Le scienze merceologiche
nell’era 4.0
a cura di
Benedetta Esposito, Ornella Malandrino,
Maria Rosaria Sessa, Daniela Sica
XXIX CONGRESSO NAZIONALE DI
SCIENZE MERCEOLOGICHE
2
0
2
0
Atti del Convegno
Salerno
Le scienze merceologiche
nell’era 4.0
a cura di
Benedetta Esposito, Ornella Malandrino,
Maria Rosaria Sessa, Daniela Sica
XXIX CONGRESSO NAZIONALE DI
SCIENZE MERCEOLOGICHE 2020
Atti del Convegno
Salerno
INDICE
Prefazione pag. 11
1. I sistemi di gestione ambientale nell’industria alberghiera: una revisione
sintetica della letteratura, di Acampora A., Merli R., Lucchetti M.L. » 13 2. Pratiche di sostenibilità nel settore alberghiero: un’analisi delle barriere
e dei drivers per l’implementazione, di Acampora A., Merli R., Arcese
G., Martucci O. » 21
3. ERP 4.0 per una corretta gestione dei rifiuti, di Amendola C.,
Sava-stano M., Belcastro M., La Bella S. » 28
4. I semi di tabacco per la produzione di sustainable aviation fuel, di
Ami-carelli V., Patruno A., Lagioia G., Bux C. » 36
5. Towards a definition of circular tourism: a literature review, di
Arzou-manidis I., Mancini E., Walker A. M., Petti L., Raggi A. » 44 6. Stakeholder involvement to improve accessibility in a protect natural
area: a case study, di Bianchi P., Cappelletti G. M., Sica E., Sisto R. » 53 7. Innovation potential assessment and business models creation in media
convergence sector: evidences from i3 project, di Bellini F., Dulskaia
I., D’Ascenzo F. » 62
8. La stakeholder theory applicata al turismo nel Canavese (Torino):
ri-sultati preliminari, di Beltramo R., Peira G., Pasino G., Fabbri P. » 74 9. Diversità di genere e innovazione nei Paesi dei Balcani occidentali, di
Biscione A., Miccoli M. C. » 83
10. Analisi della percezione dei giovani consumatori sulla dicitura
facol-tativa prodotti di montagna, di Bonadonna A., Peira G., Duglio S. » 90 11. Adjustments of premises for the processing of Aloe vera in Fifa
(Jor-dan), according to international standards, di Borsacchi L., Pinelli P. » 98 12. Medjool dates cultivation in Jericho: reorganisation of farmers’
co-operative and implementation of QMS, di Borsacchi L., Testi E.,
Pi-nelli P. » 105
13. New legislation on reclaimed water for agriculture: remarks and fu-ture scenarios of “circular cities”, di Borsacchi L., Brogi A., Fibbi D.,
14. Re-use of buildings and spaces in a circular economy: innovative
ur-ban policies and tools, di Borsacchi L., Barberis V., Pinelli P. pag. 121 15. Industry 4.0: how additive manufacturing affect quality management
in the wood-furniture sector, di Bravi L., Murmura F., Liberatore L. » 130 16. Le eco-birre in Italia: tecnologie emergenti e startup innovative, di
Campana P., Proietti L., Tarola A. » 139
17. Foglie d’olivo: analisi cromatografica del profilo fenolico e analisi qualitativa dei gruppi funzionali tramite FTIR-ATR, di Campo M.,
Durazzo A., Lucarini M., Santini A., Franconi F., Romani A. » 153 18. Water footprint della Granella® da scorie di acciaieria, di Contardo
L., Piani L., Masotti P., Bogoni P. » 161
19. Search engines: definition and state of art, di Carelli A., Papetti P. » 170 20. Search engines: operation and optimization, di Carelli A., Papetti P. » 178 21. Production planning and control in the industry 4.0 era, di Carvello
R., Nastasia M., Nota F. D., Nota G. » 186
22. Environmental performance of fresh-cut salad: water and carbon footprinting, di Cappelletti G. M., Nicoletti G. M., Russo C.,
Spalatro M. » 196
23. Good practices regarding sustainability in the universities: the cases of University of Foggia and Cracow University of economics, di
Cappelletti G. M., Nitkiewicz T. » 205
24. Strumenti di scelta sostenibili: il Morningstar Sustainability Rating,
di Cerrone R., Sica N., Tortora F. » 217 25. Storia di un’eccellenza salernitana. La sartoria Bignardi dalle origini
a oggi, di Cicatiello C. » 223 26. Cities as circularity ecosystems: smartness indicators and industrial
ecology methods for measuring transition towards smart circular
economy, di D’Amico G., Ioppolo G. » 232 27. Le imprese italiane e il paradigma “industria 4.0”: uno studio
stati-stico sull’utilizzo di strumenti informatici avanzati, di D’Amore R.,
Garofalo M. R., Iorio R. » 242
28. An assessment of the social performance of an Italian wine-produc-ing consortium: testwine-produc-ing social organisational life cycle assessment, di
