Economic activity today is still based on a linear model of production and consumption: extract/produce and consume/throw, which exhausts natural resources and generates waste. The current linear economy does not optimize materials nor favour their recycling, reuse or recovery. Hence, the concept of Circular Economy (CE) has received increasing attention between policymakers and stakeholders worldwide. However, the literature on CE was mainly developed for the manufacturing sector, and only a few references are found on the tourism sector even though it is a sector where huge consumption of energy and water, food waste, congestion problems and CO₂ emissions take place. This work aims to evaluate the importance of tourism in the CE literature and to identify current research trends and possible gaps in the literature on CE and tourism. In order to identify papers for this, the authors carried out a literature review of papers in the social science citation index (Web of Science) and Scopus. The keywords used are related to the tourism sector and CE, and the last search was made at the end of January 2020. Only papers published in English have been considered in the sample, which totals to 55 articles. Each contribution is analysed and, according to its content, classified into eight streams; then, the paper identifies two knowledge areas in tourism that this scientific production covers and the areas with lack of knowledge generated. Findings show that more research is needed about tourism’s intersection with CE in order to generate possible solutions towards a more sustainable tourism industry.

Purpose: Based on conservation of resources (COR) theory, this study analyses how servant leadership and high-performance work systems (HPWS) provide employees with valuable resources that help them cope with work demands and preserve or increase personal and job resources, which in turn enhances their work-life balance (WLB) and job satisfaction. Design/methodology/approach: A sample of 253 hotel workers from Gran Canaria was surveyed. The study used partial least squares structural equation modelling (PLS-SEM) to test the hypotheses. Findings: Both servant leadership and HPWS positively affect employees’ job satisfaction. Additionally, WLB plays a mediating role in explaining how servant leadership and HPWS can increase employees’ job satisfaction. Practical implications: Our findings offer practical guidance for hotel managers on implementing strategies that foster employee well-being and enhance performance through a combination of servant leadership and HPWS. Originality/value: This study is among the first to investigate the mediating role of WLB between servant leadership, HPWS and job satisfaction in the hospitality sector. By applying COR theory, it offers new insights into the interaction between personal and job-related resources and their impact on employee outcomes.

This work aims to analyse the attitude towards circular economy (CE) and the environmental behaviour and circular practices among tourists of a well-known mature sun and beach destination. The study was conducted on a sample of tourists who visited Gran Canaria and stayed at a hotel establishment. Findings show that: (a) Older tourists have a higher pro-environmental or circular attitude in hotel establishments than younger ones; (b) most tourists are willing to pay more for environmentally friendly or green hotels and this is related to socio-demographic variables; (c) the majority of tourists believe that it is important for the hotel to have an energy-saving policy; (d) tourists’ attitude towards circular practices varies according to socio-economic profile; (e) the most common sustainable hotel practices carried out by tourists are the use of recycling bins and reusable towel and linen schemes; (f) women report a higher circular behaviour than men; and (g) 86.5% of tourists carry out the same CE practices on holidays as in their place of residence. Study findings could be useful to design the transition from a linear model to a circular model in the hotel industry of a destination as it identifies the areas that the industry must promote to reach this transition.

A economia circular (EC) surge como um tópico mediático, mobilizador e apelativo para múltiplos stakeholders, dado o consenso existente à volta da problemática da sustentabilidade e das alterações climáticas. Contudo, as decisões empresariais nesta área revestem-se ainda de um carácter voluntário, numa série de áreas e medidas. A relevância estratégica do setor turístico n, assente numa dinâmica de colaborações e de sub-contratação de serviços, sugere que o mesmo pode desempenhar o papel de role-model, no sentido da adoção generalizada da EC, desde que salvaguardada uma intervenção por parte dos governos regionais e locais. Com base numa amostra de 90 estabelecimentos hoteleiros da Grã-Canária e da Madeira, são identificados os fatores explicativos da taxa de adoção de medidas em quatro sub-áreas distintas de forma a identificar áreas de relevo para a intervenção por parte da administração pública. Os resultados destacam o papel do grau de comprometimento por parte dos diretores hoteleiros, e das barreiras percecionadas e do acesso a recursos disponibilizados pelas autarquias, o que releva o papel das Camaras Municipais e dos governos regionais. Identicamente importante os fatores estatisticamente insignificantes, nomeadamente a ausência de pressão por parte de clientes e fornecedores.

Este estudio examina la influencia de la triada del valor añadido territorial en el desarrollo del enoturismo, destacando su papel en la diversificación de la oferta turística y en la promoción de un modelo sostenible. Desde un enfoque geográfico y de sostenibilidad, se analizan los factores territoriales, sociales y los recursos locales disponibles. Se combina la revisión bibliográfica con el análisis estadístico y la elaboración de mapas. Los resultados muestran un alto potencial para atraer visitantes internacionales interesados en bodegas y viñedos, así como la posibilidad de reorientar la demanda turística existente y captar nuevos segmentos. El enoturismo no solo impulsa las ventas directas en bodegas, sino también el consumo de vino en hoteles, restaurantes y mercados de origen, reforzando su relevancia para la sostenibilidad económica y territorial. Además, la integración de experiencias gastronómicas en las bodegas fomenta la valorización de los productos locales y de la identidad cultural del destino. La formación y especialización del personal en turismo rural y gastronómico emergen como factores clave para garantizar la calidad de la experiencia. En conjunto, el enoturismo se consolida como un elemento diferenciador de los destinos emergentes y un instrumento estratégico de colaboración público-privada orientado al desarrollo territorial sostenible.