Food waste in tourist households: a perspective article

2019 ◽  
Vol 75 (1) ◽  
pp. 235-238 ◽  
Author(s):  
Ulrike Gretzel ◽  
Jamie Murphy ◽  
Juho Pesonen ◽  
Casey Blanton
Keyword(s):  
Food Waste ◽  
Design Methodology ◽  
Food Service ◽  
Tourism Industry ◽  
Cultural Norms ◽  
Economic Costs ◽  
Content Type ◽  
Visitor Experiences ◽  
Tourism Activity ◽  
Practical Implications

Purpose This paper aims to provide a perspective on food waste by tourists and tourist households, now and in the future. Design/methodology/approach This is a perspective article that summarizes contemporary thinking about food waste and conceptualizes food waste specifically for tourist household settings. Findings In tourism, food is more than nourishment and extends to visitor experiences and attractions. Yet food waste arising from tourism activity is a major environmental and societal issue. Festive moods and holiday spirits – synonymous with over-sized portions, bountiful buffets and entertainment excess – exacerbate food waste. Cultural norms that portray food waste as a sign of good hospitality further aggravate the problem. This paper argues that efforts to reduce food waste in tourism require new conceptualizations of tourist households, and where food waste occurs in relation to tourism, and of who should be responsible for preventing and managing food waste. Research limitations/implications The tourism industry faces ever-growing economical, societal and legislative reasons to address food waste, which are dynamic and difficult to predict. Practical implications Savvy meal providers will migrate towards reducing their food waste or turning it into assets. However, a focus on preventing food waste only in traditional food service and accommodation establishments ignores the reality of growing tourist households and will stifle sustainability efforts unless theoretically unpacked and practically addressed. Social implications A third of food produced globally is lost or wasted. Stark facts, proclamations and regulations underscore food waste as a burgeoning global problem with major environmental, social and economic costs. Originality/value Food waste, in general, and by tourists, is a burgeoning environmental, social and economic challenge. This is one of the first articles to focus on this topic and introduces the concept of tourist households.

Halal tourism: conceptual and practical challenges

2019 ◽  
Vol 10 (1) ◽  
pp. 87-96 ◽  
Author(s):  
Erhan Boğan ◽  
Mehmet Sarıışık
Keyword(s):  
Literature Review ◽  
Design Methodology ◽  
Primary Source ◽  
Tourism Industry ◽  
Critical Assessment ◽  
Primary Research ◽  
Content Type ◽  
Related Literature ◽  
Global Tourism ◽  
Practical Implications

PurposeMuslim tourists participating in halal tourism activities represent a valuable niche market for global tourism industry. The purpose of this study is to clarify the concepts of halal tourism and Islamic tourism and to draw attention to some conceptual and practical challenges in the halal tourism industry.Design/methodology/approachThe paper is based on a critical assessment of the literature in this field. To differentiate the concepts and to discuss practical and conceptual challenges, the authors found some references by reviewing the existing definitions in related literature and the primary source of the concepts which is Holy Book of Islam, Quran.FindingsThe terms “intention” and “Islamic motivation” can be used to differentiate Islamic tourism and halal tourism. The authors suggest calling hotels that provide good and services in halal tourism industry as “halal hotels” and tourists as “Muslim tourists”. One of the leading practical challenges in halal tourism is having lack of halal standards, especially for hotels. As the way Muslims understand and adapt their lives to Islam is quite different, which means this market is not homogenous, the authors suggest that halal hotels should be scaled through different qualifications in different countries.Research limitations/implicationsThis study is based on literature review, and it lacks primary research.Practical implicationsCurrent paper stresses the need for consistent use of Islamic-related tourism terms in industry. Hotel companies should have halal certifications that will provide assurance to customers. It is highly important for hotel companies to inform their target guests about the location of hotel before arriving at hotel. This is because halal hotels and other hotels are usually located in resort destination, especially in Turkey.Originality/valueThis paper is one of the leading papers that differentiates Islamic tourism and halal tourism concepts. It also provides several conceptual and practical issues in halal tourism industry.

