Consumer expectation and responses to environmental sustainability initiatives and their impact in foodservice operations: A systematic review

Abstract

Background: With increasing pressure on the Earth's finite resources, there is significant demand for environmentally sustainable practices in foodservice. A shift to sustainable foodservice operations can decrease its environmental impact and may align with consumer expectations. This systematic review explored consumer expectations (attitudes pre-intervention) and responses (behaviour, cognitive attitudes and affective attitudes post-intervention) towards environmentally sustainable initiatives of foodservice operations. Methods: A systematic search following PRISMA guidelines was conducted across MEDLINE, EMABASE, CINAHL and Web of Science databases. English and fulltext research articles published up to November 2019 were identified. Consumers' expectations and responses to interventions were extracted. The quality of the studies was assessed using the Mixed Methods Appraisal Tool (MMAT).Results: Thirty-three studies were included and, given the heterogeneity of the studies, the results were synthesised narratively. The main outcomes analysed included changes in behaviour and attitudes (cognitive and affective), including knowledge and satisfaction. Intervention strategies were interpreted and categorised into three groups: food waste reduction, single-use item and packaging waste reduction, and initiatives related to menu, messaging and labelling. Most studies resulted in significant pro-environmental changes towards decreasing food waste, decreasing single use-item and packaging waste, as well as engaging consumers in sustainable eating.Conclusions: There are a range of successful environmentally sustainable strategies that when implemented by foodservices can have a mostly positive impact on consumer attitudes and responses. However, positive consumer attitudes did not always translate to changes in behaviour. Foodservices should carefully consider implementing interventions that support changes in consumer behaviour.

Dietitians Australia position statement on healthy and sustainable diets

“… A systematic review of hospital food service; environmental and associated economic impacts, outcomes of strategies aiming to improve sustainability and perspectives of patients, staff and stakeholders about these strategies (International) 132 A systematic review exploring consumer expectations and responses towards environmentally sustainable initiatives of foodservice operations (International) 133 A systematic review of food waste audit methods in hospital food services – development of a consensus audit tool (International) 134 Developing and implementing national‐level healthy and sustainable guidelines in America for institutional food service settings (United States of America) 135,136 Victoria's guidelines for healthy and high‐quality food in public hospitals and aged care facilities (Australia) 137 …”

Transformative systemic changes to embed environmental sustainability in foodservices: A grounded theory exploration

“…Multi‐level management can contribute a more holistic view of individual, organisational, and societal sustainability efforts and performance 43,44 . Social modelling has been shown to promote significant environmental change in foodservices 45,46 and thus individuals within the foodservice system (food citizens) 16 can feel empowered to be emergent leaders (change champions) and promote positive environmental change within an organisational structure 36,37 …”

“…[38][39][40][41][42] Multi-level management can contribute a more holistic view of individual, organisational, and societal sustainability efforts and performance. 43,44 Social modelling has been shown to promote significant environmental change in foodservices 45,46 and thus individuals within the foodservice system (food citizens) 16 can feel empowered to be emergent leaders (change champions) and promote positive environmental change within an organisational structure. 36,37 Similarly, the sub-theme shifting perspective recognises the importance of defying the status quo and removing participant-described 'tribal knowledge' to adapt to new skills and perspectives that will positively promote environmental sustainability.…”

“…36,37 Similarly, the sub-theme shifting perspective recognises the importance of defying the status quo and removing participant-described 'tribal knowledge' to adapt to new skills and perspectives that will positively promote environmental sustainability. It is clear that consumer attitudes and satisfaction towards environmentally sustainable strategies by foodservices are mostly positive, 46 however there is a widely reported value-action gap in the literature between awareness and pro-environmental initiatives. Literature has addressed these value-action gaps seen across organisations by relating them to groupthink and conformity theories, among other psychological concepts, which describe how hard it is to resist authority or group pressures to make decisions.…”

Reporting food service emissions

“…Communicating the environmental impact of food choices is also complex; while the Green Claims Code in the UK provides a useful framework and checklist for evaluating claims, many are still subjective and open to interpretation. This said, environmentally sustainable strategies have shown a positive impact on consumer attitudes and responses 12 .…”