D’Eusanio M., Tragnone B. M., Petti L. » 263
29. Il consumo di acqua imbottigliata nella prospettiva dell’economia cir-colare: il caso Salento (Sud Italia), di De Leo F., Coluccia B.,
Gam-bino I. » 272
30. Italian protect natural areas registred under Emas: role of interested
parties, di Di Noia A. E., Nicoletti G. M., Cappelletti G. M. » 281 31. L’economia circolare e la valorizzazione degli avanzi nella
ristora-zione in Italia, di Esposito B., Malandrino O., Sessa M. R., Sica D. » 289 32. L’utilizzo di sensoristica per la gestione dei dati nelle industrie. Il
contributo dello Scatol8® al life cycle inventory in un caso concreto (parte prima), di Evola R. S., Ingrao C., Cantore P., Togliatti S.,
33. L’utilizzo di sensoristica per la gestione dei dati nelle industrie. Il contributo dello Scatol8® al life cycle inventory in un caso concreto (parte seconda), di Evola R. S., Ingrao C., Cantore P., Togliatti S.,
Vesce E., Beltramo R. pag. 307
34. The birth of a new sustainability label: “Filiera Solidale PEFC – VAIA 2018 – Insieme si può”, di Geatti P., Novelli V., Marangon F.,
Troiano S. » 317
35. Characterization of whole-wheat pasta by product or process mark-ers approach: a breaf review, di GiannettiV., Boccacci MarianiM.,
LiviG. » 325
36. Valorisation of grappa Gi: new approaches for the protection of made
in Italy, di Giannetti V., Boccacci Mariani M., Torrelli P., Marini F. » 335 37. Correlazione tra inquinamento atmosferico da benzene e produzione
di acciaio nella città di Taranto, di GiungatoP., BasurtoV., RanaR.
L., TricaseC. » 344
38. Quali-quantitative analyses of flavonoids and aroma compounds in different tissues of lotus (Nelumbo nucifera), di Ieri F., Vignolini P.,
Giannini E., Romani A. » 352
39. Green bay project - an opportunity to improve the quality of life in
Europe, di Jalmuzna I., Romani A., Fiume P., Sekieta M., Pasini M. » 361 40. Presenza di alcani nell’olio essenziale di Cannabis sativa L. cv.
Co-dimono, di Lanuzza F., Mondello F., Saija G., Galati E.M. » 380 41. Accoppiamento on-line LC-GC nella determinazione degli steroli
nell’olio di semi di Cannabis sativa L. cv. Codimono, di Lanuzza F.,
Mondello F., Saija G., Primerano P., Galati E.M. » 388
42. Measuring circular economy at the micro level: is the social
dimen-sion included?, di Lindgreen E. R., Salomone R., Reyes T. » 396 43. Qualità e sicurezza dei prodotti alimentari. Applicazione di nuove
metodiche d’indagine: sensori multiparametrici, di Maddaloni L.,
Ruggieri R., Santonico M., Vinci G. » 404
44. Analysis of the principal factors limiting the widespread adoption of
smart farming technologies in Sardinia, di Manca G., Galante A. » 413 45. La sostenibilità nel comparto turistico: il caso “Parco nazionale
delle Cinque Terre”, di Martucci O., Arcese G., Acampora A.,
Montauti C. » 421
46. Inventari regionalizzati italiani per il grano duro, di Masini S.,
Tas-sielli G., Notarnicola B., Renzulli P.A. » 429
47. Sostenibilità degli attuali strumenti di pagamento: aspetti tecnici e
ambientali, di Massari S., Pastore S., Ruberti M. » 436 48. L’approccio di ciclo di vita nei sistemi di gestione ambientale, di
Mazzi A., Scipioni A. » 446
49. Measuring circular economy at company level: the role of life cycle
50. Stato dell’arte della simbiosi industriale in Europa: tipologie di net-work e modelli di cooperazione, di Montauti C., Lucchetti M. C.,
Martucci O. pag. 464
51. Modellistica previsionale del biogas di discarica di rifiuti solidi ur-bani: proposta di un modello semplificato, di Notarnicola B.,
Tas-sielli G., Renzulli P. A., Di Capua R. » 471
52. La complessità e le prospettive di innovazione 4.0 in sanità: la
condi-zione di fragilità, di Notaro F., Piscopo G., Adinolfi P. » 480 53. Nitrate content in wild rocket cultivated in the province of Udine
(Northern Italy) by employing different growing techniques, di
No-velli V., Geatti P., Ceccon L., Dalla Costa L., Ceccone S., Della
Donna E., Cattivello C., Vicentini L. » 490
54. Steel production and sustainability, di Novelli V., Geatti P.,
D’Odo-rico A. » 498
55. I GRI come indicatori di performance ambientale nel settore
crocie-ristico, di Paiano A., Crovella T., Pontrandolfo A., Gallucci T. » 507 56. La gamification nell’industria del turismo: una revisione sistematica
