Incorporating Hope and Resilience into Policy and Program Evaluation: Empirical Evidence from Australia
In discussions about the goals we should set for our policies and programs, there are some familiar moral reasons to think that hope and resilience should often be included. In particular, hope and resilience are both widely recognized as moral virtues, and they may be vital for social cohesion. To demonstrate the feasibility of modelling and measuring the relevant variables and of putting them to use, we developed and tested a number of hypotheses. Drawing upon survey data that we collected from 429 participants (211 Indigenous Australians and 218 non-Indigenous Australians'), we found that favourable beliefs about the quality of government support are positively associated with greater levels of hope and resilience. Hope and resilience, in turn, are positively associated with greater satisfaction with life. But most interestingly, we found a strong and widespread positive association between fully recognizing the legacy of historical injustices in Australia and having hope.
How tourists’ negative and positive emotions motivate their intentions to reduce food waste
Food waste significantly contributes to complex socioeconomic and environmental problems. The tourism sector is not immune to these sustainability challenges. This research examines how both negative and positive emotions build tourists’ intentions to reduce food waste. The study employs two experiments and a survey to establish causality among the key constructs and test the nomological network of those constructs. Results demonstrate a causal relationship between guilt, regret and hope and how these constructs interplay to explain the impact of a tourist’s perceptions of potential cost and harm from not implementing food waste-reduction practices. Additionally, four tourist categories are developed using fuzzy-set Qualitative Comparative Analysis (fsQCA). The results of fsQCA identify different configurations of tourists who seek to reduce food waste. This study encourages tourism operators to leverage positive emotions, such as hope, in marketing communications to encourage food waste reduction. A key contribution of this work is the examination of the variable of ‘hope’, and its effect in the context of food waste behaviour among tourists. This is the first study to examine how the interaction between tourists’ negative (guilt and regret) and positive (hope) emotions motivates their intentions to reduce food waste.