‘Nudging’ hotel guests to reduce food waste as a win–win environmental measure
Datos Bibliográficos
| ID | 23356088 |
|---|---|
| Autores | Steffen Kallbekken (0000-0001-6539-992X, CICERO Center for International Climate Research), Håkon Grøn Sælen (0000-0003-0327-4843, CICERO Center for International Climate Research, autor de correspondencia), Håkon Sælen |
| Año | 2013 |
| Volumen | 119 |
| Número | 3 |
| Páginas | 325-327 |
| Fecha de publicación | 2013-06-01 |
| Peer Reviewed | Sí |
| Open Access | Sí |
| Tipo | ARTICLE |
| Revista | Economics Letters (JOURNAL) |
| Identificadores de la revista | ISSN: 0165-1765 • E-ISSN: 1873-7374 |
| Editorial | Elsevier BV (PUBLISHER) |
| DOI | 10.1016/j.econlet.2013.03.019 |
| OpenAlex | W2052752848 |
| Idioma | EN |
| Citas recibidas | 94 |
| Referencias citadas | 7 |
Business · Climate change · Economics · Environmental economics · Food waste · Measure (data warehouse) · Natural resource economics · Nudge theory · Waste management · Computer Science · Economic and Environmental Valuation · Engineering · Environmental Sustainability in Business · Food Waste Reduction and Sustainability · Marketing · Psychology
What is Behavioral in Policy Studies?
Segmentation of household behavioural types associated with food waste generation in the Republic of Ireland
Diagnosing environmental problems and their possible policy responses
Branding the Green Tourism in Macedonia
Nudging pro‐environmental behavior
Nudging – A promising tool for sustainable consumption behaviour?
Food waste in hospitality and food services
Consumer-Related Food Waste
Drivers of food waste and their implications for sustainable policy development
Household food waste
Drivers of pro-environmental tourist behaviours are not universal
Solid waste management and behavior in hospitality and tourism
When Does ESG Adoption Build Resilience in Tourism? Stakeholder Dynamics and Thresholds in an Emerging Market
Beyond the Plate
Agroecology contributes to biologically-diverse agricultural systems
To eat or not to Eat
A bite too much
Application of the Affinities Theory to the environmental sustainability of tourist destinations
Enhancing customer happiness through green practices, engagement, brand experience and attachment in South Africa’s hotel sector
Hotel food waste in Cyprus
Can ecotourism interpretation influence reef protective behaviours? Findings from a quasi-experimental field study involving a virtual reality game
Challenges and opportunities in accelerating the green transition
Evaluating localized conceptions and embedded applications of the Food Waste Hierarchy in luxury hotels
All you can eat or all you can waste? Effects of alternate serving styles and inducements on food waste in buffet restaurants
Exploring Food Waste at a Hospitality Staff Canteen With Meteorological Data
Hospitality service aesthetic of luxury hotel front desk and its effect on consumers’ willingness-to-pay price premium
Food waste of Chinese cruise passengers
Lowering the harm of tourist activities
Context- and culture-dependent behaviors for the greater good
A multi-stakeholder partnership to fight food waste in the hospitality industry
Hospitality SMEs and the circular economy
Consumer attitudes towards leftover food takeout interventions
Sustainable and circular practices in the hotel industry in Southern Italy
Food waste measurement toward a fair, healthy and environmental-friendly food system
Moral judgments of food wasting predict food wasting behavior
Minimising plate waste at hotel breakfast buffets
Automatically monitoring environmental performance in tourism – The example of plate waste at all-you-can-eat buffets
Empowering tomorrow
Drivers of plate waste at buffets
Rethinking climate communications and the “psychological climate paradox”
Collective climate action and networked climate governance
Designing effective nudges that satisfy ethical constraints
Danger of Slippery Slopes in Nudge Research
The birth of mindpolitics
Manufacturing Responsibility
Assessing student behaviour and food waste awareness through eye-tracking
Policy entry points and associated interventions for sustainably transforming urban food systems
A framework for selecting and designing policies to reduce marine plastic pollution in developing countries
Link between social distancing, cognitive dissonance, and social networking site usage intensity
Sustainable development and global emission targets
Nudging greater vegetable intake and less food waste
Taxing food consumption to reduce environmental impacts – Identification of synergies and goal conflicts
A theory-based evaluation of food waste policy
A meta-analysis on the effectiveness of food-waste reducing nudges
Agentic preferences
Mitigating human agency in regional development
Testing the effectiveness of increased frequency of norm-nudges in encouraging sustainable tourist behaviour
Introducing digital tools for sustainable food supply management
Development by other means? Localising environmental, social, and governance principles in tourism governance in Vietnam
Nudging citizens co-production
Making hotels more energy efficient
Contextual behavioral informed nudges to stimulate waste prevention and recycling. A framework and a research agenda
Using social norms to reduce paper waste
Thou shalt not sell nature
Biases and nudges in the circular economy
Green nudges
A Review and Taxonomy of Choice Architecture Techniques
Food waste management in hospitality operations
A review of experiments in tourism and hospitality
Progress in field experimentation for environmentally sustainable tourism – A knowledge map and research agenda
Reducing the plate waste of families at hotel buffets – A quasi-experimental field study
Not worth the paper they are printed on? The effectiveness of table signs in reducing buffet plate waste
The excuses tourists use to justify environmentally unfriendly behaviours
Food waste in primary schools
Validating the plate mapping method
The effect of nudges aligned with the renewed Flemish Food Triangle on the purchase of fresh fruits
What makes people leave Less food? Testing effects of smaller portions and information in a behavioral model
The value of unsustainable hotel services to guests
Pro-environment choices using a second language
Travel career or childhood travel habit
Habit drives sustainable tourist behaviour
The power of respect for authority and empathy – Leveraging non-cognitive theoretical constructs to trigger environmentally sustainable tourist behaviour
Consumer hypocrisy and researcher myopia
Designing for more environmentally friendly tourism
Drivers of plate waste
Pro-environmental habits
Energy Conservation Behaviors, Climate Change Attitudes, Income, and Behavioral Plasticity
Exploring the Potential of Chatbots in Extending Tourists’ Sustainable Travel Practices
Nudge plus in tourism
Toward Consistent Terminology in a Behaviorist Approach to Cultural Analysis
Climate Change and Six Americas
Societal Well-Being
Theorizing the behavioral state
What is enough on a plate? Professionals' practices of providing an "adequate portion" in the food service sector
| Obras citantes distintas | 94 |
|---|---|
| Citas por año | 7,83 |
| Intervalo de citas | 2014 - 2026 (13) |
| Velocidad de citación | current |
| Altamente citado | No |
| Tipos de cita | Neutras: 90 |