The critical capacities of restaurants as facilitators for transformations to sustainability

Higgins‐Desbiolles, Freya; Wijesinghe, Gayathri

doi:10.1080/09669582.2018.1510410

Cited by 52 publications

(29 citation statements)

References 21 publications

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“…The questionnaire items were measured on a five‐point Likert‐type scale (5 = “strongly agree”; 1 = “strongly disagree”), excluding background information on the hotels and CSPs measures. CSPs was measured using 27 items with three dimensions (i.e., economic, environmental and social), adapted from hospitality studies (Garay et al, 2017; Higgins‐Desbiolles & Wijesinghe, 2019). Respondents were asked whether their hotels adopted the 27 items.…”

Section: Methodsmentioning

confidence: 99%

Linking stakeholder integration to sustainability performance in the hotel context

Shi

Tsai

2020

Journal of Tourism Research

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This study proposes a process model to probe the linkage between stakeholder integration (SI), corporate sustainability practices (CSPs), and sustainability performance and examines supplier and customer demands' effects on the linkage between CSPs and financial performance (FP) via environmental (EP) and social performances (SP). Data from 225 hotels near World Cultural Heritage Sites in East China were utilized for hypothesis testing. Partial least squares structural equation modeling analyzes the data. Following results are revealed: (a) SI favors CSPs, and CSPs favor EP, but SP hinders FP; (b) EP and SP support FP; and (c) supplier demand positively moderates CSPs' effect on SP, whereas customer demand positively moderates EPs' effects on FP.

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Section: Methodsmentioning

confidence: 99%

Linking stakeholder integration to sustainability performance in the hotel context

Shi

Tsai

2020

Journal of Tourism Research

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“…They are central in meeting some of the main challenges for the increased adoption of plant-based diets in society, namely, the availability and accessibility of natural, nutritious and enjoyable products (Piazza et al, 2015) as well as increasing awareness among consumers (Niederle and Schubert, 2020). Hence, restaurants and restaurateurs are indispensable in growing a greener dining scene that, in turn, positively impacts the sustainability of the agri-food system as a whole (Jacobs and Klosse, 2016;Higgins-Desbiolles and Wijesinghe, 2019).…”

Section: Theoretical Backgroundmentioning

confidence: 99%

“…Additionally, restaurateurs can lead the development of new products to meet customer tastes (e.g. veggie burgers, nut-based cheeses) and have the capacity to modify consumer opinion of emerging food trends (Jacobs and Klosse, 2016; Higgins-Desbiolles and Wijesinghe, 2019).…”

Section: Introductionmentioning

confidence: 99%

Building a greener dining scene: how do veg-friendly restaurateurs “crop up”?

Riverola

Dedehayir

Harrington

et al. 2022

BFJ

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PurposeOf all industries, agri-food has one of the largest environmental impacts. Reducing the production and consumption of meat, dairy and seafood, and moving to predominantly plant-based diets, is key to lowering our environmental footprint. Veg-friendly restaurants play a key role in this transition as they have the capacity to build a greener dining scene (e.g. positively change consumer opinions towards vegan food). Hence, the purpose of this paper is to understand the entrepreneurial journey of veg-friendly restaurateurs.Design/methodology/approachThe authors employed an inductive-qualitative approach to analyse 12 veg-friendly restaurants in three countries (Spain, Australia and Colombia). In addition to inspecting available data on the restaurants and their menus, semi-structured interviews were conducted with the restaurateurs to uncover (1) the impact of their venture for customers and society, (2) the drivers to establishing their businesses and (3) the challenges faced and strategies used in the management of veg-friendly restaurants.FindingsThis work recognises veg-friendly restaurateurs as key actors in building a sustainable future through a greener dining scene. The authors uncover the main drivers of the entrepreneurial journey and propose a multi-dimensional approach to identity and passion as key antecedents of entrepreneurial intention. The authors also discuss how social and sustainable entrepreneurship may be the expression of an activist behaviour. Finally, challenges and strategies to manage veg-friendly restaurants are discussed with directions that contribute to both theory and practice.Originality/valueA switch towards vegan and vegetarian diets has important implications for ecology, society and the economy. While most research has focused on the consumer side, this paper is unique in understanding how veg-friendly restaurants emerge. This is quite distinctive in the literature regarding sustainable restaurants, which until now, has focused on the managers' adoption of sustainable practices rather than the restaurateurs' entrepreneurial journey. This work additionally builds new insights in the entrepreneurship literature, through uncovering the motivations, experiences and challenges of entrepreneurs that, in most cases, show activist attributes.

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“…Another objection to the considerations about the environmental unsustainability of diets relying considerably on animal-derived food might concern the possible compensation in terms of socio-cultural benefits and regional development (e.g. Higgins-Desbiolles & Wijesinghe, 2019 ; Sims, 2009 ). This objection can be related to the dominant way of framing food in tourism derived from an understanding of sustainability heavily influenced by the Our Common Future report ( WCED, 1987 ).…”

Section: Animal-derived Food and Sustainabilitymentioning

confidence: 99%