Ethical Consumption and Climate Change in Hospitality and Tourism: Challenges, Solutions, and Prospects
Prof. Babak Taheri, Nottingham Business School, Nottingham Trent University, UK ([email protected])
Prof. Hossein Olya, Sheffield University Management School, Sheffield University, UK ([email protected])
Prof. Wided Batat, EM Normandie Business School, Metis Lab and University of Lyon 2, France ([email protected])
Prof. Fevzi Okumus, University of Central Florida, USA, [email protected]
Following the Glasgow COP26 climate change summit, nations committed themselves to further speed up their decarbonization strategies, but also provide a new improved framework for a global carbon market (The Economist, 2021). Some destinations have already accelerated their commitment to working with tourism and hospitality industry and communities to develop a long-lasting sustainable destination. Meanwhile, the field of sustainable consumption within climate change domain has been developing intensively in recent years in hospitality and tourism industry (e.g., Sheedy et al., 2020; Taheri and Rahimi, 2019; Wells et al., 2006). Here, the climate crisis changes our world in various ways including: seasonality issues, increases of events disruption, forced migrations, food and beverage insecurity, disease and death (Olya, 2019; Odou and Schill, 2020). Hospitality and tourism industry is among main contributors to green gas emissions; however, it is not clear how the industry will be affected under different scenarios of climate change. As hospitality and tourism is one of the most vulnerable industries to crises, thus, it is an absolute need to understand how key actor groups and stakeholders (e.g., consumers of hospitality industry) can prepare, respond to, mitigate and adapt polices against climate change.
Due to the steadily evolving concept of global climate change and its influence on consumptions and lifestyles, sustainable consumer behavior has not been fully operationalized in practice, particularly in hospitality and tourism industry. Here, ethically minded and ecologically conscious consumers are changing and adapting their consumption patterns in hospitality and tourism industry with superior interest for sustainable consumption practices such as: promotion of environmentally friendly packaging, building and supporting a self-sustaining communities, generating socially responsible events, concerns about the cycle of wine-making, staying at green hotels, chagrining their food consumption pattern (e.g., veganism), food waste issues, conscious travel and hospitality patterns, avoiding travel with airplane in order to reduce greenhouse gas emissions, and save the world from global climate crises (e.g., Batat, 2021a, 2021b; Okumus et al., 2020; Sudbury-Riley and Kohlbacher, 2016; Olya and Taheri, 2021; Taheri and Thompson, 2020).
Furthermore, several authors have proposed definitions of ethical consumer behaviors as a conscious and deliberate decision to make consumption choices based on personal beliefs, values and purchasing behavior that considers environmental issues (e.g., climate crisis) related the production and distribution of goods and services within hospitality and tourism industry (e.g., Olya et al., 2019a). To this end, directing the ethical consumption toward climate change needs further theoretical and practical developments (Olya et al., 2019b). We acknowledged that the process of stimulating the awareness, attitude, and behavioral intentions of consumers about adaptive/mitigative initiatives in hospitality industry against climate crisis is a long journey (Olya and Altinay, 2016). Hence, a multidisciplinary scientific approach is necessary to propose innovative, valuable, and timely solutions to such a complex problem at local and global scales, particularly in the climate crisis (Sheedy et al., 2020) within hospitality and tourism industry.
To this end, this special issue attempts to improve our readership’s determination to understanding of climate change and trends of sustainable consumption as well as developing innovative solutions to stimulate attitudinal and behavioral changes against climate change in hospitality and tourism industry. We also encourage authors to challenge existing sustainable consumptions theories and practices in relation to consumers’ perceptions of climate change and identify new and/or alternative theoretical perspectives for a better understanding of climate crises in the hospitality context. Finally, we encourage studies that use a range of innovative methodologies including qualitative (e.g., ethnography, case studies), quantitative (e.g., experimental approaches, hierarchical linear modeling) and mixed methods.
Potential topics included, but are not limited to:
Nature-based solutions to stimulate behavioral changes toward climate crisis
Critical consumer solutions theories and perspectives in relation to climate change
Ethically minded consumer behavior in relation to climate crisis
Game theory to change behaviors to combat climate change
Decoding intention-behavior gaps toward practices against climate crisis
Value co-creation strategies for sustainable consumption within climate crisis
Technological innovations and tech-celebrations to tackle climate crises
Measuring impacts of climate changes related interventions on society
Innovative business initiative to reduce carbon footprint to mitigate the impacts of climate change
Carbon footprint analysis
Willingness to accept climate change strategies
Young people sustainable behaviors
Resilience in responses to climate crisis
Smart product-service design for climate change
Recycling intention as climate change mitigation strategies
Ecological marketing and green marketing within climate crisis domain
Gamification through innovative marketing practices
Emergency management in response to global climate crisis
Theory of change, system thinking and climate change
Circular Economy and climate change
Shift from luxury to premium hospitality
Methodological advancement in ethical consumption and climate change in hospitality and tourism
General Information for Prospective Authors
We welcome submissions that can represent different methods. These include but are not limited to new frameworks using multidisciplinary and interdisciplinary explanations. We also are interested in research that is based on compelling case studies related to single or multiple destinations and organizations. Submitted papers should not have been previously published nor be currently under consideration for publication elsewhere. For more details and manuscript guidelines, please visit the official website at:
Prospective authors are strongly encouraged to contact the guest editors regarding potential topics of interest or any questions/suggestions regarding the special issue. Abstracts (up to 750 words, following the IJCHM structured abstract) can be submitted directly to the guest editors via email ([email protected]) by March 31st 2022. Abstracts must be concise and to the point with appropriate references. The guest editors will provide feedback on each submitted abstract. Full papers must be submitted by May 1st 2022 through ScholarOne Manuscripts, the online submission and peer review system at: http://mc.manuscriptcentral.com/ijchm. Please select the correct issue to submit to: Ethical consumption and Climate Change. Author guidelines for IJCHM can be found at:
Each paper submitted to this special issue is subject to the following review procedures:
It will be reviewed by the guest editors for general suitability for this special issue.