della letteratura, di Pasca M. G., Renzi M. F., Guglielmetti Mugion
R., Toni M., Di Pietro L., Ungaro V. » 515
57. Industry 4.0, start-up e spin-off universitari: una revisione siste-matica della letteratura negli studi manageriali, di Piccarozzi M.,
Aquilani B. » 525
58. Safety and quality uncertainties in food import and consumption: the
case of Singapore, di Pinelli P., Ferroni I., Borsacchi L. » 535 59. A bio-district for circular economy, di Poponi S., Mosconi E. M.,
Pacchera F. » 543
60. Localization for academic spin-off: a driver for the innovative performance, di Poponi S., Arcese G., Ruggieri A., Piovesan G.,
Pacchera F. » 552
61. Dall’analisi importance-performance alla teoria three-factor nella ricerca sul turismo (parte prima), di Preziosi M., Acampora A.,
Merli R. » 562
62. Dall’analisi importance-performance alla teoria three-factor nella ricerca sul turismo (parte seconda), di Preziosi M., Acampora A.,
Merli R. » 570
63. Algoritmi per l’analisi predittiva dei malfunzionamenti di macchine
industriali, di Postiglione A. » 577 64. Sostenibilità della produzione nel settore vitivinicolo, di Preti R.,
Ta-rola A. M. » 586
65. Alimentazione e sostenibilità: la carbon footprint di una tazzina di
caffè, di Rana R. L., Giungato P., Tricase C » 595 66. Canapa industriale e sostenibilità: un approccio life cycle thinking, di
Rapa M., Ciano S., Ruggieri R., Gobbi L., Vinci G. » 603
67. Additive manufacturing: an immense opportunity or a new
68. Plastic no problem: production of eco-oils, eco-fuel, eco-char and green energy from plastic waste, di Romani A., Pasini M., Masci C.,
Ciani Scarnicci M., Jalmuzna I., Campo M. pag. 622
69. Cioccolato italiano: principali indicatori di qualità e percezione dei consumatori, di Ruggieri R., D’Ascenzo F., Gobbi L., Maddaloni L.,
Ruggeri M., Vieri S., Vinci G. » 629
70. Closing the loop: circular economy and BS8001 as value chain opti-mization tools for SME’s, di Ruggieri A., Mosconi E. M., Poponi S.,
Fortunati S. » 639
71. Rilocalizzazione di attività produttive su un territorio. Analisi preli-minare di sostenibilità di una filiera lana-carne ovina, di Sanua M.,
Simboli A., Taddeo R. » 647
72. Alcuni aspetti del ruolo dei claim ambientali/etici nell’attuazione del
“green deal” europeo, di Saija G., Lanuzza F., Saija F. » 657 73. To green or not to green: an evaluation of the influence of hotel green
practices on guests satisfaction, di Savastano M., Belcastro M.,
Amendola C. » 665
74. “Impronta digitale” come strumento di gestione per la qualità del vino: applicabilità sul Negroamaro, di Serio F., De Leo F., Idolo A.,
Girelli C. R., De Donno A., Fanizzi F. P. » 675
75. Un nuovo paradigma ecologico: la proposta di papa Francesco per
un’economia sostenibile, di Serpe V. » 684 76. The implementation of “Apea” through economic evaluation model,
di SessaM. R., SicaD., EspositoB., MalandrinoO., De FalcoM. » 691 77. Il contributo alla sostenibilità della filiera del biogas in Italia, di Sica
D., SessaM. R., EspositoB., MalandrinoO., SupinoS., Martucci O. » 702 78. Corporate social responsibility and millennial generations, di
Silve-stri C., Ruggieri A., Poponi S. » 713
79. Frazioni naturali sostenibili come antiossidanti, antimicrobici e bio-cidi in agricoltura green, di Simone G., Campo M., Bernini R.,
Ro-mani A. » 730
80. Environmental label: a survey, di Spalatro M., Cappelletti G. M.,
Ma-landrino O. » 739
81. Pine nuts production in the shouf biosphere reserve: quality and
mar-ket perspectives, di Tacconi D., Pinelli P., Borsacchi L. » 747 82. La relazione tra strumenti di miglioramento e innovazione. Una
veri-fica nel settore produttivo jonico, di Tacente A., Tassielli G., Renzulli
P. A., Di Capua R. » 754
83. L’evoluzione dei claim per la promozione dei prodotti alimentari: una content analysis su 2 riviste di genere maschile, di Tarabella A.,
Api-cella A. » 762
84. Approccio ampliato alla sostenibilità sociale in ambito sanitario. Le opportunità della digital health, di Testa M., Lo Presti L., Marino V.,
85. Valutazione ambientale del pretrattamento di rifiuti in polietilene da
attività agricole, di Toniolo S., Trevisanello C. pag. 787 86. I criteri end-of-waste da risorsa ad ostacolo all’economia circolare:
breve panoramica del contesto normativo nazionale, di Tragnone B.
