waste, lower carbon footprint, and promote sustainable practices. The case also discusses how QR code menus contribute to several United Nations Sustainable Development Goals (SDGs), such as SDG 12 (Responsible Consumption and Production), SDG 13 (Climate Action), and SDG 17 (Partnerships for the Goals). The case concludes that QR code menus offer various benefits for restaurants and customers, such as reducing waste, enhancing customer experience, supporting local and organic food producers, and promoting responsible consumption and production. The case also suggests that QR code menus are not only a digital transformation tool but also a step towards creating a more eco-friendly and resilient restaurant industry.
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One can observe the sustainability of traditional food products (TFPs) consumption in terms of their market, production, and technical characteristics. These characteristics must be acknowledged by the management section of a catering facility responsible for purchasing and consuming these products. Consequently, this research was conducted among the management of catering facilities (chefs, managers, and owners) in Vojvodina (northern region of Serbia) from 300 different facilities. The research was conducted using a questionnaire. The data acquired were statistically processed using the non-parametric Mann–Whitney and Kruskal–Wallis tests and presented in this paper. Special attention was given to differences in perceiving the characteristics of TFP of Vojvodina (TASQ) as seen from the socio-demographic aspects of the respondents and the characteristics of catering facilities. The research deduced that the sensory quality of a product, menu diversity, freshness, local production, price, and seasonality are the prominent characteristics that affect the TFP’s choice of purchase and consumption. The least essential characteristics are organic production and brand. The differences in perception of the characteristics were based on the respondent’s age, education level, and working position, as well as catering offer (domestic, national, international, and combined) and the location of a catering facility (urban/rural).
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Food waste remains an ongoing problem in hotel operations, and changing employees’ behaviour is key to tackling this issue. Analysing the influences on employees’ working practices can help to drive pro-environmental behaviour changes that reduce food waste, thus supporting the UN’s SDG 12: ensuring responsible consumption and production patterns. This study used the theory of planned behaviour as its theoretical framework and empirical data generated through participant observation, analysis of organisational documents, and semi-structured interviews in luxury hotels to examine waste drivers among employees. The findings suggest that hotel workers adopt a rational rather than moral lens toward food waste. Moreover, attitudes, subjective norms, and perceived behavioural control strongly influence intentions to perform pro-environmental behaviours. Positive attitudes and strong subjective norms propel employees toward pro-environmental behaviours while a lack of perceived control acts as a constraining force.
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Adopting green practices does not always guarantee customer retention and loyalty. Employing the theoretical lens of cue utilization theory, we conceptualize green perceived quality as sending internal and external cues which help consumers form judgments about product quality and perceived value. Based on a survey of 280 restaurant customers, we hypothesize and report a positive and significant influence of both green consumerism and green perceived value on customer revisit intention. Further, the results confirm the moderating role of green perceived quality. From a practical point of view, managers interested in benefiting from the green practices of their restaurants should focus on increasing their customers' evaluation and overall judgment of the environmental quality of both their food and services.
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This study was conducted to define detailed factors by combining the factors of SNS (social network services) information attributes and dual processing process theory and to investigate the relationship between customer satisfaction, brand attitude, and sustainable use intention. An empirical analysis was conducted using data collected from 361 participants who have experience in SNSs for searching for restaurant information. The major results are as follows: First, two intuitive SNS information attributes (reliability and liveliness) and two analytical attributes (usefulness and conciseness) have a significant positive influence on customer satisfaction to use an SNS. In particular, the reliability was the most significant antecedent of the SNS information attributes in this study. In addition, the current study verified the significant relationships among customer satisfaction, brand attitude, and sustainable use intention. Based on these research results, it was verified that SNS information characteristics are important attributes in eliciting customer satisfaction, attitude toward the brand, and sustainable use intention from customers. This study will contribute to providing various practical implications to establish valuable marketing strategies.
