Empowering tomorrow
Nurturing young tourists to lower food waste
Bibliographic Data
| ID | 13136398 |
|---|---|
| Authors | Claudia Cozzio (0000-0002-5533-1638, Free University of Bozen-Bolzano, corresponding author), Isabel Schäufele (0000-0003-3740-2858, Free University of Bozen-Bolzano), Oswin Maurer (0000-0003-3728-0598, Free University of Bozen-Bolzano) |
| Year | 2024 |
| Volume | 5 |
| Issue | 2 |
| Pages | 100156-100156 |
| Publication date | 2024-11-01 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Annals of Tourism Research Empirical Insights (JOURNAL) |
| Journal identifiers | ISSN: 2666-9579 • E-ISSN: 2666-9579 |
| Publisher | Elsevier BV (PUBLISHER) |
| DOI | 10.1016/j.annale.2024.100156 |
| OpenAlex | W4404029725 |
| Language | EN |
| Citations received | 1 |
| References cited | 48 |
One third of food produced for humans is wasted between production and consumption and a considerable amount of food waste occurs in the hospitality sector related to plate waste. A specific focus is laid on the food behaviour of the next generation of tourists, as this group is crucial in contributing to long-term sustainability. Through combining two studies, a survey (N. 170 respondents) plus a field experiment (N. 2.264 units of observation), this research deepens the understanding on attitudes and behavioural intentions of young tourists toward plate waste, alongside their actual plate waste minimising behaviour when exposed to different persuasive interventions. This study proposes operational measures to trigger the involvement of the next generation of tourists in plate waste minimization and to educate young consumers toward zero plate waste. • We put a specific focus on the next generation of tourists. • Young people need guidance in eating situations as they show non-rational behaviours. • We combine a survey-based study and a natural field experiment. • Young tourists tend to activate the individual level of self. • Persuasive interventions grounded on rewards play an important role
Business · Environmental planning · Food waste · Geography · Waste management · Culinary Culture and Tourism · Engineering · Food Waste Reduction and Sustainability · Innovation and Socioeconomic Development · Marketing
Environmental Sustainability and Behavioral Science
Sustainability and marketing in tourism
‘Nudging’ hotel guests to reduce food waste as a win–win environmental measure
A Sharing-Based Approach to Enticing Tourists to Behave More Environmentally Friendly
Evaluating Structural Equation Models with Unobservable Variables and Measurement Error
Visual Design, Message Content, and Benefit Type
Point-of-consumption interventions to promote virtuous food choices of tourists with self-benefit or other-benefit appeals
Minimising plate waste at hotel breakfast buffets
The Elaboration Likelihood Model of Persuasion
The Routledge Handbook of Tourism and Sustainability
Drivers of plate waste at buffets
Challenges in tourism research
Measuring environmentally sustainable tourist behaviour
Drivers of plate waste
When and Why Incentives (Don't) Work to Modify Behavior
| Unique citing works | 1 |
|---|---|
| Citations per year | 1 |
| Citation span | 2026 - 2026 (1) |
| Citation velocity | current |
| Highly cited | No |
| Citation types | Neutral: 1 |