Green practices in the restaurant industry from an innovation adoption perspective: Evidence from Taiwan

The Influence of Green Restaurant Decision Formation Using the VAB Model: The Effect of Environmental Concerns upon Intent to Visit

“…Green practices in the restaurant industry have attracted research interest recently [30][31][32][33]. Chou et al [30] founded that when restaurants are faced with environmental innovations, they will place great emphasis on economic and positive benefits that are associated with observable resource savings.…”

“…Chou et al [30] founded that when restaurants are faced with environmental innovations, they will place great emphasis on economic and positive benefits that are associated with observable resource savings. Furthermore, previous scholars have incorporated the Delphi Technique to develop green standards of restaurant management.…”

Expert Concepts of Sustainable Service Innovation in Restaurants in Taiwan

“…Other researches have argued that future restaurant design should concentrate on food service technology [38,65,78] because customers are willing to pay more to have less influence on the natural environment [59][60][61] and for "green consumption" [62,63]. These findings suggest that sustainable service innovation will play a significant role in future restaurant management [25,49]. This study attempted to assess the role of sustainable development in restaurant service innovation and to examine the main attributes contributing to the service industry with expert concepts.…”

“…Companies regularly confront uncertainty with regard to improving environmental performance, a fact that prevents the fulfillment of innovation [25]. The theory of the diffusion of innovations [26,27] has been used to interpret and forecast behaviors regarding the adoption of innovation [28][29][30][31][32].…”

Characterization of environmental aspects and impacts of five university restaurants at a public higher education institution in Brazil

“…On the subject of electricity consumption, a study published by Horovitz, in 2008 (apud CHOU;CHEN;WANG, 2012), highlighted the results of research conducted by Pacific Gas & Electric's Food Service Technology Center, showing that restaurants are the greatest consumers of electricity in the retail sector, using as much is five times more of it per m 2 than other commercial Enterprises. Barthichoto et al (2013) conducted a study of commercial restaurants in the city of São Paulo, finding that just 37.5% of establishments (n=12) conducted electricity consumption measurement procedures.…”