Viachaslau Filimonau
Biographic Data
| ID | 883218 |
|---|---|
| NAME | Viachaslau Filimonau |
| GIVEN NAMES | Viachaslau |
| FAMILY NAME | Filimonau |
| SIGNATURE | FILIMONAU V |
| AFFILIATIONS | University of Surrey |
| ORCID | 0000-0001-7353-5696 |
| VERIFIED | Yes |
| TOTAL WORKS | 43 |
| TOTAL CITATIONS | 79 |
| AUTHOR COUNT | 43 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2012 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 4 |
Power Relations in Tourism Public Private Partnerships of a Transitional Economy
Public private partnerships (PPPs) can facilitate tourism development, yet their success is often undermined by complex power dynamics, particularly in transitional economies. This study investigates the impediments of tourism PPPs in the post-Soviet context of Kazakhstan. Using 27 semi-structured stakeholder interviews and abductive thematic analysis, the study maps the landscape of power and collaboration, revealing a structurally rooted concen…
Food waste as a sustainability challenge
Purpose Food waste in the hospitality and food service sector poses a major challenge to circularity and climate-related sustainability goals. Educating future professionals in waste reduction is therefore critical. This study aims to investigate the relationship between negative attitudes toward food waste, sustainability beliefs and pro-environmental behavior (PEB) among hospitality students, assessing the impact of a sustainability course comb…
Anticipatory nostalgia and pro-environmental tourist behavioral intentions
As climate change threatens many destinations, understanding the drivers of pro-environmental tourist behavior is critical for effective mitigation. This study investigates how anticipatory nostalgia, a longing for the present before it is lost, can shape tourists’ pro-environmental behavioral intentions in the context of Venice. Using a mixed-methods design with AI-generated visual and textual stimuli, we test a moderated mediation model examini…
From hedonic autonomy to moral self-formation
How farmers’ engagement in tourism impacts their perceived food (in)security
Time Travellers
Time shapes tourist choices and behaviour throughout their entire holiday journey. However, the role of time and its relation to environmental sustainability in tourism remains understudied. This paper explores tourists' perception and use of time to better understand their holidaying experience. The findings of in‐depth semi‐structured interviews explain that varied perceptions of the travel time are influenced by the experiences and environment…
A Hyper-Monster at the Gate
This paper introduces monster theory as a novel theoretical lens to conceptualise climate change within tourism studies. It argues that climate change represents a “hyper-monster,” a vast, systemic entity whose presence reveals the tourism industry’s deepest anxieties and challenges it with an existential crisis. Drawing on the monster theory’s core theses, the paper analyses how climate change embodies societal fears and threatens tourism’s futu…
From McMindfulness to mimetic desire
Resilience through family bonds
While small family businesses are crucial to the tourism and hospitality sectors, their ability to adapt to external shocks remains understudied. Drawing upon the double ABCX model of adjustment and adaptation, this study explores how small family businesses in tourism and hospitality adapt to disasters and crises. Through interpretative phenomenological analysis of interviews with two generations of small family business owners in Uzbekistan (n …
How carbon warning and value labels influence menu choices in real-world settings
Food waste in group dining
Group dining at social or business occasions frequently encounters the “last piece of food” dilemma, where a single item remains uneaten when food is served to event guests on a shared plate. Despite its contribution to food waste generation in event catering, the socio-cultural and psychological drivers of this phenomenon remain unexplored. Using a mixed methods research design, this study examines the underlying factors of the “last piece of fo…
Stay mindful when going with the flow
Research on the cooking experience of chefs concerning food waste management in professional kitchens is rare. In particular, little is known about the psychological factors determining how chefs in busy and stressful work environments manage food waste. This article introduces flow and mindfulness as prospective determinants of food waste management in professional kitchens. This conceptual note argues that such elements of flow and mindfulness …
Crystallised food (waste) in tourism and hospitality
Despite growing attention to the problem of food waste in tourism and hospitality, few studies have explored its deeper socio-material roots. Drawing on Marxian theory, this research letter argues that waste results from the alienation caused by successive layers of labour crystallisation, from farming to plating, that obscure food’s origins. As meals become fetishised commodities, restaurant guests become detached, while chefs, less alienated, e…
Can Digital Inclusive Finance Make Tourism More Accessible to Households? Evidence From a Large‐Scale Micro Database
The rapid growth and high penetration of digitalization have caused profound changes in tourism consumption. This study investigates the impact and transmission mechanism of digital inclusive finance (DIF) on tourism consumption by using large‐scale household data. High‐dimensional fixed effects (HDFEs), instrumental variable (IV) and IV extended mediation and moderation models are adopted to address the endogeneity, and results indicate that DIF…
