The impact of green practices in coastal tourism: An empirical investigation on an eco-labelled beach clubPublished: 01 January 2019 by Elsevier BV in International Journal of Hospitality Management
The environmental impact of marine and coastal tourism is gaining the attention of firms, scholars and institutions. Coastal tourism facilities play a crucial role in the sustainable management of coastal tourism areas in Mediterranean countries. One way by which tourism facilities can preserve these resources is to adopt on a voluntary basis the ecolabels, which ensure compliance with specific environmental performance criteria. The research presents the results of a survey addressed to the guests of an ecolabel-awarded Italian Beach Club. In order to reduce a research gap in the context of coastal tourism, the aim is to evaluate how guests perceive the green practices implemented by the Beach Club and to test if they significantly influence guests’ satisfaction and loyalty. Partial Least Square Structural Equation Model (PLS-SEM) was employed to test a series of research hypotheses. Findings show that (a) guest environmental concern positively influences guest attitude toward green practices and guests’ evaluation of green practices; (b) guest environmental concern isn’t a significant antecedent of guest satisfaction; (c) guest attitude toward green practices positively influences the evaluation of green practices; (d) guest attitude towards green practices doesn’t influence guest satisfaction and loyalty; (e) the performance of Beach Club green practices positively influences guest satisfaction and loyalty toward the Beach Club; (f) customer satisfaction is a significant antecedent of guest loyalty. Research findings are relevant for practitioners, as beach club green practices are positively recognized by guests that consider them as part of the service quality, showing that environmental commitment plays a significant role in generating added value for coastal tourism.
PurposeThe food industry is a well-established and complex industry. New entrants attempting to penetrate it via the commercialization of a new technological innovation could face high uncertainty and constraints. The capability to innovate through collaboration and to identify suitable strategies and innovative business models (BMs) can be particularly important for bringing a technological innovation to this market. However, although the potential for these capabilities has been advocated, we still lack a complete understanding of how new ventures could support the technology commercialization process via the development of BMs. The paper aims to discuss these issues.Design/methodology/approachTo address this gap, this paper builds a conceptual framework that knits together the different bodies of extant literature (i.e. entrepreneurship, strategy and innovation) to analyze the BM innovation processes associated with the exploitation of emerging technologies; determines the suitability of the framework using data from the exploratory case study of IT IS 3D – a firm which has started to exploit 3D printing in the food industry; and improves the initial conceptual framework with the findings that emerged in the case study.FindingsFrom this analysis it emerged that: companies could use more than one BM at a time; hence, BM innovation processes could co-exist and be run in parallel; the facing of high uncertainty might lead firms to choose a closed and/or a familiar BM, while explorative strategies could be pursued with open BMs; significant changes in strategies during the technology commercialization process are not necessarily reflected in a radical change in the BM; and firms could deliberately adopt interim strategies and BMs as means to identify the more suitable ones to reach the market.Originality/valueThis case study illustrates how firms could innovate the processes of their BM development to face the uncertainties linked with the entry into a mature and highly conservative industry (food).
Comparative LCA of Alternative Scenarios for Waste Treatment: The Case of Food Waste Production by the Mass-Retail Secto...Published: 15 May 2017 by MDPI in Sustainability
Food waste is one of the most important issues taken into account by the European Union due to its negative environmental, economic and social impacts. The treatment of food waste through recycling processes represents a solution for food waste minimisation. Concerning, in particular, the retail sector, it is necessary to define strategies for retail-oriented sustainable food waste management. The aim of this study is to compare the potential environmental impacts related to five scenarios (landfill, incineration, composting, anaerobic digestion and bioconversion through insects) for the disposal/treatment of food waste produced by a mass retail company operating in Messina (Italy) through the application of the Life Cycle Assessment method, in order to find the best treatment solution. Results based on the treatment of a functional unit of 1 tonne of food waste show that the bioconversion scenario represents the most preferable solution considering all of the impact categories analysed through the CML 2 baseline 2000 method, except for Global Warming, for which higher environmental performances are connected to the anaerobic digestion scenario. The incineration and the bioconversion scenarios show the highest environmental benefits when the production of alternative energy sources and valuable materials is evaluated through the inclusion of the avoided productions in the analysis.
Highlights•It is provided an overview about SLCA case studies.•There are provided social indicators to assess the Italian wine sector.•Improvements to apply SLCA methodology to agri-food sector are proposed. AbstractFurther consolidation of Social Life Cycle Assessment (SLCA) are necessary. In recent years the publication of case studies on SLCA increased in order to avoid the risk of developing an unfeasible methodology. The lack of a standard entailed the development of several approaches in applying SLCA.The object of the present research is to set a SLCA analysis that faithfully reproduces the Guidelines settings, integrating them with the improvements and additions proposed by scholars in previous works. The application sector chosen is the Italian wine sector mainly characterized by SMEs and family-owned businesses.It was modelled a conceptual framework defining the stakeholders' categories, the related impact categories and indicators. It emerged the necessity to further develop impact subcategories to assess the contribution of the production to the local area reputation and the socio-economic impact on consumers in terms of product quality.The present study wants to supply a theoretical basis for practical applications in wine sector in Italy that could be generalized as a starting point for SLCA application in other agri-food sector.