M., Petti L. » 795
87. Valutazione degli aspetti sociali e socioeconomici di un prodotto tipico, di Tragnone B. M., Pelino M., D’Eusanio M., Di Santo C.,
Petti L. » 804
88. Produzione innovativa di una linea bakery a base di estratti antiossi-danti naturali per l’aumento della shelf-life, di Urciuoli S., Cassiani
C., Vita C., Ieri F., Romani A. » 814
89. Caratterizzazione e nuove formulazioni per terapie a carattere sociale di Crocus sativus L. tracciato territoriale, di Vignolini P., Vita C.,
Ur-ciuoli S., Bettiga A., Di Marco F., Vago R., Trevisani F., Romani A. » 822
90. Olio extra vergine di oliva e certificazioni ambientali: caso studio
della regione Lazio, di Vinci G., Rapa M., Gobbi L. » 829 91. Industry 4.0 oggi, industry 5.0 domani?, di Vinci G., Ruggeri M.,
Ruggieri R. » 839
92. Insicurezza alimentare e studenti universitari: una revisione sistema-tica della letteratura, di Zahan M., Varese E., Lo Giudice A.,
Bona-donna A. » 846
93. Environmental assessment of an industrial solution for the use of waste materials: comparative life cycle assessment applied to a com-mercial product based on iron oxides, di Zuliani F., Manzardo A.,
Marson A. » 854
94. Le nuove tecnologie dell’industria 4.0 nel settore agroalimentare:
5. TOWARDS A DEFINITION OF CIRCULAR
TOURISM: A LITERATURE REVIEW
by Ioannis Arzoumanidis, Eliana Mancini, Anna M. Walker,
Luigia Petti, Andrea Raggi
Department of Economic Studies, University “G. d’Annunzio”, Pescara, Italy ioannis.arzoumanidis@unich.it eliana.mancini@unich.it anna.walker@unich.it luigia.petti@unich.it andrea.raggi@unich.it
Abstract
The growth of the tourism industry has caused rising sustainability-related issues, and, as a consequence, the need to move towards a tourism that is sustainable has become ever-more crucial. With a view towards sustainability, the transition towards a Circular Economy has become one of the priorities of the European Union. In this context, although some analyses of incorporating the concept of Circular Economy can be found in the framework of the service industries in general, the tourism in-dustry appears to have been poorly tackled with. For this reason, this paper aims at providing some insight towards a definition of the concept of Circular Tourism. The findings demonstrate that the scientific literature has provided so far with limited ideas and thoughts with regard to a possible definition as well as to possible ways of describing it adequately. Future developments will include the adoption of a defini-tion of the concept as well as the promodefini-tion of sustainable tourism via the identifi-cation of life cycle indicators to be used by future tourists in online accommodation booking platforms.
Keywords: Circular economy, hospitality, accommodation, sustainable tourism.
Introduction
The tourism industry has become one of the most fast-growing economic
sectors. Indeed, the number of global tourism arrivals reached 1.4 billion in
2018, whilst the total international tourism export reached 1.7 trillion USD
(UNWTO, 2019). The rapid growth of the sector undoubtedly has not only
generated ever-increasing environmental impacts (Acampora et al., 2018;
Filimonau, 2016; Manniche et al., 2018), but also social and economic ones
(Tasci, 2017). Moving towards a more sustainable tourism was highlighted
(Raggi et al., 2018; UNWTO, 2019) and explicitly cited in the UN 2030
Agenda for Sustainable Development (UN, 2016). With a view towards
sus-tainability, the EU has indicated the transition to Circular Economy (CE)
amongst its priorities (EC, 2015). This concept, the roots of which can be
found in the principles of Industrial Ecology (IE), aims at favouring the
maintenance of the value of products as well as of materials and resources
-as long -as possible- within the economy along with the minimisation of w-aste
(Pamfilie et al., 2018). CE has been applied in several sectors. When it comes
to the tourism industry, the concept of a Circular Tourism (CT) seems to have
been introduced only recently (Girard and Nocca, 2017; Manniche et al.,
2018), although its roots were planted in the late 1970s (Pan et al., 2018) or
in the 1980s (Lu and Hu, 2014).
