Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
5.8
3.9
Journals
Sustainability
Special Issues
Sustainable Supply Chain Management in Hospitality and Tourism: Challenges and...
sustainability-logo
Submit to Sustainability Review for Sustainability Propose a Special Issue

Journal Menu

► Journal Menu

Journal Browser

► Journal Browser
share announcement

Sustainable Supply Chain Management in Hospitality and Tourism: Challenges and Opportunities

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Economic and Business Aspects of Sustainability".

Deadline for manuscript submissions: closed (10 August 2023) | Viewed by 13898

Special Issue Editor

Dr. Meehee Cho

E-Mail Website
Guest Editor
College of Hotel and Tourism Management, Kyung Hee University, Seoul, Korea
Interests: restaurant strategic management; relationship marketing and management; sustainable business management
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Due to an increased awareness of global environmental issues, today’s consumers place high importance and value on business practices that protect the environment. In turn, these efforts encourage hospitality and tourism businesses to act responsibly in terms of their ethical, social and environmental decisions which affect their operations. The heightened public awareness pertaining to any negative environmental impacts associated with hospitality and tourism business is substantial. As a result, sustainable (green) supply chain management practices have become an important business necessity to meet customer expectations and improve business performance. Industry transitions towards sustainability are requiring more effective flexibility and cooperation within the entire supply chain system, beginning with production and ending with consumer purchasing and consumption. In this regard, scholars must focus on more integrated sub-disciplinary areas within hospitality and tourism sustainable supply chain management. Therefore, this Special Issue will address supply chain issues specific within the hospitality and tourism context. Attention will be directed to the roles supply chain members play with respect to external and internal stakeholders.

In summary, the main objectives of this Special Issue are twofold: 1) enrich the existing theory related to sustainable supply chain management implementation, specifically within the context of hospitality and tourism, and 2) offer more useful managerial implications for hospitality and tourism businesses that can address sustainable green supply chain opportunities and challenges disrupted by natural and human-made crises such as COVID-19 in the best manner.

This Special Issue seeks submissions addressing topics related to sustainable supply chain management for the hospitality and tourism industry. Relevant topics of interest include, but are not limited to, the following:

  1. Opportunities for potential local suppliers;
  2. Stakeholder pressure on hospitality and tourism business sustainable practices;
  3. Strategies for coordination among supply chain partners;
  4. Effective information sharing with the supply chain components;
  5. Sustainable and reverse logistics operation;
  6. Waste reduction strategies;
  7. Environmental purchasing practices;
  8. Water management and conservation in supply chains;
  9. Green product/service marketing;
  10. Corporate social responsibility and reliability;
  11. Energy and sustainable supply chain management;
  12. Practices involving reduction in chemicals, herbicides, pesticides and cleaning products.

Dr. Meehee Cho
Guest Editor

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 supply chain management
  • local suppliers
  • green purchasing
  • waste management
  • green product/service marketing
  • flexible operations
  • cooperative behavior

Published Papers (3 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

17 pages, 1207 KiB  
Article
Green Supply Chain Management Implemented by Suppliers as Drivers for SMEs Environmental Growth with a Focus on the Restaurant Industry
by Soomin Shin and Meehee Cho
Sustainability 2022, 14(6), 3515; https://doi.org/10.3390/su14063515 - 17 Mar 2022
Cited by 6 | Viewed by 5278
Abstract
This study was designed to better understand how restaurants can achieve effective environmental performance by focusing on their business relationships with suppliers that implement green supply chain management (GSCM). Restaurant suppliers’ GSCM was particularly assessed as a two-dimensional concept (external and internal) to [...] Read more.
This study was designed to better understand how restaurants can achieve effective environmental performance by focusing on their business relationships with suppliers that implement green supply chain management (GSCM). Restaurant suppliers’ GSCM was particularly assessed as a two-dimensional concept (external and internal) to explore if those two GSCM practices could possibly encourage restaurant ethical attitudes, thereby encouraging cooperative behaviors (‘joint action’, ‘information sharing’ and ‘flexibility in arrangement’) toward green suppliers. A total of 259 responses obtained from restaurant owners/managers were used for our analysis. Results revealed a significant effect of external GSCM on restaurant ethical attitudes, while internal GSCM was found to have no measurable effect. Further it was found that restaurant ethical attitudes facilitated cooperative behaviors toward green suppliers. More specifically, restaurant ‘information sharing’ and ‘flexibility in arrangement’ significantly improved their environmental performance; however, ‘joint action’ had no such effect. Based on our findings, several important theoretical and practical implications are proposed for restaurants to “go green” more effectively. Full article
(This article belongs to the Special Issue Sustainable Supply Chain Management in Hospitality and Tourism: Challenges and Opportunities)
►▼ Show Figures

