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The Covid-19 pandemic has changed attitudes of English households towards food consumption at home and when eating out. Little academic research has however examined the scope and the scale of these changes, especially in the context of foodservice provision. This mixed methods study explores the effect of Covid-19 on food consumption in English households at home and away. It reveals increased frequency and variety of cooking during lockdown as a driver of household food wastage. The study demonstrates public hesitance towards eating out post-Covid-19. Foodservice providers are expected to re-design their business settings and adopt protective and preventative measures, such as frequent cleaning and routine health checks, to encourage visitation. After the pandemic, increased preference towards consuming (more) sustainable food at home, but not when eating out, is established. These insights can aid grocery and foodservice providers in offering more tailored products and services in a post-pandemic future.
Viachaslau Filimonau; Le Hong Vi; Sean Beer; Vladimir A. Ermolaev. The Covid-19 pandemic and food consumption at home and away: An exploratory study of English households. Socio-Economic Planning Sciences 2021, 101125 .
AMA StyleViachaslau Filimonau, Le Hong Vi, Sean Beer, Vladimir A. Ermolaev. The Covid-19 pandemic and food consumption at home and away: An exploratory study of English households. Socio-Economic Planning Sciences. 2021; ():101125.
Chicago/Turabian StyleViachaslau Filimonau; Le Hong Vi; Sean Beer; Vladimir A. Ermolaev. 2021. "The Covid-19 pandemic and food consumption at home and away: An exploratory study of English households." Socio-Economic Planning Sciences , no. : 101125.
Jianping Zha; Ting Tan; Siqi Ma; Lamei He; Viachaslau Filimonau. Exploring tourist opinion expression on COVID-19 and policy response to the pandemic’s occurrence through a content analysis of an online petition platform. Current Issues in Tourism 2021, 1 -26.
AMA StyleJianping Zha, Ting Tan, Siqi Ma, Lamei He, Viachaslau Filimonau. Exploring tourist opinion expression on COVID-19 and policy response to the pandemic’s occurrence through a content analysis of an online petition platform. Current Issues in Tourism. 2021; ():1-26.
Chicago/Turabian StyleJianping Zha; Ting Tan; Siqi Ma; Lamei He; Viachaslau Filimonau. 2021. "Exploring tourist opinion expression on COVID-19 and policy response to the pandemic’s occurrence through a content analysis of an online petition platform." Current Issues in Tourism , no. : 1-26.
Substantial quantities of food are lost and wasted in primary production. Although research on food loss and waste on farms is emerging, it primarily concerns developed countries. Despite being global agricultural powerhouses, many developing and transition economies are excluded from analysis. This study explores the challenge of food loss and waste in primary production of Russia, a major food producer with a transition economy. Semi-structured interviews (n = 22) with farmers examined the magnitude of food loss and waste on farms, its main causes and approaches to management. The study establishes association between farm specialism and magnitude of food loss and waste. Inadequate storage, unpredictable weather and fluctuations in demand contribute to food loss and waste. The challenge is managed by methods of composting, animal feeding and land-spreading. From the farmers’ viewpoint stakeholder collaboration can aid in reducing food loss and waste on farms. It is however restricted by under-developed industry networks, disinterest of major actors, especially retailers, and lack of trust. To facilitate collaborative work, policy-makers and industry associations should engage various actors of the food supply chain by building capacity, showcasing the benefits of collaboration and providing dedicated financial support. The novelty of this study is in showcasing the importance of policy-makers as facilitators of stakeholder collaboration. This is partially attributed to the Soviet past of transition economies whereby public authorities exerted control over intra- and inter-sectoral interactions. The western standards of stakeholder collaboration for sustainable development are therefore not directly applicable to transition economies and should be modified in line with knowledge of the local context.
Viachaslau Filimonau; Vladimir A. Ermolaev. Mitigation of food loss and waste in primary production of a transition economy via stakeholder collaboration: a perspective of independent farmers in Russia. Sustainable Production and Consumption 2021, 28, 359 -370.
AMA StyleViachaslau Filimonau, Vladimir A. Ermolaev. Mitigation of food loss and waste in primary production of a transition economy via stakeholder collaboration: a perspective of independent farmers in Russia. Sustainable Production and Consumption. 2021; 28 ():359-370.
Chicago/Turabian StyleViachaslau Filimonau; Vladimir A. Ermolaev. 2021. "Mitigation of food loss and waste in primary production of a transition economy via stakeholder collaboration: a perspective of independent farmers in Russia." Sustainable Production and Consumption 28, no. : 359-370.
