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Changing service settings for the environment

Author

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  • Dolnicar, Sara
  • Knezevic Cvelbar, Ljubica
  • Grün, Bettina

Abstract

•We propose changing service settings to make tourism less environmentally harmful.•We conduct a quasi-experimental field study in a four-star hotel.•Changing service settings proves to be highly effective.•The number of resource-intensive cotton serviettes used is reduced by 95%.•Changing the setting did not affect guest satisfaction and hotel operating cost.

Suggested Citation

  • Dolnicar, Sara & Knezevic Cvelbar, Ljubica & Grün, Bettina, 2019. "Changing service settings for the environment," Annals of Tourism Research, Elsevier, vol. 76(C), pages 301-304.
    • Handle: RePEc:eee:anture:v:76:y:2019:i:c:p:301-304
    DOI: 10.1016/j.annals.2018.08.003
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    References listed on IDEAS

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    1. Juvan, Emil & Dolnicar, Sara, 2016. "Measuring environmentally sustainable tourist behaviour," Annals of Tourism Research, Elsevier, vol. 59(C), pages 30-44.
    2. Manfred Lenzen & Ya-Yen Sun & Futu Faturay & Yuan-Peng Ting & Arne Geschke & Arunima Malik, 2018. "The carbon footprint of global tourism," Nature Climate Change, Nature, vol. 8(6), pages 522-528, June.
    3. Juvan, Emil & Dolnicar, Sara, 2014. "The attitude–behaviour gap in sustainable tourism," Annals of Tourism Research, Elsevier, vol. 48(C), pages 76-95.
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    Cited by:

    1. Paydas Turan, Ceyda, 2021. "What's inside matters: The impact of ingredient branding on consumers' purchasing behaviours in services," Journal of Retailing and Consumer Services, Elsevier, vol. 63(C).

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