Metal ions released into the oral cavity from dental prosthesis alloys may damage the cellular metabolism or proliferation and cause hypersensitivity or allergies. The oral cavity environment is particularly prone to corrosion due to saliva, microorganisms, and pH variations.
Social Life Cycle Assessment in a Managerial Perspective: An Integrative Approach for Business StrategyPublished: 01 January 2015 by Springer Nature in Environmental Footprints and Eco-design of Products and Processes
The attention regarding social, economic and environmental impacts and the increase in the attention on sustainability by the customers and the other general stakeholders has led businesses to adopt several tools for sustainable development patterns and, in particular, for social development patterns. The development of social impacts’ evaluation is one of the cornerstones of products and services sustainability. Concerning that, Social Life Cycle Assessment (SLCA hereafter) focuses on studying the social impacts of life cycles, but as this is a relatively new analytical approach, no globally shared application tools have yet been developed. The purpose of this study is to analyze the tools of stakeholder management and Corporate Social Responsibility (CSR) to create a pathway of integration between the tools of social responsibility, SLCA and Stakeholder Management Approach. The research has characterized two main phases; the first is devoted to the critical analysis of the literature on the subject, and specifically on SLCA methodology. The objectives to be achieved are to carry out a comprehensive review of the existing literature on the subject for developing a conceptual model for the interpretation of the behaviour observed. In conclusion, we can say that the innovative model is properly inherent in the various interpretations of the stakeholders and the assessment of social impacts of product or services.
The food industry is facing a constant increase of competitiveness. In order to address the high competition that involve the food industry, sustainability and innovation practices can be strategically effective, especially the new "Open Sustainable Innovation" approach. The main objective of this study is to assess the Open Sustainable Innovation approach adoption rate, and how it could be strategically meaningful in the business practices of a company in the food industry. We observed that the adoption of an open sustainable approach in business practices could represent a strategic advantage to reach, at the same time, sustainability and business goals such as, for example: the costs and time to market reduction as well as company's environmental impact and an increment of the food security. Evidences of this work emerged starting from an overview of the state of art of the food industry from a sustainability and Open Innovation perspective. Afterward, we collected some case studies that have been done in the food industry about companies that have adopted and/or are adopting an "open sustainable innovation" approach in their business practices. By the analysis of these cases, we could gain a better awareness on the effectiveness of this approach on companies that operate in the food industry. In conclusion a critical analysis of the evidences emerged in the paper are discussed.
Industrial Ecology (IE) is based on the relation between the natural ecosystem and economic ecosystem. The concept refers to the metaphorical relation between the natural and industrial ecosystems as a model for transforming unsustainable industrial systems. Several tools and strategies are particularly significant for the IE development. In other words, the primary purpose of industrial ecology is to assess and reduce the impact economic activities on the environment. Tourism, as an economic activity, resulting in a full range of environmental impacts, should be treated like any other industry. This paper propose uses a theoretical review focused on IE for to investigate what is the best way to implement industrial ecology in the tourism activities. It seemed interesting to search within the IE concept for a model for the tourism sector, one of the fields with the greatest environmental interaction and economic implications.
The European Initiatives of environmental policy are moving increasingly towards the continuous improvement of performance in a sustainable model, leading to stipulate that one of the components that quantifies the quality of the product on key variables of sustainability influences. The greater environmental impact in many manufacturing stages is the waste production and management. In this context, the life cycle approach better identifies and quantifying material and energy consumption and environmental emissions. The aim of this chapter is to describe, in detail, production and waste management in the pharmaceutical context, analyzing the environmental impact through life cycle approach.
Sustainability is a key factor of competitiveness. It is important that sustainability assessments are effectively addressed in a global perspective. Therefore, beside instruments such as, for example, the Life Cycle Assessment (LCA), Life Cycle Costing (LCC) and Social Life Cycle Assessment, which analyze the environmental, economic and social impacts throughout the life cycle of a product/process or a service, different tools and approaches are adopted as strategic tools for the management to evaluate more in detail and in an organic manner the impacts in terms of sustainability. Among these, it is particularly significant that the Life Cycle Management, being still in its early stage of development, is not applied by means globally shared, but presents extremely promising methodological features. For these reasons, it seemed interesting to propose an application to tourism activities, for the particular characteristics of service delivery, which better than others lend themselves to the development of data related to sustainability. The main goal of this paper is to present a wide theoretical review in literature for the tourism sector application, characterizing gaps and critical issues and, at the same time, outlining the well-established assumptions and the unexplored themes by the international community about this topic.
As is widely known, sustainability is an important factor in competition, increasing the added value of a company in terms of image and credibility. However, it is important that sustainability assessments are effectively addressed in a global perspective. Therefore, life cycle tools are adopted to evaluate environmental and social impacts. Among these, and of particular significance, appears the Social Life Cycle Assessment (SLCA), which, although in its early stage of development, seems to have extremely promising methodological features. For this reason, it seemed interesting to propose a first application to the tourism sector, which could be better than other methods, studied in terms of social sustainability data. The particular characteristics of service delivery lend themselves more to the development of data related to social sustainability than other sectors. In this paper the results of a case study carried out using social accounting and business management tools are shown.
[Experimental study of commercial and antimycotic properties of specific and nonspecific hygiene products for prosthetic...Published: 01 July 1989 in Giornale di stomatologia e di ortognatodonzia