Book Publications

Legrand, W., Chen, J.S. and Laeis, G. (2022). Sustainability in the Hospitality Industry: Principles of Sustainable Operations. 4th Edition, Oxford: Routledge.


Legrand, W., Gardetti, M. A., Schønrock Nielsen, R., Johnson, C., &Ergul, M. (2020). Hospitality Social Entrepreneurship: Principles and Strategies for Societal Changes. Oxford: Routledge.


Legrand, W., Sloan, P. and Chen, J.S. (2017). Sustainability in the Hospitality Industry: Principles of Sustainable Operations. 3rd Edition, Oxford: Routledge.


Sloan, P., Legrand, W.,and Hindley, C.  (2015). The Routledge Handbook ofSustainable Food, Beverages and Gastronomy. Oxford: Routledge.


Sloan, P., Simons-Kaufmann, C. and Legrand, W. (2012). Sustainable Hospitality and Tourism as motors for development. Case studies from developing regions of the world. Oxford: Routledge.


Edited Book Publications

Hindley, C., Legrand, W.,& Laeis, G.C.M (2022). The Pandemic of Tourism: How tourism has become an unsustainable luxury, in Kotur, A. & Dixit, S.K. (Eds.) The Emerald Handbook of Luxury Management for Hospitality and Tourism,Bingley UK, Emerald Publishing Limited. 479-496.

Legrand, W.,Cavagnaro, E., Schønrock Nielsen, R. & Dubrocard, N.  (2020). Sustainability without Limits – Strategic and Operational Innovations in the Hospitality Industry, in Gardini, M., Ottenbacher, M.C., &Schuckert, M. (Eds.) Routledge Companion to International Hospitality Management,Oxford, Routledge. 161-172.

Legrand, W.,Hindley, C., & Laeis, G.C.M. (2020). Food biodiversity, local sourcing and consumers: gastronomy as a critical interface, in Hunter, D., Borelli, T. & Gee, E. (Eds.) Biodiversity, Food and Nutrition: A New Agenda for Sustainable Food Systems,Oxford, Earthscan/Routledge. Part 3, Chap 8. 221-235. Access here: https://cgspace.cgiar.org/handle/10568/108172

Legrand, W., and Dubrocard, N. (2020), Fresh Water and Wastewater Management in Mediterranean Hotels & Resorts: Owner-Operator Issues in Tüzün, I. K., Ergul, M. & Johnson, C. (Eds.) Sustainable Tourism Practices in Mediterranean. Oxford: Routledge, 122-136. ISBN 978-1-138-097377

Legrand, W.,Sloan, P., Fett, M., & Manten, T.  (2019). The Roles of Terroir, Food and Gastronomy in Destination Authenticity, in Dixit, S. K., (Ed.) The Routledge Handbook of Gastronomy Tourism, Oxford, Routledge. 260-271. ISBN 978-1-138-551558

Legrand, W., Sloan, P., Wagmann, C. and Rheindorf, L. (2014), From Output to Input: The Road from Energy and Carbon Emissions to Principles of Sustainable Hotel Design, in Jauhari, V. (Ed.) Managing Sustainability in the Hospitality and Tourism Industry: Paradigms and Directions for the Future. Waretown NJ: Apple Academic Press, 41-73. ISBN 978-1-926895-72-7

Legrand, W. And  Sloan, P. (2014). “Hospitality and Sustainability: History, Dimensions and Developments”, In Pantelidis, I. (ed.) The Routledge Handbook of Hospitality Management, Oxford: Routledge. ISBN 978-0-415-67177-4

Legrand, W. and Sloan, P. (2014). Sustainability and the Hospitality Industry: Dimensions, Developments and Outlook, in Zhou, Z., (Ed.) Volume on Hospitality and Tourism, Series on Western Research in the Humanities and Social Sciences, ACPSS Members,  ChinaRenmin University Press