Tackling the complexity of guests' food waste reduction behaviour in the hospitality industry

AlSuwaidi, M., Eid, R. and Agag, G. ORCID: 0000-0002-5513-0828, 2022. Tackling the complexity of guests' food waste reduction behaviour in the hospitality industry. Tourism Management Perspectives, 42: 100963. ISSN 2211-9736

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Abstract

Food waste reduction represents a significant sustainability and economic problem and is being effectively examined by researchers, organisations, and governments around the world. Yet, guests' decision formation for such sustainable behaviours has not been sufficiently investigated in the hospitality and tourism industry. This study fills such gap, utilising advanced approach to demonstrate how a combination of demographic and socio-economic, attitude and values, and anticipated feelings can stimulate guests' food waste reduction behaviour (FWRB). A conceptual framework has been developed according to complexity theory, which was tested utilising fuzzy-set qualitative comparative analysis (fsQCA) of 1295 guests. Our empirical findings revealed that no single variable is sufficient to predict guests' behaviours towards food waste reduction, but five casual recipes were identified for stimulating high FWRB. These findings help practitioners to develop new strategies and approaches to stimulate guests' behaviours towards food waste reduction.

Item Type: Journal article
Publication Title: Tourism Management Perspectives
Creators: AlSuwaidi, M., Eid, R. and Agag, G.
Publisher: Elsevier BV
Date: April 2022
Volume: 42
ISSN: 2211-9736
Identifiers:
NumberType
10.1016/j.tmp.2022.100963DOI
S2211973622000289Publisher Item Identifier
1552549Other
Divisions: Schools > Nottingham Business School
Record created by: Linda Sullivan
Date Added: 14 Jun 2022 11:25
Last Modified: 14 Jun 2022 11:25
URI: http://irep.ntu.ac.uk/id/eprint/46441

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