References
- *Allen, J., Piecyk, M., Cherrett, T., Juhari, M. N., McLeod, F., Piotrowska, M., Bates, O., Bektas, T., Cheliotis, K., Friday, A., & Wise, S. (2021). Understanding the transport and CO2 impacts of on-demand meal deliveries: A London case study. Cities, 108(September 2020), 102973. https://doi.org/10.1016/j.cities.2020.102973
- *Babakhani, N., Lee, A., & Dolnicar, S. (2020). Carbon labels on restaurant menus: Do people pay attention to them? Journal of Sustainable Tourism, 28(1), 51–68. https://doi.org/10.1080/09669582.2019.1670187
- Bacig, M., & Young, C. A. (2019). The halo effect created for restaurants that source food locally. Journal of Foodservice Business Research, 22(3), 209–238. https://doi.org/10.1080/15378020.2019.1592654
- *Bacon, L., & Krpan, D. (2018). (Not) eating for the environment: The impact of restaurant menu design on vegetarian food choice. Appetite, 125, 190–200. https://doi.org/10.1016/j.appet.2018.02.006
- *Baig, M. B., Al-Zahrani, K. H., Schneider, F., Straquadine, G. S., & Mourad, M. (2019). Food waste posing a serious threat to sustainability in the kingdom of Saudi Arabia – a systematic review. Saudi Journal of Biological Sciences, 26(7), 1743–1752. https://doi.org/10.1016/j.sjbs.2018.06.004
- *Baldwin, C., Wilberforce, N., & Kapur, A. (2011). Restaurant and food service life cycle assessment and development of a sustainability standard. International Journal of Life Cycle Assessment, 16(1), 40–49. https://doi.org/10.1007/s11367-010-0234-x
- *Baloglu, S., Raab, C., & Malek, K. (2022). Organizational motivations for green practices in casual restaurants. International Journal of Hospitality and Tourism Administration, 23(2), 269–288. https://doi.org/10.1080/15256480.2020.1746216.
- *Batat, W. (2020). Pillars of sustainable food experiences in the luxury gastronomy sector: A qualitative exploration of Michelin-starred chefs’ motivations. Journal of Retailing and Consumer Services, 57(July), 102255. https://doi.org/10.1016/j.jretconser.2020.102255
- *Batlle-Bayer, L., Bala, A., Roca, M., Lemaire, E., Aldaco, R., & Fullana-i-Palmer, P. (2020). Nutritional and environmental co-benefits of shifting to “planetary health” spanish tapas. Journal of Cleaner Production, 271, 122561. https://doi.org/10.1016/j.jclepro.2020.122561
- *Blanco, E., Rey-Maquieira, J., & Lozano, J. (2009). Economic incentives for tourism firms to undertake voluntary environmental management. Tourism Management, 30(1), 112–122. https://doi.org/10.1016/j.tourman.2008.04.007
- Booth, P., Chaperon, S. A., Kennell, J. S., & Morrison, A. M. (2020). Entrepreneurship in island contexts: A systematic review of the tourism and hospitality literature. International Journal of Hospitality Management, 85, 102438. https://doi.org/10.1016/j.ijhm.2019.102438
- Braun, P. (2010). Going green: Women entrepreneurs and the environment. International Journal of Gender and Entrepreneurship, 2(3), 245–259. https://doi.org/10.1108/17566261011079233
- *Brunner, F., Kurz, V., Bryngelsson, D., & Hedenus, F. (2018). Carbon label at a university restaurant – label implementation and evaluation. Ecological Economics, 146(December 2017), 658–667. https://doi.org/10.1016/j.ecolecon.2017.12.012
- *Cantele, S., & Cassia, F. (2020). Sustainability implementation in restaurants: A comprehensive model of drivers, barriers, and competitiveness-mediated effects on firm performance. International Journal of Hospitality Management, 87(December 2019), 102510. https://doi.org/10.1016/j.ijhm.2020.102510
- *Carmona-Cabello, M., García, I. L., Sáez-Bastante, J., Pinzi, S., Koutinas, A. A., & Dorado, M. P. (2020). Food waste from restaurant sector – characterization for biorefinery approach. Bioresource Technology, 301(September 2019), 122779. https://doi.org/10.1016/j.biortech.2020.122779
- *Cheng, C. C., Chang, Y. Y., Tsai, M. C., Chen, C. T., & Tseng, Y. C. (2019). An evaluation instrument and strategy implications of service attributes in LOHAS restaurants. International Journal of Contemporary Hospitality Management, 31(1), 194–216. https://doi.org/10.1108/IJCHM-06-2017-0361
- *Chiang, C. I., & Sheu, R. S. (2020). How the sustainability of your recipes? International Journal of Gastronomy and Food Science, 22(48), 100244. https://doi.org/10.1016/j.ijgfs.2020.100244
- Chinh, B., Ganji, A., Zade, H., & Aragon, C. (2019). Ways of qualitative coding: A case study of four strategies for resolving disagreements. Conference on human factors in computing systems - proceedings.
