The Influence of Environmentally Friendly Concept on Tourists' Breakfast Buffet Consumption Behavior

Abstract

Purpose

This study investigates the influence of environmentally friendly concepts on tourists' breakfast buffet consumption behavior, with a particular emphasis on reducing food waste in hotels.

Design/methodology/approach

160 tourists, equally divided between a hotel in Bangkok and a hotel on an island in Thailand, participated in a quantitative study.  To evaluate the predictive ability of eco-friendly practices on food waste behavior, data were gathered via structured questionnaires and analyzed using multiple regression analysis and descriptive statistics in JAMOVI version 2.5.6.

Findings

Both urban and island tourists placed a high value on hotels that implemented eco-friendly practices, particularly those that reduced food waste.  With warning labels having a major impact on decreases in food waste, the island hotel showed excellent predictive power.  The Bangkok hotel model, on the other hand, lacked statistical significance.  Overall, the findings support the notion that environmentally conscious hotel operations can foster sustainable consumption patterns, reduce food waste, and promote the health and well-being of visitors.

Originality

By comparing the settings of urban and island hotels, this study contributes to the growing body of research on sustainable hospitality, highlighting how environmentally friendly practices impact consumer behavior.  It provides factual evidence that environmental management techniques, particularly those related to food waste, can be more effective in settings with limited resources.

Practical implications

The findings suggest that hotels can reduce food waste by implementing visible and persuasive environmental messages, adopting stricter eco-friendly policies, and tailoring strategies to their operating contexts.