The COVID-19 pandemic has affected how households buy, prepare and consume food, with resultant impacts on food waste generated. These impacts have not yet been properly understood, especially in the context of developing countries. Better understanding of the impacts of COVID-19 on food management behavior of households can aid in the design of policy interventions to reduce the amounts of wasted food during disastrous events. This becomes particularly important in light of the likely pro-longed effect held by the pandemic on household lifestyles in the future. This study has segmented households in Turkey, a rapidly emerging economy, on the basis of the effects imposed by COVID-19 on their food management behavior. A two-step clustering analysis has been conducted on the factor scores of planned shopping and cooking skills. Three segments were identified: careless planners and cooks, resourceful planners and cooks and careless planners and resourceful cooks. The segments were further described using health orientation, price consciousness, environmental concern, food waste disposal routines and self-perception of the amount of food waste variables. The first and the smallest segment, careless planners and cooks, is characterized by low levels of planned shopping and cooking skills, with resultant significant wastage. The largest segment of resourceful planners and cooks demonstrates excellent planned shopping and cooking skills, with resultant small wastage. The segment of careless planners and resourceful cooks showcases excellent cooking skills, but poor skills of planned shopping. The study provides first known evidence to understand how Turkish households differ on the grounds of their food management behavior in the time of the pandemic, thus laying a foundation for future segmentation studies in Turkey and beyond.
Raife Meltem Yetkin Özbük; Ayşen Coşkun; Viachaslau Filimonau. The impact of COVID-19 on food management in households of an emerging economy. Socio-Economic Planning Sciences 2021, 101094 .
AMA StyleRaife Meltem Yetkin Özbük, Ayşen Coşkun, Viachaslau Filimonau. The impact of COVID-19 on food management in households of an emerging economy. Socio-Economic Planning Sciences. 2021; ():101094.
Chicago/Turabian StyleRaife Meltem Yetkin Özbük; Ayşen Coşkun; Viachaslau Filimonau. 2021. "The impact of COVID-19 on food management in households of an emerging economy." Socio-Economic Planning Sciences , no. : 101094.
Traditional foodstuffs play an important role in household food security. No research has, however, attempted to examine traditional foodstuffs in light of disasters and crises. Such research can provide a useful outlook on how traditional foodstuffs can aid households in a situation of disrupted food supply. This outlook becomes relevant in view of future disastrous events that can undermine household food security, especially in poor disadvantaged communities. This study examined the role of traditional foodstuffs during a major crisis. The study adopted an ethnographic perspective and the method of semi-structured household interviews to explore how traditional foodstuffs were used by communities in the city of Mosul, Iraq, under the ISIS administration and during the liberation war (2016-2017). The study showcased the critical role of traditional foodstuffs in survival of local households. It highlighted the importance of cross-generational knowledge of traditional foodstuffs in community preparedness for disasters and crises. The study proposed to integrate traditional foodstuffs into governmental strategies on household food security in Iraq, and beyond. It suggested including traditional foodstuffs in the humanitarian food supply chains in the regions prone to disasters and crises. Future research should examine the prerequisites for such inclusion, especially from the viewpoint of societal and political acceptance of traditional foodstuffs and methods of their production.
Belal J. Muhialdin; Viachaslau Filimonau; Jamal M. Qasem; Hussein Algboory. Traditional foodstuffs and household food security in a time of crisis. Appetite 2021, 165, 105298 .
AMA StyleBelal J. Muhialdin, Viachaslau Filimonau, Jamal M. Qasem, Hussein Algboory. Traditional foodstuffs and household food security in a time of crisis. Appetite. 2021; 165 ():105298.
Chicago/Turabian StyleBelal J. Muhialdin; Viachaslau Filimonau; Jamal M. Qasem; Hussein Algboory. 2021. "Traditional foodstuffs and household food security in a time of crisis." Appetite 165, no. : 105298.
Despite being a major global economy, the challenge of food waste in Russia remains unexplored. In particular, nothing is known about the dynamics of food waste generated within its foodservice sector. The lack of empirical knowledge hampers the design of policy and management interventions for food waste reduction in Russian foodservices. This study adopts a qualitative and descriptive case study approach to provide the first benchmark of food wastage in commercial foodservices of Russia. The study shows that an average restaurant produces circa 14 t of food waste per year and the annual sectoral wastage amounts to at least 1.23 Mt, or 7% of the country’s total. Most food waste occurs due to the over-production of meals and customer plate leftovers. Albeit the patterns of food waste management in Russian foodservices resemble those adopted by foodservice operators in other markets of food consumption, the study identifies a few approaches that can be classed as ‘best practices’ in Russia and beyond. These ‘best practices’ include incentives given to customers for clean plates and partnerships for food waste reduction formed with local farmers. A framework for more effective management of food waste in Russian foodservices is proposed underpinned by the principles of multi-stakeholder collaboration. This framework advocates the need to build ‘collaborative bubbles’ of foodservice providers, farmers and charities supported by targeted policies. Such bubbles will not only reduce food waste, but can also enhance the social and network capital of all stakeholders involved.
