Nordström, Jonas
- Dalarna University
- Lund University
Abstract
Food consumption accounts for a third of global greenhouse gas emissions in developed countries, with the hospitality industry, including restaurants, playing a significant role. While behavioural interventions show promise in promoting climate-friendly food choices, their implementation in hospitality operations poses significant challenges. This study integrates the operational perspectives of managers and staff with consumer behaviour insights to provide a more holistic understanding of intervention design in real-world hospitality settings. Through workshops with staff at an & agrave; la carte restaurant in a Swedish tourist destination, we co-designed a carbon label intervention and tested it in a field experiment. While the overall effect on consumer choice was limited, a substitution from high - to medium-emission dishes was observed. Moreover, our research offers a framework and practical insights for collaboratively designing behavioural interventions in hospitality. The study underscores the importance of staff engagement, guest satisfaction, and the need for ongoing adaptation in intervention design.
Keywords
Carbon labels; food choice; tourism; restaurant; field experiment
Published in
Scandinavian Journal of Hospitality and Tourism
2024, volume: 24, number: 3, pages: 291-316
SLU Authors
UKÄ Subject classification
Economic Geography
Environmental Studies in Social Sciences
Publication identifier
- DOI: https://doi.org/10.1080/15022250.2024.2427776
Permanent link to this page (URI)
https://res.slu.se/id/publ/143356