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

Enthoven, Margo; Brouwer, Aleid

doi:10.1080/22243534.2019.1653587

Cited by 2 publications

(2 citation statements)

References 40 publications

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“…In response to Jacobs and Klosse's (2016) suggestions, a number of researchers have explored what factors promote or obstruct restaurateurs in developing sustainable menus and practices. While some work links passion for sustainability and organic produce to a restaurateur's likelihood to adopt sustainable cuisine (Enthoven and Brouwer, 2019), restaurant managers are primarily influenced by supplier pressures or customer demand (Raab et al, 2018). Indeed, it has been found that sustainable practices (e.g.…”

Section: Restaurateurs and Sustainabilitymentioning

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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Section: Restaurateurs and Sustainabilitymentioning

confidence: 99%

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

Riverola

Dedehayir

Harrington

et al. 2022

BFJ

View full text Add to dashboard Cite

show abstract

“…Vegan and vegetarian restaurants (hereafter vegetarian restaurants) can contribute to the creation of sustainable food systems (Enthoven & Brouwer, 2019;Niederle & Schubert, 2020). The spatial distribution of sustainable, i.e.…”

Section: Introductionmentioning

confidence: 99%

The spatial distribution of sustainable gastronomy: a case study of tourism in Prague

Lochman

2021

Tourism Recreation Research

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Overconsumption of meat produces a large share of emissions and contributes, therefore, to climate change. Consumption of food related to tourism is conditioned by what food service establishments offer and spatially determined by the limited area of a particular destination. The aim of this case study is, first, to investigate the city-wide spatial distribution of common restaurants and vegan and vegetarian restaurants (which in general contribute to sustainable food consumption), with reference to popular tourist attractions. Second, the research focuses on quantity of meatless dishes and the way they are presented on menus in order to investigate whether food service establishments nudge customers to select meat-based dishes. For the first objective, quadrat and network analyses were used to explore the spatial location of the investigated types of restaurants. For the second one, a comprehensive examination of menus of 21 restaurants at the Old Town Square, which is the most overcrowded place in Prague, was conducted. The findings suggest that vegan and vegetarian restaurants are not exposed to the tourist market as their distribution is rather dispersed, beyond the borders of the UNESCO area. Furthermore, the researched restaurants offered primarily meat-based dishes and also nudge their customers to select them.

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

Cited by 2 publications

References 40 publications

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

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

The spatial distribution of sustainable gastronomy: a case study of tourism in Prague

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