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The Role of Eco-Friendly Edible Insect Restaurants in the Field of Sustainable Tourism

Author

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  • Jinsoo Hwang

    (The College of Hospitality and Tourism Management, Sejong University, Seoul 143-747, Korea)

  • Hyunjoon Kim

    (The Department of Tourism Management, The College of Business Administration, Dong-A University, Busan 49236, Korea)

  • Ja Young Choe

    (Faculty of Business Administration, University of Macau, Macau 853, China)

Abstract

The purpose of this study is to apply the concept of a green image in order to explore how to form behavioral intentions in the context of eco-friendly edible insect restaurants. This study analyzed 444 samples collected in South Korea in order to evaluate the theoretical model including 12 hypotheses. The data analysis results showed that a green image has a positive influence on attitude. In addition, attitude helps to increase desire, which in turn positively affects two sub-dimensions of behavioral intentions, such as intentions to use and word-of-mouth intentions.

Suggested Citation

  • Jinsoo Hwang & Hyunjoon Kim & Ja Young Choe, 2020. "The Role of Eco-Friendly Edible Insect Restaurants in the Field of Sustainable Tourism," IJERPH, MDPI, vol. 17(11), pages 1-12, June.
    • Handle: RePEc:gam:jijerp:v:17:y:2020:i:11:p:4064-:d:368322
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    References listed on IDEAS

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    2. Gössling, Stefan & Garrod, Brian & Aall, Carlo & Hille, John & Peeters, Paul, 2011. "Food management in tourism: Reducing tourism’s carbon ‘foodprint’," Tourism Management, Elsevier, vol. 32(3), pages 534-543.
    3. Maxham, James III, 2001. "Service recovery's influence on consumer satisfaction, positive word-of-mouth, and purchase intentions," Journal of Business Research, Elsevier, vol. 54(1), pages 11-24, October.
    4. Jinsoo Hwang & Hyunjoon Kim, 2019. "Consequences of a green image of drone food delivery services: The moderating role of gender and age," Business Strategy and the Environment, Wiley Blackwell, vol. 28(5), pages 872-884, July.
    5. Tang, Christopher S. & Zhou, Sean, 2012. "Research advances in environmentally and socially sustainable operations," European Journal of Operational Research, Elsevier, vol. 223(3), pages 585-594.
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    Citations

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    Cited by:

    1. Marta Ros-Baró & Violeida Sánchez-Socarrás & Maria Santos-Pagès & Anna Bach-Faig & Alicia Aguilar-Martínez, 2022. "Consumers’ Acceptability and Perception of Edible Insects as an Emerging Protein Source," IJERPH, MDPI, vol. 19(23), pages 1-13, November.
    2. Jongsik Yu & Kyeongheum Lee & Antonio Ariza-Montes & Alejandro Vega-Muñoz & Heesup Han, 2021. "How Do Air Quality Issues Caused by Particulate Matter Affect Consumers’ Emotional Response to Tourism Destinations and Willingness to Visit?," IJERPH, MDPI, vol. 18(19), pages 1-13, October.
    3. Heather Markham Kim & Kyuhyeon Joo & Jinsoo Hwang, 2022. "Are Customers Willing to Pay More for Eco-Friendly Edible Insect Restaurants? Focusing on the Internal Environmental Locus of Control," Sustainability, MDPI, vol. 14(16), pages 1-15, August.
    4. Choongbeom Choi & Miyoung Jeong, 2020. "The Impact of Service Firm’s Environmentally Friendly Reputation in the Context of Revenue Management," IJERPH, MDPI, vol. 17(17), pages 1-12, August.

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