Švec Roman, Pícha Kamil, Martinát Stanislav, Navrátil Josef
Department of Trade, Tourism, and Languages, Faculty of Economics, University of South Bohemia, Studentská 13, 370 05, České Budějovice, Czech Republic.
Department of Geography, Faculty of Science, Palacký University Olomouc, 17. listopadu, 771 46, Olomouc, Czech Republic.
Heliyon. 2023 Jun 27;9(7):e17519. doi: 10.1016/j.heliyon.2023.e17519. eCollection 2023 Jul.
Food processing in hotels is one of most energy-intensive activities in the tourism industry. There is an urgent need to reduce energy consumption in hotels to limit their environmental impact. This research aims to assess tourists' preferences for the provision of food that require low energy preparation and to compare them with tourists' preferences for other indirect energy saving options. A quantitative survey with 944 tourists visiting six tourist sites across the Czech Republic was used for primary data collection. Data were analyzed using linear regression models. Our findings signal that direct energy savings tend to be perceived differentially and surprisingly as the least preferred option among tourists. Those who support direct energy savings in food processing are rather older respondents and also respondents who declare stronger pro-environmental everyday behaviour and subjective norms. We claim that as tourists show highly diverse preferences for various ways of energy savings, we need to ensure that multiple energy saving options are offered so that tourists contribute to reducing the ecological footprint of hotels. At the same time, it has to be highlighted that only few surveyed tourists voluntarily accepted reduction of comfort in the food and beverage provision. There is room for many technological and social innovations and raising environmental awareness among tourists to overcome this contradiction.
酒店食品加工是旅游业中能源消耗最为密集的活动之一。迫切需要降低酒店的能源消耗，以减少其对环境的影响。本研究旨在评估游客对提供低能耗制备食品的偏好，并将其与游客对其他间接节能选项的偏好进行比较。通过对944名到访捷克共和国六个旅游景点的游客进行定量调查来收集原始数据。使用线性回归模型对数据进行分析。我们的研究结果表明，直接节能在游客中往往被异乎寻常地视为最不受欢迎的选项。支持食品加工直接节能的游客往往是年龄较大的受访者，以及那些宣称日常环保行为和主观规范更强的受访者。我们认为，由于游客对各种节能方式表现出高度多样化的偏好，我们需要确保提供多种节能选项，以便游客为减少酒店的生态足迹做出贡献。同时，必须强调的是，只有极少数接受调查的游客自愿接受餐饮服务舒适度的降低。在克服这一矛盾方面，有许多技术和社会创新以及提高游客环境意识的空间。