Conquering heights, challenging norms
Limited research explores the motivations of women climbers, particularly within patriarchal societies where participation faces gender-related stereotypes and cultural prejudices. This study addresses this knowledge gap, aiming to understand how to promote female engagement in climbing as serious leisure, contributing to gender equality in tourism. Focusing on elite female climbers in Kazakhstan, this study investigates their motivations and res…
Exploring How Artificial Intelligence ( AI ) Can Enable Sustainability in the Hospitality Industry
The hospitality industry, encompassing operations from hotels and resorts to restaurants and event venues, faces increasing pressure to integrate sustainability into its core business practices. The rapid proliferation of artificial intelligence (AI) offers potential to make the industry more sustainable, but this potential remains empirically underexplored. This study bridges this knowledge gap by introducing the convergence innovation framework…
To be or to write to be (cited)
Environmental habitus of chefs and food waste management in hospitality operations
Gender dynamics and sustainable practices
Women entrepreneurs in tourism in a time of a life event crisis
Female entrepreneurship drives tourism development in resource-scarce destinations but little is known about why local women engage in business and what determines their success in a time of a life event crisis. This knowledge is important as it can support policies on regional regeneration and poverty alleviation. This study draws upon the Bourdieu's model of practice with its notions of capital, agents, field, and habitus to examine the experie…
Virtual spaces as the future of consumption in tourism, hospitality and events
Purpose Virtual spaces, commonly referred to as the Metaverse, are predicted to disrupt consumption patterns in tourism, hospitality and events (THE) by shifting some user experiences to a virtual world. Scholarly investigations are necessitated to aid in an understanding of virtual spaces and the implications of their consumption for THE industries. This viewpoint outlines a provisional research agenda on virtual spaces. Design/methodology/appro…
Assessing sustainability of household food consumption in rural and urban China
Household food consumption (HFC) has considerable implications for sustainability which need to be assessed for effective mitigation interventions. The related extant research focuses on high‐income countries and selected diets, while comprehensive sustainability assessments of HFC in developing and transitional economies remain insufficient. This represents a critical knowledge gap given the rapidly increasing patterns of food consumption in non…
The (de)motives for using food waste reduction apps among hospitality providers
Digital technology can aid in redistributing surplus meals in hospitality organisations, but little is known about the (de)motives for its use among industry professionals. Yet, a better understanding of these (de)motives can facilitate a more tailored design of technological solutions for sustainability purposes. This study examines managerial perceptions of Too Good To Go, a world's leading app for surplus food redistribution, according to the …
How to advance sustainable healthy food consumption in tourism
Ready for Action! Destination Climate Change Communication
At the destination level, destination branding may coexist with climate change communication. These two communication streams often overlap because they are both designed for large audiences. This poses a risk to the effectiveness of climate change communication and its ability to prompt a desired climate action. The viewpoint paper advocates the use of archetypal branding approach to ground and center climate change communication at a destinatio…
A mindful shift
Many see the COVID-19 pandemic as a turning point for tourism, a chance to reflect on the pressing environmental and socio-economic concerns of the industry, and an opportunity to pinpoint a more desirable direction. However, for tourism to revive as a less impactful and more meaningful industry, more mindful consumers are needed to take factual benefits from the gravity of the current situation. Mindfulness as a practice of bringing a certain qu…
Mobile technology and the tourist experience
Religious values and family upbringing as antecedents of food waste avoidance
Here and now - the role of mindfulness in post-pandemic tourism
This is a follow-up to the study 'A mindful shift: an opportunity for mindfulness-driven tourism in a post-pandemic world', which was published in Tourism Geographies. The original paper advocated that, during a major crisis caused by the COVID-19 pandemic, the focus could be put on (more) mindful tourists as a driver of mindful change for the global tourism industry. In this follow-up study, we discuss the mindfulness-based approaches as feasibl…
How to advance sustainable healthy food consumption in tourism
National culture and tourist destination choice in the UK and Venezuela
National culture determines consumer attitudes and behaviour. While this holds true for tourism consumption, little research has sought to better understand the effect of culture on tourist destination choice. The geographical scope of analysis has also been restricted. This study employs the Hofstede's cultural dimensions framework to conduct an exploratory, qualitative evaluation of the influence of tourist cultural background on destination ch…
