Developing green management standards for restaurants: An application of green supply chain management

Wang, Yao-Fen; Chen, Suping; Lee, Yi‐Ching; Tsai, Chen-Tsang

doi:10.1016/j.ijhm.2013.04.001

Cited by 220 publications

(180 citation statements)

References 40 publications

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“…The significant contribution of food service provision to climate change is determined by the complexity of its supply chain and distribution networks (Baldwin et al 2011;Coley et al 2009;Wang et al 2013). It is also attributed to operational inefficiencies of catering enterprises (Hu et al 2013) that can further be intensified by reckless managerial attitudes and decisions (Kasim and Ismail 2012).…”

Section: Literature Reviewmentioning

confidence: 99%

‘Nudging’ as an architect of more responsible consumer choice in food service provision: The role of restaurant menu design

Filimonau

Lemmer

Marshall

et al. 2017

Journal of Cleaner Production

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The sector of food service provision generates substantial environmental and societal impacts. Environmental impacts are particularly pronounced in terms of carbon footprint build-up while societal impacts are reflected in often unhealthy food choice. These impacts should be minimised to facilitate progress of the sector towards sustainability. A significant share of the negative impacts from food service provision is attributed to irresponsible consumer choice which needs to be architected and made more society-and climatebenign. Customer 'nudging' is an effective tool of consumer choice architecture and yet little research has examined its application within the context of private food service provision.This study set to better understand the determinants of consumer choice when dining out and how consumer choice could be reinforced to make it more benefitial from the sustainability viewpoint. To this end, the study reported on the outcome of a consumer survey conducted among visitors to a UK casual dining restaurant where menu design was employed as a customer 'nudging' tool. The survey demonstrated that, next to price, food provenance and nutritional value determined consumer choice when dining out. This information should therefore be displayed on restaurant menus to enable educated, and more environment-and society-benign, food choice. While presenting the food carbon values on a menu was well perceived, some skepticism attached to their prospective use as a determinant of consumer choice was recorded. Recommendations were made on the design of the industry and policy-making interventions required to enhance the public appeal of this menu item.

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Section: Literature Reviewmentioning

confidence: 99%

‘Nudging’ as an architect of more responsible consumer choice in food service provision: The role of restaurant menu design

Filimonau

Lemmer

Marshall

et al. 2017

Journal of Cleaner Production

View full text Add to dashboard Cite

show abstract

“…Concerning the dimensions of sustainable development, the framework of green restaurant management includes: green foods (material), green environment and equipment (environment) and green management and social responsibility (people) [1]. Further, green foods (material) include: Green food procurement, green menu planning and cooking and green packaging for takeout; green environment and equipment (environment) include: Green kitchen environment, green dining environment, green cleaning and post-treatment; and finally, green management and social responsibility (people) include: Green management policy, green consumer education and green corporate social responsibility [1].…”

Section: Sustainable Development Of Restaurant Managementmentioning

confidence: 99%

“…Further, green foods (material) include: Green food procurement, green menu planning and cooking and green packaging for takeout; green environment and equipment (environment) include: Green kitchen environment, green dining environment, green cleaning and post-treatment; and finally, green management and social responsibility (people) include: Green management policy, green consumer education and green corporate social responsibility [1].…”

Section: Sustainable Development Of Restaurant Managementmentioning

confidence: 99%

“…Sustainable development has been highlighted worldwide as an important principle for establishing and managing organizational policies [1]. Sustainable innovations may be employed at diverse levels from the adoption of new ideas to systems in all aspects of society [2][3][4][5][6].…”

Section: Introductionmentioning

confidence: 99%

“…The growing interest for environmental and social considerations within the food service field is evidenced by the growth and development of green restaurants. Thus, when comparing its economic benefits to its contributions to greenhouse gas emissions, the restaurant industry is seen as one of the least sustainable economic sectors in the overall environment [1]. Food-related hospitality and tourism are integral to this process because of the way in which they simultaneously act to globalize and localize food consumption and create new foodways and commodity chains [13].…”

Section: Introductionmentioning

confidence: 99%

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Expert Concepts of Sustainable Service Innovation in Restaurants in Taiwan

et al. 2016

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Sustainable service innovation is a critical attribute in restaurant management that is widely recognized by experts and restaurant owners. In this paper, we investigated ideas on sustainable service innovation in restaurants gathered from interviews with restaurant managers, government experts and scholars in Taiwan. The analytical results show that five dimensions are major indicators of sustainable service innovation in the restaurant management field. These include the following dimensions: sustainable service innovation, food service technology, organizational learning, adoption of innovation and organizational environment. We also found that these five dimensions are important and that they deeply impact restaurant performance. We discuss the characteristics of these five attributes, and talk about the theoretical and empirical implications of research findings.

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Evaluation and Selection of Sustainable Strategy for Green Supply Chain Management Implementation

Malviya

Kant

Gupta³

2018

Bus Strat Env

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The aim of this study is to explore the implementation of green supply chain management (GSCM) strategies and to select the best GSCM strategy using fuzzy analytical network process (ANP) methodology. The ANP helps in analyzing the interdependence and interrelations among the various determinants and dimensions of GSCM strategy selection. Fuzzy set theory is applied to avoid the vagueness and uncertainty in human preference judgement. This study uses an empirical case study of an Indian automobile organization to validate the applicability of the proposed model. The results show that the resource based strategy is in first position, having the maximum impact on each determinant. The case organization should improve the green management system with the assistance of a suitable GSCM strategy, i.e. the resource based strategy. This study may help managers to make decisions, and to analyze and standardize their environmental advantages dynamically. The robustness of the projected model is checked by conducting a sensitivity analysis. Copyright © 2018 John Wiley & Sons, Ltd and ERP Environment

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Developing green management standards for restaurants: An application of green supply chain management

Cited by 220 publications

References 40 publications

‘Nudging’ as an architect of more responsible consumer choice in food service provision: The role of restaurant menu design

‘Nudging’ as an architect of more responsible consumer choice in food service provision: The role of restaurant menu design

Expert Concepts of Sustainable Service Innovation in Restaurants in Taiwan

Evaluation and Selection of Sustainable Strategy for Green Supply Chain Management Implementation

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