GREEN IN HOSPITALITY: A SCOPING REVIEW AND FUTURE RESEARCH AGENDA
DOI:
https://doi.org/10.17501/23572612.2025.9101Keywords:
green hospitality, green practices, PRISMA Methodology, scoping reviewAbstract
Green hospitality refers to the industry’s dedication to environmentally sustainable practices that minimize ecological impact, enhance energy efficiency, and encourage sustainable consumption among travelers. It encompasses eco-friendly operations from design to service delivery, with the goal of creating a positive industry impact. This shift is driven by growing environmental awareness and consumer demand for sustainable options, influencing patronage choices and perceived value of accommodations. The move towards sustainable hospitality involves key behaviors and considerations. This study aims to review current knowledge on green hospitality and propose new research directions for future exploration. This study provides a PRISMA based systematic review of green hospitality research, analyzing 48 articles from Scopus and Web of Science. It integrates bibliometric network and density visualization analyses to highlight key knowledge areas, emerging themes, and future research directions. The findings reveal that green hospitality has evolved into a multifaceted research field connecting environmental management, green hotels, sustainability, green brand authenticity, pro-environmental consumption, sustainable tourism, artificial intelligence, biodiversity conservation, energy transition, and decarbonization. The most prominent focus is on green hospitality, sustainability, green hotels, and consumer behavior, indicating that current studies primarily explore green practices, customer intentions, green purchasing, trust, loyalty, and authentic sustainability communication. Overall, the research shows a shift from isolated environmental actions to integrated, technology-driven, destination-focused sustainability systems within the hospitality and tourism industry. These insights support future theoretical development, managerial strategies, and policy planning for sustainability.
References
Acharya, P., & Mahapatra, S. S. (2025). AI and Human Collaboration in Welcome Hotels by ITC: A Case Study on Achieving Industry 5.0 for Resilience and Sustainability. Malaysian Journal of Qualitative Research, 11(2), 189–202. https://doi.org/10.61211/mjqr110205
An, N. T., Son, N. T., & Cong, L. C. (2025). GREEN CONSUMER BEHAVIORAL INTENTIONS IN THE SUSTAINABLE HOSPITALITY AND TOURISM SECTOR: A CITATION SPACE-BASED VISUAL ANALYSIS WITH AN EMPHASIS ON ENVIRONMENTAL FACTORS. International Journal of Ecosystems and Ecology Science, 15(6), 91–100. https://doi.org/10.31407/ijees15.612
Ansong, A., Owusu, N. K., Hayford, C., Ansong, L. O., & Andoh, R. P. K. (2024). Green knowledge sharing and workplace environmentally friendly behaviours in the hotel industry: Green autonomy as mediator and green reward and compensation as moderator. Tourism and Hospitality Management, 30(3), 389–399. https://doi.org/10.20867/thm.30.3.8
Arasli, H., Nergiz, A., Yesiltas, M., & Gunay, T. (2020). Human resource management practices and service provider commitment of green hotel service providers: Mediating role of resilience and work engagement. https://doi.org/10.3390/su12219187 Sustainability (Switzerland), 12(21), 1–22.
Arun, T. M., Kaur, P., Ferraris, A., & Dhir, A. (2021). What motivates the adoption of green restaurant products and services? A systematic review and future research agenda. Business Strategy and the Environment, 30(4), 2224–2240. https://doi.org/10.1002/bse.2755
Bouchon, F., Kaluvilla, B. B., & Kolmorgon, K. (2025). Sustainable luxury hospitality, a reality beyond antagonistic terms? Innovations and trends in Maldivian luxury resorts. Asia Pacific Journal of Tourism Research. https://doi.org/10.1080/10941665.2025.2514017
Cabral, C., & Chiappetta Jabbour, C. J. (2020). Understanding the human side of green hospitality management. International Journal of Hospitality Management, 88, 102389. https://doi.org/10.1016/j.ijhm.2019.102389
Chi, N. T. K., & Vu, N. H. (2026). AI Impact on Hospitality Employees’ Green Creativity: Mechanisms and Pathways to Biodiversity Conservation. Corporate Social Responsibility and Environmental Management. https://doi.org/10.1002/csr.70503
Chua, B.-L., Kim, S., Baah, N. G., Moon, H., Yu, J., & Han, H. (2024). When hospitality brands go green: the role of authenticity and stereotypes in building customer-green brand relationships. Journal of Sustainable https://doi.org/10.1080/09669582.2023.2203406 Tourism, 32(6), 1118–1141.
