What fires up my cooking? The choice for a sustainable cuisine: passion and self-transcendence in the restaurant business

References

• Baron, R. (2008). The role of affect in the entrepreneurial process. Academy of Management Review, 33(2), 328–340. https://doi.org/10.5465/ amr.2008.31193166
   Web of Science ®Google Scholar
• Bendell, B. L. (2017). I don’t want to be green: Prosocial motivation effects on firm environmental innovation rejection decisions. Journal of Business Ethics, 143(2), 277–288. https://doi.org/10.1007/s10551–015–2588–2
   Web of Science ®Google Scholar
• Bender, A. (2015) Top 10 food and restaurant trends 2015. Forbes (23 November). https://www.forbes.com/sites/andrewbender/2015/11/23/top-10-food-and-restaurant-trends-of-2015/#3da766404980
   Google Scholar
• Blundel, R. K., & Lyon, F. (2015). Towards a “long view”: Historical perspectives on the scaling and replication of social ventures. Journal of Social Entrepreneurship, 6(1), 80–102. https://doi.org/10.1080/19420676.2014.954258
   Web of Science ®Google Scholar
• Breugst, N., Domurath, A., Patzelt, H., & Klaukien, A. (2012). Perceptions of entrepreneurial passion and employees’ commitment to entrepreneurial ventures. Entrepreneurship Theory and Practice, 36(1), 171–192. https://doi.org/10.1111/j.1540–6520.2011.00491.x
   Web of Science ®Google Scholar
• Cardon, M. S., Foo, M. D., Shepherd, D., & Wiklund, J. (2012). Exploring the heart: Entrepreneurial emotion is a hot topic. Entrepreneurship Theory and Practice, 36(1), 10–19. https://doi.org/10.1111/j.1540–6520.2011.00501.x
   Web of Science ®Google Scholar
• Cardon, M. S., Glauser, M., & Murnieks, C. Y. (2017). Passion for what? Explaining the domains of entrepreneurial passion. Journal of Business Venturing Insights., 8, 24–32. https://doi.org/10.1016/j.jbvi.2017.05.004
   Google Scholar
• Cardon, M. S., Wincent, J., Singh, J., & Drnovsek, M. (2009). The nature and experience of entrepreneurial passion. Academy of Management Review, 34(3), 511–532. https://doi.org/10.5465/amr.2009.40633190
   Web of Science ®Google Scholar
• Chidlow, A., Ghauri, P. N., Yeniyurt, S., & Cavusgil, S. T. (2015). Establishing rigor in mail-survey procedures in international business research. Journal of World Business, 50(1), 26–35. https://doi.org/10.1016/j.jwb.2014.01.004
   Web of Science ®Google Scholar
• Clonan, A., & Holdsworth, M. (2012). The challenges of eating a healthy and sustainable diet. The American Journal of Clinical Nutrition, 96(3), 459–460. https://doi.org/10.3945/ajcn.112.044487
   PubMed Web of Science ®Google Scholar
• De Groot, J. I. M., & Steg, L. (2008). Value orientations to explain beliefs related to environmental significant behaviour: How to measure egoistic, altruistic and biospheric value orientations. Environment and Behavior, 40(3), 330–354. https://doi.org/10.1177/0013916506297831
   Web of Science ®Google Scholar
• DiPietro, R. B., Cao, Y., & Partlow, C. (2013). Green practices in upscale foodservice operations: Customer perceptions and purchase intentions. International Journal of Contemporary Hospitality Management, 25(5), 779–796. https://doi.org/10.1108/IJCHM-May-2012–0082
   Web of Science ®Google Scholar
• Doherty, B., Haugh, H., & Lyon, F. (2014). Social enterprises as hybrid organizations: A review and research agenda. International Journal of Management Reviews, 16(4), 417–436. https://doi.org/10.1111/ijmr.12028
   Web of Science ®Google Scholar
• Feagan, R. (2007). The place of food: Mapping out the “local” in local food systems. Progress in Human Geography, 31(1), 23–42. https://doi.org/10.1177/0309132507073527
   Web of Science ®Google Scholar
• Food Revolution Network. (2017). Why buy local food? It’s healthier for you and better for the environment. https://foodrevolution.org/blog/why-buy-local-food/
   Google Scholar
• Garnett, T. (2011). Where are the best opportunities for reducing greenhouse gas emissions in the food system (including the food chain)? Food Policy, 36(1), S23–S32. https://doi.org/10.1016/j.foodpol.2010.10.010
   Google Scholar
• Garnett, T. (2013). Food sustainability: Problems, perspectives and solutions. The Proceedings of the Nutrition Society, 72(1), 29–39. https://doi.org/10.1017/S0029665112002947
   Web of Science ®Google Scholar
• Garnett, T. (2014). What is a sustainable healthy diet? Oxford: Food Climate Research Network.