Viachaslau Filimonau; Vladimir A. Ermolaev. A sleeping giant? Food waste in the foodservice sector of Russia. Journal of Cleaner Production 2021, 297, 126705 .
AMA StyleViachaslau Filimonau, Vladimir A. Ermolaev. A sleeping giant? Food waste in the foodservice sector of Russia. Journal of Cleaner Production. 2021; 297 ():126705.
Chicago/Turabian StyleViachaslau Filimonau; Vladimir A. Ermolaev. 2021. "A sleeping giant? Food waste in the foodservice sector of Russia." Journal of Cleaner Production 297, no. : 126705.
Organisational learning is critical for building disaster-resilient tourism businesses. Limited research has examined the mechanisms of organisational learning in tourism enterprises operating in disaster-prone destinations. The COVID-19 pandemic provides an opportunity to investigate how past disasters have reinforced organisational resilience of tourism businesses. This paper evaluates the effect of past disasters on organisational learning of tourism businesses in Bali. It finds that limited human and social capital restricts their organisational learning, exposing vulnerability of the Balinese tourism industry to future disastrous events. Stakeholder capacity building exercises are required to enhance disaster resilience of tourism businesses and their host destination.
Gde Indra Bhaskara; Viachaslau Filimonau. The COVID-19 pandemic and organisational learning for disaster planning and management: A perspective of tourism businesses from a destination prone to consecutive disasters. Journal of Hospitality and Tourism Management 2021, 46, 364 -375.
AMA StyleGde Indra Bhaskara, Viachaslau Filimonau. The COVID-19 pandemic and organisational learning for disaster planning and management: A perspective of tourism businesses from a destination prone to consecutive disasters. Journal of Hospitality and Tourism Management. 2021; 46 ():364-375.
Chicago/Turabian StyleGde Indra Bhaskara; Viachaslau Filimonau. 2021. "The COVID-19 pandemic and organisational learning for disaster planning and management: A perspective of tourism businesses from a destination prone to consecutive disasters." Journal of Hospitality and Tourism Management 46, no. : 364-375.
Little is known about sustainable tourism transformations in post-Soviet countries. This particularly concerns the former Soviet Union Republics where no research has attempted to assess how/if the principles of sustainability have been embedded into destination management plans and policies (DMPPs). This study has critically evaluated the scope for integration of sustainable tourism in DMPPs in Kazakhstan, a former post-Soviet country in Central Asia. By interviewing key tourism stakeholders, the study has shown limited embracement of the principles of sustainability. The lack of—(1) an understanding of the sustainability concept by the national government, destination managers and industry practitioners; (2) subject-specific expertise in managing sustainable tourism projects; (3) community engagement in sustainable tourism planning and development; and (4) stakeholder collaboration—has been identified as the prime reason. A multi-level, multi-stakeholder action framework is proposed to aid the tourism industry of Kazakhstan in its advancement towards the sustainable (tourism) development goal.
Bekzat Yrza; Viachaslau Filimonau. Integrating sustainability in destination management plans and policies of a post-Soviet state. Tourism Planning & Development 2021, 1 -23.
AMA StyleBekzat Yrza, Viachaslau Filimonau. Integrating sustainability in destination management plans and policies of a post-Soviet state. Tourism Planning & Development. 2021; ():1-23.
Chicago/Turabian StyleBekzat Yrza; Viachaslau Filimonau. 2021. "Integrating sustainability in destination management plans and policies of a post-Soviet state." Tourism Planning & Development , no. : 1-23.
The COVID-19 pandemic has provided a unique opportunity to compare the carbon intensity of higher education delivered on- and off-campus. This is attributed to governmental lockdown orders that have forced Universities to close their campuses, ban business travel and move all teaching and learning activities online. This study represents the first known attempt to compare the carbon footprint of a mid-sized UK University produced during the COVID-19 lockdown (April–June 2020) against that generated within the respective time period in previous years. Although the overall carbon footprint of the University decreased by almost 30% during the lockdown, the carbon intensity of online teaching and learning was found to be substantial and almost equal to that of staff and student commute in the pre-lockdown period. The study contributed to an emerging academic discourse on the carbon (dis)benefits of different models of higher education provision in the UK and beyond. The study suggested that policy and management decisions on transferring education online should carefully consider the carbon implications of this transfer.
