Developing green management standards for restaurants: An application of green supply chain management

Effects of restaurant green practices on brand equity formation: do green practices really matter?

CSR and financial performance: The role of CSR awareness in the restaurant industry

A meta-analysis of behavioral intentions for environment-friendly initiatives in hospitality research

Purpose – The purpose of this paper is to investigate customers' perceptions and purchase intentions related to green practices in an upscale, green certified restaurant, on a university campus located in the southeastern USA. Design/methodology/approach Design/methodology/approach – The survey was adapted from a previous survey conducted by DiPietro et al. Findings – The results revealed that customers believed that they are knowledgeable about green practices but they would still like to know more about them. Customers also expressed preferences related to restaurants that are environmentally friendly and use environmentally safe products. Moreover, female customers and people with higher education were more conscious regarding green practices. Customers who utilized green practices at home intended to visit green restaurants more often. Research limitations/implications Research limitations/implications – The respondents were sampled from an upscale university restaurant, and were mostly within the age...

Green practices in upscale foodservice operations

Consumer attitudes and behavioural intentions towards environmentally sustainable practices in restaurants is an under-explored area in the hospitality literature, despite the growing ‘green’ trend. This article analyses data collected from 455 restaurant customers across five casual dining restaurants to gain insight into consumer attitudes towards, and willingness to pay more for, restaurants that engage in ‘green’ practices. The findings illustrate that there is an unfilled market niche for ‘green’ restaurants, as customers care about restaurants protecting the environment and would be willing to pay more to offset any additional costs associated with ‘green’ practices.

Franziska Schubert

Papers

Exploring Consumer Perceptions of Green Restaurants in the US