Sustainable Practices for the Organic Waste Management Generated in an Educational Institution Restaurant

Teixeira, Roberta Arlêu; Korres, Adriana Marcia Nicolau; Borges, Raquel Machado; Rabello, Livia Luchi; Ribeiro, Isael Colonna; Bringhenti, Jacqueline Rogéria

doi:10.1007/978-3-030-15604-6_49

Cited by 10 publications

(11 citation statements)

References 3 publications

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“…The literature demonstrates the existence of a relationship between "green" practices and customers' perceived value (Han et al, 2018;Trang et al, 2019;Kim and Hall, 2020;Teixeira et al, 2020). For example, in the restaurant context, the results of the studies of Kim and Hall (2020) and Teixeira et al (2020) reveal that sustainable restaurant practices influence perceived value. Teixeira et al (2020, p. 803) point out that sustainable practices point out that environmental practices can contribute "to the construction of knowledge and sustainable values."…”

Section: Functional Valuementioning

confidence: 99%

“Green” practices as antecedents of functional value, guest satisfaction and loyalty

Moise

Saura

Ruiz‐Molina

2020

JHTI

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PurposeTo respond to the environmental demands of consumers, more and more hotels are increasingly striving to implement sustainable practices to satisfy the requests of environmentally conscious consumers. This paper aims to propose and test the relationship between these “green” initiatives and functional value as perceived by tourists, guest satisfaction and intentions to revisit the hotel and to spread positive word-of-mouth (WOM).Design/methodology/approachA sample of 378 guests who stayed in a three- and four-star hotel was used. Structural equation modeling (SEM) was used to test the proposed relationships. Confirmatory factor analysis and structural equational modeling were used to test the proposed model.FindingsThe results of the data analysis indicated that the impact of “green” practices on perceived value, satisfaction, intention to revisit and WOM. In addition, the positive effects of functional value on guest satisfaction and WOM are also confirmed.Practical implicationsCustomers' revisit intention is not only created when hotels implement “green” practices, but also when the degree of customer satisfaction with the hotel increases. In this sense, managers are encouraged to pay more attention to environmental initiatives as an essential tool to increase the level of guests' satisfaction.Originality/valueThe study yields several implications that can be helpful for managers while devising green marketing strategies for the hotel sector. The results show that guests tend to develop greater levels of loyalty to a specific hotel when they are satisfied with the services offered by the hotel. In this sense, the environmental measures implemented by companies are a key strategic tool, given their essential role in the construction of perceived value, guest satisfaction as well as WOM and revisit intention.

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Section: Functional Valuementioning

confidence: 99%

“Green” practices as antecedents of functional value, guest satisfaction and loyalty

Moise

Saura

Ruiz‐Molina

2020

JHTI

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“…Waste management is a crucial component of sustainable practices that hospitality businesses should fully consider. According to Teixeira et al (2020), composting could be used to help save the environment, drawing on restaurant solid waste. Recycling is also essential to protect the environment and minimize food waste.…”

Section: Discussion and Practical Implicationsmentioning

confidence: 99%

Hospitality sustainable practices, a global perspective

Sharma¹

2023

WHATT

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PurposeThe purpose of this study is to discern the impacts of the hospitality industry on the global ecosystem and how sustainable learning can help strengthen the tourism and hospitality industry globally. Deployment of strategies such as change management is required, and in so doing, this is likely to have an impact on economic gain, society and the environment.Design/methodology/approachThis is an exploratory study based on secondary data drawn from relevant books, articles, journals and online sources. The opinions of the key stakeholders are compiled and discussed to provide further guidance.FindingsThe results show that although there is a lot of variance in the information that hotel chains publicly disclose about their sustainability commitments and accomplishments, they are committed to a wide variety of environmental, social and economic issues. It also points to indicators that the global hotel industry is currently pursuing “weak” rather than “strong” practices of sustainability and that efficiency gains are framed within existing business models that focus on continued growth.Practical implicationsThe study provides guidance for global hospitality chains given that they are well positioned to play a leading role in promoting sustainability. Yet more can be done to broaden sustainability and reporting in the context of an external assurance framework. The study should also be helpful to hospitality managers, students and academics with an interest in hospitality industry sustainable practices.Originality/valueThe study explores the challenges that industry faces in ensuring sustainability is embedded in all aspects of learning and in equipping sustainability-sensitive individuals to make a difference.

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“…Waste management is a critical part of sustainable practices that should be implemented by hospitality businesses. Teixeira et al ( 2020 ) concluded that the solid waste of restaurants could be used for composting to maintain environmental quality. Recycling remains vital to reducing food waste and for environmental preservation.…”

Section: Practical Implications For Hospitality Sectorsmentioning

confidence: 99%

“… Modica et al ( 2020 ) Cooking oil, fat, or grease was separated and donated/transferred to recycling companies for making products such as soap. Jang and Zheng ( 2020 ); Maynard et al ( 2020 ); Modica et al ( 2020 ); Teixeira et al ( 2020 ). Recycling waste.…”

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confidence: 99%

Sustainable practices in hospitality pre and amid COVID‐19 pandemic: Looking back for moving forward post‐COVID‐19

Elkhwesky

Salem

Varmus

et al. 2022

Sustainable Development

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Sustainability issues are becoming increasingly important in the hospitality sector during crisis times such as COVID‐19 and post‐pandemic. In order to synthesize the literature on sustainable practices in hospitality, we developed a systematic literature to illustrate the dominant sustainable practices in hospitality. We present a comprehensive review of the 48 articles on sustainable practices in hospitality through the Web of Science (WoS) and Scopus databases; spanning over 2 years (2020–2021) pre‐and amid the COVID‐19 pandemic and extending the scope in distinctive ways. Our review has demonstrated that sustainable practices in hospitality have made progress in the years 2020 and 2021. However, there are conceptual and empirical overlaps among sustainable practices in hospitality. Additionally, hospitality sustainable practices research is restricted in research contexts. There is a lack of research on antecedents, outcomes, and integrating theories in studies. By following the guidance presented in this review, we expect to advance and maintain sustainable practices research to provide substantive insights over the coming years post‐COVID‐19. The current research is one of the first studies to systematically review sustainable practices in hospitality pre‐and amid the COVID‐19 pandemic. The research ends with a comprehensive research agenda and a framework to apprise future theoretical and empirical advances in the area.

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Sustainable Practices for the Organic Waste Management Generated in an Educational Institution Restaurant

Cited by 10 publications

References 3 publications

“Green” practices as antecedents of functional value, guest satisfaction and loyalty

“Green” practices as antecedents of functional value, guest satisfaction and loyalty

Hospitality sustainable practices, a global perspective

Sustainable practices in hospitality pre and amid COVID‐19 pandemic: Looking back for moving forward post‐COVID‐19

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