Green Cities and Waste Management: The Restaurant Industry
Date
2020-07
Authors
Tehrani, Minoo
Fulton, Lawrence V.
Schmutz, Bryan
Journal Title
Journal ISSN
Volume Title
Publisher
Multidisciplinary Digital Publishing Institute
Abstract
“Green Cities” are cities with the ultimate goal of achieving a net zero-carbon footprint in energy, transportation, architecture, and the activity cost chain of businesses. These cities define the future of our planet by emphasizing the efficient use of resources and the well-being of communities. This study focuses on “Green Cities” and the restaurant industry. It examines the beliefs of restaurant owners/managers on the positive impact of sustainability practices on financial situation, reputation, and attraction of customers, and the relationship between such beliefs and the extent of engagement in sustainability practices. The research also explores whether declaring a city “Green” enhances the sustainability practices in that city. The results indicate that the restaurant owners/managers in all three studied cities strongly believe that sustainability practices enhance the financial performance, reputation of the restaurant, and attraction of customers, yet a significant percentage of the wastes and by-products of the operations of the studied restaurants are discarded. In addition, the results of the study show no significant impact on sustainability practices in the studied restaurants for the declared “Green” cities of Providence (U.S.) and Nancy (France) versus the city of Springfield (U.S.). The study concludes by highlighting the potential reasons underlying the lack of sustainability practices in the restaurant industry and proposes recommendations that can enhance such practices in this industry.
Description
Keywords
restaurant industry, sustainability practices, green cities, U.S., EU, Health Administration
Citation
Tehrani, M., Fulton, L., & Schmutz, B. (2020). Green cities and waste management: The restaurant industry. Sustainability, 12(15), 5964.
Rights
Rights Holder
© 2020 The Authors.
Rights License
This work is licensed under a Creative Commons Attribution 4.0 International License.