Empowering tomorrow: Nurturing young tourists to lower food waste

IF 4 Q1 HOSPITALITY, LEISURE, SPORT & TOURISM Annals of Tourism Research Empirical Insights Pub Date : 2024-11-01 DOI:10.1016/j.annale.2024.100156
Claudia Cozzio, Isabel Schäufele-Elbers, Oswin Maurer
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Abstract

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.
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为明天赋能:培养年轻游客,减少食物浪费
人类生产的食物有三分之一在生产和消费之间被浪费掉了,而在酒店业也有相当数量的食物浪费与餐盘浪费有关。我们特别关注下一代游客的饮食行为,因为这一群体对实现长期可持续发展至关重要。本研究结合了两项研究,即一项调查(170 名受访者)和一项实地实验(2.264 个观察单位),加深了对年轻游客对餐盘浪费的态度和行为意向的理解,以及他们在受到不同劝说干预时减少餐盘浪费的实际行为。本研究提出了可操作的措施,以促使下一代游客参与减少餐盘垃圾,并教育年轻消费者实现餐盘零垃圾。
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来源期刊
Annals of Tourism Research Empirical Insights
Annals of Tourism Research Empirical Insights Social Sciences-Sociology and Political Science
CiteScore
5.30
自引率
0.00%
发文量
44
审稿时长
106 days
期刊最新文献
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