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Journals / Journal of Tourism Theory and Research / 2026 / Volume: 12 Issue: 2

Green innovation and green practices in tourism, hospitality and foodservice: A bibliometric analysis

Edit Habif(DOKUZ EYLUL UNIVERSITY)0000-0001-9867-0296
Özkan Tütüncü(DOKUZ EYLUL UNIVERSITY)0000-0002-2482-0893
Pages
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Publication Date
2026-09-08
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

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.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study provides a bibliometric overview of research on green innovation and green practices in tourism, hospitality, and foodservice-related contexts.
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Key Findings & Data:Data were collected from Web of Science and Scopus.
💡
Conclusion & Impact: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.
🔬Design:Research Article
📍Scope:2021 Verileri
⚙️Variables:Green innovation · Green practices · Tourism and hospitality

Abstract

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.

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Cite This Article

Habif, E., Tütüncü, Ö. (2026). Green innovation and green practices in tourism, hospitality and foodservice: A bibliometric analysis. Journal of Tourism Theory and Research, Volume: 12 Issue: 2. https://doi.org/10.24288/jttr.1920757

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