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Purpose The hospitality industry is responsible for significant amounts of waste, more than one-third of which is food waste. Through the comparison between an Italian and a Romanian hotel, this paper aims to provide a better understanding of food waste management trends in the hotel industry as well as to highlight hotel kitchens and hotel food services weaknesses and opportunities to minimize food waste. Design/methodology/approach In-depth interviews, personal communication and observations were conducted to investigate food service planning, food procurement and food waste management, as well as to better comprehend current individuals’ understanding and attitudes, infrastructures, legislative culture and opportunities either from the managerial and the employees’ perspective. Data were analyzed according to a content analysis approach. Findings Three critical hot spots emerged from the analysis: prediction and check of guests’ attendance, communication and transparency with local suppliers and among departments within the unit and purchasing frequency and perishable food provisioning. The accurate forecasting of the number of guests and their nationality is fundamental in avoiding food waste at food service, as well as implementing transparency and communication with local suppliers. Originality/value Although academia and authorities have recognized the crucial importance of food waste management, food waste research in the hotel industry remains under-researched. The present exploratory research contributes to the scarce empirical studies about hotels’ food waste, giving theoretical and managerial recommendations for supporting further studies, highlighting the need for formal deals between hotels and local suppliers (food procurement), as well as the importance of food-networks that holds together companies, retailers and charities (food donation).
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Edible insects deserve increased attention as green food source in today’s society and more restaurants embrace them to promote sustainable consumption behavior. This study was design to explore how consumers’ behavioral intentions to use edible insect restaurants were formed based on the theory of planned behavior (TPB) model. Furthermore, the study attempted to deepen TPB by including the moderating role of product knowledge. A total of 440 samples were collected by online survey in South Korea, and the results of structural equation modeling found that all of the hypotheses have been statistically accepted. Additionally, the results of multiple group analysis indicated that product knowledge moderated the link between subjective norm and behavioral intentions. On a basis of the analysis results, we provided significant theoretical implications and practical implications how to increase future sustainable food consumption intention.
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The purpose of this study is to help researchers and restaurant owners gain an understanding of healthy sustainable initiatives within restaurant businesses. This study applied a content analysis of 93 restaurant chains’ websites with a systematic coding procedure. The study identified fifteen healthy sustainable initiatives under a value chain framework, four of which follow value chain dimensions: sourcing, production, marketing, and service. The most frequently mentioned healthy sustainable practice was presenting nutrition-related information, followed by providing healthy menu options and using organic/natural produce. Sit-down restaurants were more likely to engage in healthy sustainable eating initiatives than were fast-food restaurants (e.g., increasing the availability of healthy options, smaller/reduced portion sizes, using fresh and local food, and using healthy cooking methods). This study contributes to the restaurant/foodservice management and food marketing literature by showing a comprehensive picture of what U.S. restaurant chains are doing to promote healthy sustainable eating. The findings can be used as a benchmark tool for practitioners to evaluate and develop healthy sustainable restaurant initiatives and as the foundation of measurement items for scholars.
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Tourism and hospitality are increasingly recognized as one of the main impulses of economy, both in the European context and worldwide. The concept of sustainability has been widely debated socially and in the context of scientific research for the past two decades. When applied to the hospitality sector, investigation towards this topic is more recent and raises several issues that can be seen as challenges but also as sources of competitive advantage. In this article we seek to explore the concept of sustainability in the context of hospitality, making a theoretical review of the main lines of research and launching clues to those that may be the future lines of investigation in this context. The digital world has come to challenge companies, approaching everyone everywhere. Challenges that extend to all levels, not only economic, but also at a relational level, since the relationships themselves, and the way in which people relate and behave, have also undergone modifications.Two examples (best practices) of sustainability in communication will be presented, in specific contexts of hospitality and tourism (in Portugal). This research presents contributions to sustainability, tourism, hospitality and communication. At the end, guidelines for the future will be presented.
