A Content Analysis on Sustainable Restaurant Management Practices

Year 2022, Volume: 6 Issue: 1, 194 - 209, 27.03.2022

Ömer Ceyhun Apak , Ahmet Gürbüz

https://doi.org/10.32572/guntad.1002109

Cited By: 3

Abstract

Businesses play an important role in protecting the natural environment and preventing destruction. Within the scope of the efforts made against environmental problems, various initiatives are carried out to prevent the consumption of scarce resources in the food and beverage sector. In this context, restaurants, which are seen as small and medium-sized businesses, have adopted sustainability practices. Due to the increase in environmental awareness, sustainable restaurants or green restaurant-themed businesses have started to operate. In this research, studies on sustainable restaurants were examined within the scope of content analysis by scanning the international literature. The descriptive information of the studies reached and the similar or different aspects of the findings predicted in the studies were interpreted. According to the results of the research, studies on sustainable restaurants and their practices were evaluated in three categories as economic, social and environmental. Accordingly, it was determined that the studies were mostly environmental themed. The prominent elements in the studies; energy and water saving, good waste management, the necessity of implementing disposable product and recyclable waste management, the ability of enterprises to offer sustainable menus, the necessity of implementing solar panels and wind turbines in order to achieve economic efficiency.

Keywords

Sustainability, Sustainable Restaurant, Content Analysis

Sürdürülebilir Restoran İşletmeciliği Uygulamaları Üzerine Bir İçerik Analizi

Abstract

İşletmeler doğal çevrenin korunması ve tahribatın önlenmesi için önemli roller üstlenmektedir. Çevre sorunlarına karşı gösterilen çabalar kapsamında yiyecek içecek sektöründe kıt kaynakların tüketimini önlemek için çeşitli girişimler gerçekleştirilmektedir. Bu kapsamda küçük ve orta büyüklükte işletmeler olarak görülen restoranlar sürdürülebilirlik uygulamalarını benimsemiştir. Çevre bilincinin artmasından dolayı sürdürülebilir restoran veya yeşil restoran temalı işletmeler faaliyete geçmiştir. Bu araştırmada uluslararası yazın alanı taranarak sürdürülebilir restoranlar ile ilgili çalışmalar içerik analizi kapsamında incelenmiştir. Ulaşılan çalışmaların tanımlayıcı bilgileri ve çalışmalarda öngörülen tespitlerin benzer veya farklı yönleri yorumlanmıştır. Araştırma sonuçlarına göre sürdürülebilir restoranlar ve uygulamalarına yönelik çalışmalar ekonomik, sosyal ve çevresel olmak üzere üç kategoride değerlendirilmiştir. Buna göre, çalışmaların en fazla çevresel temalı olduğu tespit edilmiştir. Çalışmalarda öne çıkan unsurlar; enerji ve su tasarrufu, atık yönetiminin iyi yapılması, tek kullanımlık ürün ve geri dönüştürülebilir atık yönetiminin uygulanması gerekliliği, işletmelerin sürdürülebilir menü sunabilme yeteneğinin olması, ekonomik açıdan verimlilik elde etmek için güneş panellerinin ve rüzgâr türbinlerinin hayata geçirilmesi gerekliliği şeklindedir.