Stakeholders’ perceptions of competitive tourism destination: empirical evidence from Serbia

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Verica Milutinovic ◽  
Jelena Musanovic ◽  
Dejan Beric
Keyword(s):  
Design Methodology ◽  
Tourism Industry ◽  
Public Institutions ◽  
Modified Model ◽  
Content Type ◽  
Destination Competitiveness ◽  
Stakeholder Perspective ◽  
Research Gap ◽  
Tourism Destinations ◽  
Practical Implications

Purpose This study made an advance over previous work by providing a modified model for measuring the competitiveness of tourism destinations based on competitive performance from a stakeholder perspective. Furthermore, this paper aims to evaluate the sources of relative strengths and weaknesses perceived of a destination. Design/methodology/approach This study uses a quantitative approach to seek opinions of 135 tourism stakeholders. Univariate and bivariate statistical analyses were used to describe the profile of the respondents, quantify the main findings and test the proposed hypotheses. Findings The results highlight the importance of safety in determining the attractiveness of a destination and its significance for the competitiveness of a destination. The strongest indicator of competitiveness is “Core resources and attractions,” while the weakest indicator is “Destination management.” Also, employees in public institutions and in the tourism industry in general have different opinions about competitive tourism destinations for most dimensions. Research limitations/implications Despite the fact that the findings do not consider the demand side, which has a major impact on the destination, they minimize the research gap and contribute to the existing literature review. Practical implications The results are of particular value to stakeholders and destination management responsible for strengthening the competitiveness of tourism destinations. Originality/value The research progressed over previous studies by developing and empirically testing a modified conceptual model for measuring destination competitiveness from a supply-side perspective and recommending improvements for the emerging tourism destinations.

Customer engagement and value co-creation/destruction: the internal fostering and hindering factors and actors in the tourist/hotel experience

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Clement Nangpiire ◽  
Joaquim Silva ◽  
Helena Alves
Keyword(s):  
Design Methodology ◽  
Hospitality Industry ◽  
Document Analysis ◽  
Tourism Industry ◽  
Theory And Practice ◽  
Customer Engagement ◽  
Analysis Framework ◽  
Content Type ◽  
Depth Interviews ◽  
Practical Implications

PurposeThe customer as an active and engaged value co-creator raises new challenges for theory and practice, especially in the hospitality industry. However, the connection between engagement and co-creation is little studied in the hotel/tourism literature. This paper proposes a connection between customer engagement (CE) and value co-creation frameworks to ascertain and depict the internal actors' activities and factors that foster or hinder guests' co-creation and destruction of value.Design/methodology/approachThe researchers used qualitative methods (35 in-depth interviews, document analysis and four observation sessions) in seven regions of Ghana to explore the customer's perspective. Data were analyzed with NVivo11 within a thematic analysis framework.FindingsThe findings suggest that positive and negative engagement fosters or hinders guests' interactions, which lead to value co-creation or destruction. The research also discovered that negative interactions occasioned by any factor or actor trigger value destruction at multiple stages of the experience journey.Practical implicationsIndustry players can use the framework developed to assess their businesses, explore and reflect on the proposed value they aim to generate, and thus be more aware of how they can better facilitate value co-creation with their consumers and avoid value destruction.Originality/valueThis research proposes a novel connection between customer interactions, engagement and value co-creation to ascertain and depict the internal actors' activities and factors that foster or hinder customers' experience in the hotel/tourism industry.

Need to pioneer Islamic tourism in tourist resorts in Maldives

2019 ◽  
Vol 11 (4) ◽  
pp. 895-916
Author(s):  
Aishath Muneeza ◽  
Zakariya Mustapha ◽  
Fathimath Nashwa Badeeu ◽  
Aminath Reesha Nafiz
Keyword(s):  
Design Methodology ◽  
Secondary Data ◽  
Legal Framework ◽  
Tourism Industry ◽  
Qualitative Approach ◽  
Financing Structure ◽  
Content Type ◽  
The Subject ◽  
Practical Implications ◽  
Insight Into

Purpose The purpose of this paper is to formulate ways in which Maldives could pioneer Islamic tourism on a befitting framework and financing structure as a leverage to develop its tourism industry. Design/methodology/approach The research uses qualitative approach whereby primary and empirical data on tourism practices as well as relevant laws and guidelines, issued in Maldives and in other Muslim jurisdictions of the Muslim, are analyzed. Doctrinal approach is used in analyzing secondary data on the subject. Findings The research reveals the potential of Islamic tourism in Maldives as well as the challenges that have constrained its development in the country. Certainty is needed in halal products, services and conducts. Codifying extant Maldives Halal Tourism Standards will establish legal framework for a standard Shariah-compliant tourism industry. Islamic financing structure enables mobilizing required funds and address financing constraints. Practical implications This research presents an insight into establishing and developing Islamic tourism industry in the Maldives. Harmonizing tourism regulations with Shariah shall bring about the required consciousness on Shariah compliance in target tourists and their desires. Private individuals can contribute in mobilizing the much needed Shariah-compliant resources to finance Islamic model resorts befitting an Islamic tourism industry. Originality/value The research puts forward proposal that identifies and recognizes a more viable Islamic financing alternative as well as Shariah-compliant regulations to pioneer the development of Islamic tourism in Maldives. The research recommends how to overcome related challenges helps government understand the proposed strategies for establishing Islamic tourism industry.

