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The purpose of this paper is to examine human resource management (HRM) innovation programs in the early stages of employment for workers with an intellectual disability (WWID).

The first case study was carried out at a large national courier company where a film innovation programme was used to enhance the socialisation process of WWID. The second case study was at a five-star hotel situated in a large city where a buddy system innovation programme was used in the induction and training process of WWID.

The overarching “life theme” created through these innovation programs was one of enhanced and creative opportunities for social inclusion. The participants displayed more confidence and independence in their ability and exhibited aspirations to advance and succeed in their roles.

The study argues that HR professionals need to be more proactive in finding innovative ways to engage WWID in the early stages of employment.

The qualitative study is underpinned by socialisation and career construction theory which provides the framework to discuss the ways in which socialisation and socially inclusive HRM practices enable participants and other WWID achieve success on their career paths. The key message of our research is that early vocational socialisation innovation programs can make a positive difference to the work experiences of WWID.

Meat overconsumption by tourists is one of the key issues in the sustainability of tourist destinations. The objective of this paper is to assess the impact that a promotion of meatless gastronomy and its actual increased availability would have on the attractiveness and visitation of a popular European urban destination.

The research uses an innovative foresight approach that combines environmental scanning and scenarios. The authors formulated the scenarios using the Delphi technique and working with 27 scholars whose insights into the topic were enhanced through theses that resulted from the environmental scanning. They provided their insights into how a promotion of meatless gastronomy would affect a destination. Subsequently, the authors synthetized their insights and formulated the scenarios.

Based on two defined scenarios, the authors found that a meatless image represents an opportunity for the future development of an urban European destination. A long-term growth in visitor numbers can be achieved while ensuring environmental, economic and socio-cultural sustainability providing that relevant stakeholders are involved in the promotional activities.

Management of tourists' unsustainable eating habits is currently an unexplored issue. The present research addresses this topic and provides valuable insights that will help to address sustainability issues while making tourism destinations more attractive.