Figure 1

17 pages, 777 KiB  
Article
Protection Motivation and Food Waste Reduction Strategies
by Ha-Won Jang and Soo-Bum Lee
Sustainability 2022, 14(3), 1861; https://doi.org/10.3390/su14031861 - 06 Feb 2022
Cited by 5 | Viewed by 2933
Abstract
“Ugly food” refers to agricultural products that are discarded because their appearance is not attractive, even though their nutritional content is unaffected. In this study, protection motivation theory (PMT) was applied to analyze whether an individual’s awareness of food waste problems affects their [...] Read more.
“Ugly food” refers to agricultural products that are discarded because their appearance is not attractive, even though their nutritional content is unaffected. In this study, protection motivation theory (PMT) was applied to analyze whether an individual’s awareness of food waste problems affects their “ugly food” purchase intention. Hence, the relationships between awareness of food waste problems, threat appraisal (severity and vulnerability), coping appraisal (response efficacy and self-efficacy), and ugly food purchase intention were analyzed. Additionally, a moderating effect analysis was conducted per consumer age. Descriptive statistical analysis, frequency, and SPSS reliability analysis were used, including confirmatory factor analysis, structural equation modeling, and multi-group analysis of the Amos program. For the final analysis, 361 samples were used. Results showed that awareness of food waste problems positively affected severity and vulnerability, response efficacy, and self-efficacy. Moreover, severity positively affected ugly food purchase intention and vulnerability did not. Response and self-efficacy positively affected ugly food purchase intention. In the moderating effect analysis per consumer age, the difference between severity and ugly food purchase intention and vulnerability and ugly food purchase intention was significant. This study has various academic and practical implications, and presents several strategies to reduce food waste to contribute to a sustainable future environment. It is also the first study linking the food waste problem, PMT, and ugly food purchase behavior. Full article
(This article belongs to the Special Issue Sustainable Supply Chain Management in Hospitality and Tourism: Challenges and Opportunities)
►▼ Show Figures

Figure 1

17 pages, 648 KiB  
Article
The Impacts of Perceived Risks on Information Search and Risk Reduction Strategies: A Study of the Hotel Industry during the COVID-19 Pandemic
by Yi-Wei Zhang, Jeong-Gil Choi and Armigon Ravshanovich Akhmedov
Sustainability 2021, 13(21), 12221; https://doi.org/10.3390/su132112221 - 05 Nov 2021
Cited by 9 | Viewed by 3429
Abstract
This study examined the impacts of perceived risks on information search and risk reduction strategies as well as the relative importance of each risk reduction strategy. Multiple regression analysis was applied to analyze the sample of South Korean hotel customers and to test [...] Read more.
This study examined the impacts of perceived risks on information search and risk reduction strategies as well as the relative importance of each risk reduction strategy. Multiple regression analysis was applied to analyze the sample of South Korean hotel customers and to test the hypotheses of the study. It was found that when hotel customers faced the same kind of risk, they adopted different information search strategies to reduce various risks during the COVID-19 pandemic. Moreover, ‘following hotel employee’s advice’ was perceived to be the most important information search strategy to reduce risks. This is the first study to compare the differences of perceived risk and information search strategies under the COVID-19 pandemic and normal conditions to help hotels to develop more effective strategies to recover from the pandemic. The results of the study should be interpreted with care since it was based on Korean hotel customers. The influence of cultural differences in perceived risk and information search strategy should be addressed in future studies. The study contributes to the tourism and hospitality information search and risk reduction strategy-related literature and recommends avenues for further research in the field. Full article
(This article belongs to the Special Issue Sustainable Supply Chain Management in Hospitality and Tourism: Challenges and Opportunities)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-3
Back to TopTop