Dimensions of wine hotel experiences shared online

2019 ◽  
Vol 32 (1) ◽  
pp. 59-77 ◽  
Author(s):  
Ana Brochado ◽  
Mike Troilo ◽  
Helena Rodrigues ◽  
Fernando Oliveira-Brochado
Keyword(s):  
Market Segmentation ◽  
Food Service ◽  
Online Reviews ◽  
Tourism Industry ◽  
Content Type ◽  
Wine Tourism ◽  
Tourism Experience ◽  
Hotel Managers ◽  
Practical Implications ◽  
Present Understanding

Purpose The purpose of this study sought to identify the main themes linked with wine hotel experiences, based on tourists’ narratives shared online, and to investigate whether these narratives vary according to traveler type. Design/methodology/approach Content analysis was carried out on 4,114 online reviews of 52 wine hotels located in 27 wine regions across 11 nations in both the Old and New World. Findings The analysis of these web reviews revealed that narratives can be grouped under 11 themes organized into 7 main dimensions as follows: wine, lodging (i.e. hotel, area and room), food service (i.e. restaurant and breakfast), scenery (i.e. views and vineyards), staff, transportation and recommendation. The main narratives vary according to traveler type. Practical implications Improving the present understanding of wine tourists’ experiences should help wine hotel managers find new approaches to enhancing visitors’ satisfaction. As the dimensions of wine tourism experiences shared online vary according to traveler type, wine managers can design their offer to target families, couples, friends, solo and corporate clients. Originality/value Prior research has identified the need for market segmentation in the wine tourism industry. This research addresses this need by specifying the wine tourism experience according to traveler type. The breadth of the data, and the method of using travelers’ own testimony as opposed to more common surveying are additional contributions for both academics and managers.

Portuguese tourism strategy (ET27) – now more than ever

2020 ◽  
Vol 12 (6) ◽  
pp. 771-774
Author(s):  
Luís Araújo
Keyword(s):  
Design Methodology ◽  
Joint Work ◽  
Public And Private ◽  
Content Type ◽  
Tourist Destinations ◽  
Design And Implementation ◽  
Key Points ◽  
Tourism Activity ◽  
Environmental Development ◽  
Practical Implications

Purpose This study aims to analyse the importance of public and private policies to inclusive, sustainable, cohesive and accessible tourism in Portugal and also to assert tourism activity as a central point for economic, social and environmental development across the country. Design/methodology/approach This paper is a viewpoint reflection on the design and implementation of the Tourism Strategy 2027. Findings The importance of joint work to affirm tourism as a hub for economic, social development and environmental impact throughout the territory, positioning Portugal as one of most competitive, inclusive and sustainable destinations worldwide. Practical implications Now more than ever, strategic tourism goals are key points in support of innovative, accessible and inclusive tourism, to stimulate data-based decision-making, improve the tourist experience and increase the focus on sustainability. Originality/value In this paper, the objectives of the Portuguese tourism strategy 2027 are outlined and a series of unprecedented initiatives are profiled, which aim to provide the destination with highly competitive conditions, to differentiate it from other tourist destinations while increasing its notoriety and competitiveness.

Food waste volume and composition in Finnish households

2014 ◽  
Vol 116 (6) ◽  
pp. 1058-1068 ◽  
Author(s):  
Kirsi Silvennoinen ◽  
Juha-Matti Katajajuuri ◽  
Hanna Hartikainen ◽  
Lotta Heikkilä ◽  
Anu Reinikainen
Keyword(s):  
Food Waste ◽  
Design Methodology ◽  
Raw Material ◽  
Content Type ◽  
Coffee Grounds ◽  
Liquid Milk ◽  
Quality Of Food ◽  
Cooked Food ◽  
Practical Implications

Purpose – The purpose of this paper is to determine the volume and quality of food waste in Finnish households and discuss drivers for waste being produced. Design/methodology/approach – In total, 380 households weighed all solid food waste and liquid milk waste daily each time they disposed food during a two-week period. The authors concentrated only on avoidable food waste, i.e. all wasted food and raw material that could have been consumed, had they been stored or prepared differently. Other biowaste, such as vegetable peelings, coffee grounds, or bones, was not measured. Findings – The amount of food waste in households ranged from 0 to 160 kg/year. The average annual food waste was 23 kg per capita, 63 kg per household, and in total about 120 million kg/year. When comparing purchased food amount with avoidable food waste, the average waste was about 4-5 per cent. The main discarded foodstuffs were vegetables, home-cooked food and milk products. The principal reasons for disposing of foodstuffs were spoilage: e.g. mould, expiry of best before or use by date, plate leftovers, and preparing more food than needed. When examining waste per person, singles generally produced most waste. Practical implications – Knowledge about food waste will help development of new practices to decrease waste. Originality/value – The study estimated amounts of food waste in households using diaries and weighing. Such studies have often been based on statistics or interviews rather than exact weighing of waste.

