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Sustainable Innovations for Hospitality and Tourism Development
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Sustainable Innovations for Hospitality and Tourism Development

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Tourism, Culture, and Heritage".

Deadline for manuscript submissions: closed (15 April 2023) | Viewed by 24908

Special Issue Editors

Prof. Dr. Vasco Ribeiro Santos

E-Mail Website
Guest Editor
1. CiTUR—Centre for Tourism Research, Development and Innovation, Polytechnic of Leiria, 2520-641 Peniche, Portugal
2. ISLA—Instituto Superior de Gestão e Administração, 2000-241 Santarém, Portugal
Interests: tourism sustainability; tourism innovation; tourism ethics; luxury hospitality
Special Issues, Collections and Topics in MDPI journals
Dr. Bruno Barbosa Sousa

E-Mail Website
Guest Editor
1. CiTUR—Centre for Tourism Research, Development and Innovation, Polytechnic of Coimbra, 3045-093 Coimbra, Portugal
2. IPCA—Polytechnic Institute of Cávado and Ave, Campus do IPCA—Lugar do Aldão, Vila Frescainha (São Martinho), 4750-810 Barcelos, Portugal
Interests: tourism innovation; sustainable tourism; sustainable marketing
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Considering the worldwide UNWTO’s 2030 Agenda for Sustainable Development and the Sustainable Development Goals, it is mandatory to continue to advance scientific knowledge related to Sustainable Innovations for Hospitality and Tourism Development. Currently, and guaranteed in the future, the application of outcomes derived from scientific studies and research is the key and the trigger for the tourism and hospitality industry to maintain a competitive advantage, integrating a value chain in strategic, tactical and operational terms.

The main aim of this Special Issue is to present innovative boundaries, trends, challenges, opportunities, benchmarks, recommendations, and the future agenda for professionals and academics related to Sustainable Innovations for Hospitality and Tourism Development.

Moreover, this subject entirely relates to the journal scope, as the themes completely cover the major topics and concepts addressed in Sustainability.

In this Special Issue, original research articles and reviews are welcome. Research areas may include (but are not limited to) the following: 

  • Sustainability in destinations and territories;
  • Development of innovative of cultural and creative tourism;
  • Sustainable development of cultural and creative tourism;
  • Designing sustainable and responsible wine tourism;
  • Competitiveness in sustainability and innovation in tourism and hospitality;
  • Sustainable innovation in hospitality marketing;
  • Sustainable and innovative health and well-being tourism;
  • Sustainable planning and design in innovative tourism and hospitality concepts;
  • Sustainable supply chain in tourism and hospitality;
  • Green practices in food and beverage management and hotel catering industry;
  • Sustainable consumer behavior in tourism and hospitality;
  • Green finance in tourism and hospitality;
  • Corporate social responsibility strategies in tourism and hospitality;
  • Ethical leadership and ethical human resource management in tourism and hospitality;
  • Responsible innovation in tourism and hospitality;
  • Innovative sustainability in travel agencies and tour operators.

We look forward to receiving your contributions. 

Prof. Dr. Vasco Ribeiro Santos
Prof. Dr. Bruno Barbosa Sousa
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Sustainability is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • sustainable innovation
  • sustainable tourism development
  • sustainable hospitality development
  • tourism innovation
  • hospitality innovation

Published Papers (6 papers)

