Sweet and Sour Grapes: Implementing Sustainability in the Hospitality Industry—A Case Study

Cavagnaro, Elena; Gehrels, Sjoerd

doi:10.1080/15428050903324504

Cited by 23 publications

(23 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In North America, Canada presented only one study, with sustainability activities such as sustainably grown food or purchased from neighboring cities [43]. For European countries like Finland, the Netherlands, Spain, England, and Italy, they also had two studies each, involving activities such as waste reduction, environmental certification [46], preparation of smaller portions [45], reduction in the use of meat [22,41], employee training on sustainability [35,38], and composting [9]. Germany, Sweden, United Kingdom, and Switzerland had only one study each, with sustainability activities such as oil recycling [35], selective collection [13], use of biodegradable packaging [13], and full use of food [50].…”

Section: Tikkanen (2012) [27] Finlandmentioning

confidence: 99%

Environmental, Social and Economic Sustainability Indicators Applied to Food Services: A Systematic Review

et al. 2020

View full text Add to dashboard Cite

Sustainability is the integration of actions focused on three pillars: environmental, social, and economical. Implementing sustainable development ranges from the pursuit of quality of life, and from environmental balance to break with the current pattern of development. Therefore, the objective of this work was to understand and analyze the sustainability indicators implemented in the production of meals in food services. The authors developed specific search strategies for Scopus, Web of Science, Pubmed, Lilacs, Google Scholar, and ProQuest Dissertations & Theses Global to perform the systematic review. The authors evaluated the methodological quality of the included studies using the Meta-analysis Statistical Assessment and Review Instrument (MASTARI). A total of 31 cross-sectional studies were analyzed. Twenty four (77.41%) of the studies had activities that covered the three indicators (environmental, social, and economic); 22.59% (n = 7) used two indicators in which 12.90% (n = 4) presented environmental and economic indicators and 9.67% (n = 3) with environmental and social indicators. This research indicates that the studies in food services are seeking to insert indicators that cover the three pillars of sustainable meal production. It is worth mentioning that in the literature, many works encompasses the importance of sustainability, but few explore which indicators are most applied or detail their implementation in food services. More studies are needed to estimate better the indicators being applied in food services.

show abstract

Section: Tikkanen (2012) [27] Finlandmentioning

confidence: 99%

Environmental, Social and Economic Sustainability Indicators Applied to Food Services: A Systematic Review

et al. 2020

View full text Add to dashboard Cite

show abstract

“…One of the main research concerns in tourism has been customers' sensitivity toward sustainability as a development driver of the industry [31][32][33][34][35][36]. However, many studies have revealed that the industry is reacting slowly to this need despite the growing global relevance of sustainability in business [37][38][39]. Explanations for this can be found in a "lack of collective leadership amongst tourism's stakeholders" and in the so-called environmental paradox of the industry: Whereas natural resources are key characteristics of tourist destinations, such resources are at the same time sacrificed to satisfy a growing demand [39].…”

Section: Literature Reviewmentioning

confidence: 99%

Evaluating Sustainable Purchasing Processes in the Hotel Industry

et al. 2019

View full text Add to dashboard Cite

Managing sustainability along the supply chain has gained significant relevance in recent years, in both academic and business environments. The aim of this research paper is to describe and evaluate the degree of implementation of sustainable purchasing (SP) in the supply chain of the hotel sector in Spain, as well as to identify the main drivers and barriers to effective implementation. This is done from the double perspective of hotel chains and suppliers (industrial laundries). An exploratory and inductive qualitative methodology has been adopted, consisting of (a) observation; (b) collection, review, and analysis of primary sources; and (c) in-depth interviews with 15 managers of hotel chains and suppliers. This triangulation of data sources provides validity and credibility to the results and reduces any potential bias. Evidence is found to support that SP is at an early stage of implementation in the hotel sector in Spain, with big differences among companies. The results suggest that the main drivers and barriers to effective implementation are final customers, governments, market conditions, management commitment, and conflicts in customer/supplier interests. The authors propose a new classification of companies based on the size, type, and degree of implementation of SP.

show abstract

“…Although sustainability is quite a new topic in hospitality, the last few years have seen a growing interest in environmental and social issues both in the academic and the professional fields (Tzschentke et al, 2004;Rimmington et al, 2006;Cavagnaro and Gehrels, 2009;Sloan et al, 2013).…”

Section: Professional Fieldmentioning

confidence: 99%

Mind the gap: researching ‘sustainability in hospitality’ at the edge of academic and industry interests

Cavagnaro

2013

Research in Hospitality Management

View full text Add to dashboard Cite

The panorama of higher education in the Netherlands is dominated by two types of academic institutions: research universities and universities of applied sciences (UAS)1. The former offer theory-oriented curricula and conduct basic scientific research, while the latter provide education with a professional orientation (Nuffic, 2009). In 2002, however, a new law on higher education allowed UAS to develop research programmes under the leadership of a 'lector'. The central task of a lector is to design and conduct research on the edge of theory, education, and practice by involving students, faculty, and professionals in research projects focused on an explicit or latent demand from the professional field (see Figure 1). PhD level research is still a prerogative of research universities (HBO-Raad, 2007). In the eyes of the Ministry of Education, the main role of a lector is to close the gap between fundamental research and businesses, in order to better support a knowledge-based economy and business innovation (Nuffic, 2009). Indeed, it has frequently been noted that research results do not trickle down to businesses. Armstrong (2003, 2004) and Armstrong and Pagell (2003), for example, found that only 3% of academic papers on forecasting contain useful findings, i.e. findings that 1 This research was presented as a poster at the 2012 EuroCHRIE conference in Lausanne. Some of the students involved in the research presented a preliminary report at the 2012 Salon de Wyswert conference in Leeuwarden, 25-27 October 2012. Alongside all involved students I wish to thank Ernst Jonker who was involved in the supervision of the involved Stenden School of Hospitality Management fast track students.

show abstract

Sweet and Sour Grapes: Implementing Sustainability in the Hospitality Industry—A Case Study

Cited by 23 publications

References 18 publications

Environmental, Social and Economic Sustainability Indicators Applied to Food Services: A Systematic Review

Environmental, Social and Economic Sustainability Indicators Applied to Food Services: A Systematic Review

Evaluating Sustainable Purchasing Processes in the Hotel Industry

Mind the gap: researching ‘sustainability in hospitality’ at the edge of academic and industry interests

Contact Info

Product

Resources

About