Bettina Grün
Biographic Data
| ID | 4412150 |
|---|---|
| NAME | Bettina Grün |
| GIVEN NAMES | Bettina |
| FAMILY NAME | Grün |
| SIGNATURE | GRÜN B |
| AFFILIATIONS | Vienna University of Economics and Business |
| ORCID | 0000-0001-7265-4773 |
| VERIFIED | Yes |
| TOTAL WORKS | 24 |
| TOTAL CITATIONS | 102 |
| AUTHOR COUNT | 24 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2009 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 6 |
Not worth the paper they are printed on? The effectiveness of table signs in reducing buffet plate waste
All-you-can-eat buffets generate a substantial amount of food waste. Food production accounts for 26% of the world's total greenhouse gas emissions. Less food waste translates directly to carbon emission reductions. Buffet table signs are a frequently used communication tool in hotels and, if effective, represent a simple, cost-effective way to encourage guests not to overfill their plates. We tested several theory-based messages on table signs i…
Towards more reliable survey items
Tourism researchers rely heavily on self-report data. The validity of their insights depends on reliability of measures, yet conventional test–retest reliability (1) overlooks item-level stability by relying on aggregate scale coefficients that can mask unstable questions; and (2) ignores how response options affect stability. We introduce the Item-Level Stability Protocol, which evaluates item-level test–retest reliability across answer options.…
Revisiting Group Differences in High‐Dimensional Choices
Gentzkow, Shapiro, and Taddy, Econometrica 87, no. 4, 2019 (henceforth GST), use a supervised text‐based regression model to assess changes in partisanship in US congressional speech over time. Their estimates imply that partisanship is far greater in recent years than in the past and that it increased sharply in the early 1990s. The paper at hand provides a replication in the wide sense of GST by complementing their analysis in three ways. First…
Identifying segment-specific barriers to ordering environmentally sustainable plant-based meat dishes in restaurants
Eating less meat when dining out can help mitigate climate change. Plant-based meats can facilitate the transition to a more environmentally sustainable tourism sector. However, uptake of these products remains low. Building on the capability-opportunity-motivation behaviour model, this study identifies the main reasons for the general population of restaurant patrons to reject plant-based meats: they prefer meat and traditional vegetable dishes;…
An efficient five-item New Environmental Paradigm
Measuring pro-environmental beliefs is vital for knowledge development and decision-making to improve sustainable tourist behaviour. The primary empirical measure of pro-environmental beliefs is the New Environmental Paradigm. The current use of the New Environmental Paradigm is imperfect: (1) the 15-item version lengthens questionnaires, potentially reducing response rates and reducing data quality; (2) using varying subsets of items to reduce r…
Understanding how a commitment-based pledge intervention encourages pro-environmental tourist behaviour
Existing research shows that behavioural interventions can trigger pro-environmental behaviour change, but there is a lack of understanding around how these interventions change behaviour. In response to recent research that calls for studies to systematically test links between interventions and the psychological determinants of behaviour, this study 1) develops and tests a pro-environmental behavioural change intervention in the field, and 2) e…
Does enjoyment focus prevent proenvironmental behaviour
Pro-environmental behaviour occurs less frequently on vacation, but it is not clear why. We hypothesise that people have an enjoyment-focus-related threshold for displaying pro-environmental behaviours. According to this hypothesis, people display pro-environmental behaviour in low-enjoyment-focus contexts (e.g., at home), but not in high-enjoyment-focus contexts (e.g., on vacation). We test whether a threshold exists after which enjoyment focus …
The power of respect for authority and empathy – Leveraging non-cognitive theoretical constructs to trigger environmentally sustainable tourist behaviour
Behavioural change research for environmental sustainability is currently guided almost exclusively by a cognitive paradigm, which assumes that cognitive constructs drive behaviour and must be influenced to change it. This study challenges this dominant paradigm and tests two non-cognitive theoretical constructs – respect for authority and empathy – in the context of reducing buffet plate waste. Respect for authority (in contrast to empathy) pass…
Waste production patterns in hotels and restaurants
