Emil Juvan
Biographic Data
| ID | 4628966 |
|---|---|
| NAME | Emil Juvan |
| GIVEN NAMES | Emil |
| FAMILY NAME | Juvan |
| SIGNATURE | JUVAN E |
| AFFILIATIONS | University of Primorska |
| ORCID | 0000-0002-3955-5703 |
| VERIFIED | Yes |
| TOTAL WORKS | 10 |
| TOTAL CITATIONS | 127 |
| AUTHOR COUNT | 10 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2014 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 4 |
Enabling cross-sectoral transformation for coastal climate adaptation in Europe: Four directions for interdisciplinary efforts
Coastal areas in Europe are of immense value – not only to their residents but also to communities further inland. At the same time, they are particularly vulnerable to the impacts of climate change. The current pace of coastal climate adaptation remains slow, constrained by underfunding and the fragmented, sectoral nature of many initiatives. This calls for radically new yet practical approaches. In this perspective, a group of European research…
Waste production patterns in hotels and restaurants: An intra-sectoral segmentation approach
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…
Context- and culture-dependent behaviors for the greater good: A comparative analysis of plate waste generation
In the home context, behaviors that serve the greater good are more often observed among people from collectivist cultures than those from individualist cultures. This tendency is assumed to translate to the vacation context, with people from all collectivist cultures believed to display homogeneous behavior. This study challenges both notions and investigates, for the first time, both the context- and culture-dependence of one specific environme…
Drivers of plate waste at buffets: A comprehensive conceptual model based on observational data and staff insights
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…
The excuses tourists use to justify environmentally unfriendly behaviours
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
Drivers of pro-environmental tourist behaviours are not universal
Measuring environmentally sustainable tourist behaviour
The attitude–behaviour gap in sustainable tourism
The attitude–behaviour gap in sustainable tourism
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…
Measuring environmentally sustainable tourist behaviour
The excuses tourists use to justify environmentally unfriendly behaviours
Drivers of plate waste at buffets: A comprehensive conceptual model based on observational data and staff insights
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…
Drivers of plate waste
The attitude–behaviour gap in sustainable tourism
Measuring environmentally sustainable tourist behaviour
Drivers of pro-environmental tourist behaviours are not universal
Drivers of plate waste
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: A comprehensive conceptual model based on observational data and staff insights
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…
The excuses tourists use to justify environmentally unfriendly behaviours
Context- and culture-dependent behaviors for the greater good: A comparative analysis of plate waste generation
In the home context, behaviors that serve the greater good are more often observed among people from collectivist cultures than those from individualist cultures. This tendency is assumed to translate to the vacation context, with people from all collectivist cultures believed to display homogeneous behavior. This study challenges both notions and investigates, for the first time, both the context- and culture-dependence of one specific environme…
Waste production patterns in hotels and restaurants: An intra-sectoral segmentation approach
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…
Enabling cross-sectoral transformation for coastal climate adaptation in Europe: Four directions for interdisciplinary efforts
Coastal areas in Europe are of immense value – not only to their residents but also to communities further inland. At the same time, they are particularly vulnerable to the impacts of climate change. The current pace of coastal climate adaptation remains slow, constrained by underfunding and the fragmented, sectoral nature of many initiatives. This calls for radically new yet practical approaches. In this perspective, a group of European research…
Business (9 works) · Environmental Education and Sustainability (7 works) · Marketing (7 works) · Psychology (7 works) · Tourism (7 works) · Environmental Sustainability in Business (6 works) · Food Waste Reduction and Sustainability (5 works) · Geography (5 works) · Political science (5 works) · Economics (4 works)