Tourist behaviour change for sustainable consumption (SDG Goal12): Tourism agenda 2030 perspective article

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作者

Sara Dolnicar¹

1. The University of Queensland

会议/活动

7th UNESCO-UNITWIN Conference, May 2022 (Portoroz, Slovenia)

海报摘要

UN Sustainable Development Goal 12 calls for sustainable consumption, listing four targets that are specifically relevant to tourism. This poster provides an overview of how tourism researchers have contributed to achieving those targets, highlighting practical measures that have already been developed and tested in quasi-experimental field studies by researchers. It also recommends how future research should be directed. We urgently need many more evidence-based practical measures that can be utilised by tourism businesses to improve their environmental performance. We also need to develop an automatic and objective environmental performance monitoring system to monitor the efficacy of these practical measures.

关键词

Behavior change, Sustainability, SDG

研究领域

Psychology and Behavioral Sciences, Humanities and Social Sciences, Business, Economics and Finance

参考文献

1. Goldstein, N.J., Cialdini, R.B. and Griskevicius, V. (2008), “A room with a viewpoint: using social norms to motivate environmental conservation in hotels”, Journal of Consumer Research, Vol. 35 No. 3, pp. 472-482.
2. Baca-Motes, K., Brown, A., Gneezy, A., Keenan, E.A. and Nelson, L.D. (2013), “Commitment and behavior change”, Journal of Consumer Research, Vol. 39 No. 5, pp. 1070-1084.
3. Dolnicar, S., Kneževič Cvelbar, L. and Grün, B. (2019a), “A sharing-based approach to enticing tourists to behave more environmentally friendly”, Journal of Travel Research, Vol. 58 No. 2, pp. 241-252.
4. Kneževič Cvelbar, L., Grün, B. and Dolnicar, S. (2021), “To clean or not to clean?”, Journal of Travel Research, Vol. 60 No. 1, pp. 220-229.
5. Tiefenbeck, V., Wörner, A., Schöb, S., Fleisch, E. and Staake, T. (2019), “Real-time feedback promotes energy conservation in the absence of volunteer selection bias and monetary incentives”, Nature Energy, Vol. 4 No. 1, pp. 35-41.
6. Dolnicar, S., Kneževič Cvelbar, L. and Grün, B. (2019b), “Changing service settings for the environment”, Annals of Tourism Research, Vol. 76, pp. 301-304.
7. Kallbekken, S. and Sælen, H. (2013), “Nudging’ hotel guests to reduce food waste as a win-win environmental measure”, Economics Letters, Vol. 119 No. 3, pp. 325-327.
8. Dolnicar, S., Juvan, E. and Grün, B. (2020), “Reducing the plate waste of families at hotel buffets”, Tourism Management, Vol. 80, p. 104103.
9. Chawla, G., Lugosi, P. and Hawkins, R. (2020), “Evaluating materiality in food waste reduction interventions”, Annals of Tourism Research Empirical Insights, Vol. 1 No. 1, p. 100002.
10. Obersteiner, G., Gollnow, S. and Eriksson, M. (2021), “Carbon footprint reduction potential of waste management strategies in tourism”, Environmental Development, Vol. 39, p. 100617.

基金

1. Australian Research Council Australian Laureate Fellowship (No. FL190100143)

补充材料

暂无数据

附加信息

利益冲突

No competing interests were disclosed.

数据可用性声明

Data sharing not applicable to this poster as no datasets were generated or analyzed during the current study.

知识共享许可协议

Copyright © 2023 Dolnicar. This is an open access work distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.