Green Cities and Waste Management: The Restaurant Industry

Tehrani, Minoo; Fulton, Lawrence V.; Schmutz, Bryan

doi:10.3390/su12155964

Cited by 16 publications

(9 citation statements)

References 25 publications

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“…Unlike traditional restaurants, green restaurants commit efforts to reduce waste, increase water efficiency, and use sustainable furnishings and building materials (Ham and Lee 2011 ). In general, researchers explored the theme of green restaurants from various perspectives, including customer intentions, restaurant performance, and adoption drivers of green practices (Tehrani et al 2020 ; Teng and Wu 2019 ; TM et al 2021 ). Theory of planned behavior seems to be very popular in explaining consumers’ attitudes, intentions and perceptions of the restaurant and the food choice differences between genders, ages, and regions (Jang et al 2015 ; Kim et al 2013 ; Moon 2021 ).…”

Section: Resultsmentioning

confidence: 99%

Tracing knowledge evolution flows in scholarly restaurant research: a main path analysis

et al. 2022

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Restaurant research has received significant attention globally. This article aims to examine the evolution and the knowledge structure of restaurant research over the past decades. We also investigate the restaurant research hotspots and knowledge diffusion paths based on 1489 articles extracted from the Web of Science database. Furthermore, we conduct a keyword co-occurrence network analysis and four different types of main path analyses to scrutinize the historical formation of the restaurant research. Results revealed that restaurant research mainly focused on five research themes: consumer behavior, consumer satisfaction, social media, green restaurants, and authenticity. While consumer behavior has been the mainstream topic, the focus of this line of research has recently shifted from traditional to luxury and ethnic restaurants. Furthermore, our analysis has detected several recent changes in response to the COVID-19 pandemic. By examining the knowledge structure of restaurant research, we reveal its knowledge diffusion paths and provide avenues for future research in this vast and interdisciplinary research field.

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Section: Resultsmentioning

confidence: 99%

Tracing knowledge evolution flows in scholarly restaurant research: a main path analysis

et al. 2022

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“…The present study's results complement and extend the findings of previous studies on sustainable environments' influence on the restaurant industry's competitiveness. Various researchers have found that government rules and green city declarations do not significantly strengthen sustainability practices in the restaurant industry [8]. Concurrently, national and regional regulations and policies' positive effects on restaurants' sustainability have not been confirmed [6].…”

Section: Discussionmentioning

confidence: 99%

“…The above investigations thus did not confirm that national and regional regulations and policies have positive impacts on restaurants' sustainability. However, the cited researchers concurred that strategic alliances between various entities at the community level are of the utmost importance for restaurants to achieve competitive advantages [8]. The present study was, therefore, based on the argument that sustainable environments can influence the restaurant industry's competitiveness by strengthening specific corporate reputations.…”

Section: Literature Reviewmentioning

confidence: 90%

“…In this context, various researchers have examined government regulations' effects on the restaurant industry's sustainability. For example, Tehrani, Fulton and Schmutz [8] investigated whether the government and municipal laws improve this industry's sustainability practices. The cited study analyzed green city declarations' effects on restaurants' sustainability practices, finding that government rules and green city policies do not significantly improve these companies' sustainability strategies.…”

Section: Literature Reviewmentioning

confidence: 99%

“…However, few researchers have focused on the effects of strategic alliances at the community level on restaurants' competitive advantages. Only Tehrani, Fulton, and Schmutz's study [8] analyzed how 'green' city declarations affect the restaurant industry's sustainability practices. To date, no scholar has attempted to investigate the relationship between health and environment strategies and restaurant reputation in specific countries.…”

Section: Introductionmentioning

confidence: 99%

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The Effect of Countries’ Health and Environmental Conditions on Restaurant Reputation

et al. 2020

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Corporate reputation enhancement in the restaurant industry has recently been increasingly driven by the central importance of consumer review websites and customers’ greater awareness of sustainable practices regarding health and the environment. In this context, the research question of the present study was if there is a relationship between health and environmental conditions, and restaurants’ corporate reputation on a country level. Trying to answer this question, the present study sought to analyze the effects of countries’ health and environmental conditions on their restaurants’ corporate reputation, thereby contributing to the existing knowledge about how sustainable environments influence the industry’s competitiveness. The research design included different methodological approaches, and was divided into three main phases: restaurant corporation identification, reputation database design, and results. To this end, reputation data from a consumer review website were gathered for a sample of restaurant corporations and establishments connected to the European countries on the Healthiest Country Index.The methods were based on regression analysis. The results indicate that restaurant reputation improves in healthy, sustainable environments, specifically in countries ranked as the healthiest. These findings provide a better understanding of how aspects related to health and environmental sustainability influence corporate reputation.

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