Assessing the current sustainability initiatives of Canadian SME restaurants

Emily L. Robinson · Rebecca Gordon · Bruce McAdams

17 citations0/0 files storedJournal of Hospitality and Tourism Insights

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Environmental Sustainability in Business Culinary Culture and Tourism Sustainable Supply Chain Management

Abstract

Purpose The purpose of this study is to investigate what sustainability initiatives are being implemented by Canadian independent restaurants and to determine if the initiatives represent all 10 categories of a sustainable restaurant as established by a sustainability initiative framework. Design/methodology/approach The study uses a qualitative approach of semi-structured interviews with 15 small to medium enterprise (SME), independent restaurant owners and operators across Canada. The data was digitally transcribed and thematic analysis was performed. Findings Results indicated that most initiatives aligned with the categories of “sustainable food/menu” and “waste reduction and disposables” which shows that the operators were inclined to pursue initiatives in customer view. Restaurants put limited focus on water supply, chemicals and pollution reduction, furniture and construction materials. Some of the barriers to implementing, measuring and learning about initiatives were: cost, lack of access to programs, supply chain complications, not having buy-in from owners and lack of time to implement. Practical implications The study recommends that governments provide incentives to implement sustainability initiatives that are out of sight to the customer. For example, implementing composting, energy efficient equipment and water saving processes. It is also recommended that third-party restaurant organizations provide more accurate, evidence-based guidance and education on implementing a wide-range of sustainability initiatives. Originality/value This research contributes to the literature on sustainability in restaurants and applies a sustainability initiative framework in a practical context. The study provides a unique assessment of the current state of restaurant sustainability and states where restaurants need to improve their efforts.

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References

2005How Many Interviews Are Enough?2015Sample Size in Qualitative Interview Studies 1999Cannibals with forks: the triple bottom line of 21st century business 2020Intercoder Reliability in Qualitative Research: Debates and Practical Guidelines 1996The Determinants of an Environmentally Responsive Firm: An Empirical Approach 2016Application of the Extended Theory of Planned Behavior Model to Investigate Purchase Intention of Green Products among Thai Consumers 2013Organizing Corporate Social Responsibility in Small and Large Firms: Size Matters 2005The business case for sustainability? An examination of small firms in the UK's construction and restaurant sectors

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