Viachaslau Filimonau; Dave Archer; Laura Bellamy; Neil Smith; Richard Wintrip. The carbon footprint of a UK University during the COVID-19 lockdown. Science of The Total Environment 2020, 756, 143964 .
AMA StyleViachaslau Filimonau, Dave Archer, Laura Bellamy, Neil Smith, Richard Wintrip. The carbon footprint of a UK University during the COVID-19 lockdown. Science of The Total Environment. 2020; 756 ():143964.
Chicago/Turabian StyleViachaslau Filimonau; Dave Archer; Laura Bellamy; Neil Smith; Richard Wintrip. 2020. "The carbon footprint of a UK University during the COVID-19 lockdown." Science of The Total Environment 756, no. : 143964.
FIFA World CupTM (FWC) is the world’s largest sporting event in a single sport. Due to its popularity, starting with its 2026 edition, FWCs will accommodate 48 participating teams instead of the current 32. This will provide an estimated profit of one billion US dollars. However, the expansion of FWC will also accelerate its carbon footprint due to increased use of transportation and tourist accommodation. This carbon footprint has not been considered by FIFA when deciding on the number of FWC participants. To showcase the carbon implications of the FIFA decision, this study assesses the carbon footprint of tourist accommodation during possible future staging of the 2030 FWC in South America. To this end, two scenarios are assessed: in Scenario 1 the current structure of 32 teams is maintained and in Scenario 2 an expansion to 48 teams is considered. A comparative analysis of these two scenarios shows that, only due to increased demand for tourist accommodation, the FIFA's decision to increase the number of FWC participants will accelerate its carbon footprint by 24%. To reduce this carbon footprint, FIFA should consider choosing host countries on the basis of their national energy use matrices. FIFA should further prioritise those countries with the largest number of climate-friendly tourist accommodations exemplified, for example, by the award of reputable environmental certifications.
Rodrigo Pinheiro Tóffano Pereira; Viachaslau Filimonau; Glaydston Mattos Ribeiro. Projecting the carbon footprint of tourist accommodation at the 2030 FIFA World CupTM. Cleaner and Responsible Consumption 2020, 1, 100004 .
AMA StyleRodrigo Pinheiro Tóffano Pereira, Viachaslau Filimonau, Glaydston Mattos Ribeiro. Projecting the carbon footprint of tourist accommodation at the 2030 FIFA World CupTM. Cleaner and Responsible Consumption. 2020; 1 ():100004.
Chicago/Turabian StyleRodrigo Pinheiro Tóffano Pereira; Viachaslau Filimonau; Glaydston Mattos Ribeiro. 2020. "Projecting the carbon footprint of tourist accommodation at the 2030 FIFA World CupTM." Cleaner and Responsible Consumption 1, no. : 100004.
COVID-19 has imposed significant detrimental effects on the global hospitality sector. These effects have primarily been considered from the socio-economic perspective, ignoring the implications of the pandemic for the environmental performance of hospitality services. By drawing upon emerging evidence from various academic and non-academic sources, this conceptual paper critically evaluates the implications of the preventative and protective measures adopted against COVID-19 for the generation of the hospitality sector's food and plastic waste. The implications are divided into direct and indirect and considered through the prism of temporality of their anticipated occurrence (immediate, short-term and medium-term perspective). The paper proposes potential strategies to aid in the management of these wastes in the hospitality sector in a post-pandemic world. To address the issue of food waste, the hospitality sector should be integrated into alternative food networks (AFNs) and short food supply chains (SFSCs). Business coopetition between hospitality enterprises and other actors of the food supply chain is necessary for the success of such integration. To address the issue of plastic waste, the hospitality sector should invest in ‘green’ innovation. This investment needs to be encouraged and supported by targeted policy interventions. The paper argues that these strategies are critical not only in the context of the COVID-19 pandemic, but will also remain valid for the sustained development of the hospitality sector in light of future disastrous events, especially climate change. The paper discusses the institutional and organisational prerequisites for the effective implementation of these strategies and highlights the related research opportunities.
Viachaslau Filimonau. The prospects of waste management in the hospitality sector post COVID-19. Resources, Conservation and Recycling 2020, 168, 105272 .
AMA StyleViachaslau Filimonau. The prospects of waste management in the hospitality sector post COVID-19. Resources, Conservation and Recycling. 2020; 168 ():105272.
Chicago/Turabian StyleViachaslau Filimonau. 2020. "The prospects of waste management in the hospitality sector post COVID-19." Resources, Conservation and Recycling 168, no. : 105272.