Keywords

Sürdürülebilirlik, Sürdürülebilir Restoran, İçerik Analizi

References

• Akkuş, Ç. ve Yordam, S. (2021). Rekreasyon deneyimi, memnuniyet ve çevreye duyarlı davranış ilişkisi: Horma Kanyonu örneği. Turizm Akademik Dergisi, 8(1), 15-28.
• Akyol, C. (2021). Sürdürülebilir turizm anlayışı kapsamında bir destinasyon yönetim modeli önerisi. İmgelem Dergisi, 5(9), 507-540.
• Baldwin, C., Wilberforce, N. ve Kapur, A. (2011). Restaurant and food service life cycle assessment and development of a sustainability standard. The International Journal of Life Cycle Assessment, (16), 40-49.
• Bamberg, S. ve Möser, G. (2007). Twenty years after hines, hungerford, and tomera: A new meta-analysis of psycho-social determinants of pro-environmental behaviour. Journal of Environmental Psychology, 27(1), 14-25.
• Büyüköztürk, Ş., Kılıç Çakmak, E., Akgün, Ö. A., Karadeniz, Ş. ve Demirel, F. (2013). Bilimsel Araştırma Yöntemleri. Ankara: Pegem Akademi Yayıncılık.
• Cavagnaro, E. ve Gehrels, S. A. (2009). Sweet and sour grapes: Implementing sustainability in the hospitality industry- A case study. Journal of Culinary Science & Technology, (7), 181-195.
• Chen, R. J. C. ve Barrows, C. W. (2015). Developing a mystery shopping measure to operate a sustainable restaurant business: The power of integrating with corporate executive members’ feedback. Sustainability, (7), 12279-12294.
• Chevallier-Chantepie, A. ve Batt, P. J. (2021). Sustainable purchasing of fresh food by restaurants and cafes in France. Agronomy, (11), https://doi.org/10.3390/agronomy11112357.
• Chou, C. J., Chen, K. S. ve Wang, Y. Y. (2012). Green practices in the restaurant industry from an innovation adoption perspective: Evidence from Taiwan. International Journal of Hospitality Management, (31), 703-711.
• Chou, S. F., Horng, J. S., Liu, C. H. ve Gan, B. (2018). Explicating restaurant performance: The nature and foundations of sustainable service and organizational environment. Internatıonal Journal of Hospıtalıty Management, (72), 56-66.
• Davies, T. ve Konisky, D. M. (2000). Environmental ımplications of the foodservice and food retail industries. Washington: Resources for the future. https://media.rff.org/documents/RFF-DP-00-11.pdf.> Erişim Tarihi: 21.09.2021.
• Doğan, H., Nebioğlu, O. ve Demirağ, M. (2015). A comparative study for green management practices in Rome and Alanya restaurants from managerial perspectives. Journal of Tourism and Gastronomy Studies, 3(2), 3-11.
• Dutta, K., Umashankar, V., Choi, G. ve Parsa, H. G. (2008). A comparative study of consumers’ green practice orientation in India and the United States: A study from the restaurant industry. Journal of Foodservice Business Research, 11(3), 269-285.
• Emirdağ, A. (2019). Restoran Yöneticilerinin Bakış Açısıyla Sürdürülebilir Uygulamaların Önündeki Engeller: İzmir Örneği. (Yayımlanmamış Yüksek Lisans Tezi), Dokuz Eylül Üniversitesi Sosyal Bilimler Enstitüsü, İzmir.
• Enthoven, M. P. M. ve Brouwer, A. E. (2019). Investigating spatial concentration of sustainable restaurants: It is all about good food!. The Annals of Regional Science, https://doi.org/10.1007/s00168-019-00955-6.
• Environmental Protection Agency. (2010). Guide for restaurants putting energy into profit. http://www.energystar.gov/ia/business/small_business/restaurants_guide.pd f?f185-44a2> Erişim Tarihi: 18.09.2021.
• Gracı, S. ve Dodds, R. (2008). Why go green? The business case for environmental commitment in the Canadian hotel industry. Anatolia: An International Journal of Tourism and Hospitality Research, 19(2), 250-270.
• Gupta, A. ve College, L. (2012). Sustainable competitive advantage in service operations: An empirical examination. The Journal of Applied Business Research, 28(4), 735-742.
• Gürbüz, A., Ayaz, N. ve Apak, Ö. C. (2019). Kış turizminin sürdürülebilirliği kapsamında seyahat acentası yöneticilerinin bakış açısı: Kayseri örneği. Uluslararası Türk Dünyası Turizm Araştırmaları Dergisi, 4(1), 35-46.
• Han, H. (2020). Theory of green purchase behavior (TGPB): A new theory for sustainable consumption of green hotel and green restaurant products. Business Strategy and the Environment, 29(6), 2815-2828.
