Nurturing tourists’ ethical food consumption: Testing the persuasive strengths of alternative messages in a natural hotel setting

The roles of food in sustainable operations in hospitality and tourism are receiving increasing attention. At the same time, how hospitality providers can support ethical consumption of organic, local, and sustainable food via presenting persuasive messages on buffets or in menus remains unclear. The study here presents rare research examining the effects of persuasion on actual behavior in a natural hotel setting. The study reports on a field...