On the challenges of making a sustainable kitchen: experimenting with sustainable food principles for restaurants

Zanella, Matheus Alves

doi:10.1080/22243534.2020.1790207

Cited by 6 publications

(2 citation statements)

References 46 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Foodservice industry increasingly interested in sustainability practices. Recently, owners, operators, managers, food critics, chefs and sommeliers started to deal with sustainability issues such as food sourcing, food miles, fairness, energy and water conservation, and waste reduction (Zanella, 2020). According to the National Restaurant Association (2018), consumers want to know the connections between food and its impact on their health and the environment.…”

Section: Introductionmentioning

confidence: 99%

The effects of environmental consciousness and menu information on the perception of restaurant image

Remar

Sukhu

Bilgihan

2021

BFJ

View full text Add to dashboard Cite

PurposeThis research examines the influence of consumer environmental consciousness and perception of menu information in the formation of restaurant image. The concepts of mindfulness and mindful consumption were used as the theoretical background for the study.Design/methodology/approachUsing a quasi-experimental setting, data were collected from restaurant consumers dining at an upscale casual restaurant in the southeastern United States over a four-week time. Structural equation modeling, multi-group analysis and mediation analysis were used to test the hypothesized relationships between research constructs.FindingsResults suggested that consumer environmental consciousness does not have a direct effect on the formation of restaurant image. However, consumer environmental consciousness influenced consumers' perception of menu information, and the perception of menu information consequently influences the restaurant image.Practical implicationsFoodservice industry increasingly interested in sustainability practices. Consumers want to know the connections between food and its impact on their health and the environment. Findings reveal that environmentally conscious consumers actively sought out menu information, and that once the information they were seeking was perceived, it significantly strengthened the perception of restaurant image.Originality/valueTo the best of our knowledge, this is the first research that investigated the environmental consciousness construct in a live restaurant context.

show abstract

Section: Introductionmentioning

confidence: 99%

The effects of environmental consciousness and menu information on the perception of restaurant image

Remar

Sukhu

Bilgihan

2021

BFJ

View full text Add to dashboard Cite

show abstract

“…Arguably, any improvements regarding the three pillars of sustainability are dependent on the implementation of sustainable knowledge and responsible decision-making in work organizations. This is especially relevant at the micro-level practices in restaurants (Alves Zanella, 2020). Consequently, there is a need for research on professional knowledge and how it may affect both individual and organizational learning, namely the knowledge culture, and how it influences and shapes leadership and management practices in responsible or irresponsible ways (Laasch & Gherardi, 2019).…”

Section: Introductionmentioning

confidence: 99%

The intertwinement of professional knowledge culture, leadership practices and sustainability in the restaurant industry

Wellton

Lainpelto

2021

Scandinavian Journal of Hospitality and Tourism

View full text Add to dashboard Cite

This paper contributes to research on the growing expectation of hospitality businesses to implement sustainability strategies. By using the theoretical framework of professional knowledge cultures, as discussed by Nerland [Nerland, M. (2012). Professions as knowledge cultures. In Professional learning in the knowledge society (pp. 27-48). Brill/Sense], together with concepts of leadership and management, the study presents a novel approach. The aim is to explore the knowledge culture and the processes of learning and leadership formation in the restaurant industry to understand how these impact sustainable decisionmaking in restaurants. Through a narrative method, a typical industry career is illuminated, which mirrors the route to becoming a leader while adopting sustainability strategies. One podcast interview was used as research material to introduce a new data source derived from social media. The sampling considers the relevance of the narrators' knowledge and experience of the chef's profession and is therefore representative of a naturally occurring data. The analysis, based on knowledge culture, leadership practices, and sustainability, shows that the size of the restaurant matters for financial and socially sustainable decision-making. This is explained by the production flow in large organizations, which depends on calculated and effective work methods. Environmental sustainability strategies appear as a personal concern and are thereafter transformed into the knowledge culture, identified as a normative leadership.

show abstract

Minimalist Farm-To-Table Practices: Connecting Consumers with Local Agriculture

Gonzales-Yanac,

Nagadeepa,

Jaheer Mukthar

et al. 2024

Lecture Notes in Networks and Systems

View full text Add to dashboard Cite

On the challenges of making a sustainable kitchen: experimenting with sustainable food principles for restaurants

Cited by 6 publications

References 46 publications

The effects of environmental consciousness and menu information on the perception of restaurant image

The effects of environmental consciousness and menu information on the perception of restaurant image

The intertwinement of professional knowledge culture, leadership practices and sustainability in the restaurant industry

Minimalist Farm-To-Table Practices: Connecting Consumers with Local Agriculture

Contact Info

Product

Resources

About