Tourism produces >35 m tons of solid waste annually. For waste reduction efforts to be effective, empirical baseline measures of waste production and waste production patterns are needed. This study analyses the waste profiles of hotels and restaurants using national waste data. Results indicate that waste patterns in hotels and restaurants differ significantly from those of other industries and that – within the hotels and restaurants sector – s…
Automatically monitoring environmental performance in tourism – The example of plate waste at all-you-can-eat buffets
Effective interventions needed to improve environmental performance of tourism industry. • Effectiveness of interventions must be measured using real behaviour as dependent variable. • We propose a new Internet of Things-based approach of automatic measurement. • We illustrate it using plate waste in hotels
How can restaurants entice patrons to order environmentally sustainable dishes? Testing new approaches based on hedonic psychology and affective forecasting theory
Encouraging restaurant guests to order vegetarian dishes plays a key role in creating a more environmentally sustainable tourism sector. However, for many consumers eating a meat dish is an important aspect of their enjoyment-focused restaurant experience. Identifying new approaches that support restaurants in selling more vegetarian dishes are urgently needed. Drawing from hedonic psychology and affective forecasting theory, this study tests two…
Assessing survey response stability
Survey measurement scales are expected to be stable – to generate the same values across two timepoints and under unchanged conditions. In scale development, stability is assessed by calculating a scale's test-retest reliability – a prerequisite to validity. Yet, a systematic review shows that test-retest reliability values are reported for only 23% of newly developed scales and typically assessed only at aggregate level – based on scale-level or…
Tourism and vaccine hesitancy
Habit drives sustainable tourist behaviour
Most practical interventions the tourism industry deploys to make tourists behave in more environmentally sustainable ways when they are at their premises or destination – such as the request to reuse towels to protect the environment – rely on attention and cognitive processing. We propose that focusing instead on habit, as the key construct, will be more effective in achieving behavioural change. This study discusses the – largely neglected – r…
Do employees hold the key to environmental sustainability in tourism businesses? Empirical evidence from a field study
The tourism industry must reduce the negative impacts of its operations on the environment to secure its own prosperity into the future and to contribute to humanity's collective aim of more sustainable production and consumption. An increasing number of studies in sustainable tourism have attempted to develop and test in the field the effectiveness of behavioural change interventions aimed at enticing tourism stakeholders in behaving more sustai…
Drivers of plate waste at buffets
The harmful tourist behaviour of taking a lot of food from a buffet, but not eating it all, remains under-researched. This study gains key insights into drivers of plate waste. Observational data show that: dinner buffets are worse than breakfast buffets; the latest breakfast serving time is worse than the earliest; high-end breakfast buffets are worse than budget buffets. The first meal a guest eats at a hotel and the presence of children also l…
Reducing the plate waste of families at hotel buffets – A quasi-experimental field study
Twenty percent of all global greenhouse emissions are food-related. Tourism and hospitality contribute significantly, with food accounting for nearly half of the waste these sectors produce. One type of food waste – plate waste – could easily be avoided. Plate waste is the food people leave behind uneaten on their plates. It does not increase the enjoyment of the meal, yet costs the hotel money, and harms the environment. We develop and test – in…
A Sharing-Based Approach to Enticing Tourists to Behave More Environmentally Friendly
Tourist behavior has a critical impact on the environmental sustainability of tourism. The hedonic nature of tourism and lack of an economic incentive make tourist behavior particularly hard to change. Making tourists behave more environmentally friendly would have substantial environmental benefits. This is the aim of the present study. Three alternative approaches are tested. The most successful approach—based on sharing monetary savings with g…
Changing service settings for the environment
Do Pro-environmental Appeals Trigger Pro-environmental Behavior in Hotel Guests?