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Purpose The purpose of this commissioned paper is to offer some personal reflections on sustainability within the hospitality industry. Design/methodology/approach The paper opens by identifying sustainability as a teasing paradox for the hospitality industry and a short discussion of the characteristics of sustainability. It then explores the growing interest in corporate sustainability and offers a review of the range of academic research into sustainability within the hospitality industry literature. More generally, the authors suggest three fundamental sets of issues that currently face the industry, namely, defining sustainability within the industry, materiality and independent external assurance and sustainable consumption and the industry’s commitment to continuing economic growth. Findings In addressing these three sets of issues, the authors make a number of suggestions. First that definitions of sustainability within the hospitality industry can be interpreted as being constructed around business imperatives rather than an ongoing commitment to sustainability. Second that materiality and external assurance are not treated comprehensively within the industry, which undermines the credibility of the sustainability reporting process. Third that the concept of sustainable consumption and any critique of the industry’s commitment to economic growth are conspicuous by their absence in the both the research literature on sustainability and in sustainability reporting within the industry. Practical implications The paper suggests that the hospitality industry may need to examine how it defines sustainability, to extend its sustainability reporting to embrace materiality and external assurance and to address the issues of sustainable consumption and continuing economic growth if it is to demonstrate a worthwhile and enduring commitment to sustainability. Originality/value The paper provides some accessible personal reflections on sustainability within the hospitality industry and, as such, it will be of interest to academics, students and practitioners interested in the hospitality industry and more widely within the business and management community.
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Consumption, although often considered an individual choice, is deeply ingrained in behaviors, cultures, and institutions, and is driven and supported by corporate and government practices. Consumption is also at the heart of many of our most critical ecological, health, and social problems. What is referred to broadly as sustainable consumption has primarily focused on making consumption more efficient and gradually decoupling it from energy and resource use. We argue for the need to focus sustainable consumption initiatives on the key impact areas of consumption-transport, housing, energy use, and food-and at deeper levels of system change. To meet the scale of the sustainability challenges we face, interventions and policies must move from relative decoupling via technological improvements, to strategies to change the behavior of individual consumers, to broader initiatives to change systems of production and consumption. We seek to connect these emerging literatures on behavior change, structural interventions, and sustainability transitions to arrive at integrated frameworks for learning, iteration, and scaling of sustainability innovations. We sketch the outlines of research and practice that offer potentials for system changes for truly sustainable consumption.
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Tourism studies have a tradition of seeking alternative pathways to economic development that minimise negative externalities for destinations. However, despite discourses that focus on sustainability and conservation tourism's contribution to global environmental change have continued to increase. Instead, the contribution of tourism to sustainable development should be understood in the context of degrowth processes that offer an alternative discourse to the economism paradigm that reifies economic growth in terms of GDP. A paradigm supported by institutions such as the UNWTO. A steady state understanding of sustainability is postulated that stresses both efficiency and sufficiency in terms of the natural capital and ecological resources on which economic throughput is based. Steady state tourism is therefore defined as a tourism system that encourages qualitative development but not aggregate quantitative growth that unsustainably reduces natural capital.
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The term “sustainable consumption” is subject to many interpretations, from Agenda 21's hopeful assertion that governments should encourage less materialistic lifestyles based on new definitions of “wealth” and “prosperity”, to the view prevalent in international policy discourse that green and ethical consumerism will be sufficient to transform markets to produce continual and “clean” economic growth. These different perspectives are examined using a conceptual framework derived from Cultural Theory, to illustrate their fundamentally competing beliefs about the nature of the environment and society, and the meanings attached to consumption. Cultural Theory argues that societies should develop pluralistic policies to include all perspectives. Using this framework, the paper examines the UK strategy for sustainable consumption, and identifies a number of failings in current policy. These are that the UK strategy is strongly biased towards individualistic, market-based and neo-liberal policies, so it can only respond to a small part of the problem of unsustainable consumption. Policy recommendations include measures to strengthen the input from competing cultures, to realize the potential for more collective, egalitarian and significantly less materialistic consumption patterns.
