Bibliometric analysis reveals a post-2021 surge in green innovation research across hospitality, highlighting persistent knowledge gaps in food and beverage operations.
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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Habif et al. (2026) studied this question.
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