The paper examines ecotourism in the Aral Sea region of Uzbekistan, an area with a fragile environment that has faced ecological crises and requires careful sustainable development. It looks at the supply side of ecotourism by examining Uzbekistani tour operators’ awareness of benefits derivable from promoting ecotourism in the region, and the local tourism industry’s motives to engage in this development. As a research methodology, the results of an exploratory survey of travel agents and tour operators highlight the policy-making and management interventions required for the more effective promotion and development of ecotourism in the Aral Sea region. The paper analyzes the challenges and opportunities associated with promoting ecotourism activities in the Aral Sea region in pursuit of sustainable regional development, improved livelihood for the local population, employment opportunity and income source creation, and enriched service exports. Key findings from the study show that stakeholders are aware of ecotourism’s value and are motivated to implement ecotourism in the region, but they have limited experience, competence, and international networks to promote and market ecotourism products and services. Local stakeholders have raised the issue that infrastructure development and access to microfinance are their greatest needs from local authorities in Uzbekistan.
Olimjon Saidmamatov; Umidjon Matyakubov; Inna Rudenko; Viachaslau Filimonau; Jonathon Day; Tobias Luthe. Employing Ecotourism Opportunities for Sustainability in the Aral Sea Region: Prospects and Challenges. Sustainability 2020, 12, 9249 .
AMA StyleOlimjon Saidmamatov, Umidjon Matyakubov, Inna Rudenko, Viachaslau Filimonau, Jonathon Day, Tobias Luthe. Employing Ecotourism Opportunities for Sustainability in the Aral Sea Region: Prospects and Challenges. Sustainability. 2020; 12 (21):9249.
Chicago/Turabian StyleOlimjon Saidmamatov; Umidjon Matyakubov; Inna Rudenko; Viachaslau Filimonau; Jonathon Day; Tobias Luthe. 2020. "Employing Ecotourism Opportunities for Sustainability in the Aral Sea Region: Prospects and Challenges." Sustainability 12, no. 21: 9249.
Although research on food waste and its management in foodservices is gradually evolving in developed countries, it remains limited in transitional economies. This holds true for many EU-28 member states located in East-Central Europe, where no studies have assessed to date the magnitude of food waste occurring in foodservices, identified its key drivers and established the scope for minimisation. By interviewing 18 managers of foodservice businesses in a historical, mid-sized, city of Veszprem, this paper explores the phenomenon of food waste in the foodservice sector of Hungary, an EU-28 economy in transition. It provides a first benchmark of food waste generation in Hungarian foodservices. It also identifies institutional, contextual, locational, organisational and cultural factors that impede food waste prevention and mitigation. Drawing on international experience and best practices in food waste management, recommendations are made on how these factors should be addressed.
Viachaslau Filimonau; Judit Sulyok. ‘Bin it and forget it!’: The challenges of food waste management in restaurants of a mid-sized Hungarian city. Tourism Management Perspectives 2020, 37, 100759 .
AMA StyleViachaslau Filimonau, Judit Sulyok. ‘Bin it and forget it!’: The challenges of food waste management in restaurants of a mid-sized Hungarian city. Tourism Management Perspectives. 2020; 37 ():100759.
Chicago/Turabian StyleViachaslau Filimonau; Judit Sulyok. 2020. "‘Bin it and forget it!’: The challenges of food waste management in restaurants of a mid-sized Hungarian city." Tourism Management Perspectives 37, no. : 100759.
The foodservice sector generates excessive amounts of food waste. This wastage remains however understudied, especially in the context of specific foodservice sub-sectors catering for a large number of consumers. This holds true for ethnic food restaurants holding a noticeable share of the global out-of-home food consumption market. This paper contributed to knowledge with an exploratory study of food waste and its management in Chinese cuisine restaurants operating in the UK. By applying a novel approach to estimating food waste in foodservice operations, it demonstrated the magnitude, established the drivers and revealed managerial approaches to food waste mitigation. The study showcased the role of contextual, UK market-specific, and cultural, ethnic cuisine-related, factors in food waste generation and its management. Drawing upon perspectives of foodservice operators, the study outlined the key barriers to more effective mitigation of food waste and proposed how these could be at least partially overcome in the future.
Viachaslau Filimonau; Vu Ngoc Nghiem; Ling-En Wang. Food waste management in ethnic food restaurants. International Journal of Hospitality Management 2020, 92, 102731 .
AMA StyleViachaslau Filimonau, Vu Ngoc Nghiem, Ling-En Wang. Food waste management in ethnic food restaurants. International Journal of Hospitality Management. 2020; 92 ():102731.
