How tourists’ negative and positive emotions motivate their intentions to reduce food waste
Journal article
Fazal-e-Hasan, Syed Muhammad, Mortimer, Gary, Ahmadi, Hormoz, Abid, Muhammad, Farooque, Omar and Amrollahi, Ali. (2024). How tourists’ negative and positive emotions motivate their intentions to reduce food waste. Journal of Sustainable Tourism. 32(10), pp. 2039-2059. https://doi.org/10.1080/09669582.2023.2264539
Authors | Fazal-e-Hasan, Syed Muhammad, Mortimer, Gary, Ahmadi, Hormoz, Abid, Muhammad, Farooque, Omar and Amrollahi, Ali |
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Abstract | Food waste significantly contributes to complex socioeconomic and environmental problems. The tourism sector is not immune to these sustainability challenges. This research examines how both negative and positive emotions build tourists’ intentions to reduce food waste. The study employs two experiments and a survey to establish causality among the key constructs and test the nomological network of those constructs. Results demonstrate a causal relationship between guilt, regret and hope and how these constructs interplay to explain the impact of a tourist’s perceptions of potential cost and harm from not implementing food waste-reduction practices. Additionally, four tourist categories are developed using fuzzy-set Qualitative Comparative Analysis (fsQCA). The results of fsQCA identify different configurations of tourists who seek to reduce food waste. This study encourages tourism operators to leverage positive emotions, such as hope, in marketing communications to encourage food waste reduction. A key contribution of this work is the examination of the variable of ‘hope’, and its effect in the context of food waste behaviour among tourists. This is the first study to examine how the interaction between tourists’ negative (guilt and regret) and positive (hope) emotions motivates their intentions to reduce food waste. |
Keywords | sustainable tourism; food waste; intentions; emotions; tourists; regret; hope; guilt |
Year | 01 Jan 2024 |
Journal | Journal of Sustainable Tourism |
Journal citation | 32 (10), pp. 2039-2059 |
Publisher | Routledge |
ISSN | 1747-7646 |
Digital Object Identifier (DOI) | https://doi.org/10.1080/09669582.2023.2264539 |
Web address (URL) | https://www.tandfonline.com/doi/full/10.1080/09669582.2023.2264539 |
Open access | Open access |
Research or scholarly | Research |
Page range | 2039-2059 |
Publisher's version | License File Access Level Open |
Output status | Published |
Publication dates | |
Online | 14 Oct 2023 |
Publication process dates | |
Accepted | 25 Sep 2023 |
Deposited | 13 Nov 2024 |
Additional information | © 2023 the author(s). Published by informa uK limited, trading as taylor & francis Group |
This is an open access article distributed under the terms of the Creative Commons attribution-nonCommercial-noDerivatives license (http://creativecommons.org/licenses/by-nc-nd/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way. the terms on which this article has been published allow the posting of the accepted manuscript in a repository by the author(s) or with their consent. | |
Place of publication | United Kingdom |
https://acuresearchbank.acu.edu.au/item/910xv/how-tourists-negative-and-positive-emotions-motivate-their-intentions-to-reduce-food-waste
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Publisher's version
OA_Fazal-e-Hasan_2023_How_tourists_negative_and_positive_emotions.pdf | |
License: CC BY-NC-ND 4.0 | |
File access level: Open |
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