- *Chiu, J. Z., & Hsieh, C. C. (2016). The impact of restaurants’ green supply chain practices on firm performance. Sustainability (Switzerland), 8(1), 1–14. https://doi.org/10.3390/su8010042
- *Choi, G., & Parsa, H. G. (2006). Green practices II. Journal of Foodservice Business Research, 9(4), 41–63. https://doi.org/10.1300/J369v09n04_04
- Cochran, C., Goulbourne, E., Hunt, C., & Veza, A. (2018). Restaurant food waste action guide 2018. Rethink Food Waste Through Economics and Data (ReFED).
- *Das, P., Ganguly, S., Maity, P. P., Bose, M., Mondal, S., Dhara, S., Das, A. K., Banerjee, S., & Das, N. C. (2018). Waste chimney oil to nanolights: A low cost chemosensor for tracer metal detection in practical field and its polymer composite for multidimensional activity. Journal of Photochemistry and Photobiology B: Biology, 180(2017), 56–67. https://doi.org/10.1016/j.jphotobiol.2018.01.019
- del Mar Alonso-Almeida, M. (2013). Environmental management in tourism: Students’ perceptions and managerial practice in restaurants from a gender perspective. Journal of Cleaner Production, 60, 201–207. https://doi.org/10.1016/j.jclepro.2012.11.034
- *de Visser-Amundson, A. (2020). A multi-stakeholder partnership to fight food waste in the hospitality industry: A contribution to the united nations sustainable development goals 12 and 17. Journal of Sustainable Tourism, 30(0), 1–28. https://doi.org/10.1080/09669582.2020.1849232
- European Commission. (2017). Review report of the environmental footprint pilot phase. Available at: https://ec.europa.eu/environment/eussd/smgp/pdf/2017_peer_rev_finrep.pdf.
- *Fieschi, M., & Pretato, U. (2018). Role of compostable tableware in food service and waste management. A life cycle assessment study. Waste Management, 73, 14–25. https://doi.org/10.1016/j.wasman.2017.11.036
- Filimonau, V., & De Coteau, D. A. (2019). Food waste management in hospitality operations: A critical review. Tourism Management, 71, 234–245. https://doi.org/10.1016/j.tourman.2018.10.009
- *Filimonau, V., Fidan, H., Alexieva, I., Dragoev, S., & Marinova, D. D. (2019a). Restaurant food waste and the determinants of its effective management in Bulgaria: An exploratory case study of restaurants in Plovdiv. Tourism Management Perspectives, 32(October). https://doi.org/10.1016/j.tmp.2019.100577
- *Filimonau, V., Krivcova, M., & Pettit, F. (2019b). An exploratory study of managerial approaches to food waste mitigation in coffee shops. International Journal of Hospitality Management, 76(July 2017), 48–57. https://doi.org/10.1016/j.ijhm.2018.04.010
- *Filimonau, V., Lemmer, C., Marshall, D., & Bejjani, G. (2017). ‘Nudging’ as an architect of more responsible consumer choice in food service provision: The role of restaurant menu design. Journal of Cleaner Production, 144, 161–170. https://doi.org/10.1016/j.jclepro.2017.01.010
- *Filimonau, V., Todorova, E., Mzembe, A., Sauer, L., & Yankholmes, A. (2020). A comparative study of food waste management in full service restaurants of the United Kingdom and The Netherlands. Journal of Cleaner Production, 258, 120775. https://doi.org/10.1016/j.jclepro.2020.120775
- Freeman, R. E. (1984). Strategic management: A stakeholder approach. Cambridge University Press.
