TTRA Canada 2023 Conference

Author Bio

Dr Hiran Roy holds a PhD in Management from University of Canterbury, Christchurch, New Zealand. Hiran is also a recipient of a New Zealand Commonwealth Scholarship and Fellowship Plan Award. Prior to joining academia, he worked extensively (over 26 years) with the hospitality business industry as an Executive Chef with branded hotels on different continents. His research interests include sustainable tourism, destination management, sustainable local food systems, local food marketing, city branding through food, hospitality luxury branding, corporate social responsibility, and sustainability. Hiran's work has been published in a variety of leading academic journals including International Marketing Review, Journal of Sustainable Tourism, Journal of Destination Marketing and Management, Journal of Foodservice Business Research, Tourism Recreational Research, Journal of Hospitality and Tourism Management, Anatolia-International Journal of Tourism and Hospitality Research, Journal of Human Resources in Hospitality & Tourism, and International Journal of Tourism Cities. He also serves as an editorial board member for the Journal of Global Scholars of Marketing Science, Journal of Foodservice Business Research, Journal of Human Resources in Hospitality & Tourism, and Tourism and Hospitality (MDPI).

Dr. Thomas Gomes is the Director for the Bachelor of Hospitality Management program at Acsenda School of Management, Vancouver, Canada. Thomas completed his PhD from Bournemouth University, United Kingdom. He received a scholarship for his PhD. The PhD thesis in relating with tourism value chain and poverty reduction in the context of Bangladesh, Cox’s Bazar as a case study. He holds MBA, MSc and B. Com from Anglia Ruskin University and London South Bank University, United Kingdom. In addition, he has over 7 years’ experience working in the hospitality industry for major brands such as Hilton, Marriott, and Holiday Inn. He is a member of the International Association for Tourism Economics. His research interests are economics of tourism, pro-poor tourism, poverty alleviation, and women empowerment at tourism value chain in developing countries. He publishes in Tourism as a driver for promoting gender equality, perception of working in the hospitality industry as a new immigrant, sustainability tourism.

Dr. Vikas Arya, is a doctorate in Digital Brand Management and currently associated with Rabat Business School, Morocco, as an Assistant Professor (Marketing). As a research scholar, he has presented his research work at more than 45 reputed national and international conferences, including EGOS at CBS-Denmark, American Marketing Science 2020 Conference (AMS-USA). Prof. Dr. Arya is a Guest Editor of a special issue of nine International Journals listed in Scopus &/or ABDC category. He has published papers in reputed journals such as Computers in Human Behavior, International Journal of consumer Studies, International Journal of Information Management, Journal of Retailing and Consumer Studies, Journal of Global Information Management, Benchmarking: An International Journal etc. He is an expert on data analysis using SPSS, AMOS, ADANCO, SMART_PLS, Process, NodeXL, and Nvivo, and imparted various training sessions/workshops on Research & Data Analysis.


Sustainable practices are increasingly promoted in the restaurant sectors. While sustainability in luxury gastronomy restaurants (hereby Michelin-starred and luxury fine dining restaurants) has rarely been explored especially from Vancouver context. Michelin-starred and fine dining restaurants are significant influencers of sustainable food promotion. Therefore, this study explores chefs’ motivations to adopt and promote sustainable food experiences through extrinsic (planet and people) and intrinsic (plate, pleasure, and place) factors. A qualitative approach (semi-structured interview) will be employed to collect data from a sample of Michelin-starred and fine dining restaurants. It is anticipated that this study will be strengthening the existing literature by providing insight into the adoption of sustainable and ethical food practices in the luxury gastronomy restaurants.


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