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Research

17 pages, 1540 KiB  
Article
Insights for Pro-Sustainable Tourist Behavior: The Role of Sustainable Destination Information and Pro-Sustainable Tourist Habits
by Sofia Gomes and João M. Lopes
Sustainability 2023, 15(11), 8856; https://doi.org/10.3390/su15118856 - 31 May 2023
Cited by 6 | Viewed by 2916
Abstract
In recent decades, the impositions of environmental sustainability have resulted in severe challenges for the tourism sector. It is not enough to make tourist destinations greener and more circular. It is necessary to encourage pro-sustainable behavior among tourists. This research aims to explore [...] Read more.
In recent decades, the impositions of environmental sustainability have resulted in severe challenges for the tourism sector. It is not enough to make tourist destinations greener and more circular. It is necessary to encourage pro-sustainable behavior among tourists. This research aims to explore the role of available reliable information on the sustainability of destinations in relation to the pro-sustainable habits of tourists and to investigate changes in tourist behavior related to travel and tourism. In addition, it aims to assess the influence of tourists’ pro-sustainable habits on changes in their behavior regarding travel and tourism. For this, a sample of 25,711 residents in Europe-27 were considered, collected through the Flash Eurobarometer 499 database (attitudes of Europeans against tourism, autumn 2021) by GESIS—Leibniz Institute for Social Sciences. A quantitative analysis was performed using the Partial Least Square method. The results reveal that the available reliable information on the sustainability of destinations positively influences the adoption of pro-sustainable travel and tourism habits and changes in tourist behavior, guiding them towards pro-sustainable travel and tourism preferences. Furthermore, pro-sustainable travel and tourism habits positively influence pro-sustainable changes in tourist behavior. This study provides accurate and accessible information on the sustainability of destinations, promoting pro-sustainable travel and tourism habits and encouraging the adoption of conscious behavior during travel to work towards a more sustainable tourism industry, which is responsible in regard to the environment and to local communities. Full article
(This article belongs to the Special Issue Sustainable Innovations for Hospitality and Tourism Development)
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20 pages, 2220 KiB  
Article
A Conceptual Framework Proposal Regarding the Engagement of Hotels in the Modern Fight against Unsustainable Food Practices
by João Tomaz Simões, Jakson Renner Rodrigues Soares and Xosé M. Santos
Sustainability 2023, 15(9), 7167; https://doi.org/10.3390/su15097167 - 25 Apr 2023
Cited by 2 | Viewed by 3226
Abstract
The ecological crisis that emerged rapidly in the 2000s because of vertiginous economic growth is still one of the dominant themes today. This unprecedented phenomenon has led to intense political-economic and social tensions over reconsidering the priorities of “post-industrial capitalism”. The main issues [...] Read more.
The ecological crisis that emerged rapidly in the 2000s because of vertiginous economic growth is still one of the dominant themes today. This unprecedented phenomenon has led to intense political-economic and social tensions over reconsidering the priorities of “post-industrial capitalism”. The main issues here are increasing inequalities in the distribution of resources and high dependence on non-renewable energies. In response, valuable policies have been developed with the intention of creating new economic models that satisfy environmental and ecological needs. However, the literature shows that the effectiveness of the global schemes proposed to achieve sustainable behaviors and techniques has been very low. In the hospitality sector, particularly in the food and beverage department, pollution and consumption of scarce resources remain issues. In this paper, we propose a structural framework for analyzing the commitment of hotels regarding sustainable practices in the F&B department, centered on standards set by relevant institutions. To enhance understanding, an extension of the theory of planned behavior (TPB) is proposed. The use of this conceptual framework will enable us firstly to gain a perception of how a hotel acts through its F&B administrator in the light of relevant standard practices. Secondly, it will allow us to understand the role of the common internal and external factors behind the theories describing the behavior adopted. In this way, this research aims to contribute to a global understanding of the factors that influence the commitment of hotels to sustainable practices in their F&B department. Full article
(This article belongs to the Special Issue Sustainable Innovations for Hospitality and Tourism Development)
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13 pages, 320 KiB  
Article
Creative Tourism Consumption: Framing the Creative Habitus through a Bourdieusian Lens
by Rui Carvalho, Carlos Costa and Ana Ferreira
Sustainability 2023, 15(3), 2281; https://doi.org/10.3390/su15032281 - 26 Jan 2023
Cited by 1 | Viewed by 1888
Abstract
Creative tourism studies remain a newly developed field, pointing to changes in the consumption of tourism and culture while influencing how creativity and co-creation differentiate tourism supply through exploring the existential dimensions of creative experiences, the latter remaining an under-researched theme in the [...] Read more.
Creative tourism studies remain a newly developed field, pointing to changes in the consumption of tourism and culture while influencing how creativity and co-creation differentiate tourism supply through exploring the existential dimensions of creative experiences, the latter remaining an under-researched theme in the creative tourism literature. In addition, this type of tourism is presented as more responsible and sustainable than other types of massified forms of tourism. Building on a Bourdieusian approach, an updated version of Bourdieu’s main sociological thinking tools was used to analyse the creative habitus of both the supply and demand involved in the co-creation of creative tourism experiences. The authors developed 42 semi-structured interviews with creatives and creative tourists using the Loulé Criativo network in Portugal as a case study and applied qualitative techniques for the data treatment. The results showed that the creative habitus could move successfully between fields, expressing a sustainable agency towards creative tourism consumption. Autodidactism is important for skill development and knowledge replication resulting from the co-creation of creative experiences. The creative habitus, endowed with intercultural and creative capital, is characterized by self-education and ecological awareness where co-creation and coexistence with other creative people enhance the development and replication of creative competencies outside the tourism field. Full article
(This article belongs to the Special Issue Sustainable Innovations for Hospitality and Tourism Development)
18 pages, 541 KiB  
Article
