Abstract
This article examines the complexities surrounding green tourism practices in the global context with particular emphasis on Rwanda as a case study area. This article explores the opportunities presented to stakeholders and the challenges faced in achieving a sustainable future in tourism and hospitality consumption. The study pays keen interest to understanding the interaction between environmental conservation efforts, socio-economic development, and tourism sustainability. Thorough comprehensive literature review, key concepts and theoretical frameworks of green tourism are explored, laying the foundation for the analysis of previous studies on green tourism evolution globally and in developing countries. The study identifies factors influencing green tourism development, including environmental, socio-economic, policy, market, and technological factors. Using Rwanda as a case study, the study evaluates the current status of green tourism initiatives, assesses their effectiveness, and identifies challenges faced by stakeholders. Additionally, the study identifies opportunities for enhancing sustainability and competitiveness within Rwanda's green tourism sector and proposes strategic recommendations based on research findings. Rwanda chosen as case study due to the country’s keen attention to sustainability and green practices. This study contributes to the academic understanding of green tourism practice and provides practical insights for stakeholders involved in sustainable tourism development in Rwanda.
Keywords
green tourism, sustainable travel, stakeholders involvement, tourism benefits, organic consumption
ORCID Identifiers
Paul O. Okumu: https://orcid.org/0000-0001-7272-3679
DOI
10.5038/2771-5957.4.1.1058
Recommended Citation
Okumu, P. (2025). Exploring green practices, opportunities and challenges facing tourism and hospitality industry for sustainable future in Rwanda. Journal of Global Hospitality and Tourism, 4(1), 1-9. https://www.doi.org/10.5038/2771-5957.4.1.1058
Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial 4.0 License
Included in
Business Administration, Management, and Operations Commons, Hospitality Administration and Management Commons, Social and Behavioral Sciences Commons, Tourism and Travel Commons
