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Author: search.filters.author.Rathnayake, NSubject: search.filters.subject.Sustainability

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    PublicationOpen Access
    Monetary incentives and green employee behaviour in the Sri Lankan hospitality industry
    (Springer Nature, 2026-12) Dilmi, K. A; Sannasgala, S; Weerarathna, R; Rathnayake, N; Pitipanaarachchi, S.M.; Rajapakse, V; Dushmanthi,N; Peemanee, J
    One of significant contributors to the economy of the Sri Lankan economy is the hotel industry which however has its share of environmental challenges such as high consumption of energy, wastage and emission of greenhouse gases. Using Structural Equation Modeling (SEM), this paper aims explores the impact of Monetary Incentives and Green Employee Behaviour as one of the means of promoting green behavior among employees. Adopting a quantitative research design, data was collected through the use of standardized questionnaire, which was applied on 383 Colombo hotel employees. The research attests that monetary incentives positively impact on both in-role and extra-role green behavior and confirms that monetary incentives trigger environmentally friendly work behaviour. The paper reveals the need to develop incentive systems based on the specific socio-cultural and economic realities in Sri Lanka. It also indicates in the study that monetary rewards should be implemented as part of the comprehensive Green Human Resource Management mechanism in motivating long term environmentally sound behavior. The study has implications to hotel policy and managers in that effective monetary incentive schemes can have a role to play in the sustainability of tourism and the environment in Sri Lanka. Future researchers are advised to explore the role of non-financial rewards and assess the long-term sustainability of monetary incentive programmes in fostering green behaviour.
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    Exploring Food Waste Management Practices: Insights from a Coastal Hotel in Sri Lanka
    (University of Nigeria Department of Mass Communication, 2025-01) Panapitiya, C; Dias, A; Aluthge, K; Ahamed, A; Weligodapola, M; Rathnayake, N
    Background: Food waste is immense, accounting for over one-third of worldwide food production for human consumption, totalling 1.3 billion tons annually. Additionally, Sri Lanka's estimated daily food waste is 4000 tons, with the hotel and hospitality sector responsible for a notable percentage. Therefore, it is essential to understand how this amount of waste is generated and what strategies are being employed to manage it. Objective: The research intends to identify the causes of food waste and understand the main waste generation points and food waste mitigation techniques employed within the hotel. Methodology: This exploratory study employs a qualitative approach to examine food waste management practices at a coastal hotel in Sri Lanka’s western province. Researchers used purposive sampling, semi-structured interviews with four key informants, and participant and non-participant observations. Thematic analysis was used to analyse the data. Results: The findings demonstrate that the hotel implements various food waste management techniques, including operational, quality, and standards elements. These techniques vary from internal initiatives to external measures. Conclusion: Effective practices can reduce the waste generated throughout the hotel's food supply chain. This will ultimately result in better economic, environmental, and societal outcomes. Unique Contribution: This research provides useful insights and lays the groundwork for future research by addressing this timely issue prevailing within both the local and global hotel industry. These findings can be applied to other settings, such as households, retail, and emerging hotels and resorts.