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Changing service settings for the environment: How to reduce negative environmental impacts without sacrificing tourist satisfaction

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  • Dolnicar, Sara

    (The University of Queensland)

  • Cvelbar, Ljubica Knezevic
  • Grün, Bettina

Abstract

This article reports on a quasi-experimental study in which the use of emissions-intensive, water hungry thick cotton serviettes at hotel breakfast buffets was reduced by 95% by changing the default to recycled paper serviettes. The outcome is better for the environment, reduced costs for the hotel and does not influence guest satisfaction.

Suggested Citation

  • Dolnicar, Sara & Cvelbar, Ljubica Knezevic & Grün, Bettina, 2019. "Changing service settings for the environment: How to reduce negative environmental impacts without sacrificing tourist satisfaction," SocArXiv 83rqu_v1, Center for Open Science.
    • Handle: RePEc:osf:socarx:83rqu_v1
    DOI: 10.31219/osf.io/83rqu_v1
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    References listed on IDEAS

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    1. Manfred Lenzen & Ya-Yen Sun & Futu Faturay & Yuan-Peng Ting & Arne Geschke & Arunima Malik, 2018. "Author Correction: The carbon footprint of global tourism," Nature Climate Change, Nature, vol. 8(6), pages 544-544, June.
    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.
    4. Juvan, Emil & Dolnicar, Sara, 2016. "Measuring environmentally sustainable tourist behaviour," Annals of Tourism Research, Elsevier, vol. 59(C), pages 30-44.
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