What is currently influencing our thinking about green hospitality

Mar 03, 2019

Off the cuff chat about some interesting hospitality science

We are currently working on some background for a potential client in international food retail and sustainability. Here is a mini summary for you on some science which is influencing us in #greenturnaround and maybe interesting for anyone interested in consumer behaviour, the long term perspective of turning a linear hotel to a circular one, and the intercultural elements of food influence from visitors on local farming. 
Of course, science has value when related to direct experience and realistic status of regulation and chance.

Thus... everything in #context#responsiblecomms

Recommended reading and references:

Testa, F., S. Sarti and M. Frey (2018). "Are green consumers really green? Exploring the factors behind the actual consumption of organic food products." Business Strategy and the Environment.

Warren, C., S. Becken and A. Coghlan (2018). "Sustainability-oriented Service Innovation: fourteen-year longitudinal case study of a tourist accommodation provider." Journal of Sustainable Tourism 26(10): 1784–1803.

Griffith, L. M. (2018). "Hungry, Hungry Gringos: Solving the Problems Posed by Feeding Tourists." Culture, Agriculture, Food and Environment.