If found suitable, three reviewers will be selected for a double-blind peer review process.
Based on the reviewers’ recommendation, the guest editors and the Editor-in-Chief will decide whether the particular submission should be accepted as it is, revised and re-submitted, or rejected.
Abstracts Submissions: March 31st 2022
Abstract Decisions: May 1st 2022
FULL Paper Submissions: October 1st 2022
Batat, W. (2021a), “Consumers’ perceptions of food ethics in luxury dining”, Journal of Services Marketing, Vol. ahead-of-print No. ahead-of-print. https://doi.org/10.1108/JSM-01-2021-0010
Batat, W. (2021b), “A phenomenological exploration into sustainability in the foodservice industry in the MEA region”, Journal of Services Marketing, Vol. ahead-of-print No. ahead-of-print. https://doi.org/10.1108/JSM-06-2020-0243
Flurry, L.A., and Swimberghe, K. (2016), “Consumer Ethics of Adolescents”, Journal of Marketing Theory and Practice, Vol. 24 No. 1, pp. 91-108.
Okumus, B., Taheri, B., Giritlioglu, I. and Gannon, M.J., (2020), “Tackling food waste in all-inclusive resort hotels”, International Journal of Hospitality Management, 88, Doi: https://doi.org/10.1016/j.ijhm.2020.102543
Olya, H., and Taheri, B. (2021). “Introduction to the Special Issue: Nature-Based Solutions in Hospitality and Tourism Management”. Journal of Hospitality & Tourism Research. https://doi.org/10.1177/10963480211033646
Olya, H. G. (2019), “A call for weather condition revaluation in mega-events management”, Current Issues in Tourism, Vol. 22 No. 1, pp. 16-20.
Olya, H. G., and Altinay, L. (2016), “Asymmetric modeling of intention to purchase tourism weather insurance and loyalty”, Journal of Business Research, Vol. 69 No. 8, pp. 2791-2800.
Olya, H. G., Alipour, H., Peyravi, B., and Dalir, S. (2019a), “Tourism climate insurance: implications and prospects”, Asia Pacific Journal of Tourism Research, Vol. 24 No. 4, pp. 269-280.
Olya, H. G. T., P. Bagheri, and M. Tümer. (2019b), “Decoding behavioural responses of green hotel guests”, International Journal of Contemporary Hospitality Management, Vol. 31 No. 6, pp. 2509-2525.
Odou, P., and Schill, M. (2020), “How anticipated emotions shape behavioral intentions to fight climate change”, Journal of Business Research, Vol. 121, pp. 243-253.
Sheedy, E., Garcia, P., and Jepsen, D. (2020), “The Role of Risk Climate and Ethical Self-interest Climate in Predicting Unethical Pro-organisational Behaviour”, Journal of Business Ethics, pp. 1-20. Doi: https://doi.org/10.1007/s10551-020-04542-0.
Sudbury-Riley, L. and Kohlbacher, F., (2016), “Ethically minded consumer behavior: Scale review, development, and validation”, Journal of Business Research, Vol.69, No.8, pp.2697-2710.
Taheri, B., and Rahimi, R. (2019), “Sustainability and corporate social responsibility in hospitality and tourism”, International Journal of Contemporary Hospitality Management, Vol. 31 No. 6, pp. 2226-2231.
Taheri, Babak, and Jamie Thompson. (2020), “Generating socially responsible events at ski resorts”, International Journal of Hospitality Management, 91, Doi: https://doi.org/10.1016/j.ijhm.2020.102695
The Economist (2021). What happened at COP26? Access from: https://www.economist.com/international/2021/11/11/what-happened-at-cop26?gclid=CjwKCAiAnO2MBhApEiwA8q0HYY0u5Avehz4JqX_hmnczjnqhxqRTZkg2TFKX1_N0d-D9o873sxehAxoC7bAQAvD_BwE&gclsrc=aw.ds
Wells, V., Manika, D., Gregory-Smith, D., Taheri, B., and McCowlen, C. (2015), “Heritage tourism, CSR and the role of employee environmental behaviour”, Tourism Management. Vol. 48, pp. 399-413.