Inter- and intra-annual changes in food consumption among rural households in East China
Traditional foodstuffs and household food security in a time of crisis
Implementing smartphone enabled collaborative travel
Smartphone technology can help identify current and anticipate future patterns of behaviour and, with its social networking capabilities, allow users to imagine and organise collaborative travel opportunities, such as lift share. This has led to the development of collaborative apps designed to enable activities like lift sharing. Such apps require new norms of behaviour to establish a user base and research has yet to address the socio-cultural …
On linguistic relativity and pro-environmental attitudes in tourism
To be or to write to be (cited)
Environmental habitus of chefs and food waste management in hospitality operations
Gender dynamics and sustainable practices
The (de)motives for using food waste reduction apps among hospitality providers
Digital technology can aid in redistributing surplus meals in hospitality organisations, but little is known about the (de)motives for its use among industry professionals. Yet, a better understanding of these (de)motives can facilitate a more tailored design of technological solutions for sustainability purposes. This study examines managerial perceptions of Too Good To Go, a world's leading app for surplus food redistribution, according to the …
Traditional fermented foods and beverages in Iraq and their potential for large-scale commercialization
The tradition of making fermented foods and beverages in Iraq dates back to 7500 BC. These fermented foods and beverages are represented by meat-, milk-, vegetable-, and fruit-based products reflecting diversity of agricultural production in ancient Iraq (Mesopotamia). Although the recipes for some fermented foods and beverages were lost throughout history, those remaining foods and beverages occupy a noticeable position in modern Iraqi cuisine. …
Veniceland Atlantis
Veniceland Atlantis: the bleak future of the world's favourite city, by Robert L. France, Faringdon, Libri Publishing, 2011, viii + 160 pp., £29.99 (hbk), ISBN 978-1-907471-31-5/ £17.99 (pbk), ISBN
Carbon Management in Tourism
Mobile technology and the tourist experience
Implementing smartphone enabled collaborative travel
Smartphone technology can help identify current and anticipate future patterns of behaviour and, with its social networking capabilities, allow users to imagine and organise collaborative travel opportunities, such as lift share. This has led to the development of collaborative apps designed to enable activities like lift sharing. Such apps require new norms of behaviour to establish a user base and research has yet to address the socio-cultural …
On linguistic relativity and pro-environmental attitudes in tourism
National culture and tourist destination choice in the UK and Venezuela
National culture determines consumer attitudes and behaviour. While this holds true for tourism consumption, little research has sought to better understand the effect of culture on tourist destination choice. The geographical scope of analysis has also been restricted. This study employs the Hofstede's cultural dimensions framework to conduct an exploratory, qualitative evaluation of the influence of tourist cultural background on destination ch…
Food waste management in hospitality operations
Projecting the carbon footprint of tourist accommodation at the 2030 Fifa World CupTM
FIFA World CupTM (FWC) is the world’s largest sporting event in a single sport. Due to its popularity, starting with its 2026 edition, FWCs will accommodate 48 participating teams instead of the current 32. This will provide an estimated profit of one billion US dollars. However, the expansion of FWC will also accelerate its carbon footprint due to increased use of transportation and tourist accommodation. This carbon footprint has not been consi…
E-mindfulness – the growing importance of facilitating tourists’ connections to the present moment
Purpose The purpose of this paper is to introduce e-mindfulness as a tourism trend. Mindfulness meditation is becoming increasingly mainstream, which is reflected in a rapidly growing number of related technology applications. Such technology-assisted mindfulness is typically referred to as e-mindfulness. The e-mindfulness trend creates opportunities for the tourism industry but also implies changed consumer perspectives on tourist experiences. D…
A mindful shift
Many see the COVID-19 pandemic as a turning point for tourism, a chance to reflect on the pressing environmental and socio-economic concerns of the industry, and an opportunity to pinpoint a more desirable direction. However, for tourism to revive as a less impactful and more meaningful industry, more mindful consumers are needed to take factual benefits from the gravity of the current situation. Mindfulness as a practice of bringing a certain qu…
The future of tourism in light of increasing natural disasters
Purpose This paper aims to highlight the need to better understand the determinants of adopting (more) collaborative, integrated approaches in strategic destination management plans and operational business procedures which is to improve destination and business resilience towards the growing frequency, increasing number and accelerating impacts of natural disasters around the world. Design/methodology/approach The paper reviews literature on the…
