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The focus of this paper is on the generation of food waste by small and micro restaurants, specifically on the perceptions of representatives of these restaurants. Do they perceive this generation of food waste as problematic, and do they perceive that they have enough knowledge about how to minimize this generated food waste? With data from a sample of 200 Dutch restaurants, which were collected through surveys and analyzed with regression analysis, we came to two key findings. The first key finding is that our respondents hardly perceive the food waste that is generated in their own restaurant as problematic. The second key finding is that they perceive they have limited knowledge about how to minimize the food waste that is generated in their own restaurant. The main influencing factor for both perceptions appeared to be the actual level of food waste generated in their own restaurant. This paper continues with a number of recommendations for future research, to apply other research techniques and to study other sectors as well. The paper ends with practical recommendations for the representatives of the small and micro restaurants, as the findings of this paper suggest a need for targeted educational and training programs to enhance food waste management in their restaurants, contributing to broader sustainability goals.
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The increased adoption of electric vehicles worldwide is largely caused by the uptake of private electric cars. In parallel other segments such as busses, city logistics and taxis, are increasingly becoming electrified. Amsterdam is an interesting case, as the municipality and the taxi sector have signed a voluntary agreement to realise a full electric taxi fleet by 2025. This paper investigates the results of a survey that was distributed amongst 3000 taxi drivers to examine perceptions and attitudes on the municipal charging incentives as well as taxi ride characteristics.
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Tipping is a social norm in many countries and has important functions as a source of income, with significant social welfare effects. Tipping can also represent a form of lost tax revenue, as service workers and restaurants may not declare all cash tips. These interrelationships remain generally insufficiently understood. This paper presents the results of a comparative survey of resident tipping patterns in restaurants in Spain, France, Germany, Switzerland, Sweden, Norway, and the Netherlands. ANOVA and ANCOVA analyses confirm significant variation in tipping norms between countries, for instance with regard to the frequency of tipping and the proportion of tips in relation to bill size. The paper discusses these findings in the context of employment conditions and social welfare effects, comparing the European Union minimum wage model to gratuity-depending income approaches in the USA. Results have importance for the hospitality sector and policymakers concerned with social welfare
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Hospitality organizations are particularly vulnerable to changes in demand caused by disruptive events such as natural catastrophes, geopolitical events, and pandemic diseases. Nevertheless, the development of organizational resilience by hospitality organizations has remained under-explored. The ongoing digitalization trend provides a unique opportunity for hospitality organizations to combine the adoption of digitalization tools with the development of data analytic capability as a way to anticipate disruptive events and mitigate their impact on operations and performance. Through a cross-sectional survey design and using Partial Least Square Structural Equation Modeling, the present study demonstrates that hospitality organizations can improve their organizational resilience by developing data analytic capability. This can be achieved by (1) investing in the digital tools and IT infrastructure that allows them to sense their environment and (2) adapting their organizational infrastructure to quickly be able to use this information in decision-making. A limitation of the study lies in the use of cross-sectional data which limits temporal causality inferences.
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The building and construction industry, which is responsible for 39% of global carbon emissions, is far off track in achieving its net-zero emission targets. Product-service system (PSS) business models are one of the instruments used by the industry in the transition toward reaching these targets. A PSS business model is designed around an end-of-life solution that minimizes material usage and maximizes energy efficiency. It is provided to customers as a marketable set of products and services, jointly capable of fulfilling a customer’s needs. There are signals from practice however, that suggest that the implementation of this type of business model is falling behind. This study investigates this and seeks to identify key challenges and opportunities for sustainable PSS business models in the built environment. Using a grounded theory approach, data from 13 semi-structured interviews across five companies is used to identify challenges and opportunities that suppliers are facing in selling their products through PSS business models. Our preliminary data analysis points to nine challenges and opportunities for PSS business models. We discuss these in the context of the current economic transition toward a sustainable and circular built environment and provide suggestions for further research that could help to overcome resistance toward the implementation of PSS business models. The contribution of this research to researchers and practitioners is that it provides insights into the adoption of new business models in fragmented and competitive business environments.
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How do we increase biodiversity in the Netherlands? By working together! What can food forests and restaurants mean for each other? This report focuses on the question: “What is the potential of collaborations between food forests and restaurants in the Netherlands?”Interviews revealed that successful partnerships are based on direct supplier relationships, internal motivation and niche products that create a unique selling point.
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This article investigates possible pathways of habitus change by informal tourism entrepreneurs in Thailand. Bourdieu's concept of habitus is depicted as a person's understanding of the world. Do people adapt their worldview in response to only external stimuli? Through ethnographic fieldwork including participant observations and active semi-structured interviews with 53 participants, this paper identifies a classification of four modes of habitus adaptation: (1) Understanding and appreciating the field and its conditions, (2) Challenging core beliefs systems, (3) Applying a practical sense to ‘objective possibilities’, and, (4) Challenging non-reflective dispositions. We argue that charting the modes of habitus adaptation could help policymakers understand the change processes of informal entrepreneurs in the tourism sector and their willingness to change.
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By use of a literature review and an environmental scan four plausible future scenarios will be created, based on the research question: How could the future of backpack tourism look like in 2030, and how could tourism businesses anticipate on the changing demand. The scenarios, which allow one to ‘think out of the box’, will eventually be translated into recommendations towards the tourism sector and therefore can create a future proof company strategy.
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The PANTOUR Sectoral Skills Intelligence Monitor (SSIM) consists of a toolkit for collecting and analysing data to assess skills and address skills gaps on the level of the tourism and hospitality sector. The SSIM for the tourism sector is designed to identify current and future workforce skills in order to enable evidence-based decision-making around workforce strategies required to achieve sustained organisational performance and to build a capable workforce. Workforce skills, in the broadest sense, are the capabilities, competencies, qualities, talents, and knowledge that enable people to perform successfully in the labour market.
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