Organizational Motivations for Green Practices in Casual Restaurants

ABSTRACT

Even though the restaurant industry uses vast amounts of resources, a paucity of research exists that discusses restaurant sustainability issues from the supply point of view. This study surveys casual restaurant managers in the South West part of the U.S. about current green practices and motivations for the practices. Overall, most practices were related to water efficiency, waste management, and recycling. The study revealed that restaurants failed to commit to large capital investments and green certification. Instead, they focused on implementing green practices that reduce costs and provide favorable impressions to customers. However, restaurants with formal sustainability policies showed more involvement in green practices and engaged more in measuring outcomes and motivating and training their employees.

KEYWORDS:

• Green practices
• motivations
• sustainability
• benefits
• policy
• management

Additional information

Funding

We thank Casears Foundation for the funding.