Traditional foodstuffs and household food security in a time of crisis
Exploring tourist opinion expression on Covid-19 and policy response to the pandemic’s occurrence through a content analysis of an online petition platform
Numerous studies have examined disasters and crises affecting the tourism industry but very few have explicitly explored public opinion regarding a health-related crisis alongside a policy response to its occurrence. The COVID-19 pandemic with its rapid evolution and lasting detrimental implications has provided a unique opportunity to fill this knowledge gap. This study conducts a systematic content analysis of an online petition platform to exp…
Religious values and family upbringing as antecedents of food waste avoidance
Inter- and intra-annual changes in food consumption among rural households in East China
Traditional fermented foods and beverages in Iraq and their potential for large-scale commercialization
The tradition of making fermented foods and beverages in Iraq dates back to 7500 BC. These fermented foods and beverages are represented by meat-, milk-, vegetable-, and fruit-based products reflecting diversity of agricultural production in ancient Iraq (Mesopotamia). Although the recipes for some fermented foods and beverages were lost throughout history, those remaining foods and beverages occupy a noticeable position in modern Iraqi cuisine. …
Ready for Action! Destination Climate Change Communication
At the destination level, destination branding may coexist with climate change communication. These two communication streams often overlap because they are both designed for large audiences. This poses a risk to the effectiveness of climate change communication and its ability to prompt a desired climate action. The viewpoint paper advocates the use of archetypal branding approach to ground and center climate change communication at a destinatio…
A research framework for analyzing tourists’ low-carbon travel intention
Here and now - the role of mindfulness in post-pandemic tourism
This is a follow-up to the study 'A mindful shift: an opportunity for mindfulness-driven tourism in a post-pandemic world', which was published in Tourism Geographies. The original paper advocated that, during a major crisis caused by the COVID-19 pandemic, the focus could be put on (more) mindful tourists as a driver of mindful change for the global tourism industry. In this follow-up study, we discuss the mindfulness-based approaches as feasibl…
Women entrepreneurs in tourism in a time of a life event crisis
Female entrepreneurship drives tourism development in resource-scarce destinations but little is known about why local women engage in business and what determines their success in a time of a life event crisis. This knowledge is important as it can support policies on regional regeneration and poverty alleviation. This study draws upon the Bourdieu's model of practice with its notions of capital, agents, field, and habitus to examine the experie…
Virtual spaces as the future of consumption in tourism, hospitality and events
Purpose Virtual spaces, commonly referred to as the Metaverse, are predicted to disrupt consumption patterns in tourism, hospitality and events (THE) by shifting some user experiences to a virtual world. Scholarly investigations are necessitated to aid in an understanding of virtual spaces and the implications of their consumption for THE industries. This viewpoint outlines a provisional research agenda on virtual spaces. Design/methodology/appro…
Assessing sustainability of household food consumption in rural and urban China
Household food consumption (HFC) has considerable implications for sustainability which need to be assessed for effective mitigation interventions. The related extant research focuses on high‐income countries and selected diets, while comprehensive sustainability assessments of HFC in developing and transitional economies remain insufficient. This represents a critical knowledge gap given the rapidly increasing patterns of food consumption in non…
The (de)motives for using food waste reduction apps among hospitality providers
Digital technology can aid in redistributing surplus meals in hospitality organisations, but little is known about the (de)motives for its use among industry professionals. Yet, a better understanding of these (de)motives can facilitate a more tailored design of technological solutions for sustainability purposes. This study examines managerial perceptions of Too Good To Go, a world's leading app for surplus food redistribution, according to the …
How to advance sustainable healthy food consumption in tourism
Stay mindful when going with the flow
Research on the cooking experience of chefs concerning food waste management in professional kitchens is rare. In particular, little is known about the psychological factors determining how chefs in busy and stressful work environments manage food waste. This article introduces flow and mindfulness as prospective determinants of food waste management in professional kitchens. This conceptual note argues that such elements of flow and mindfulness …
Tourism (30 works) · Business (28 works) · Diverse Aspects of Tourism Research (21 works) · Geography (19 works) · Marketing (19 works) · Political science (17 works) · Economics (14 works) · Sociology (14 works) · Psychology (12 works) · Food Waste Reduction and Sustainability (11 works)