   Google Scholar
• González-Rodríguez, M. R., Díaz-Fernández, M. C., & Simonetti, B. (2015). The social, economic and environmental dimensions of corporate social responsibility: The role played by consumers and potential entrepreneurs. International Business Review, 24(5), 836–848. https://doi.org/10.1016/j.ibusrev.2015.03.002
   Web of Science ®Google Scholar
• Gössling, S., Hall, C. M. & Weaver, D. B. (2009). Sustainable Tourism Futures: Perspectives on Systems, Restructuring and Innovations. New York: Routledge.
   Google Scholar
• Hahn, T., Pinkse, J., Preuss, L., & Figge, F. (2015). Tensions in corporate sustainability: Towards an integrative framework. Journal of Business Ethics, 127(2), 297–316. https://doi.org/10.1007/s10551–014–2047–5
   Web of Science ®Google Scholar
• Hiratsuka, J., Perlaviciute, G., & Steg, L. (2018). Testing VBN theory in Japan: Relationships between values, beliefs, norms, and acceptability and expected effects of a car pricing policy. Transportation Research Part F: Traffic Psychology and Behaviour, 53, 74–83. https://doi.org/10.1016/j.trf.2017.12.015
   Web of Science ®Google Scholar
• Hole, D. G., Perkins, A. J., Wilson, J. D., Alexander, I. H., Grice, P. V., & Evans, A. D. (2005). Does organic farming benefit biodiversity? Biological Conservation, 122(1), 113–130. https://doi.org/10.1016/j.biocon.2004.07.018
   Web of Science ®Google Scholar
• Kaplin, L. (2012). Energy (in)efficiency of the local food movement: Food for thought. Fordham Environmental Literature Review, 23, 139.
   Google Scholar
• Krosnick, J. A., & Presser, S. (2010). Question and questionnaire design. In P. V. Marsden & J. D. Wright (eds), Handbook of Survey Research (2nd edn, pp. 263–313). Bingley: Emerald.
   Google Scholar
• Mac Con Iomaire, M. (2016). Food on the edge: the future of food is a sustainable future. Research in Hospitality Management, 6(1): 107–111. https://doi.org/10.2989/RHM.2016.6.1.15.1303
   Google Scholar
• Miller, H. J., & Goodchild, M. F. (2015). Data driven geography. GeoJournal, 80(4), 449–461. https://doi.org/10.1007/s10708–014–9602–6
   Web of Science ®Google Scholar
• Mooney, S. K., Harris, C., & Ryan, I. (2016). Long hospitality careers – a contradiction in terms? International Journal of Contemporary Hospitality Management, 28(11), 2589–2608. https://doi.org/10.1108/ IJCHM-04–2015–0206
   Web of Science ®Google Scholar
• McCausland, P. (2019). Monsanto parent company Bayer faces thousands of Roundup-cancer cases after $2 billion verdict, NBC News, 23 May.
   Google Scholar
• Morawicki, R. O. (2012). Handbook of Sustainability for the Food Sciences. West Sussex: Wiley Blackwell. https://doi.org/10.1002/9780470963166
   Google Scholar
• Nguyen, T. N., Lobo, A., & Greenland, S. (2016). Pro-environmental purchase behaviour: The role of consumers’ biospheric values. Journal of Retailing and Consumer Services,33, 98–108. https://doi.org/10.1016/j.jretconser.2016.08.010
   Web of Science ®Google Scholar
• Ojea, E., & Loureiro, M. L. (2007). Altruistic, egoistic and biospheric values in willingness to pay (WTP) for wildlife. Ecological Economics, 63(4), 807–814. https://doi.org/10.1016/j.ecolecon.2007.02.003
   Web of Science ®Google Scholar
• Patzelt, H., & Shepherd, D. A. (2011). Recognizing opportunities for sustainable development. Entrepreneurship Theory and Practice, 35(4), 631–652. https://doi.org/10.1111/j.1540–6520.2010.00386.x
   Web of Science ®Google Scholar
• Ploum, L., Blok, V., Lans, T., & Omta, O. (2018). Exploring the relation between individual moral antecedents and entrepreneurial opportunity recognition for sustainable development. Journal of Cleaner Production, 172, 1582–1591.