Appeals to people’s pro-environmental values have been shown to trigger pro-environmental behavior across a range of contexts. The present study tests the potential of such interventions in a hedonic context where behavioral change does not generate utilitarian benefits (tourism). Results from a field experiment in a four-star hotel in Slovenia indicate that appeals to people’s pro-environmental values fail to significantly increase tourists’ hot…
The impact of IT-enabled customer service systems on service personalization, customer service perceptions, and hotel performance
Topicmodels
Topic models allow the probabilistic modeling of term frequency occurrences in documents. The fitted model can be used to estimate the similarity between documents as well as between a set of specified keywords using an additional layer of latent variables which are referred to as topics. The R package topicmodels provides basic infrastructure for fitting topic models based on data structures from the text mining package tm . The package includes…
Key drivers of airline loyalty
This study investigates drivers of airline loyalty. It contributes to the body of knowledge in the area by investigating loyalty for a number of a priori market segments identified by airline management and by using a method which accounts for the multi-step nature of the airline choice process. The study is based on responses from 687 passengers. Results indicate that, at aggregate level, frequent flyer membership, price, the status of being a n…
Environmentally Friendly Behavior
The study of behavior with environmental consequences (recycling, water conservation, etc.) has received significant attention from social scientists over the past few decades. However, few studies have closely examined the systematic heterogeneity of behavior with environmental consequences. This study tests two specific hypotheses about such heterogeneity: that individuals differ systematically in their patterns of behavior with environmental c…
Reducing the plate waste of families at hotel buffets – A quasi-experimental field study
Twenty percent of all global greenhouse emissions are food-related. Tourism and hospitality contribute significantly, with food accounting for nearly half of the waste these sectors produce. One type of food waste – plate waste – could easily be avoided. Plate waste is the food people leave behind uneaten on their plates. It does not increase the enjoyment of the meal, yet costs the hotel money, and harms the environment. We develop and test – in…
Habit drives sustainable tourist behaviour
Most practical interventions the tourism industry deploys to make tourists behave in more environmentally sustainable ways when they are at their premises or destination – such as the request to reuse towels to protect the environment – rely on attention and cognitive processing. We propose that focusing instead on habit, as the key construct, will be more effective in achieving behavioural change. This study discusses the – largely neglected – r…
Changing service settings for the environment
Key drivers of airline loyalty
This study investigates drivers of airline loyalty. It contributes to the body of knowledge in the area by investigating loyalty for a number of a priori market segments identified by airline management and by using a method which accounts for the multi-step nature of the airline choice process. The study is based on responses from 687 passengers. Results indicate that, at aggregate level, frequent flyer membership, price, the status of being a n…
The power of respect for authority and empathy – Leveraging non-cognitive theoretical constructs to trigger environmentally sustainable tourist behaviour
Behavioural change research for environmental sustainability is currently guided almost exclusively by a cognitive paradigm, which assumes that cognitive constructs drive behaviour and must be influenced to change it. This study challenges this dominant paradigm and tests two non-cognitive theoretical constructs – respect for authority and empathy – in the context of reducing buffet plate waste. Respect for authority (in contrast to empathy) pass…
Automatically monitoring environmental performance in tourism – The example of plate waste at all-you-can-eat buffets
Effective interventions needed to improve environmental performance of tourism industry. • Effectiveness of interventions must be measured using real behaviour as dependent variable. • We propose a new Internet of Things-based approach of automatic measurement. • We illustrate it using plate waste in hotels
Do employees hold the key to environmental sustainability in tourism businesses? Empirical evidence from a field study
The tourism industry must reduce the negative impacts of its operations on the environment to secure its own prosperity into the future and to contribute to humanity's collective aim of more sustainable production and consumption. An increasing number of studies in sustainable tourism have attempted to develop and test in the field the effectiveness of behavioural change interventions aimed at enticing tourism stakeholders in behaving more sustai…
The impact of IT-enabled customer service systems on service personalization, customer service perceptions, and hotel performance
Does enjoyment focus prevent proenvironmental behaviour
Pro-environmental behaviour occurs less frequently on vacation, but it is not clear why. We hypothesise that people have an enjoyment-focus-related threshold for displaying pro-environmental behaviours. According to this hypothesis, people display pro-environmental behaviour in low-enjoyment-focus contexts (e.g., at home), but not in high-enjoyment-focus contexts (e.g., on vacation). We test whether a threshold exists after which enjoyment focus …
How can restaurants entice patrons to order environmentally sustainable dishes? Testing new approaches based on hedonic psychology and affective forecasting theory
Encouraging restaurant guests to order vegetarian dishes plays a key role in creating a more environmentally sustainable tourism sector. However, for many consumers eating a meat dish is an important aspect of their enjoyment-focused restaurant experience. Identifying new approaches that support restaurants in selling more vegetarian dishes are urgently needed. Drawing from hedonic psychology and affective forecasting theory, this study tests two…
Drivers of plate waste at buffets
The harmful tourist behaviour of taking a lot of food from a buffet, but not eating it all, remains under-researched. This study gains key insights into drivers of plate waste. Observational data show that: dinner buffets are worse than breakfast buffets; the latest breakfast serving time is worse than the earliest; high-end breakfast buffets are worse than budget buffets. The first meal a guest eats at a hotel and the presence of children also l…
Understanding how a commitment-based pledge intervention encourages pro-environmental tourist behaviour
Existing research shows that behavioural interventions can trigger pro-environmental behaviour change, but there is a lack of understanding around how these interventions change behaviour. In response to recent research that calls for studies to systematically test links between interventions and the psychological determinants of behaviour, this study 1) develops and tests a pro-environmental behavioural change intervention in the field, and 2) e…
Tourism and vaccine hesitancy
Environmentally Friendly Behavior
The study of behavior with environmental consequences (recycling, water conservation, etc.) has received significant attention from social scientists over the past few decades. However, few studies have closely examined the systematic heterogeneity of behavior with environmental consequences. This study tests two specific hypotheses about such heterogeneity: that individuals differ systematically in their patterns of behavior with environmental c…
Topicmodels
Topic models allow the probabilistic modeling of term frequency occurrences in documents. The fitted model can be used to estimate the similarity between documents as well as between a set of specified keywords using an additional layer of latent variables which are referred to as topics. The R package topicmodels provides basic infrastructure for fitting topic models based on data structures from the text mining package tm . The package includes…
Key drivers of airline loyalty
This study investigates drivers of airline loyalty. It contributes to the body of knowledge in the area by investigating loyalty for a number of a priori market segments identified by airline management and by using a method which accounts for the multi-step nature of the airline choice process. The study is based on responses from 687 passengers. Results indicate that, at aggregate level, frequent flyer membership, price, the status of being a n…
Do Pro-environmental Appeals Trigger Pro-environmental Behavior in Hotel Guests?
