An assessment of the carbon footprint of restaurants based on energy consumption: A case study of a local pizza chain in Turkey

Green consumerism, green perceived value, and restaurant revisit intention: Millennials' sustainable consumption with moderating effect of green perceived quality

“…Green practices are extremely important for the restaurant industry as such activities promote both financial benefits and enhance the economic and environmental sustainability of local communities (Han, 2020). Actions such as reducing food waste and single use plastic; encouraging recycling; and offering more locally sourced, organic, and vegetarian food options not only help reduce the hospitality sector's enormous carbon footprint (Özgen et al, 2021) but also offer a competitive advantage (Hussain et al, 2020). Green restaurants may benefit from increased customer demand (Assaker, 2020), enhanced brand image (Dhir et al, 2021), and customer willingness to pay a premium for their services (González‐Rodríguez et al, 2020).…”

Introducing a Calculator for the Environmental and Financial Potential of Drain Water Heat Recovery in Commercial Kitchens

“…The food service sector is an important economic part of the global tourism and hospitality industry. After transport and accommodation, tourist expenditure on food services generates the third highest revenue in tourism [1,2]. Globally, an estimated 75 billion meals are served in international tourism [3].…”