Nazli, MuratOnder, Burcin2025-06-252025-06-2520250250-82812320-0308https://doi.org/10.1080/02508281.2025.2498976https://hdl.handle.net/20.500.14365/6240The study focuses on sustainable consumption and production, one of the primary Sustainable Development Goals (SDGs) of the UN, in the tourism industry through a semi-structured interview with the business owners and managers. The analysis presents first-hand data from 37 owners, managers, and top-level executives of firms in an emerging economy, Turkey. The study's findings reveal different strategic perspectives of professionals for sustainable consumption and production, especially for staying local, waste management, energy, and water savings. The vast majority of organizations with a sustainable and resilient strategy consider energy and water savings, waste management, and recycling but suffer from uneducated staff, and insufficient waste management. Only a few business owners mentioned green management practices. This exploratory study sheds light on the future agenda for sustainable development, offering insights for both researchers and practitioners.eninfo:eu-repo/semantics/closedAccessSustainable Consumption And ProductionTourism BusinessesSustainable DevelopmentOrganizational ResilienceArticle10.1080/02508281.2025.24989762-s2.0-105005867200