• Harringon, R. ve Herzog, C. (2014). Chef John Folse: A case study of vision, leadership & sustainability. Journal of Hospitality &Tourism Education, 19(3), 4-10.
• Higgins-Desbiolles, F., Moskwa E. ve Gifford, S. (2014). The restaurateur as a sustainability pedagogue: the case of Stuart Gifford and Sarah’s Sister’s Sustainable Café. Annals of Leisure Research, 17(3), 267-280.
• Higgins-Desbiolles, F., Moskwa, E. ve 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), 1-30.
• https://sustainabledevelopment.un.org/content/documents/5987our-common-future.pdf> Erişim Tarihi: 22.09.2021.
• Hwang, J., Kim, H. ve 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), https://doi:10.3390/ijerph17114064.
• Iamkovaia, M., Arcila, M., Martins, F. C. ve Izquierdo, A. (2019). Sustainable development of coastal food services. Sustainability, (11), 1-16. https://doi.org/10.3390/su11133728.
• Iaquinto, A. (2014). Sustainable practices among independently owned restaurants in Japan. Journal of Foodservice Business Research, (17) 147-159.
• Jacobs, G. ve Klosse, P. (2016). Sustainable restaurants: A research agenda. Research in Hospitality Management, 6(1), 33-36.
• Jang, H. W. ve Lee, S. B. (2021). The relationship between contact-free services, social and personal norms, and customers’ behavior for the sustainable management of the restaurant industry. Sustainability, (13), 1-14, https://doi.org/10.3390/su13179870.
• Jang, Y. J., Zheng, T. ve Bosselman, R. (2017). Top managers’ environmental values, leadership, and stakeholder engagement in promoting environmental sustainability in the restaurant industry. International Journal of Hospitality Management, (63), 101-111.
• Karagiannis, D. ve Andrinos, M. (2021). The role of sustainable restaurant practices in city branding: The case of athens. Sustainability, https://doi.org/10.3390/su13042271.
• Kasim, A. ve Ismail, A. (2012). Environmentally friendly practices among restaurants: drivers and barriers to change. Journal of Sustainable Tourism, 20(4), 551-570.
• Kelly, E. J. ve Tinker, R. R. (2011). The mind, body & spirits inspired dining organic restaurant. Journal of Green Building, 6(2), 49-65.
• Kim, M. J. ve 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.
• Kim, M. J. ve 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:10.1016/j.jhtm.2020.03.004.
• Köroğlu, Ö., Buzlukçu, C., Ulusoy Yıldırım, H. ve Oflaz, M. (2019). Ekolojik tarım turizm faaliyetlerine katılan ziyaretçilerin ekolojik çiftliklere yönelik beklenti ve algılarının tespit edilmesi. Journal of Tourism and Gastronomy Studies, 7(1), 25-45.
• Lee, S., Bae, G. ve Kim, H. (2021). A study on the sustainable use intention of restaurant companies using the information attributes of SNS: The dual process theory. Sustainability, (13), 1-18, https://doi.org/10.3390/su132212922.
• Legrand, W., Sloan, P., Simons-Kaufmann, C. ve Fleischer, S. (2010). A review of restaurant sustainable indicators. Hospitality and Leisure, (6), 167-183.
• Liu, C., Cai, X. ve Zhu, H. (2015). Eating out ethically: An analysis of the influence of ethical food consumption in a vegetarian restaurant in Guangzhou, China. Geographical Review, 105(4), 551–565.
• Maynard, D. C., Zandonadi, R. P., Nakano, E. Y. ve Botelho, R. B. A. (2020). Sustainability indicators in restaurants: The development of a checklist. Sustainability, (12), 1-25.
• Meneguel, C. R. D. A., Mundet, L. ve Aulet S. (2019). The role of a high-quality restaurant in stimulating the creation and development of gastronomy tourism. International Journal of Hospitality Management, (83), 220-228.
• Moskwa, E., Higgins-Desbiolles, F. ve Gifford, S. (2015). Sustainability through food and conversation: the role of an entrepreneurial restaurateur in fostering engagement with sustainable development issues. Journal of Sustainable Tourism, 23(1), 126-145.
• Newman, L., Ling, C. ve Peters, K. (2013). Between field and table: Environmental implications of local food distribution. International Journal of Sustainable Society, 5(1), 11-23.
• Nigam, A. ve Kumari, S. (2018). Green practices for sustainability of quick service chain restaurants business: an empirical investigation. World Review of Entrepreneurship, Management and Sustainable Development, 14(6), 717-729.