This paper, which is part of a broader research project on sustainability
indicators for measuring and encouraging circular tourist systems, aims at
providing some insight towards the definition of CT. The paper is structured
as follows: in Section 1, the concept of CE within the service industries is
addressed. Section 2 provides a description along with a discussion of the
results of a literature review performed specifically on the inclusion of CE in
a specific service industry, namely tourism. Finally, some conclusions are
drawn in Section 3.
1. Circular Economy and the Service Industries
CE is a putatively novel concept, put back on the map by the Ellen
Mac-Arthur Foundation (EMF) as well as policy makers (Geng et al., 2012; Jacobi
et al., 2018). Yet several authors have claimed that many circular solutions
have already been studied under different names (Murray et al., 2017),
in-cluding industrial symbiosis (Saavedra et al., 2018), sustainable supply chain
management (Farooque et al., 2019) or product service systems (Reim et al.,
2015), just to name a few. Due to the large amount of influences (from
busi-ness/policy practices), the CE concept is still unspecified (Korhonen et al.,
2018; Murray et al., 2017). Kirchherr et al. (2017; p. 224) synthesised CE as:
“[…] an economic system that is based on business models which replace
the ‘end-of-life’ concept with reducing, alternatively reusing, recycling and
recovering materials in production/distribution and consumption processes,
thus operating at the micro level […], meso level […] and macro level […],
with the aim to accomplish sustainable development, which implies creating
environmental quality, economic prosperity and social equity, to the benefit
of current and future generations”.
In its current form, CE integrates the three pillars of sustainability: the
environment, the economy, and society (Elkington, 1998) and also considers
intergenerational fairness. However, the conduciveness of CE to SD has
more often been assumed than assessed, since potential trade-offs between
sustainability and circularity exist (Ghisellini et al., 2016). Geissdoerfer et
al. (2017) stated that the main beneficiary of CE is the private sector, whereas
SD should benefit the whole society. This results in prioritising economic
profitability via increased resource efficiency and fewer negative
environ-mental impacts (Murray et al., 2017). Meanwhile, social sustainability is
only linked to CE through e.g., job creation (Geissdoerfer et al. 2017). Yet,
social considerations are particularly vital in the tourism industry, a service
sector with a comparatively large workforce and with direct effects on the
immediate environment of the society through interlinked services offered to
customers (Scheepens et al., 2016).
2. Literature review on Circular Tourism
A literature review was performed specifically for the tourism industry
by using the Scopus and the Web of Knowledge databases, by including
key-words, such as “circular” AND “touris*” within the fields of the title and the
abstract. The limitation of visualising results only in English was flagged,
whilst no time limitation was imposed. The results were subsequently
screened in terms of their relevance to the objective of the review, thus
re-sulting in 21 scientific articles analysed. All articles were quite recent, whilst
13 of them were published during the last three years.
A first result is related to the very nomenclature attributed to the concept
of CT. Most of the authors preferred to add the word “economy” in some
form, perhaps in order to render the concept more precise and more congenial
to the widely used concept of CE. Indeed, “tourism circular economy” (or in
various combinations of the three words) was used in eight articles (Falcone,
2019; Jones and Wynn, 2019; Liu, 2014; Lu and Hu, 2014; Ma et al., 2016;
Vargas-Sánchez, 2018; Zhang and Tian, 2014; Zhang, 2014)). In six articles,
the more straightforward name of “circular tourism” was preferred (Girard
and Nocca, 2017; Naydenov, 2018; Pamfilie et al., 2018; Patti, 2017;
Rodríguez-Antón and del Mar Alonso-Almeida, 2019; Vargas-Sánchez,
2018). On the other hand, in five cases, the authors claimed that the CT
concept originated as “eco-tourism” (or similar concepts) in the previous
decades, promoting the same or similar ideals as CT does (D’Amato et al.,
2017; Pan et al., 2018; Zhang, 2014; Zhang and Tian, 2014; Zhu and Ma,
2013), Finally, two authors (three cases) put the emphasis on the circularity
in the sector by using “circular tourist activity”/“circular model in tourism”
(Florido et al., 2019); “circularity in tourism” (Vargas-Sánchez, 2018). It can
be highlighted that the authors have used different terms also within the same
articles, which supports the idea that there is no standardised or widely used
term for the concept.
