Kian Aun Chang , Ab Aziz Norazlin , Joann P.S. Lim , Md Zabri Mohd Zaidi
{"title":"Adopting circular food practices in Malaysian hotels: The influence of isomorphic pressures and environmental beliefs","authors":"Kian Aun Chang , Ab Aziz Norazlin , Joann P.S. Lim , Md Zabri Mohd Zaidi","doi":"10.1016/j.ijhm.2025.104113","DOIUrl":null,"url":null,"abstract":"<div><div>Food waste (FW) is a major environmental concern that is particularly relevant for the hospitality industry. This exploratory study examined the adoption of circular food waste management (FWM) in Malaysia by connecting this issue to the food recovery hierarchy and contextualising the findings with institutional theory and environmental belief model. Interviews were conducted with 13 hotel representatives from four- to five-star hotels to gain their insights on the roles of extrinsic (isomorphic pressures) and intrinsic (environmental beliefs) forces that drive hotels to adopt circular FWM. Results revealed mimetic (competitor) and normative (customer) pressures predominantly motivated the adoption of food donation and upcycling practices. Internally, the perceived environmental benefits of these practices, such as positive environmental contribution, improved employee awareness, operation cost savings, and better business opportunities, were also crucial. Implications from this study suggest hotels should integrate sustainability knowledge in their training programmes whilst fostering green leadership to promote pro-environmental behaviour among hospitality professionals. In addition, recognition from external bodies can enhance hotels’ reputation and image as sustainable businesses through the influence of mimetic pressure. Concurrently, the result also signals to the authorities and policymakers to adopt a more proactive approach in promoting circular FWM practices.</div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"127 ","pages":"Article 104113"},"PeriodicalIF":9.9000,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Hospitality Management","FirstCategoryId":"91","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0278431925000362","RegionNum":1,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"HOSPITALITY, LEISURE, SPORT & TOURISM","Score":null,"Total":0}
引用次数: 0
Abstract
Food waste (FW) is a major environmental concern that is particularly relevant for the hospitality industry. This exploratory study examined the adoption of circular food waste management (FWM) in Malaysia by connecting this issue to the food recovery hierarchy and contextualising the findings with institutional theory and environmental belief model. Interviews were conducted with 13 hotel representatives from four- to five-star hotels to gain their insights on the roles of extrinsic (isomorphic pressures) and intrinsic (environmental beliefs) forces that drive hotels to adopt circular FWM. Results revealed mimetic (competitor) and normative (customer) pressures predominantly motivated the adoption of food donation and upcycling practices. Internally, the perceived environmental benefits of these practices, such as positive environmental contribution, improved employee awareness, operation cost savings, and better business opportunities, were also crucial. Implications from this study suggest hotels should integrate sustainability knowledge in their training programmes whilst fostering green leadership to promote pro-environmental behaviour among hospitality professionals. In addition, recognition from external bodies can enhance hotels’ reputation and image as sustainable businesses through the influence of mimetic pressure. Concurrently, the result also signals to the authorities and policymakers to adopt a more proactive approach in promoting circular FWM practices.
期刊介绍:
The International Journal of Hospitality Management serves as a platform for discussing significant trends and advancements in various disciplines related to the hospitality industry. The publication covers a wide range of topics, including human resources management, consumer behavior and marketing, business forecasting and applied economics, operational management, strategic management, financial management, planning and design, information technology and e-commerce, training and development, technological developments, and national and international legislation.
In addition to covering these topics, the journal features research papers, state-of-the-art reviews, and analyses of business practices within the hospitality industry. It aims to provide readers with valuable insights and knowledge in order to advance research and improve practices in the field.
The journal is also indexed and abstracted in various databases, including the Journal of Travel Research, PIRA, Academic Journal Guide, Documentation Touristique, Leisure, Recreation and Tourism Abstracts, Lodging and Restaurant Index, Scopus, CIRET, and the Social Sciences Citation Index. This ensures that the journal's content is widely accessible and discoverable by researchers and practitioners in the hospitality field.