Gender stereotypes make it harder for professional women to network in Cyprus

2018 ◽  
Vol 26 (5) ◽  
pp. 41-42
Keyword(s):  
Gender Bias ◽  
Gender Stereotypes ◽  
Design Methodology ◽  
Reading Time ◽  
Professional Women ◽  
Cultural Norms ◽  
Male And Female ◽  
Content Type ◽  
Pertinent Information ◽  
Practical Implications

Purpose This paper aims to review the latest management developments across the globe and pinpoint practical implications from cutting-edge research and case studies. Design/methodology/approach This briefing is prepared by an independent writer who adds their own impartial comments and places the articles in context. Findings The purpose of the study was to examine whether gender bias affects networking for females in Cyprus. The picture that emerged from the interviews confirmed Socratous’ feeling that Cypriot cultural norms were a barrier to female networking. Both the male and female participants came up with similar analysis of the problem. The author said that the study was important for companies in Cyprus that might be failing to promote the best people to higher positions. Practical implications The paper provides strategic insights and practical thinking that have influenced some of the world’s leading organizations. Originality/value The briefing saves busy executives and researchers hours of reading time by selecting only the very best, most pertinent information and presenting it in a condensed and easy-to-digest format.

Responsible tourism education of younger consumers: the role of mini-clubs in mountain resorts

2020 ◽  
Vol 12 (4) ◽  
pp. 409-419
Author(s):  
Hugues Seraphin
Keyword(s):  
Literature Review ◽  
Design Methodology ◽  
Tourism Industry ◽  
Content Type ◽  
Tourism Education ◽  
Key Terms ◽  
Social Empowerment ◽  
Practical Implications ◽  
Do So

Purpose The purpose of this viewpoint paper is to discuss whether children can play a role in the sustainability of the tourism industry as a whole. Design/methodology/approach The paper is based on a literature review of key terms: sustainable tourism; mountain tourism; children; and empowerment. Findings Children could potentially play a role in the sustainability of tourism if they are empowered to do so. mini-clubs in mountain resorts could, for instance, contribute to their social empowerment using a catalytic strategy. Practical implications Practitioners involved in the sustainability of the tourism industry should investigate ways to make the sustainability endeavour of the industry more inclusive. As for academics, they should devote time for research on children, as they are an important stakeholder group for the industry. Originality/value This paper focusses on children in the tourism industry. There is a dearth of research in this area.

Virtual reality experiences, attachment and experiential outcomes in tourism

2019 ◽  
Vol 75 (3) ◽  
pp. 481-495 ◽  
Author(s):  
Hung-Che Wu ◽  
Chi-Han Ai ◽  
Ching-Chan Cheng
Keyword(s):  
Virtual Reality ◽  
Video Games ◽  
Design Methodology ◽  
Positive Relationship ◽  
Tourism Industry ◽  
Positive Relationships ◽  
Content Type ◽  
Structural Relationships ◽  
The Relationship ◽  
Practical Implications

Purpose The purpose of this study is to examine the structural relationships between the dimensions of virtual reality (VR) experiences (immersion, interaction, usability and illusion), the dimensions of VR attachment (VR dependence, VR identity, VR affect and VR familiarity) and the dimensions of VR experiential outcomes (VR experiential satisfaction, VR experiential loyalty and VR experiential advocacy). Design/methodology/approach A total of 490 visitors who tried 360 VR travel video games in the TripMoment VR were surveyed. Findings In this study, there are positive relationships between VR experiential satisfaction and immersion, interaction, illusion, as well as VR identity, VR affect and VR familiarity. In addition, VR experiential satisfaction has a positive relationship with VR experiential loyalty. In addition, VR experiential advocacy has a positive relationship with both VR experiential satisfaction and VR experiential loyalty. Practical implications The results show that tourism operators should focus on increasing VR experiential satisfaction and experiential loyalty to enable visitors to have intentions to advocate their VR experiences. Originality/value This paper provides the data that lead to a better understanding of the relationship between the dimensions of VR experiences, VR attachment and VR experiential outcomes in the tourism industry.

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