Dogru Dastan, Humeyra ORCID: https://orcid.org/0000-0002-3595-1274 and Mare, Zivai ORCID: https://orcid.org/0000-0002-9742-3602 (2026) Institutional pressures and sustainable practices in hotels and restaurants. In: British Academy of Management (BAM) 2026 Conference, 7th - 11th September, 2026, Royal Holloway University, London.

PDF (Accepted Conference Paper) 53354 DOGRU DASTAN_Institutional_Pressures_And_Sustainable_Practices_In_Hotels_And_Restaurants_(AAM CONFERENCE PAPER)_2026.pdf - Accepted Version Restricted to Repository staff only Download (249kB) | Request a copy

Abstract

Hospitality enterprises increasingly face institutional pressures to adopt sustainability-oriented practices, yet implementation remains uneven, even in high-income economies. This study examines how coercive, mimetic, and normative pressures shape sustainable practices in hotels and restaurants, using the Triple Bottom Line framework across environmental, social, and economic dimensions. It compares the United Kingdom, as a high-income context, and Türkiye, as an emerging economy, to explore how structural, regulatory, and socio-cultural conditions influence barriers and drivers of sustainability adoption. A qualitative, self-administered online survey of hospitality managers with leadership responsibilities generated 27 valid responses, which were analysed thematically in NVivo following Braun and Clarke’s six-step process. The findings reveal that external coercive factors include challenging legal environments, limited governmental scope, and uneven governmental support, while normative external factors relate to local community values, customer resistance and expectations, and the need for stakeholder collaboration. External mimetic pressures centre on industry standardisation, fluctuating local supply availability, and peer learning. Internally, coercive challenges arise from binding internal regulations, upper management barriers, and cost–benefit dilemmas, whereas internal standard setting and investment act as coercive drivers. Internal normative pressures involve staff resistance, daily operational demands, and inconsistent procedures across departments, while internal mimetic pressures stem from difficulties in measuring sustainability and unsynchronised measurement practices.

Item Type:	Conference or Conference Paper (Paper)
Uncontrolled Keywords:	sustainable practices, hospitality industry, institutional theory, external and internal environment
Subjects:	G Geography. Anthropology. Recreation > GV Recreation Leisure H Social Sciences > H Social Sciences (General) H Social Sciences > HF Commerce
Faculty / School / Research Centre / Research Group:	Greenwich Business School Greenwich Business School > School of Management and Marketing Greenwich Business School > Tourism and Marketing Research Centre (TMRC)
Related URLs:	Organisation
Last Modified:	23 Sep 2026 15:26
URI:	https://gala.gre.ac.uk/id/eprint/53354

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