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

Edit Habif; Özkan Tütüncü

doi:10.24288/jttr.1920757

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

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.

Keywords

Ethical Statement

Ethics committee approval was not required for this study, since it relies on publicly available biblio-graphic data from the literature and does not involve human participants, surveys, interviews, or any form of direct data collection.

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Details

Primary Language

English

Subjects

Consumer Behaviour

Journal Section

Research Article

Authors

Edit Habif ^*
0000-0001-9867-0296
Türkiye

Özkan Tütüncü
0000-0002-2482-0893
Türkiye

Early Pub Date

August 24, 2026

Publication Date

September 8, 2026

Submission Date

April 1, 2026

Acceptance Date

July 16, 2026

Published in Issue

Year 2026 Volume: 12 Number: 2

DOI

https://doi.org/10.24288/jttr.1920757

IZ

https://izlik.org/JA75MP59FP

Cite

RIS / Bibtex

APA

Habif, E., & Tütüncü, Ö. (2026). Green innovation and green practices in tourism, hospitality and foodservice: A bibliometric analysis. Journal of Tourism Theory and Research, 12(2), 97-111. https://doi.org/10.24288/jttr.1920757

AMA

1.Habif E, Tütüncü Ö. Green innovation and green practices in tourism, hospitality and foodservice: A bibliometric analysis. Journal of Tourism Theory and Research. 2026;12(2):97-111. doi:10.24288/jttr.1920757

Chicago

Habif, Edit, and Özkan Tütüncü. 2026. “Green Innovation and Green Practices in Tourism, Hospitality and Foodservice: A Bibliometric Analysis”. Journal of Tourism Theory and Research 12 (2): 97-111. https://doi.org/10.24288/jttr.1920757.

EndNote

Habif E, Tütüncü Ö (September 1, 2026) Green innovation and green practices in tourism, hospitality and foodservice: A bibliometric analysis. Journal of Tourism Theory and Research 12 2 97–111.

IEEE

[1]E. Habif and Ö. Tütüncü, “Green innovation and green practices in tourism, hospitality and foodservice: A bibliometric analysis”, Journal of Tourism Theory and Research, vol. 12, no. 2, pp. 97–111, Sept. 2026, doi: 10.24288/jttr.1920757.

ISNAD

Habif, Edit - Tütüncü, Özkan. “Green Innovation and Green Practices in Tourism, Hospitality and Foodservice: A Bibliometric Analysis”. Journal of Tourism Theory and Research 12/2 (September 1, 2026): 97-111. https://doi.org/10.24288/jttr.1920757.

JAMA

1.Habif E, Tütüncü Ö. Green innovation and green practices in tourism, hospitality and foodservice: A bibliometric analysis. Journal of Tourism Theory and Research. 2026;12:97–111.

MLA

Habif, Edit, and Özkan Tütüncü. “Green Innovation and Green Practices in Tourism, Hospitality and Foodservice: A Bibliometric Analysis”. Journal of Tourism Theory and Research, vol. 12, no. 2, Sept. 2026, pp. 97-111, doi:10.24288/jttr.1920757.

Vancouver

1.Edit Habif, Özkan Tütüncü. Green innovation and green practices in tourism, hospitality and foodservice: A bibliometric analysis. Journal of Tourism Theory and Research. 2026 Sep. 1;12(2):97-111. doi:10.24288/jttr.1920757