- *Freeman, B., Gharabaghi, B., & Thé, J. (2019). Estimating annual air emissions from nargyla water pipes in cafés and restaurants using monte carlo analysis. International Journal of Environmental Science and Technology, 16(6), 2539–2548. https://doi.org/10.1007/s13762-018-1662-6
- Furunes, T. (2019). Reflections on systematic reviews: Moving golden standards? Scandinavian Journal of Hospitality and Tourism, 19(3), 227–231. https://doi.org/10.1080/15022250.2019.1584965
- Galbreath, J. (2019). Drivers of green innovations: The impact of export intensity, women leaders, and absorptive capacity. Journal of Business Ethics, 158(1), 47–61. https://doi.org/10.1007/s10551-017-3715-z
- Gomezelj, D. O. (2016). A systematic review of research on innovation in hospitality and tourism. International Journal of Contemporary Hospitality Management, 28(3), 516–558. https://doi.org/10.1108/IJCHM-10-2014-0510
- *González-García, S., González-García, R., González Vázquez, L., Moreira, M. T., & Leis, R. (2020). Tracking the environmental footprints of institutional restaurant service in nursery schools. Science of the Total Environment, 728, 138939. https://doi.org/10.1016/j.scitotenv.2020.138939
- *Hamada, H., Tayeh, B., Yahaya, F., Muthusamy, K., & Al-Attar, A. (2020). Effects of nano-palm oil fuel ash and nano-eggshell powder on concrete. Construction and Building Materials, 261, 119790. https://doi.org/10.1016/j.conbuildmat.2020.119790
- Hambrick, D. C., & Mason, P. A. (1984). Upper echelons: The organization as a reflection of its top managers. Academy of Management Review, 9(2), 193–206. https://doi.org/10.2307/258434
- *Hatjiathanassiadou, M., de Souza, S. R. G., Nogueira, J. P., de Medeiros Oliveira, L., Strasburg, V. J., Rolim, P. M., & Seabra, L. M. A. J. (2019). Environmental impacts of university restaurant menus: A case study in Brazil. Sustainability (Switzerland), 11(19), 1–15. https://doi.org/10.3390/su11195157
- *Heikkilä, L., Reinikainen, A., Katajajuuri, J. M., Silvennoinen, K., & Hartikainen, H. (2016). Elements affecting food waste in the food service sector. Waste Management, 56, 446–453. https://doi.org/10.1016/j.wasman.2016.06.019
- Higgins-Desbiolles, F., Moskwa, E., & Wijesinghe, G. (2019). How sustainable is sustainable hospitality research? A review of sustainable restaurant literature from 1991 to 2015. Current Issues in Tourism, 22(13), 1551–1580. https://doi.org/10.1080/13683500.2017.1383368
- Hlee, S., Lee, H., & Koo, C. (2018). Hospitality and tourism online review research: A systematic analysis and heuristic-systematic model. Sustainability, 10(4), 1141. https://doi.org/10.3390/su10041141
- *Hsieh, Y. J. (2012). Hotel companies’ environmental policies and practices: A content analysis of their web pages. International Journal of Contemporary Hospitality Management, 24(1), 97–121. https://doi.org/10.1108/095961112
- *Hu, M. L., Horng, J. S., Teng, C. C., & Chou, S. F. (2013). A criteria model of restaurant energy conservation and carbon reduction in Taiwan. Journal of Sustainable Tourism, 21(5), 765–779. https://doi.org/10.1080/09669582.2012.721787
- *Hwang, J., Kim, H., & Choe, J. Y. (2020). The role of eco-friendly edible insect restaurants in the field of sustainable tourism. International Journal of Environmental Research and Public Health, 17(11), 1–12. https://doi.org/10.3390/ijerph17114064
- *Iraldo, F., Testa, F., Lanzini, P., & Battaglia, M. (2017). Greening competitiveness for hotels and restaurants. Journal of Small Business and Enterprise Development, 24(3), 607–628. https://doi.org/10.1108/JSBED-12-2016-0211
- *Ishak, S., & Kamari, A. (2019). Biodiesel from black soldier fly larvae grown on restaurant kitchen waste. Environmental Chemistry Letters, 17(2), 1143–1150. https://doi.org/10.1007/s10311-018-00844-y
- Jang, S. Y., Chung, J. Y., & Kim, Y. G. (2015). Effects of environmentally friendly perceptions on customers’ intentions to visit environmentally friendly restaurants: An extended theory of planned behavior. Asia Pacific Journal of Tourism Research, 20(6), 599–618. https://doi.org/10.1080/10941665.2014.923923
- *Jang, Y. J. (2020). The role of stakeholder engagement in environmental sustainability: A moderation analysis of chain affiliation. Journal of Hospitality & Tourism Research, 46(5), 1006–1026. https://doi.org/10.1177/1096348020936348
- Jin, X., & Wang, Y. (2016). Chinese outbound tourism research. Journal of Travel Research, 55(4), 440–453. https://doi.org/10.1177/0047287515608504
- *Kantor, L. S., Lipton, K., & Manchester, A. (1997). Estimating and addressing America’s food losses. Food Review, 20(1), 11. https://doi.org/10.22004/ag.econ.234453
- *Kasim, A., & Ismail, A. (2012). Environmentally friendly practices among restaurants: Drivers and barriers to change. Journal of Sustainable Tourism, 20(4), 551–570. https://doi.org/10.1080/09669582.2011.621540
- Kim, S. H., Lee, K., & Fairhurst, A. (2017). The review of “green” research in hospitality, 2000-2014: Current trends and future research directions. International Journal of Contemporary Hospitality Management, 29(1), 226–247. https://doi.org/10.1108/IJCHM-11-2014-0562
- *Kim, M. J., & Hall, C. M. (2019). Can climate change awareness predict pro-environmental practices in restaurants? Comparing high and low dining expenditure. Sustainability (Switzerland), 11(23), 6777. https://doi.org/10.3390/su11236777.