Deshani, S. H., Rana, V., & Agrawat, P. (2025). Navigating green hospitality: Gen Z's role in shaping sustainable hotel practices through conjoint analysis. International Journal of Management and Sustainability, 14(3), 803–813. https://doi.org/10.18488/11.v14i3.4410
Dogra, P., & Priyashantha, K. G. (2023). Review of work from home empirical research during Covid-19. Asia Pacific Management https://doi.org/10.1016/j.apmrv.2023.04.003 Review, 28(4), 584–597.
Fang, L., & Zaman, U. (2025). Sustainable consumer-brand relationship: The role of sustainable marketing in shaping room booking intentions in green hospitality services. Acta Psychologica, 258, 105197. https://doi.org/10.1016/j.actpsy.2025.105197
Gashi, S., Qosja, E., & Liça, D. (2025). HOTELS INDUSTRY: AN ANALYSIS OF BUSINESS APPROACHES AND STRATEGIES. Corporate and Business Strategy Review, 6(1 special issue), 240–253. https://doi.org/10.22495/cbsrv6i1siart2
Gupta, A., Dash, S., & Mishra, A. (2019). Self/other oriented green experiential values: Measurement and impact on hotel-consumer relationship. International Journal of Hospitality Management, 83, 159–168. https://doi.org/10.1016/j.ijhm.2019.05.010
Han, H. (2020). Theory of green purchase behavior (TGPB): A new theory for sustainable consumption of green hotel and green restaurant products. Business Strategy and the Environment, 29(6), 2815–2828. https://doi.org/10.1002/bse.2545
Han, H., Moon, H., & Hyun, S. S. (2020). Uncovering the determinants of pro-environmental consumption for green hotels and green restaurants: A mixed method approach. International Journal of Contemporary Hospitality https://doi.org/10.1108/IJCHM-04-2019-0354 Management, 32(4), 1581–1603.
Harazneh, I., Alnaqresh, A., Ibrahim, H. M. H., Haniyi, A. K. M. A., Helalat, A., & Aloqaily, M. F. Z. (2026). AI-Enabled Green Hospitality as a Service-Informatics Capability: Environmental Economic Synergies and Authenticity Moderation in Jordan. Journal of Logistics, Informatics and Service Science, 13(4), 156–171. https://doi.org/10.33168/JLISS.2026.0410
Hasan, A. A.-T. (2023). Theory of repeat purchase behavior (TRPB): a case of green hotel visitors of Bangladesh. International Journal https://doi.org/10.1108/IJTC-09-2022-0224 of Tourism Cities, 9(2), 462–480.
Jain, S., Mishra, S., & Shukla, Y. S. (2025). A green pathway to luxury tourists’ subjective well being: applying eudaimonic identity and signalling theories. Journal of Hospitality and Tourism Insights, 8(9), 3201–3220. https://doi.org/10.1108/JHTI-11-2024-1173
K.G, P., De Alwis, C., & I., W. (2021). The Facets of Gender Stereotypes Change: A Systematic Literature Review.SSRN Electronic Journal. https://doi.org/10.2139/ssrn.4117570
Khan, A. N., Jianwei, Z., Ali, A., & Khan, N. A. (2026). Green Hospitality's Secret Weapon: Teamwork Versus Ambiguity and Conflict in the Chinese Service Maze. International Journal of Tourism Research, 28(3), e70339. https://doi.org/10.1002/jtr.70339
Kim, T. T., Kim, W. G., Majeed, S., & Roh, H. (2025). The role of green shared vision in building organizational citizenship behavior for sustainability: A serial multiple mediation model. International Journal of Hospitality https://doi.org/10.1016/j.ijhm.2025.104152 Management, 128, 104152.