• Nogueira, J. P., Hatjiathanassiadou, M., Souza, S. R. G., Strasburg, V. J., Rolim, P. M. ve Seabra, L. M. J. (2020). Sustainable perspective in public educational institutions restaurants: From foodstuffs purchase to meal offer. Sustainability, (12), 1-19, https://doi:10.3390/su12114340.
• O’Neill, M. A. ve Alonso, A. D. (2009). Small hospitality business involvement in environmentally friendly initiatives. Tourism and Hospitality Planning & Development, 6(3), 221-234.
• Onyango, J., McGeough, C., ve Obonyo, E. A. (2012). Waste to worth: Evaluation of potential waste heat recovery system within commercial kitchens in Northern Ireland. Journal of Green Building, 7(4), 62-69.
• Peregrin, T. (2011). Sustainability in food service operations: An update. Journal of the American Dietetic Association, 111(9), 1286-1294.
• Raab, C., Baloglu, S. ve Chen, Y. S. (2017). Restaurant managers’ adoption of sustainable practices: An application of institutional theory and theory of planned behavior. Journal Of Foodservice Business Research, 21(2), 1-18.
• Revell, A. ve Blackburn, R. (2007). The business case for sustainability? An examination of small firms in the UK’s construction and restaurant sectors. Business Strategy and the Environment, (16), 404-420.
• Sarıoğlan, M., Avcıkurt, C. ve Oflaz, M. (2020). Yabancı turistlerin destinasyon tercihlerinde helal gastronomi konseptinin önemine yönelik bir araştırma. Journal of Tourism and Gastronomy Studies, (Özel sayı 4), 609-621.
• Sarmiento C. V. ve El Hanandeh A. (2018). Customers’ perceptions and expectations of environmentally sustainable restaurant and the development of green index: The case of the Gold Coast, Australia. Sustainable Production and Consumption, https://doi.org/10.1016/j.spc.2018.04.001.
• Schubert, F., Kandampully, J., Solnet, D. ve Kralj, A. (2010). Exploring consumer perceptions of green restaurants in the US. Tourism and Hospitality Research, 10(4), 286-300.
• Seretny, M., Gaur, D., Sobczyk, K. ve Kaabour, M. (2021). Creating a new, sustainable mindset through responsible consumption: A case study of the international chain of sustainable restaurants. Foundations of Management, (13), 49-56.
• Sünnetçioğlu, S. ve Yılmaz, B. S. (2015). İzmir’deki restoran yöneticilerinin sürdürülebilir restoran işletmeciliği üzerine yaklaşımlarının değerlendirilmesi. Karabük Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 5(1), 94-114.
• Şen, H., Kaya, A. ve Alpaslan, B. (2018) Sürdürülebilirlik üzerine tarihsel ve güncel bir perspektif. Gazi Üniversitesi Ekonomik Yaklaşım Derneği, 29(107), 1-47.
• Tatano, F., Caramiello, C., Paolini, T. ve Tripolone, L. (2017). Generation and collection of restaurant waste: Characterization and evaluation at a case study in Italy. Waste Management, (61), 423-442.
• Tehrani, M., Fulton, L. ve Schmutz, B. (2020). Green cities and waste management: The restaurant industry. Sustainability, https://doi.org/10.3390/su12155964.
• Tibon, M. V. P. (2012). Restaurant sector’s approach to sustainable tourism: Moving beyond compliance. American International Journal of Contemporary Research. 2(4), 123-127.
• Trafialek, J., Czarniecka-Skubina, E., Kulaitiené, J. ve 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), https://doi:10.3390/su12010234.
• Wang, Y. F., Chen, S. P., Lee, Y. C. ve Tsai, C. T. (2013). Developing green management standards for restaurants: An application of green supply chain management. International Journal of Hospitality Management, (34), 263-273.
• Xia, Y. ve Ha, H. Y. (2021). Does customer orientation matter? Direct and indirect effects in a service quality-sustainable restaurant satisfaction framework in China. Sustainability, https://doi.org/10.3390/su13031051.
• Yıldırım, A. ve Şimşek, H. (2018). Sosyal Bilimlerde Nitel Araştırma Yöntemleri. (11. Baskı). Ankara: Seçkin Yayıncılık.
• Yoon, B., Chung, Y. ve Jun, K. (2020). Restaurant industry practices to promote healthy sustainable eating: A content analysis of restaurant websites using the value chain approach. Sustainability, https://doi.org/10.3390/su12177127