As far as a possible definition or description of the concept of CT
1is
con-cerned, it has to be noted that only a few articles tried to deal with such a task
in a direct way. Indeed, Patti (2017; p.220) defined CT as “a way to make
tourism with low impact or, in other words, with low carbon emission” and
states (2017; pp.229-230) that it “stimulates circular flows, aiming to
concil-iate the tourism sector and sustainable resource management”. Furthermore,
Pamfilie et al. (2018; p.402) clarified that CT “proposes a model where each
involved party (supplier, tour operator, host or tourist) adopts an
[environ-mentally friendly] approach (eco)”. On the other hand, Naydenov (2018; p.3)
provided a broader definition, according to which CT “is a general term for
mass tourism that is designed or intended to restore nature”. Similarly, both
Girard and Nocca (2017; p.68) and Naydenov (2018; p.2) provided a general
association of CT “to goods and services production without wasting and to
the using of sharing platforms (i.e. Airbnb)”.
Florido et al. (2019) confirmed the need for a new model, this time for a
tourism destination, in order to move ahead with a transition from linear to
CT in three axes, which may include the roles of public administration,
des-tination management organisations as well as resident populations. This was
proposed also by Jones and Wynn (2019), with greater government
involve-ment along with green procureinvolve-ment (amongst accommodation services and
catering agencies) as well as better waste and energy management and
greener transport.
An important issue, underlined by a great number of articles, was that CT
can become a means of achieving/promoting sustainable tourism (e.g., Falcone,
2019; Girard and Nocca, 2017; Jones and Wynn, 2019; Naydenov, 2018, Patti,
2017), or more specifically of promoting its environmental pillar (e.g.,
D’Am-ato, 2017; Naydenov, 2018). Indeed, Zhou et al. (2012) highlighted the
im-portance of CT in preventing tourists from manipulating the ecosystem cycle
1 The various descriptions hereafter refer to different variations of the term CT used by each
and establishing a form of unity between mankind and nature. Nonetheless, in
some cases, it was sustainable tourism that was considered to be a vehicle
to-wards undertaking a CT model or promoting CE in general (Immacolata, 2018;
Naydenov, 2018). Finally, the importance of the connection between the concept
of CT and cleaner technologies (Hens et al., 2018) as well as with the Green
Economy in general (D’Amato, 2017), was highlighted.
In some cases, specific actions or steps that would enhance the transition
towards CT were proposed. Falcone (2019) identified a set of four actions,
i.e., identification of new production and consumption models for reducing
waste and transforming it into products of value; promotion of biodegradable
goods; conservation of cultural heritage and the greening of the tourism
in-dustry. Similarly, Vargas-Sánchez (2018) proposed three isomorphic
pres-sures towards a quick development of CT: legislation-dictated procurement;
industry standards and consumer requirements compliance; best practice
im-itation. When it comes to shaping the behaviour of tourists towards CT, a set
of steps was suggested to be followed (Naydenov, 2018): (i) opt for
sustain-able tourism offers by agencies; (ii) opt for sustainsustain-able service providers; (iii)
choose an environmentally friendly means of transport; (iv) once at the
des-tination, select the various offered services with a sustainability point of
view; (v) provide feedback for the overall experience. Improved information
flow in the supply chain was highlighted also by Ping (2011).
According to Ma et al. (2016), CT may concern different subsectors, such
as management centres, restaurants, hospitality centres, shopping areas etc.
However, a specific focus on hospitality showed that although the concept
of CT has been poorly tackled with so far by the scientific literature, it seems
that it started to be slowly introduced in this particular subsector in practical
applications (Rodríguez-Antón and del Mar Alonso-Almeida, 2019). Indeed,
within this compartment, Jones and Wynn (2019) identified a set of 3
key-point activities towards the inclusion of CE in the sector, i.e., water
manage-ment, waste management and energy monitoring.
3. Conclusions
The growth experienced by the tourism industry caused rising
sustaina-bility-related issues, whilst the need to move towards a sustainable tourism
has become crucial. This article demonstrated that the concept of circularity
was found to be somehow included in the service industries; nonetheless,
tourism appeared to have been poorly analysed so far. Furthermore, the
arti-cle provided some insight towards a definition of the concept of CT through
a literature review. The findings demonstrated that the scientific literature
has provided diverging ideas with regard to a possible definition. Although
in many cases the term “economy” was included in the name of the concept
(probably to resemble CE), it seems like the more general term CT can also
be used amongst others, interchangeably. In many cases, a new model
to-wards CT was projected, by proposing solutions mainly in terms of waste
and/or resources management, but also in terms of energy and transport
effi-ciency. Finally, although the concept of CT has been poorly tackled with in
scientific literature, it seems that it started to have been slowly introduced in
the hospitality subsector within practical applications. As set by the
objec-tives of this project, future developments will include the adoption of a
def-inition of CT as well as the promotion of sustainable tourism via the
identi-fication of life cycle indicators to be used by future tourists in online
accom-modation booking platforms.
