A systematic review and meta-analysis were conducted to examine terror management theory (TMT) in the consumer behavior domain. TMT postulates that existential anxiety (i.e., mortality salience) drives people to invest in anxiety buffers, affecting many different behaviors, including consumer responses. Due to the broad nature of these responses, we distinguished three categories: “I want more” (e.g., more money, brands, and products), “protect my culture” (e.g., preferring domestic and old products to foreign and new ones), and “pro-social” responses (e.g., donating or sharing money). One hundred and twelve experiments were included in the systematic review, which revealed a large variety in the studied dependent variables, randomly studied moderating variables, and inconsistent outcomes. Seventy studies (with 125 effect sizes) were included in the meta-analysis, which yielded a small but positive overall effect size (g = 0.21) of mortality salience on consumer responses, with similar results across the three categories (g between 0.13 and 0.30). While research in the TMT consumer domain is very dispersed, the analyses provide some support for the mortality salience hypothesis. We recommend researchers to further explore why certain consumer responses are evoked by mortality salience and make use of preregistered and high-powered experiments.
Amidst the grand challenges, geopolitical tensions, and resultant uncertainties of today's environment, a new category of tourism has emerged called business war volunteer tourism. This research note conceptualizes how the application of our discipline's most recent and psychologically comprehensive wellbeing framework, DREAMA, provides a mechanism through which we can begin to explore and understand business war volunteer tourists' lived experiences. In doing so, this research note contributes to the extant literature through a nuanced conceptual examination of psychological wellbeing within the business war volunteer tourism context, encouraging discussion about how environments affected by war provide opportunities to strengthen tourist wellbeing.
Restaurants are increasingly promoting their sustainability attributes. However, this research fills a notable gap in knowledge in relation to the online promotion of sustainability by restaurants in non-Michelin award countries, and where there is no specific sustainable restaurant certification to identify the online promotion of sustainability attributes. The websites of 164 award-winning or nominated New Zealand restaurants were subject to content analysis. Results showed that seasonal and local produce were the most widely promoted sustainability measures. Unlike international sustainable restaurant schemes, there was little emphasis on sustainably harvested fish, Fairtrade, and animal ethics. However, interviews with restaurant chefs, managers, and owners demonstrated that many restaurants do not promote their sustainability practices because of greenwashing concerns and their personal values. The results highlight the online promotion of restaurant sustainability practices and the extent of sustainability practices outside of formal certification or award systems.