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Purpose Strategies to promote more sustainable consumer choices have been gaining interest among tourism and hospitality scholars. In particular, behavioral economic theories of decision-making have gained popularity in the past decade, led by behavioral interventions (BIs) such as the nudge movement. This paper aims to present a critical reflection on this recent trend, with a specific focus on whether these BI approaches are an adequate tool to contribute to long-term behavioral changes, one crucial aim of the promotion of sustainable consumption. Design/methodology/approach Based on a critical review of recent significant academic works in the field, this paper reflects on how nudge principles are applied in the hospitality and tourism sectors, as well as the usual justifications given for their use. This paper then discusses the potential limitations, both theoretical and practical, of using these short-term focused approaches to decisions that intend to have long-term outcomes and aims. Findings BIs in hospitality and tourism have the potential to create long-term sustainable changes through a more comprehensive view of behavioral factors influencing decisions; however, such approaches would need to be strongly embedded in theoretical arguments that question “how” and “why” behavior change could be sustainable in the long term. This paper proposes a conceptual framework to address these concerns for future research. Research limitations/implications This critical reflection proposes a comprehensive framework that will help guide stronger theoretically motivated identification, design and empirical testing of BIs and nudges. Industry can eventually benefit from theoretically stronger interventions that provide a balance between the short-term and long-term influence of BIs to attain customer loyalty and eventually greater value for business stakeholders. Originality/value This reflection paper critically reviews the basis of BIs and recommends a framework to strengthen their theoretical arguments. This reflection focuses on the theoretical critique of BIs and nudges to ensure long-term behavior changes are sustainable. The paper also proposes a comprehensive framework that incorporates well-founded theoretical models to enhance BIs and nudge literature.
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The European Union has enacted several strategies to reach sustainability and tackle climate change. Among them, the New circular economy action plan and the Farm to Fork Strategy could represent for hotels, restaurants and resorts the leverage points towards sustainable and economic development. The present research, through a systematic and critical review of the current trends in the hospitality industry in Europe, explores and investigates 62 papers published in national and international journals. It fills in the gaps related to circular economy, farm to fork and sustainable resource and waste management empirical practices in the hospitality industry. It emerges that food waste, water and energy consumption have been the most topical concerns from 2011 to 2021, whereas ecosystems protection, rural and urban development need more care. As a common thread, consumers’ and operators’ awareness helps in translating economic into environmental benefits, whereas the development of life cycle inventory databases and dashboards to guide tourism must be implemented without delay.
Conference Paper
Transilvania University of Brașov, Brașov, Romania.
Article
Diverse forms of environmental problems pose a serious threat to the natural environment. Environmental sustainability is the foremost topic in the contemporary tourism and hospitality industry. Environmentally-sustainable consumer behavior is an important aspect of environmental protection, which eventually benefits the society. In order to better understand environmentally-sustainable consumption and promote environmentally responsible consumer behavior, this research provides a sound conceptualization of environmentally-sustainable consumer behavior, and presents a systematic review and perspective on theories (theory of reasoned action, norm activation theory, theory of planned behavior, model of goal-directed behavior, and value-belief-norm theory) established in tourism and environmental psychology. In addition, this study introduces the essential drivers of environmentally-sustainable consumer behavior (green image, pro-environmental behavior in everyday life, environmental knowledge, green product attachment, descriptive social norm, anticipated pride and guilt, environmental corporate social responsibility, perceived effectiveness, connectedness to nature, and green value). Lastly, this paper provides the values of the latest studies on the special issue of environmental sustainability and consumer behavior in tourism and hospitality. This study as an introductory paper along with other articles in this special section help enable a collaboration platform across tourism and hospitality fields in pursuit of universal goals for promoting pro-environmental consumption and environmental sustainability.