Acknowledgements
This paper is part of the “AIM - Attraction and International Mobility”
project, funded by the European Social Fund and the Italian Revolving Fund
(AIM1894803-1).
References
Acampora, A.; Daddi, T.; Merli, R.; Preziosi, M. From linear to circular tourism: The case study of an Italian Ecologically Equipped Productive Area. In Proceed-ings of the 24th International Sustainable Development Research Society (IS-DRS) Conference, Messina, June 13-15 2018; Univ. of Messina and the ISDR Society: Messina, Italy, 2018.
D'Amato, D.; Droste, N.; Allen, B.; Kettunen, M.; Lähtinen, K.; Korhonen, J.; Leskinen, P.; Matthies, B.D.; Toppinen, A. Green, circular, bio economy: A com-parative analysis of sustainability avenues. Journal of Cleaner Production, 2017, 168 (December), 716-734.
Elkington, J. Cannibals with Forks: The Triple Bottom Line of 21st Century Busi-ness, New Society Publishers: Gabriola Island, 1998.
EC - European Commission. Communication from the Commission to the European Parliament, the Council, the European Economic and Social Committee and the Committee of the Regions: Closing the loop - An EU action plan for the Circular Economy. COM (2015) 614. [Online]. Available: https://ec.europa.eu/transpar-ency/regdoc/rep/1/2015/EN/1-2015-614-EN-F1-1.PDF (Accessed: 25 Novem-ber 2019).
Falcone, P. M. Tourism-based circular economy in Salento (South Italy): A SWOT-ANP analysis. Social Sciences, 2019, 8 (7), 1-16.
Farooque, M.; Zhang, A.; Thürer, M., Qu, T.; Huisingh, D. Circular supply chain management: A definition and structured literature review. Journal of Cleaner Production, 2019, 228 (August), 882–900.
Filimonau V. Tourism, Environmental Impacts and Their Assessment: An Introduc-tion. In Life Cycle Assessment (LCA) and Life Cycle Analysis in Tourism: A Critical Review of Applications and Implications, Springer: Cham, Switzerland, 2016; pp. 1-8.
Florido, C.; Jacob, M.; Payeras, M. How to carry out the transition towards a more circular tourist activity in the hotel sector. The role of innovation. Administrative Sciences, 2019, 9 (2), 1-16.
Geissdoerfer, M.; Savaget, P.; Bocken, N. M. P.; Hultink, E. J. The Circular Econ-omy – A new sustainability paradigm? Journal of Cleaner Production, 2017, 143 (February), 757–768.
Geng, Y.; Fu, J.; Sarkis, J.; Xue, B. Towards a national circular economy indicator system in China: An evaluation and critical analysis. Journal of Cleaner Produc-tion, 2012, 23 (1), 216–224.
Ghisellini, P.; Cialani, C.; Ulgiati, S. A review on circular economy: The expected transition to a balanced interplay of environmental and economic systems. Jour-nal of Cleaner Production, 2016, 114 (February), 11–32.
Girard, L. F.; Nocca, F. From linear to circular tourism/Dal turismo lineare al tur-ismo circolare. Aestimum, 2017, June (70), 51-74.
Hens, L.; Block, C.; Cabello-Eras, J.J.; Sagastume-Gutierez, A.; Garcia-Lorenzo, D.; Chamorro, C.; Herrera Mendoza, K.; Haeseldonckx, D.; Vandecasteele, C. On the evolution of “Cleaner Production” as a concept and a practice. Journal of Cleaner Production, 2018, 172 (January), 3323-3333.
Immacolata, V. Agriculture, rural tourism and circular paradigm. Quality - Access to Success, 2018, Supplement 1, 19, 556-562.
Jacobi, N.; Haas, W.; Wiedenhofer, D.; Mayer, A. Providing an economy-wide mon-itoring framework for the circular economy in Austria: Status quo and chal-lenges. Resources, Conservation and Recycling, 2018, 137, 156–166.
Jones, P.; Wynn, M. G. The circular economy, natural capital and resilience in tour-ism and hospitality. International Journal of Contemporary Hospitality Manage-ment, 2019, 31 (6), 2544-2563.
Kirchherr, J.; Reike, D.; Hekkert, M. Conceptualizing the circular economy: An analysis of 114 definitions. Resources, Conservation and Recycling, 2017, 127, 221-232.
Korhonen, J.; Honkasalo, A.; Seppälä, J. Circular economy: The concept and its lim-itations. Ecological Economics, 2018, 143, 37–46.