Appeals to people’s pro-environmental values have been shown to trigger pro-environmental behavior across a range of contexts. The present study tests the potential of such interventions in a hedonic context where behavioral change does not generate utilitarian benefits (tourism). Results from a field experiment in a four-star hotel in Slovenia indicate that appeals to people’s pro-environmental values fail to significantly increase tourists’ hot…
The impact of IT-enabled customer service systems on service personalization, customer service perceptions, and hotel performance
A Sharing-Based Approach to Enticing Tourists to Behave More Environmentally Friendly
Tourist behavior has a critical impact on the environmental sustainability of tourism. The hedonic nature of tourism and lack of an economic incentive make tourist behavior particularly hard to change. Making tourists behave more environmentally friendly would have substantial environmental benefits. This is the aim of the present study. Three alternative approaches are tested. The most successful approach—based on sharing monetary savings with g…
Changing service settings for the environment
Reducing the plate waste of families at hotel buffets – A quasi-experimental field study
Twenty percent of all global greenhouse emissions are food-related. Tourism and hospitality contribute significantly, with food accounting for nearly half of the waste these sectors produce. One type of food waste – plate waste – could easily be avoided. Plate waste is the food people leave behind uneaten on their plates. It does not increase the enjoyment of the meal, yet costs the hotel money, and harms the environment. We develop and test – in…
Drivers of plate waste at buffets
The harmful tourist behaviour of taking a lot of food from a buffet, but not eating it all, remains under-researched. This study gains key insights into drivers of plate waste. Observational data show that: dinner buffets are worse than breakfast buffets; the latest breakfast serving time is worse than the earliest; high-end breakfast buffets are worse than budget buffets. The first meal a guest eats at a hotel and the presence of children also l…
Assessing survey response stability
Survey measurement scales are expected to be stable – to generate the same values across two timepoints and under unchanged conditions. In scale development, stability is assessed by calculating a scale's test-retest reliability – a prerequisite to validity. Yet, a systematic review shows that test-retest reliability values are reported for only 23% of newly developed scales and typically assessed only at aggregate level – based on scale-level or…
Tourism and vaccine hesitancy
Habit drives sustainable tourist behaviour
Most practical interventions the tourism industry deploys to make tourists behave in more environmentally sustainable ways when they are at their premises or destination – such as the request to reuse towels to protect the environment – rely on attention and cognitive processing. We propose that focusing instead on habit, as the key construct, will be more effective in achieving behavioural change. This study discusses the – largely neglected – r…
Do employees hold the key to environmental sustainability in tourism businesses? Empirical evidence from a field study
The tourism industry must reduce the negative impacts of its operations on the environment to secure its own prosperity into the future and to contribute to humanity's collective aim of more sustainable production and consumption. An increasing number of studies in sustainable tourism have attempted to develop and test in the field the effectiveness of behavioural change interventions aimed at enticing tourism stakeholders in behaving more sustai…
Waste production patterns in hotels and restaurants
Tourism produces >35 m tons of solid waste annually. For waste reduction efforts to be effective, empirical baseline measures of waste production and waste production patterns are needed. This study analyses the waste profiles of hotels and restaurants using national waste data. Results indicate that waste patterns in hotels and restaurants differ significantly from those of other industries and that – within the hotels and restaurants sector – s…
Automatically monitoring environmental performance in tourism – The example of plate waste at all-you-can-eat buffets
Effective interventions needed to improve environmental performance of tourism industry. • Effectiveness of interventions must be measured using real behaviour as dependent variable. • We propose a new Internet of Things-based approach of automatic measurement. • We illustrate it using plate waste in hotels
How can restaurants entice patrons to order environmentally sustainable dishes? Testing new approaches based on hedonic psychology and affective forecasting theory