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Efforts to contribute to the Sustainable Development Goals are increasingly part of tourism business planning, forming part of their business policies, linking with society and generating a sustainable hotel offer. The great impact it causes and, which in the short term it will achieve, digital tools in hotel activities can be evidenced. It will also help to collect the information that serves for the certifications of hotel companies. In spite of all the efforts, there is still a great knowledge gap that needs to be filled to achieve the expected business results and that it can be evidenced that the hospitality industry is now more than ever focussed on the care of its workers and on contributing to the sustainability of the world.
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Purpose This study investigates the relationship between managers' risk perception and the adoption of sustainable water consumption strategies and analyzes the moderating effect of stakeholders' salience attributes on this relationship. Design/methodology/approach A conceptual framework that builds on the stakeholder theory was developed to illustrate the direct and moderating role of the study variables. The derived hypotheses were tested quantitatively using multiple regression analysis. Findings Results indicate that managers' risk perception and the three stakeholder salience attributes were significantly associated with sustainable water consumption strategies, and that the legitimacy attribute was a successful moderator between the study variables. Research limitations/implications The limited ability to generalize results as the study is centered on the hospitality sector. Although the results were comparable to other studies, it is not possible to claim that the findings represent the views of the majority of managers in different industry sectors. Practical implications The research highlights to managers in the hospitality sector, the significant influence of risk perception and stakeholder salience attributes on the adoption of sustainable water consumption strategies. Social implications The research revealed that media, consumers and competitors are powerful, legitimate and urgent stakeholders, respectively. Therefore, the research findings will guide policymakers and nonprofit organizations to support those stakeholders in order to strengthen their power, legitimacy and urgency attributes. Originality/value Although it has been claimed that risk perception has the potential to influence sustainable consumption of natural resources, few studies empirically investigated the association of risk perception of a specific environmental threat with responsible consumption. Moreover, even though there is general agreement in the literature that the adoption of sustainable water consumption strategies is shaped by the degree to which stakeholders exercise their salience attributes, studies that empirically examine the influence of these attributes within the hospitality sector are lacking. Therefore, this study fills a gap in the current literature by empirically examining the influence of managers' risk perception and stakeholder's salience attributes on firms' adoption of sustainable consumption strategies.
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The major aim of this research was to develop theoretical frameworks clearly explicating airline and restaurant customers' decision formation for eco‐friendly products. Using a quantitative approach, we successfully broadened the norm activation theory by integrating environmental corporate social responsibility (CSR) and attitude toward the behavior. In addition, the theory was effectively deepened by taking the influence of product type (airline vs. restaurant) into account. The developed conceptual frameworks satisfactorily explained the variance in eco‐friendly purchase intention for airline products and for restaurant products, respectively. The mediating effect of attitude, ascribed responsibility, and personal moral norm was uncovered. Additionally, a salient contribution of attitude toward eco‐friendly product use in inducing intention for both airline and restaurant groups was found.
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The sustainable consumption behavior of customers affects the sustainable development of society. Customers’ pro-environment behavior provides economic benefits to society and ensures the sustainable development of the environment. Green economy and strategy are important in the hotel system nowadays. This study discusses the benefits of green hotel management in protecting the earth and establishes a green marketing-oriented model through stress cognitive theory. Smart partial least squares method is used for structural analysis to understand that green marketing orientation is important in practice. A total of 836 responses were collected from customers of a green hotel. This study found that stakeholders and executive corporate social responsibility hotels could indirectly increase consumer loyalty to the image of the hotel through green marketing.
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Recent studies indicate a trend towards sustainable food products, resulting in a rise of gastronomic businesses with sustainable food menus. However, there is little knowledge about the importance of sustainable food offers in the holiday context. This chapter aims to provide a comprehensive definition of the concept of sustainable food in the travel context and to discuss the sustainability challenges encountered along the food production process. Based on the results, a framework for implementation, as well as good practices in sustainable food operations are presented along the food production process chain of purchasing, menu planning and menu design, food preparation, food provision and service, and efficient waste management. Thereby, a special focus is given to the local aspect of food products, in addition to the necessary collaborative efforts of a multitude of stakeholders for sustainable food provision.
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