Li, F., Zhu, D., Lin, M.-T. B., & Kim, P. B. (2026). Consolidating Empirical Research into Green Hospitality Consumption: A Meta-Analytical Approach. International Journal of Hospitality and Tourism Administration. https://doi.org/10.1080/15256480.2026.2660652
Luong, T.-B., & Nguyen, D. T. A. (2025b). The Influence of Green Motivation on the Relationship Between Environmental Concern, Perceived Green Knowledge, Green Trust, and Green Hotel Visit Intention. Journal of Quality Assurance in Hospitality and Tourism. https://doi.org/10.1080/1528008X.2025.2540986
Luong, T.-B., & Nguyen, T.-T. (2025a). Eco-tourism in Vietnam (2014–2024): a decade of trends through bibliometric analysis. https://doi.org/10.1080/14724049.2025.2563815 Journal of Ecotourism.
Makprasert, D. (2022). Regenerative Design of Green Hotel Landscape in Northern Thailand. INTERNATIONAL JOURNAL OF EARLY CHILDHOOD SPECIAL EDUCATION. https://doi.org/10.9756/INT-JECSE/V14I1.230
Muniandy, K., Rahim, S. A., Ahmi, A., & Rahman, N. A. A. (2019). Factors that influence customers' intention to visit green hotels in Malaysia. International Journal of Supply Chain Management, 8(3), 994–1003.
Nigli, K. S., & Gopi, A. (2025). Does Green Building Practices Make Sense to Attract Customers’ Interest and Building Business in Hotel Industry? African Journal of Hospitality, Tourism and Leisure, 14(2), 517–525. https://doi.org/10.46222/ajhtl.19770720.633
Nimri, R., Majeed, S., & Moyle, B. (2026). Reimagining green hospitality: why employees must participate in leading the environmental sustainability agenda. Current Issues in Tourism. https://doi.org/10.1080/13683500.2026.2642889
Page, M. J., McKenzie, J. E., Bossuyt, P. M., Boutron, I., Hoffmann, T. C., Mulrow, C. D., Shamseer, L., Tetzlaff, J. M., Akl, E. A., Brennan, S. E., Chou, R., Glanville, J., Grimshaw, J. M., Hróbjartsson, A., Lalu, M. M., Li, T., Loder, E. W., Mayo-Wilson, E., McDonald, S., et al. (2021). The PRISMA 2020 statement: An updated guideline for reporting systematic reviews. BMJ, 372, n71. https://doi.org/10.1136/bmj.n71
Pan, Y., Muangmee, C., Meekaewkunchorn, N., & Sattabut, T. (2025). Structural Model of Key Determinants of Customer Loyalty in Organic Dining Restaurants Within Green Hotels. Tourism and Hospitality, 6(5), 271. https://doi.org/10.3390/tourhosp6050271
Patwary, A. K., Omar, H., & Tahir, S. (2020). A Conceptual model of what influences consumers when visiting green hotels in Malaysia. International Journal of Innovation, Creativity and Change, 11(11), 11–25.
