The Dynamics of Green Restaurant Patronage

Hsin‐Hui Hu · H. G. Parsa · John T. Self

435 citations0/0 files storedCornell Hospitality Quarterly

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Environmental Sustainability in Business Culinary Culture and Tourism Organic Food and Agriculture

Abstract

This study specifically discusses the relationships between consumers’ knowledge of a restaurant’s sustainable practices, environmental concern, and ecological behavior and their intention to patronize a “green” restaurant. The results revealed that consumers’ knowledge of sustainable restaurant practices and environmental concerns were important determinants of consumers’ intentions to patronize green restaurants. Demographic variables, age of consumers, education levels, and income levels were found to be significant in assessing patronage of green restaurants.

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References

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