Chicago/Turabian StyleViachaslau Filimonau; Vu Ngoc Nghiem; Ling-En Wang. 2020. "Food waste management in ethnic food restaurants." International Journal of Hospitality Management 92, no. : 102731.
Tourist motivation, as a core of travel behavior, significantly influences consumer intentions and has attracted academic attention for decades. A plethora of studies analyse sets of internal and external motivators, while methodologies that exclusively focus on a single factor, such as age, that can sometimes have a determining influence in multi-attraction destinations, are less prevalent. This study introduces a fuzzy logic approach to develop a new model for analysing the internal motivations of different-aged consumers in multi-attraction urban destinations. Fuzzy models, as a mathematical means of representing vagueness and imprecise information, have the capability of recognizing, representing, manipulating, interpreting, and utilizing data and information, which typically for urban tourist motivations, are vague and lack certainty. This research tests the model in a real-life setting, using the example of Novi Sad, a mid-sized European city, which is typical of many similar cities who are attempting to develop sustainable tourism by attracting older tourists. The new model shows how tourist motivations for multi-attraction destinations are affected by age, through a specially developed m-file for MATLAB, so that it can be applied and tested in other tourism contexts. Theoretical and practical implications for sustainable destination management and marketing are described.
Miroslav Vujičić; James Kennell; Alastair Morrison; Filimonau Viachaslau; Ivana Štajner Papuga; Ugljesa Stankov; Djordjije Vasiljević. Fuzzy Modelling of Tourist Motivation: An Age-Related Model for Sustainable, Multi-Attraction, Urban Destinations. Sustainability 2020, 12, 8698 .
AMA StyleMiroslav Vujičić, James Kennell, Alastair Morrison, Filimonau Viachaslau, Ivana Štajner Papuga, Ugljesa Stankov, Djordjije Vasiljević. Fuzzy Modelling of Tourist Motivation: An Age-Related Model for Sustainable, Multi-Attraction, Urban Destinations. Sustainability. 2020; 12 (20):8698.
Chicago/Turabian StyleMiroslav Vujičić; James Kennell; Alastair Morrison; Filimonau Viachaslau; Ivana Štajner Papuga; Ugljesa Stankov; Djordjije Vasiljević. 2020. "Fuzzy Modelling of Tourist Motivation: An Age-Related Model for Sustainable, Multi-Attraction, Urban Destinations." Sustainability 12, no. 20: 8698.
Luxury hotels generate substantial carbon footprint and scholarly research is urgently required to better understand how it could be effectively mitigated. This study adopts a method of life cycle energy analysis (LCEA) to assess the energy and carbon performance of six luxury, five star, hotels located in Iran. The results of the energy and carbon assessment of luxury hotels in Iran are compared against the energy and carbon values reported in past hotel research. This current study finds that luxury hotels in Iran are up to 3–4 times more energy- and 7 times more carbon-intense than similar hotels examined in past research. Low cost of fossil fuels, international trade sanctions and the lack of governmental and corporate energy conservation targets discourage Iranian hoteliers from carbon footprint mitigation. To counteract poor energy and carbon efficiency of luxury hotels in Iran, it is important to relax economic sanctions, develop alternative energy sources, refine corporate energy conservation targets, regularly benchmark hotel energy performance and enable exchange of good practices amongst Iranian hoteliers.
Mohammad Salehi; Viachaslau Filimonau; Mohammad Asadzadeh; Esmaeil Ghaderi. Strategies to improve energy and carbon efficiency of luxury hotels in Iran. Sustainable Production and Consumption 2020, 26, 1 -15.
AMA StyleMohammad Salehi, Viachaslau Filimonau, Mohammad Asadzadeh, Esmaeil Ghaderi. Strategies to improve energy and carbon efficiency of luxury hotels in Iran. Sustainable Production and Consumption. 2020; 26 ():1-15.
Chicago/Turabian StyleMohammad Salehi; Viachaslau Filimonau; Mohammad Asadzadeh; Esmaeil Ghaderi. 2020. "Strategies to improve energy and carbon efficiency of luxury hotels in Iran." Sustainable Production and Consumption 26, no. : 1-15.