Encouraging restaurant guests to order vegetarian dishes plays a key role in creating a more environmentally sustainable tourism sector. However, for many consumers eating a meat dish is an important aspect of their enjoyment-focused restaurant experience. Identifying new approaches that support restaurants in selling more vegetarian dishes are urgently needed. Drawing from hedonic psychology and affective forecasting theory, this study tests two…
Understanding how a commitment-based pledge intervention encourages pro-environmental tourist behaviour
Existing research shows that behavioural interventions can trigger pro-environmental behaviour change, but there is a lack of understanding around how these interventions change behaviour. In response to recent research that calls for studies to systematically test links between interventions and the psychological determinants of behaviour, this study 1) develops and tests a pro-environmental behavioural change intervention in the field, and 2) e…
Does enjoyment focus prevent proenvironmental behaviour
Pro-environmental behaviour occurs less frequently on vacation, but it is not clear why. We hypothesise that people have an enjoyment-focus-related threshold for displaying pro-environmental behaviours. According to this hypothesis, people display pro-environmental behaviour in low-enjoyment-focus contexts (e.g., at home), but not in high-enjoyment-focus contexts (e.g., on vacation). We test whether a threshold exists after which enjoyment focus …
The power of respect for authority and empathy – Leveraging non-cognitive theoretical constructs to trigger environmentally sustainable tourist behaviour
Behavioural change research for environmental sustainability is currently guided almost exclusively by a cognitive paradigm, which assumes that cognitive constructs drive behaviour and must be influenced to change it. This study challenges this dominant paradigm and tests two non-cognitive theoretical constructs – respect for authority and empathy – in the context of reducing buffet plate waste. Respect for authority (in contrast to empathy) pass…
Revisiting Group Differences in High‐Dimensional Choices
Gentzkow, Shapiro, and Taddy, Econometrica 87, no. 4, 2019 (henceforth GST), use a supervised text‐based regression model to assess changes in partisanship in US congressional speech over time. Their estimates imply that partisanship is far greater in recent years than in the past and that it increased sharply in the early 1990s. The paper at hand provides a replication in the wide sense of GST by complementing their analysis in three ways. First…
Identifying segment-specific barriers to ordering environmentally sustainable plant-based meat dishes in restaurants
Eating less meat when dining out can help mitigate climate change. Plant-based meats can facilitate the transition to a more environmentally sustainable tourism sector. However, uptake of these products remains low. Building on the capability-opportunity-motivation behaviour model, this study identifies the main reasons for the general population of restaurant patrons to reject plant-based meats: they prefer meat and traditional vegetable dishes;…
An efficient five-item New Environmental Paradigm
Measuring pro-environmental beliefs is vital for knowledge development and decision-making to improve sustainable tourist behaviour. The primary empirical measure of pro-environmental beliefs is the New Environmental Paradigm. The current use of the New Environmental Paradigm is imperfect: (1) the 15-item version lengthens questionnaires, potentially reducing response rates and reducing data quality; (2) using varying subsets of items to reduce r…
Not worth the paper they are printed on? The effectiveness of table signs in reducing buffet plate waste
All-you-can-eat buffets generate a substantial amount of food waste. Food production accounts for 26% of the world's total greenhouse gas emissions. Less food waste translates directly to carbon emission reductions. Buffet table signs are a frequently used communication tool in hotels and, if effective, represent a simple, cost-effective way to encourage guests not to overfill their plates. We tested several theory-based messages on table signs i…
Towards more reliable survey items
Tourism researchers rely heavily on self-report data. The validity of their insights depends on reliability of measures, yet conventional test–retest reliability (1) overlooks item-level stability by relying on aggregate scale coefficients that can mask unstable questions; and (2) ignores how response options affect stability. We introduce the Item-Level Stability Protocol, which evaluates item-level test–retest reliability across answer options.…
Tourism (18 works) · Business (16 works) · Environmental Education and Sustainability (16 works) · Environmental Sustainability in Business (14 works) · Marketing (14 works) · Geography (13 works) · Psychology (13 works) · Economics (10 works) · Computer Science (9 works) · Engineering (7 works)