The Outcomes of Entrepreneurship, Relational Capital and Innovativeness on Tourist Satisfaction
by Susana Lopes, Alvaro Dias, Leandro Pereira and Vasco Santos
Sustainability 2022, 14(20), 12952; https://doi.org/10.3390/su142012952 - 11 Oct 2022
Cited by 2 | Viewed by 1581
Abstract
Addressing the needs of customers is fundamental to the success of companies, particularly in the long-term. In fact, most companies use customer satisfaction as a method to determine and evaluate their performance and outline their strategies for the future. Therefore, the main objective [...] Read more.
Addressing the needs of customers is fundamental to the success of companies, particularly in the long-term. In fact, most companies use customer satisfaction as a method to determine and evaluate their performance and outline their strategies for the future. Therefore, the main objective is to better understand entrepreneurship and new product development antecedents and implications on customer satisfaction, a key element for sustainable development. A model is proposed to assess the relationship between two antecedents of entrepreneurial orientation (EO) and new product development (NPD) and a measure of performance. Based on a survey sample of 137 tourism SMEs, the model was tested using Partial Least Squares (PLS). The results show that both the relational capital and innovativeness positively influence entrepreneurship and NPD. They also suggest a positive relationship between entrepreneurship and customer satisfaction. Although there is a positive impact of NPD on customer satisfaction, this relationship was not significant. In addition, the results indicate that relational capital and innovativeness positively influence customer satisfaction through entrepreneurship and NPD. Consequently, to improve the sustainable performance of tourism firms and to increase customer satisfaction, managers must invest in the development of entrepreneurship as well as in the development of new products and their antecedents. Full article
(This article belongs to the Special Issue Sustainable Innovations for Hospitality and Tourism Development)
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18 pages, 1818 KiB  
Article
Hospitality Feedback System 4.0: Digitalization of Feedback System with Integration of Industry 4.0 Enabling Technologies
by Ram Narayan, Anita Gehlot, Rajesh Singh, Shaik Vaseem Akram, Neeraj Priyadarshi and Bhekisipho Twala
Sustainability 2022, 14(19), 12158; https://doi.org/10.3390/su141912158 - 26 Sep 2022
Cited by 18 | Viewed by 4511
Abstract
Digitalization enables the realization of the resilient infrastructure in every application for achieving sustainability. In the context of the hospitality business, resilient infrastructure based on digital technologies is critical for gaining the best customer feedback on providing quality service. Digital technology has already [...] Read more.
Digitalization enables the realization of the resilient infrastructure in every application for achieving sustainability. In the context of the hospitality business, resilient infrastructure based on digital technologies is critical for gaining the best customer feedback on providing quality service. Digital technology has already proved to enhance hospitality services with intelligent decisions through real-time data. In the previous studies, the significance of digital technologies in the hotel sector has been extended in numerous theoretical and empirical studies, yet there is a lack of research that provides a discussion on feedback systems in hospitality with digital technologies applications. With the motivation from the above aspects, this study intends to present the importance and application of the Internet of Things (IoT), artificial intelligence (AI), cloud computing, and big data implementation in customer quality and satisfaction. Moreover, we have discussed each technology´s significance and application for realizing digital-based customer quality and satisfaction. It has been identified that the AI-based system collects the input data from different common websites and compares it with a different algorithm using a neural network. According to the findings of this study, AI and personnel quality of service have an impact on customer pleasure and loyalty. The study also concludes with the following recommendations, such as the design and development of dedicated hardware to gain the actual feedback from the customer on a large scale for improving the accuracy in the future. Full article
(This article belongs to the Special Issue Sustainable Innovations for Hospitality and Tourism Development)
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21 pages, 587 KiB  
Article
COVID-19’s Impact on the Restaurant Industry
by Conceição Gomes, Cátia Malheiros, Filipa Campos and Luís Lima Santos
Sustainability 2022, 14(18), 11544; https://doi.org/10.3390/su141811544 - 14 Sep 2022
Cited by 8 | Viewed by 9708
Abstract
The restaurant industry contributed to the creation of wealth and employment until the end of 2019, when it reached maximum values. However, with the COVID-19 pandemic in early 2020, this sector suffered a very serious economic and employment crisis. The analysis of this [...] Read more.
The restaurant industry contributed to the creation of wealth and employment until the end of 2019, when it reached maximum values. However, with the COVID-19 pandemic in early 2020, this sector suffered a very serious economic and employment crisis. The analysis of this situation is imperative to mitigate the consequences for the restaurant industry and to prevent impacts in future crises. The main purpose of the present study is to compare the years 2019 and 2020, analyzing the profitability, payroll costs, headcount, and indebtedness of the restaurants, to verify the COVID-19 pandemic’s impact in Spain and Portugal. Quantitative research was applied, where a descriptive analysis and hypothesis testing were conducted. SABI database was the secondary data source used in this research. The results show that the COVID-19 pandemic has had an impact on profitability, efficiency, and indebtedness in the restaurant industry, being a generalized situation in both countries, in all regions except for Ceuta. The results also confirm the importance of this study for managers and academics since all the variables under study worsened with the COVID-19 pandemic. This study represents a contribution to managers and stakeholders in the restaurant sector by allowing the comparative evaluation of each restaurant with the average of the variables by location and the definition of proactive strategies. Practical implications are proposed to mitigate the effect not only of COVID-19 but also of other pandemics or economic crises that may arise in the future, preparing managers and stakeholders to adapt to change and promoting the financial sustainability of the restaurant industry. It is recommended to increase the disclosure of statistical indicators and financial ratios of free access, which allows the improvement of the analysis of different variables that are important for professionals in the restaurant industry. Full article
(This article belongs to the Special Issue Sustainable Innovations for Hospitality and Tourism Development)
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