The COVID-19 pandemic will reduce the attractiveness of hospitality occupations. This particularly concerns senior management positions whose holders may substitute hospitality jobs with more secure and rewarding employment in other economic sectors. Organisational resilience of hospitality businesses, including their response to COVID-19, and corporate social responsibility (CSR) practices may, however, affect perceived job security of senior managers and, thus, influence their commitment to remain in their host organisations. This paper quantitatively tests the inter-linkages between the above variables on a sample of senior managers in hotels in Spain. It finds that the levels of organisational resilience and the extent of CSR practices reinforce perceived job security of managers which, in turn, determines their organisational commitment. Organisational response to COVID-19 affects perceived job security and enhances managers’ organisational commitment. To retain senior management teams in light of future disastrous events, hotels should, therefore, strengthen their organisational resilience and invest in CSR.
Viachaslau Filimonau; Belen Derqui; Jorge Matute. The COVID-19 pandemic and organisational commitment of senior hotel managers. International Journal of Hospitality Management 2020, 91, 102659 -102659.
AMA StyleViachaslau Filimonau, Belen Derqui, Jorge Matute. The COVID-19 pandemic and organisational commitment of senior hotel managers. International Journal of Hospitality Management. 2020; 91 ():102659-102659.
Chicago/Turabian StyleViachaslau Filimonau; Belen Derqui; Jorge Matute. 2020. "The COVID-19 pandemic and organisational commitment of senior hotel managers." International Journal of Hospitality Management 91, no. : 102659-102659.
Home-stays represent a popular category of tourist accommodation in South-East Asia but their carbon footprint has not been systematically assessed. This hampers an understanding of the energy consumption patterns of home-stays, impedes identification of the main carbon hotspots in home-stay operations and prevents a comparative analysis of the carbon performance of home-stays against other tourist accommodation categories. Using the method of screening Life Cycle Energy Analysis (LCEA), this study assessed the carbon footprint of a sample of home-stays in Thailand and undertook its comparative analysis against other categories of tourist accommodation, globally and in Thailand. The overall annual carbon footprint of home-stays was assessed as low (1.3 tonnes of CO2-eq. per home-stay on average) which was due to small size and limited guest amenities. The ‘per guest night’ carbon footprint of home-stays was comparable to that of budget hotels in Thailand (0.32 kg of CO2-eq. per home-stay on average) which was attributed to low occupancy driven by high demand seasonality.
Jarotwan Koiwanit; Viachaslau Filimonau. Carbon footprint assessment of home-stays in Thailand. Resources, Conservation and Recycling 2020, 164, 105123 .
AMA StyleJarotwan Koiwanit, Viachaslau Filimonau. Carbon footprint assessment of home-stays in Thailand. Resources, Conservation and Recycling. 2020; 164 ():105123.
Chicago/Turabian StyleJarotwan Koiwanit; Viachaslau Filimonau. 2020. "Carbon footprint assessment of home-stays in Thailand." Resources, Conservation and Recycling 164, no. : 105123.
Pedro Bello; Kent J. Bradford; Barbara Branska; Ching-Cheng Chang; Peetambar Dahal; Harcharan Singh Dhaliwal; Patria Raffel Dharma; Ismael Díaz; Mario Díaz; Alessio Di Leo; Marek Drahokoupil; Patrick Fickers; Viachaslau Filimonau; Adriano Gherbin; María González-Miquel; Mónica Herrero; Hsin-I Hsiao; Jørgen Dejgård Jensen; Rupinder Kaur; Carina Koop; Maria R. Kosseva; Apostolis Koutinas; Krishan Kumar; Vinod Kumar; Keshavulu Kunusoth; Adriana Laca; Amanda Laca; Dimitrios Ladakis; Wen-Wei Li; Carol Sze Ki Lin; Zhangnan Lin; Hongjuan Liu; J. Pablo López-Gómez; Hung Sum Luk; Musalbakri Abdul Manan; Karel Melzoch; Stavros Michailos; Laura Michelini; Nodali Ndraha; Khai Lun Ong; Parmjit S. Panesar; Kin Wai Pang; Divyani Panwar; Harris Papapostolou; Petra Patakova; Leona Paulova; Ludovica Principato; Jennifer Schinkel; Po-Ngarm Somkun; Yu-Ting Tang; Ramona Teuber; James Thompson; Ekaterina Todorova; Kristiadi Uisan; Johan Van Asbrouck; Jelena Vlajic; Anestis Vlysidis; Pritesh Vyas; Colin Webb; Henning Wilts; Felicia Wu; Pengfei Wu; Ajar Nath Yadav; Han-Qing Yu; Jianan Zhang; Yujie Zhou. List of contributors. Food Industry Wastes 2020, 1 .