- *Kim, M. J., & Hall, C. M. (2020). Can sustainable restaurant practices enhance customer loyalty? The roles of value theory and environmental concerns. Journal of Hospitality and Tourism Management, 43, 127–138. https://doi.org/10.1016/j.jhtm.2020.03.004
- Kotlar, J., De Massis, A., Wright, M., & Frattini, F. (2018). Organizational goals: Antecedents, formation processes and implications for firm behavior and performance. International Journal of Management Reviews, 20, S3–S18. https://doi.org/10.1111/ijmr.12170
- *Kurz, V. (2018). Nudging to reduce meat consumption: Immediate and persistent effects of an intervention at a university restaurant. Journal of Environmental Economics and Management, 90, 317–341. https://doi.org/10.1016/j.jeem.2018.06.005
- Kushwah, S., Dhir, A., Sagar, M., & Gupta, B. (2019). Determinants of organic food consumption. A systematic literature review on motives and barriers. Appetite, 143, 104402. https://doi.org/10.1016/j.appet.2019.104402
- *Kyzas, G. Z., & Deliyanni, E. A. (2015). Modified activated carbons from potato peels as green environmental-friendly adsorbents for the treatment of pharmaceutical effluents. Chemical Engineering Research and Design, 97, 135–144. https://doi.org/10.1016/j.cherd.2014.08.020
- *Lang, L., Wang, Y., Chen, X., Zhang, Z., Yang, N., Xue, B., & Han, W. (2020). Awareness of food waste recycling in restaurants: Evidence from China. Resources, Conservation and Recycling, 161(November 2019), 104949. https://doi.org/10.1016/j.resconrec.2020.104949
- *Lee, M. J., Kang, H., Choi, H., & Olds, D. (2020). Managerial attitudes towards green practices in educational restaurant operations: An importance-performance analysis. Journal of Hospitality and Tourism Education, 32(3), 142–155. https://doi.org/10.1080/10963758.2019.1655437
- *Llach, J., Perramon, J., Alonso-Almeida, M. D. M., & Bagur-Femenías, L. (2013). Joint impact of quality and environmental practices on firm performance in small service businesses: An empirical study of restaurants. Journal of Cleaner Production, 44, 96–104. https://doi.org/10.1016/j.jclepro.2012.10.046
- *Lo, J. Y., Chan, W. W., & Wong, K. (2011). A comparison of cold-water thawing options in Chinese restaurants. Cornell Hospitality Quarterly, 52(1), 64–72. https://doi.org/10.1177/1938965510389427
- Lorenzini, B. 1994). The green restaurant, part II: Systems and service. Restaurant & Institutions.