Liu, F. Green management of tourist attractions region under the background of cir-cular economy. Advanced Materials Research, 2014, 989–994, 5592–5595. Lu, Y.; Hu, X. A path study on the tourism circular economic development of
Shan-dong Province. Advanced Materials Research, 2014, 962-965, 2234-2239. Ma, X.; Li, S.; Ai, Q.; Chen, K. Research on renewable energy systems used in
back-ground economy. In Proceeding of 28th Chinese Control and Decision Confer-ence (CCDC), Yinchuan, China, 28-30 May 2016; IEEE Xplore Database. Manniche, J.; Larsen, K. T.; Broegaard, R. B.; Holland, E. Destination: A Circular
Within the Tourism and Hospitality Sectors in the South Baltic Region, Centre for Regional & Tourism Research (CRT): Nexoe, Denmark, 2018; Version 4.0. Murray, A.; Skene, K.; Haynes, K. The Circular Economy: An interdisciplinary ex-ploration of the concept and application in a global context. Journal of Business Ethics, 2017, 140 (3), 369–380.
Naydenov, K. Circular tourism as a key for eco-innovations in circular economy based on sustainable development. In Proceeding of the 18th International Mul-tidisciplinary Scientific GeoConference SGEM, Albena, Bulgaria, 30 June – 9 July 2018; SGEM Scientific Papers DataBase.
Pamfilie, R.; Firoiu, D.; Croitoru, A.-D.; Ioan Ionescu G. H. Circular economy - A new direction for the sustainability of the hotel industry in Romania? Amfiteatru Economic, 2018, 20 (48), 388-404.
Pan, S.-Y.; Gao, M.; Kim. H.; Shah, K. J.; Pei, S.-L.; Chiang, P.C. Advances and challenges in sustainable tourism toward a green economy. Science of the Total Environment, 2018, 365 (September), 452-469.
Patti, S. Circular economy and sharing consumption: Attitudes towards low-carbon tourism. Economics & Policy of Energy & the Environment, 2017, 1-2, 219-234. Ping, G. Information management system with the application to tourism
manage-ment in the period of circular economy. Energy Procedia, 2011, 5, 1525-1529. Raggi A.; Arzoumanidis I.; Petti L. Life Cycle Thinking for sustainable tourism in
online booking platforms. In Smart Tourism, McGraw-Hill Ed-ucation: Milan, Italy, 2018; pp. 111-121.
Reim, W.; Parida, V.; Örtqvist, D. Product–Service Systems (PSS) business models and tactics – a systematic literature review. Journal of Cleaner Production, 2015, 97 (June), 61–75.
Rodríguez-Antón, J. M.; del Mar Alonso-Almeida, M. The circular economy strat-egy in hospitality: A multicase approach. Sustainability, 2019, 11 (20), 5665. Saavedra, Y. M. B.; Iritani, D. R.; Pavan, A. L. R.; Ometto, A. R. Theoretical
con-tribution of industrial ecology to circular economy. Journal of Cleaner Produc-tion, 2018, 170 (January), 1514–1522.
Scheepens, A. E.; Vogtländer, J. G.; Brezet, J. C. Two life cycle assessment (LCA) based methods to analyse and design complex (regional) circular economy sys-tems. Case: Making water tourism more sustainable. Journal of Cleaner Produc-tion, 2016, 114 (February), 257–268.
Tasci, A. D. A. Consumer demand for sustainability benchmarks in tourism and hos-pitality. Tourism Review, 2017, 72 (4), 375-391.
UN - United Nations. Transforming our world: the 2030 Agenda for Sustainable Development, 2016. [Online]. Available: https://sustainabledevelop-ment.un.org/post2015/transformingourworld/publication (Accessed: 25 Novem-ber 2019).
UNWTO – United Nations World Tourism Organization. International Tourism Highlights 2019 Edition, UNWTO: Madrid, 2019.
Vargas-Sánchez, A. The unavoidable disruption of the circular economy in tourism. Worldwide Hospitality & Tourism Themes, 2018, 10 (6), 652-661.
Zhang, Y. Circular economy perspective research Wanlu Lake eco-tourism industry gathering area for innovation and development. Advanced Materials Research, 2014, 962-965, 2301-2309.
Zhang, Y.; Tian, L. The sustainable development of circular economy under the per-spective of ecological tourism. Advanced Materials Research, 2014, 1010-1012, 2090-2093.
Zhou, R., Ai H. M.; Shi, K. Security system of sustainable tourism development in Shandong Province based on circular economy. Advanced Materials Research, 2012, 524-527, 3245-3250.
Zhu, Z.; Li, M.; Ma C. H. Explore and analyse development model of eco-agricul-tural tourism based on circular economy. Advanced Materials Research, 2013, 807-809, 902-905.