AMA StylePedro Bello, Kent J. Bradford, Barbara Branska, Ching-Cheng Chang, Peetambar Dahal, Harcharan Singh Dhaliwal, Patria Raffel Dharma, Ismael Díaz, Mario Díaz, Alessio Di Leo, Marek Drahokoupil, Patrick Fickers, Viachaslau Filimonau, Adriano Gherbin, María González-Miquel, Mónica Herrero, Hsin-I Hsiao, Jørgen Dejgård Jensen, Rupinder Kaur, Carina Koop, Maria R. Kosseva, Apostolis Koutinas, Krishan Kumar, Vinod Kumar, Keshavulu Kunusoth, Adriana Laca, Amanda Laca, Dimitrios Ladakis, Wen-Wei Li, Carol Sze Ki Lin, Zhangnan Lin, Hongjuan Liu, J. Pablo López-Gómez, Hung Sum Luk, Musalbakri Abdul Manan, Karel Melzoch, Stavros Michailos, Laura Michelini, Nodali Ndraha, Khai Lun Ong, Parmjit S. Panesar, Kin Wai Pang, Divyani Panwar, Harris Papapostolou, Petra Patakova, Leona Paulova, Ludovica Principato, Jennifer Schinkel, Po-Ngarm Somkun, Yu-Ting Tang, Ramona Teuber, James Thompson, Ekaterina Todorova, Kristiadi Uisan, Johan Van Asbrouck, Jelena Vlajic, Anestis Vlysidis, Pritesh Vyas, Colin Webb, Henning Wilts, Felicia Wu, Pengfei Wu, Ajar Nath Yadav, Han-Qing Yu, Jianan Zhang, Yujie Zhou. List of contributors. Food Industry Wastes. 2020; ():1.
Chicago/Turabian StylePedro Bello; Kent J. Bradford; Barbara Branska; Ching-Cheng Chang; Peetambar Dahal; Harcharan Singh Dhaliwal; Patria Raffel Dharma; Ismael Díaz; Mario Díaz; Alessio Di Leo; Marek Drahokoupil; Patrick Fickers; Viachaslau Filimonau; Adriano Gherbin; María González-Miquel; Mónica Herrero; Hsin-I Hsiao; Jørgen Dejgård Jensen; Rupinder Kaur; Carina Koop; Maria R. Kosseva; Apostolis Koutinas; Krishan Kumar; Vinod Kumar; Keshavulu Kunusoth; Adriana Laca; Amanda Laca; Dimitrios Ladakis; Wen-Wei Li; Carol Sze Ki Lin; Zhangnan Lin; Hongjuan Liu; J. Pablo López-Gómez; Hung Sum Luk; Musalbakri Abdul Manan; Karel Melzoch; Stavros Michailos; Laura Michelini; Nodali Ndraha; Khai Lun Ong; Parmjit S. Panesar; Kin Wai Pang; Divyani Panwar; Harris Papapostolou; Petra Patakova; Leona Paulova; Ludovica Principato; Jennifer Schinkel; Po-Ngarm Somkun; Yu-Ting Tang; Ramona Teuber; James Thompson; Ekaterina Todorova; Kristiadi Uisan; Johan Van Asbrouck; Jelena Vlajic; Anestis Vlysidis; Pritesh Vyas; Colin Webb; Henning Wilts; Felicia Wu; Pengfei Wu; Ajar Nath Yadav; Han-Qing Yu; Jianan Zhang; Yujie Zhou. 2020. "List of contributors." Food Industry Wastes , no. : 1.
National culture can affect consumer behaviour, but there is limited empirical evidence to establish the exact magnitude of this effect in particular consumption contexts and in specific consumption markets. This paper contributes to knowledge by exploring and comparing the extent to which national culture may contribute to pro-environmental behaviour of tourists in the UK and China. By drawing upon the five dimensions or values of national culture proposed by Hofstede, Schwartz and Trompenaars and Hampden-Turner (Individualism, Power distance, Long-term Orientation, Harmony and Indulgence) and by applying the Partial Least Squares Structural Equation Modeling, the study establishes the causal relationships between the cultural backgrounds of tourists, their environmental knowledge, pro-environmental attitudes and pro-environmental behavioural intentions. The implications for policy-making, management and future research are discussed.
Lamei He; Viachaslau Filimonau. The effect of national culture on pro-environmental behavioural intentions of tourists in the UK and China. Tourism Management Perspectives 2020, 35, 100716 .
AMA StyleLamei He, Viachaslau Filimonau. The effect of national culture on pro-environmental behavioural intentions of tourists in the UK and China. Tourism Management Perspectives. 2020; 35 ():100716.
Chicago/Turabian StyleLamei He; Viachaslau Filimonau. 2020. "The effect of national culture on pro-environmental behavioural intentions of tourists in the UK and China." Tourism Management Perspectives 35, no. : 100716.