Contemporary Issues and Future Trends in Sustainability Hospitality

Dear Colleagues,

Irresponsible human behaviors, such as exhaustion of natural resources, air/water/soil pollution, carbon emission, and the greenhouse effect, are serious threat to the environment and its sustainability (Wang et al., 2020; Hopkins, 2020; 2020; Wu et al., 2020). As a result, environmentally sustainable consumer behavior is a vital topic that has raised concerns in the consumer marketplace and is the foremost topic in the contemporary hospitality industry (Han, 2021; Dong et al., 2020). The hospitality industry, which consists of people and organizations providing accommodation, food service, and drink-related services (Lugosi, 2016), experienced strong growth from 2014 to 2019 (Amatulli et al., 2021). With a vital role in the world, the hospitality industry endeavors to meet consumers' increasing needs for sustainable hospitality products. For the last few decades, fostering customer green purchase behavior has been a fundamental constituent of ecofriendly hospitality firms' success (Han, 2021TPGB).

Sustainable development in hospitality broadly involves diverse management actions, for example, saving natural resources (e.g., water, energy), decreasing environmental harm (e.g. waste decrease), meeting the green needs of the neighborhood and society, as well as environmental, social and corporate governance in hospitality. The purpose of this Special Issue of “Contemporary issues and future trends in sustainability hospitality” brings research and industry together to share research innovation and market applications related to sustainability in the hospitality industry.

The present research aims to enrich the extant hospitality literature on sustainable consumption, management and purchase behaviors by filling the existing knowledge gaps. The proposed topics may include (but are not limited to) the following:

-Regional climate change and sustainability hospitality;

- Sustainable smart hospitality;

- Green hospitality development;

- Sustainability in the built hospitality environment;

- Eco-friendly hospitality;

- Sustainability hospitality neighborhood and society;

- Environmental, social, and corporate governance in hospitality;

- Net-zero, carbon neutrality in hospitality;

- Hospitality business models for sustainability;

- Other key topics regarding contemporary issues and future trends in sustainable hospitality.

We thank you for your continued cooperation and active participation, and look forward to receiving your contributions to this forthcoming Special Issue.

References:

Amatulli, C.; De Angelis, M.; Stoppani, A. (2021). The appeal of sustainability in luxury hospitality: An investigation on the role of perceived integrity. Tour. Manag. 83, 104228.

Lugosi, P. (2016). Hospitality. In Encyclopedia of tourism; Jafari, J.; Xiao, H.G., Eds; Springer: Basel, Switzerland, pp.433–436.

Wang, S.; Wang, J.; Li, J.; Yang, F. (2020). Do motivations contribute to local residents’ engagement in pro-environmental behaviors? Resident-destination relationship and pro-environmental climate perspective. J. Sustain. Tour. 28, 834–852. https://doi.org/10.1080/09669582.2019.1707215

Hopkins, D. (2020). Sustainable mobility at the interface of transport and tourism. J. Sustain. Tour. 28, 129–143. https://doi.org/10.1080/09669582.2019.1691800

Wu, J.; Font, X.; Liu, J. (2020). Tourists’ pro-environmental behaviors: Moral obligation or disengagement? J. Travel Res. 60, 735–748. https://doi.org/10.1177/0047287520910787

Han, H. (2021) Consumer behavior and environmental sustainability in tourism and hospitality: a review of theories, concepts, and latest research, J. Sustain. Tour. 29, 1021–1042, doi: 10.1080/09669582.2021.1903019

Dong, X.; Liu, S.; Li, H.; Yang, Z.; Liang, S.; Deng, N. (2020). Love of nature as a mediator between connectedness to nature and sustainable consumption behavior. J. Clean. Prod. 242, 1–12.

Prof. Dr. Kun-Shan Wu
Dr. Yi-Man Teng
Guest Editors

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• sustainable hospitality
• green hotel
• hospitality sustainability development
• green restaurants