Green innovation and green practices in tourism, hospitality and foodservice: A bibliometric analysis
Journal of Tourism Theory and Research, cilt.12, sa.2, ss.97-111, 2026 (Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 12 Sayı: 2
- Basım Tarihi: 2026
- Doi Numarası: 10.24288/jttr.1920757
- Dergi Adı: Journal of Tourism Theory and Research
- Derginin Tarandığı İndeksler: Scopus
- Sayfa Sayıları: ss.97-111
- Anahtar Kelimeler: Bibliometric analysis, Foodservice, Green innovation, Green practices, Tourism and hospitality
- Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
- Dokuz Eylül Üniversitesi Adresli: Evet
Özet
This study provides a bibliometric overview of research on green innovation and green practices in tourism, hospitality, and foodservice-related contexts. Data were collected from Web of Science and Scopus. The data were analyzed in RStudio using the Bibliometrix/Biblioshiny package. The study evaluates annual scientific outputs alongside influential publishing sources and highly cited papers. To map the field's conceptual framework, country-level production, cross-border collaborations, and keyword co-occurrences are analyzed. Furthermore, a thematic map highlights emerging trend topics, while the data selection process is visualized through a PRISMA Flow Diagram. The findings 1) indicate that research on green innovation and green practices has grown in recent years, particularly after 2021, and 2) point to a need for further research on how green innovation and green practices are developed, implemented, and perceived in food and beverage businesses.