The Potential Impacts of Green Certification Programs Focused on Food Waste Reduction on the Tourism Industry

Kynda Curtis and Susan Slocum

Journal of Food Distribution Research, 2016, vol. 47, issue 01, 6

Abstract: As food contributes to 40% of the solid waste generated by resorts, food waste is a primary cocnern for the hospitality industry, which seeks to decrease costs in a low-margin business. Thus, industry and non-governmental organizations have begun to address the issue. While consumer demand and willingness to pay premiums for sustainable practices and green-certified destinations continues to grow, the hospitality industry struggles to provide the experience environmentally conscious consumers seek. Resorts and tourism destinations are known for overuse and abuse of resources, resulting in long-term negative social and environmental impacts to local communities. The current study sets forth a plan to assess consumer awareness of green certification programs, the importance of food waste reduction in such certification programs, and their willingness to pay premiums at certified resorts. Results will provide pertinent information about the potential benefits of third-party green certification programs to the hospitality industry.

Keywords: Consumer/Household Economics; Food Consumption/Nutrition/Food Safety (search for similar items in EconPapers)
Date: 2016
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Persistent link: https://EconPapers.repec.org/RePEc:ags:jlofdr:232283

DOI: 10.22004/ag.econ.232283

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