- *Ma, J., & Ghiselli, R. (2016). Measuring, monitoring, and managing the green practices in mid-sized restaurants in China. Journal of Foodservice Business Research, 19(1), 64–76. https://doi.org/10.1080/15378020.2016.1129221
- *Majumdar, D., Chintada, A., Sahu, J., & Chalapati Rao, C. V. (2013). Emissions of greenhouse and non-greenhouse air pollutants from fuel combustion in restaurant industry. International Journal of Environmental Science and Technology, 10(5), 995–1006. https://doi.org/10.1007/s13762-013-0247-7
- Mariani, M., Baggio, R., Fuchs, M., & Höepken, W. (2018). Business intelligence and big data in hospitality and tourism: A systematic literature review. International Journal of Contemporary Hospitality Management, 30(12), 3514–3554. https://doi.org/10.1108/IJCHM-07-2017-0461
- *Martinelli, S. S., Cavalli, S. B., Pires, P. P., Proença, L. C., & Proença, R. P. D. C. (2012). Water consumption in meat thawing under running water: Sustainability in meal production. Journal of Culinary Science & Technology, 10(4), 311–325. https://doi.org/10.1080/15428052.2012.728982
- Moon, S. J. (2021). Investigating beliefs, attitudes, and intentions regarding green restaurant patronage: An application of the extended theory of planned behavior with moderating effects of gender and age. International Journal of Hospitality Management, 92(September 2020), 102727. https://doi.org/10.1016/j.ijhm.2020.102727
- *Mu, W., Spaargaren, G., & Lansink, A. O. (2019). Mobile apps for green food practices and the role for consumers: A case study on dining out practices with Chinese and Dutch young consumers. Sustainability (Switzerland), 11(5), 1–19. https://doi.org/10.3390/su11051275
- Munn, Z., Peters, M. D. J., Stern, C., Tufanaru, C., McArthur, A., & Aromataris, E. (2018). Systematic review or scoping review? Guidance for authors when choosing between a systematic or scoping review approach. BMC Medical Research Methodology, 18(1), 1–7. https://doi.org/10.1186/s12874-018-0611-x
- Namkung, Y., & Jang, S. (2017). Are consumers willing to pay more for green practices at restaurants? Journal of Hospitality and Tourism Research, 41(3), 329–356. https://doi.org/10.1177/1096348014525632
- *Namkung, Y., & Jang, S. C. S. (2013). Effects of restaurant green practices on brand equity formation: Do green practices really matter? International Journal of Hospitality Management, 33(1), 85–95. https://doi.org/10.1016/j.ijhm.2012.06.006
- *Nguyen, H. K. D., Dinh, N. T., Nguyen, N. L. T., & Ngoc, D. T. (2017). Study on the synthesis and application of mesoporous nanocrystal HZSM-5 for the catalytic cracking of used cooking vegetable oil in Vietnamese restaurants for green diesel. Journal of Porous Materials, 24(2), 559–566. https://doi.org/10.1007/s10934-016-0291-z
- Ocean Conservancy. (n.d.). Trash free seas: Threat rank report - Ocean conservancy. Retrieved September 17, 2020, from https://oceanconservancy.org/trash-free-seas/take-deep-dive/threat-rank-report/
- *Outili, N., Kerras, H., Nekkab, C., Merouani, R., & Meniai, A. H. (2020). Biodiesel production optimization from waste cooking oil using green chemistry metrics. Renewable Energy, 145, 2575–2586. https://doi.org/10.1016/j.renene.2019.07.152
- Oxford Dictionary. (2020). Restaurant Definition. https://www.oxfordlearnersdictionaries.com/definition/english/restaurant?q = restaurant
- *Park, E. (Olivia), Chae, B. (Kevin), Kwon, J., & Kim, W.-H. (2020). The effects of green restaurant attributes on customer satisfaction using the structural topic model on online customer reviews. Sustainability, 12(7), 2843. https://doi.org/10.3390/su12072843
- *Peng, N. (2020). Luxury restaurants’ risks when implementing new environmentally friendly programs – evidence from luxury restaurants in Taiwan. International Journal of Contemporary Hospitality Management, 32(7), 2409–2427. https://doi.org/10.1108/IJCHM-11-2019-0933
- *Perramon, J., Alonso-Almeida, M. d. M., Llach, J., & Bagur-Femenías, L. (2014). Green practices in restaurants: Impact on firm performance. Operations Management Research, 7(1–2), 2–12. https://doi.org/10.1007/s12063-014-0084-y
- *Pleissner, D., Lau, K. Y., Schneider, R., Venus, J., & Lin, C. S. K. (2015). Fatty acid feedstock preparation and lactic acid production as integrated processes in mixed restaurant food and bakery wastes treatment. Food Research International, 73, 52–61. https://doi.org/10.1016/j.foodres.2014.11.048
