International Journal of Contemporary Hospitality Management: Volume 36 Issue 5

Ethical consumption and climate change in hospitality and tourism: challenges, solutions, and prospects: Guest editorial

Babak Taheri, Hossein Olya, Wided Batat

Resistance to blockchain adoption in the foodservice industry: moderating roles of public pressures and climate change awareness

Ha-Won Jang, Joanne Jung-Eun Yoo, Meehee Cho

Blockchain technology has created possibilities for environmental supply chain sustainability and climate protection. However, because of its early development stage, users tend…

Analysis of accommodation providers' carbon footprint in Australia: motivations and challenges

Massimiliano Apolloni, Michael Volgger, Christof Pforr

As net-zero pledges gain momentum globally, more and more accommodation businesses seek to quantify their carbon emissions. Building on Chan (2021), this study aims to explore…

A review of studies on tourism and climate change from 2007 to 2021

Su-Lan Pan, Lingqiong Wu, Alastair M. Morrison

The purpose of this study is to review empirical studies on the relationship between climate change and tourism for a period of 15 years, from 2007 to 2021. The main variables…

Can nudging affect tourists’ low-carbon footprint travel choices?

Haiyan Song, Hongrun Wu, Hanyuan Zhang

This study aims to investigate low-carbon footprint travel choices, considering both destination attributes and climate change perceptions, and examine the impacts of nudging (a…

The matching effect of local food and color on ethical dining behaviors: the roles of credibility and green image

Eun Joo Kim, Esther L. Kim, Minji Kim, Jason Tang

This study aims to identify how restaurants can effectively initiate communication via social media to promote ethical dining behaviors. This research investigates the…

Climate change needs behavior change: a team mechanism of team green creative behavior

Muhammad Farrukh, Muhammad Rafiq, Ali Raza, Nabeel Younus Ansari

This study aims to examine the influence of team-level green human resource management practices (TGHRM) on team-level green creative behavior (TGCB) through team green…

The theory of sustainability values and travel behavior

Ercan Sirakaya-Turk, Omid Oshriyeh, Ali Iskender, Haywantee Ramkissoon, Haylee Uecker Mercado

This paper reports the results of research that examines the interrelationships between efficacy of sustainability values (SV) and pro-sustainable behaviors of potential tourists…

The intention-behaviour gap in sustainable hospitality: a critical literature review

Nayla Khan, Diletta Acuti, Linda Lemarie, Giampaolo Viglia

The intention of consumers to behave sustainably is not a reliable predictor of sustainable hospitality choices. This intention-behaviour gap represents one of the biggest…

Don't hate the players, hate the system! – The continuation of deep-rooted travel patterns in the face of shock events

Bernadett Papp, Ivar Neelis, Jasper Hessel Heslinga

It has been established that values, beliefs and norms are good predictors of pro-environmental behaviour; however, it is less explored how these constructs can be influenced. The…

CSR influence on job performance: the roles of psychological needs fulfillment and organizational identification among tourism firms

Qianqian Guo, Huawen Shen, Daisy X.F. Fan, Dimitrios Buhalis

This research paper aims to explore whether and how perceived corporate social responsibility (CSR) influences employee-associated outcomes in ways that are controllable by…

Innovative strategies to tackle seasonality issue in hospitality and tourism industry

Sara Dalir

This paper aims to deepen the current knowledge of seasonality by investigating visitors’ intentional and behavioural patterns during peak and off-peak seasons. It compares the…