The impact of self-directed learning on reducing single use plastic in back-of-house restaurant operations

ABSTRACT

The purpose of the study was to determine the barriers to single-use plastic (SUP) reduction, specifically in the back-of-house (BOH) of restaurants, based on preexisting attitudes and perceived barriers. The associated psychological barriers were reflected upon in the context of adult learning theory and self-directed learning, as a novel setting in which to apply these theories. This study assessed the barriers to SUP reduction in restaurants by conducting fourteen qualitative interviews with small- to medium-sized restaurant operators in Canada which were digitally transcribed verbatim and analyzed using thematic content analysis. The study found that the most common barriers to reducing SUPs in the BOH are: cost, lack of time, and suppliers. The study also finds that there is a disconnect between the participants’ attitudes toward SUPs and their perceived barriers, and that there is a lack of access to resources for learning as a barrier. This study adds to self-directed learnings theory’s influence and limitations on sustainability behaviors and the application of self-directed learning to a unique setting. It also concludes that the restaurant BOH environment is akin to a self-directed learning environment. This study has implications for restaurant owners and operators attempting to reduce their SUP consumption.

KEYWORDS:

• Sustainability
• single-use plastics
• restaurants
• foodservice
• back-of-house
• Ontario
• self-directed learning

Disclosure statement

No potential conflict of interest was reported by the author(s).