Priyashantha, K. G., Dahanayake, W. E., & Maduwanthi, M. N. (2023). Career indecision: A systematic literature review. Journal of Humanities and Applied Social Sciences, 5(2), 79102. https://doi.org/10.1108/JHASS-06-2022-0083
Priyashantha, K. G., De Alwis, A. C., & Welmilla, I. (2023). Gender stereotypes change outcomes: A systematic literature review. Journal of Humanities and Applied Social Sciences, 5(5), 450466. https://doi.org/10.1108/JHASS-07-2021-0131
Rajapaksha, S., Yapa, P., & Munaweera, I. (2025). Innovation management and nanotechnology: A PRISMA-based analysis and research implications. International Journal of Innovation Science. https://doi.org/10.1108/ijis-08-2024-0215
Qasim, M., Atta-Ur-rahman, Nihei, T., & Ahmed, Z. (2024). Latent Factors of Sustainable Tourism Practices and Green Hospitality Measures in Gilgit Baltistan, North Pakistan. Proceedings of the Pakistan Academy of Sciences: Part A, 61(1), 1–10. https://doi.org/10.53560/PPASA(611)815
Qoyyimah, Q., Mahfud, T., Mulyani, Y., Novri, F., & Thaib, D. (2025). The Role of Green Intellectual Capital in Green Innovation: A Study of Green Hospitality in the New Capital City of Indonesia. African Journal of Hospitality, Tourism and Leisure, 14(5), 1021–1027. https://doi.org/10.46222/ajhtl.19770720.689
Quratulain, S., Al-Hawari, M. A., Bani-Melhem, S., Al Hawari, M., & Aboelmaged, M. G. (2026). Customer involvement and green perceived value: a multilevel test of eco-process innovation and leadership support in UAE hotels. Journal of Hospitality and Tourism Insights. https://doi.org/10.1108/JHTI-08-2025-0967
Robina-Ramírez, R., Ravina-Ripoll, R., Leal-Solís, A., & Medina-Merodio, J.-A. (2026). Generative artificial intelligence as a catalyst for employee happiness and sustainable performance in green hotel management. International Journal of Productivity and Performance Management, 75(4), 1278–1301. https://doi.org/10.1108/IJPPM-04-2025-0303
Ru-Zhue, J., Rakangthong, N. K., Kim, L., & Issayeva, G. (2026). Green service quality and tourist engagement: Moderating impacts of social influence in green hotels. Cleaner and Responsible Consumption, 21, 100385. https://doi.org/10.1016/j.clrc.2025.100385
Seow, A. N., Chan, M. S., Tan, C. H., & Yap, Y.-Y. (2025). Sustainable business performance of small and medium-sized enterprises in green hotels: the mediating role of competitive advantage. Cogent Business and https://doi.org/10.1080/23311975.2025.2526144 Management, 12(1), 2526144.
Sharma, T., Chen, J. S., Ramos, W. D., & Sharma, A. (2024). Visitors’ eco-innovation adoption and green consumption behavior: the case of green hotels. International Journal of Contemporary Hospitality Management, 36(4), 1005–1024. https://doi.org/10.1108/IJCHM-04-2022-0480
Sojib, M. T. H., Islam, M. S., Islam, R., & Avi, M. A. R. (2026). Green certification awareness and adoption among hotel operators in Bangladesh with opportunities challenges and future pathways. Discover Sustainability, 7(1), 394. https://doi.org/10.1007/s43621-026-02718-8
Thryambakam, P. (2014). Indian tourism and hospitality going the green way. International Journal of Applied Engineering Research, 9(3 SPEC.ISS.), 291–297.
Vázquez, G. V., Bande, B., & Naim, M. F. (2025). Generation Z and Green Hospitality: Insights into Eco-Conscious Decision-Making; [Xeración Z e hostalería ecolóxica: perspectivas sobre a toma de decisións respectuosas co medio ambiente]. Revista Galega de Economia, 34(2). https://doi.org/10.15304/rge.34.2.10591
Wang, Y.-F., & Teng, C.-C. (2019). A transformative sustainability learning model for inculcating passion for learning about green food and beverage in hospitality college students. Journal of Teaching in Travel and https://doi.org/10.1080/15313220.2019.1592060 Tourism, 19(4), 302–325.
Yu, J., Baah, N. G., Kim, S., Moon, H., Chua, B.-L., & Han, H. (2024). Effects of green authenticity on well-being, customer engagement and approach behavior toward green hospitality brands. International Journal of Contemporary Hospitality Management, 36(9), 3129–3150.
https://doi.org/10.1108/IJCHM-02-2023-0194
Štimac, M., Matković, M., & Karasalihović Sedlar, D. (2023). Correlations between Hotel Size and Gas Consumption with a Feasibility Analysis of a Fuel Switch—A Coastal Case Study Croatia Adriatic. Sustainability (Switzerland), 15(11), 8595. https://doi.org/10.3390/su15118595
Downloads
Published
Issue
Section
License
Copyright (c) 2025 Proceedings of the International Conference on Hospitality and Tourism Management

This work is licensed under a Creative Commons Attribution 4.0 International License.

This work is licensed under a Creative Commons Attribution 4.0 International License.