   Web of Science ®Google Scholar
• Poldner, K., Shrivastava, P., & Branzei, O. (2015). Embodied multi-discursivity: An aesthetic process approach to sustainable entrepreneurship. Business & Society, 56(2), 214–252. https://doi.org/10.1177/0007650315576149
   Web of Science ®Google Scholar
• Raab, C., Baloglu, S. & Chen, Y. S. (2018). Restaurant managers’ adoption of sustainable practices: An application of institutional theory and theory of planned behavior. Journal of Foodservice Business Research, 21(2), 154–171.
   Google Scholar
• Sauer, L., & Wood, R. C. (2018). Behaviours and attitudes towards sustainable food provision on the part of Dutch restaurateurs. Research in Hospitality Management, 8(1), 41–46. https://doi.org/10.1080/22243534.2018.1501177
   Google Scholar
• Schaefer, K., Corner, P. D., & Kearins, K. (2015). Social, environmental and sustainable entrepreneurship research: What is needed for sustainability- as-flourishing? Organization & Environment, 28(4), 394–413. https://doi.org/10.1177/1086026615621111
   Web of Science ®Google Scholar
• Schwartz, S. H. (1992). Universals in the content and structure of values: Theoretical advances and empirical tests in 20 countries. Advances in Experimental Social Psychology, 25(C), 1–65. https://doi.org/10.1016/ S0065–2601(08)60281–6
   Google Scholar
• Schwartz, S. H., & Bilsky, W. (1990). Toward a theory of the universal content and structure of values: Extensions and cross-cultural replications. Journal of Personality and Social Psychology, 58(5), 878–891. https://doi.org/10.1037/0022–3514.58.5.878
   Web of Science ®Google Scholar
• Slawinski, N., & Bansal, P. (2015). Short on time: Intertemporal tensions in business sustainability. Organization Science, 26(2), 531–549. https://doi.org/10.1287/orsc.2014.0960
   Web of Science ®Google Scholar
• Steg, L., Perlaviciute, G., van der Werff, E., & Lurvink, J. (2014). The significance of hedonic values for environmentally relevant attitudes, preferences, and actions. Environment and Behavior, 46(2), 163–192. https://doi.org/10.1177/0013916512454730
   Web of Science ®Google Scholar
• Stern, P. C., Dietz, T., Abel, T., Guagnano, G. A., & Kalof, L. (1999). A value-belief-norm theory of support for social movements: The case of environmentalism. Research in Human Ecology, 6(2), 81–97.
   Google Scholar
• Shepherd, D. A., Patzelt, H., & Baron, R. A. (2013). “I care about nature, but … ”: Disengaging values in assessing opportunities that cause harm. Academy of Management Journal, 56(5), 1251–1273. https://doi.org/10.5465/amj.2011.0776
   Web of Science ®Google Scholar
• Stănescu, V. (2010). “Green” eggs and ham? The myth of sustainable meat and the danger of the local. Journal for Critical Animal Studies, 8(1–2), 9–32.
   Google Scholar
• The Balanced Small Business. (2019). Benefits of restaurants serving local food. https://www.thebalancesmb.com/ ten-reasons-restaurants-should-buy-local-foods-2888595
   Google Scholar
• Thorgren, S., & Wincent, J. (2015). Passion and habitual entrepreneurship. International Small Business Journal, 33(2), 216–227. https://doi.org/10.1177/0266242613487085
   Web of Science ®Google Scholar
• Voedingscentrum (Centre for Nutrition). (2019). Duurzaam eten in 7 stappen (Eating sustainably in 7 steps). https://www.voedingscentrum.nl/nl/thema-s/duurzaam-eten/duurzaam-eten-in-7-stappen.aspx
   Google Scholar
• Xu, Y. & Jeong, E. (forthcoming). The effect of message framings and green practices on customers’ attitudes and behavior intentions toward green restaurants. International Journal of Contemporary Hospitality Management.
   Google Scholar
• Zasuwa, G. (2016). Do the ends justify the means? How altruistic values moderate consumer responses to corporate social initiatives. Journal of Business Research, 69(9), 3714–3719. https://doi.org/10.1016/j.jbusres.2016.03.034
   Web of Science ®Google Scholar