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Consumer perceptions towards sustainable supply chain practices in the hospitality industry

Author

Listed:
  • Patrizia Daniela Modica
  • Levent Altinay
  • Anna Farmaki
  • Dogan Gursoy
  • Mariangela Zenga

Abstract

This study investigates the impacts of economic, social and environmental sustainability practices of companies in the hospitality supply chain on consumers’ satisfaction, loyalty and willingness to pay higher prices. Utilizing data collected from 288 tourists visiting south Sardinia, the study indicates that while economic sustainability practices have positive impacts on consumers’ satisfaction, loyalty and willingness to pay a premium, sustainability practices related to environmental and social dimensions have a direct positive impact on satisfaction and an indirect positive impact on consumer loyalty and willingness to pay a premium. Additionally, findings reveal that satisfaction is likely to mediate the impact of environmental and social sustainability practices on the loyalty of consumers. The theoretical and managerial implications of the study are provided.

Suggested Citation

  • Patrizia Daniela Modica & Levent Altinay & Anna Farmaki & Dogan Gursoy & Mariangela Zenga, 2020. "Consumer perceptions towards sustainable supply chain practices in the hospitality industry," Current Issues in Tourism, Taylor & Francis Journals, vol. 23(3), pages 358-375, February.
    • Handle: RePEc:taf:rcitxx:v:23:y:2020:i:3:p:358-375
    DOI: 10.1080/13683500.2018.1526258
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    Cited by:

    1. Muddassar Sarfraz & Kausar Fiaz Khawaja & Heesup Han & Antonio Ariza-Montes & Juan Manuel Arjona-Fuentes, 2023. "Sustainable supply chain, digital transformation, and blockchain technology adoption in the tourism sector," Palgrave Communications, Palgrave Macmillan, vol. 10(1), pages 1-13, December.
    2. Zakaria Elkhwesky & Islam Elbayoumi Salem & Michal Varmus & Haywantee Ramkissoon, 2022. "Sustainable practices in hospitality pre and amid COVID‐19 pandemic: Looking back for moving forward post‐COVID‐19," Sustainable Development, John Wiley & Sons, Ltd., vol. 30(5), pages 1426-1448, October.
    3. George Thomas, 2023. "Demystifying the Relationship between Restaurant Innovativeness, Customer Engagement, and Customer Willingness to Pay a Higher Price," Sustainability, MDPI, vol. 15(10), pages 1-14, May.

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