Eco innovation - does it differs for hospitality and restaurants?

• Autor(a) principal: Varum, Celeste
• Data de Publicação: 2017
• Outros Autores: Madaleno, Mara, Robaina, Margarita, Dias, Marta
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: https://doi.org/10.34624/rtd.v1i27/28.23740

Eco-innovation activities of firms have been widely explored. However, there is a lack of analyses for services and for tourism related sectors in specific. This paper tackles this limitation, focusing on Portugal, using data from the Community Innovation Survey (CIS). As far as possible, the patterns and determinants of eco-innovation for the hospitality and restaurants (HR) sector are analyzed, using services and the all economy as reference. From the results we conclude that regulation is likely to be less important for HR firms than they are for the overall sectors of the economy. Furthermore, firms in the HR sector are more triggered by customer demands and sectoral codes. The analysis helps to improve our knowledge about environmental practices of firms and on how to trigger environmental innovations in the HR sector.