TY - JOUR
T1 - Tackling the complexity of guests' food waste reduction behaviour in the hospitality industry
AU - Alsuwaidi, Mohammed
AU - Eid, Riyad
AU - Agag, Gomaa
N1 - Publisher Copyright:
© 2022 Elsevier Ltd
PY - 2022/4
Y1 - 2022/4
N2 - 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.
AB - 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.
KW - Complexity theory
KW - Food waste behaviour
KW - Hospitality industry
KW - United Arab Emirates
KW - fsQCA
UR - http://www.scopus.com/inward/record.url?scp=85129411396&partnerID=8YFLogxK
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U2 - 10.1016/j.tmp.2022.100963
DO - 10.1016/j.tmp.2022.100963
M3 - Article
AN - SCOPUS:85129411396
SN - 2211-9736
VL - 42
JO - Tourism Management Perspectives
JF - Tourism Management Perspectives
M1 - 100963
ER -