- *Pulkkinen, H., Roininen, T., Katajajuuri, J. M., & Järvinen, M. (2016). Development of a climate choice meal concept for restaurants based on carbon footprinting. International Journal of Life Cycle Assessment, 21(5), 621–630. https://doi.org/10.1007/s11367-015-0913-8
- *Razza, F., Fieschi, M., Innocenti, F. D., & Bastioli, C. (2009). Compostable cutlery and waste management: An LCA approach. Waste Management, 29(4), 1424–1433. https://doi.org/10.1016/j.wasman.2008.08.021
- *Sakaguchi, L., Pak, N., & Potts, M. D. (2018). Tackling the issue of food waste in restaurants: Options for measurement method, reduction and behavioral change. Journal of Cleaner Production, 180, 430–436. https://doi.org/10.1016/j.jclepro.2017.12.136
- Stanfill, M. H., Williams, M., Fenton, S. H., Jenders, R. A., & Hersh, W. R. (2010). A systematic literature review of automated clinical coding and classification systems. Journal of the American Medical Informatics Association, 17(6), 646–651. https://doi.org/10.1136/jamia.2009.001024
- *Strasburg, V. J., & Jahno, V. D. (2017). Application of eco-efficiency in the assessment of raw materials consumed by university restaurants in Brazil: A case study. Journal of Cleaner Production, 161, 178–187. https://doi.org/10.1016/j.jclepro.2017.05.089
- *Tan, B. C., Lau, T. C., Yong, G. F., Khan, N., & Nguyen, T. P. L. (2019). A qualitative study of green practices adoption for restaurants in Malaysia. Social Responsibility Journal, 15(8), 1087–1099. https://doi.org/10.1108/SRJ-07-2017-0119
- Tenenbaum, L. (2019, July 16). Plastic cutlery is terrible for the environment and we don’t need to have it delivered. Forbes. https://www.forbes.com/sites/lauratenenbaum/2019/07/16/plastic-cutlery-is-terrible-for-the-environment-and-we-dont-need-to-have-it-delivered/#6234ec1d4019
- *Trafialek, J., Czarniecka-Skubina, E., Kulaitiené, J., & Vaitkevičienė, N. (2019). Restaurant’s multidimensional evaluation concerning food quality, service, and sustainable practices: A cross-national case study of Poland and Lithuania. Sustainability, 12(1), 234. https://doi.org/10.3390/su12010234
- Tranfield, D., Denyer, D., & Smart, P. (2003). Towards a methodology for developing evidence-informed management knowledge by means of systematic review. British Journal of Management, 14(3), 207–222. https://doi.org/10.1111/1467-8551.00375
- *Velazquez Abad, A., Cherrett, T., & Holdsworth, P. (2015). Waste-to-fuel opportunities for British quick service restaurants: A case study. Resources, Conservation and Recycling, 104, 239–253. https://doi.org/10.1016/j.resconrec.2015.08.004
- *Visschers, V. H. M., & Siegrist, M. (2015). Does better for the environment mean less tasty? Offering more climate-friendly meals is good for the environment and customer satisfaction. Appetite, 95, 475–483. https://doi.org/10.1016/j.appet.2015.08.013
- *Wang, L. e., Liu, G., Liu, X., Liu, Y., Gao, J., Zhou, B., Gao, S., & Cheng, S. (2017). The weight of unfinished plate: A survey based characterization of restaurant food waste in Chinese cities. Waste Management, 66, 3–12. https://doi.org/10.1016/j.wasman.2017.04.007
- *Wang, Y. F. (2016). Modeling predictors of restaurant employees’ green behavior: Comparison of six attitude-behavior models. International Journal of Hospitality Management, 58, 66–81. https://doi.org/10.1016/j.ijhm.2016.07.007
- *Wang, Y. F., Chen, S. P., Lee, Y. C., & Tsai, C. T. (Simon) (2013). Developing green management standards for restaurants: An application of green supply chain management. International Journal of Hospitality Management, 34(1), 263–273. https://doi.org/10.1016/j.ijhm.2013.04.001
- Wilcox, C., Mallos, N. J., Leonard, G. H., Rodriguez, A., & Hardesty, B. D. (2016). Using expert elicitation to estimate the impacts of plastic pollution on marine wildlife. Marine Policy, 65, 107–114. https://doi.org/10.1016/j.marpol.2015.10.014
- *Yucedag, C., Kaya, L. G., & Cetin, M. (2018). Identifying and assessing environmental awareness of hotel and restaurant employees’ attitudes in the Amasra district of Bartin. Environmental Monitoring and Assessment, 190(2), 1–8. https://doi.org/10.1007/s10661-017-6456-7