Sustainable restaurants: A research agenda
| Autor: | Peter Klosse, George Jacobs |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
sustainability
life cycle assessment motivation opportunity ability business.industry 05 social sciences General Medicine Hospitality industry Consumer satisfaction 0502 economics and business Sustainability 050211 marketing Catering industry Business Marketing Life-cycle assessment 050203 business & management Consumer behaviour |
| Zdroj: | Research in Hospitality Management; Vol 6, No 1 (2016); 33-36 |
| ISSN: | 2415-5152 2224-3534 |
| Popis: | There is growing emphasis on sustainability within the hospitality industry. For restaurants, which are often small businesses, that emphasis is poorly structured and rarely based on scientific evidence. Research is needed into what factors could promote sustainability in restaurants. We propose three distinct fields within that research. The first field concerns the restaurant as a product supplier. What factors promote or obstruct restaurant owners in coming up with a sustainable menu? Within this field, it is essential to look at the motivation, opportunities and abilities that they possess, both internally and externally. The second field is about demand. What is the role of sustainability in a guest’s choice of restaurant and satisfaction with the menu? Existing research models for looking at consumer behaviour can be useful for this. The third field concerns the product itself: how sustainable is the restaurant’s offering? This question can be answered with a simplified and adapted life cycle assessment (LCA). Research into these fields should help strengthen the hospitality industry and make its products more sustainable.Keywords: sustainability, life cycle assessment, motivation, opportunity, ability |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|