abstract: Restaurants have a cumulative impact on the environment, economy, and society. The majority of restaurants are small-to-medium enterprises (SMEs). Review of sustainability and industry literature revealed that considering restaurants as businesses with sustainable development options is the most appropriate way to evaluate their sustainable practices or lack thereof. Sustainable development is the means by which a company progresses towards achieving an identified set of sustainability goals and harnesses competitive advantage. The purpose of this thesis is to identify barriers to implementing sustainable practices in restaurants, and explore ways that restaurateurs can incorporate sustainable business practices. Energy consumption, water use, waste production, and food throughput are the four sustainability indicators addressed in this thesis. Interviews were conducted with five Tempe, Arizona restaurants, two of which consider their operations to be sustainable, and three of which are traditional restaurants. Results show that for traditional restaurants, the primary barriers to implementing sustainable business practices are cost, lack of awareness, and space. For sustainability-marketed restaurants, the barriers included a lack of knowledge or legal concerns. The sustainability-marketed restaurants have energy-efficient equipment and locally source a majority of their food purchases. There is a marked difference between the two types of restaurants in perception of barriers to sustainable business practices. I created a matrix to identify whether each indicator metric was applicable and present at a particular restaurant, and the potential barriers to implementing sustainable practices in each of the four indicator areas. Restaurants can use the assessment matrix to compare their current practices with sustainable practices and find ways to implement new or enhance existing sustainable practices. Identifying the barriers from within restaurants increases our understanding of the reasons why sustainable practices are not automatically adopted by SMEs. The assessment matrix can help restaurants overcome barriers to achieving sustainability by highlighting how to incorporate sustainable business practices. / Dissertation/Thesis / M.S. Sustainability 2011

Syfte: Syftet med arbetet är att undersöka och gestalta utbyggnaden av Gröna Lund inom fastigheten Skeppsholmsviken 6 med hänsyn till funktion, upplevelse, kulturhistoriska värden, hållbarhet och allmänhetens intressen. Metod: Intervjuer genomfördes med personer som har varit inblandade i det pågående planarbetet och en enkätundersökning har delats på sociala medier för att ta reda på allmänhetens synpunkter och önskemål kring utbyggnaden. Utöver detta har detaljplaner, rapporter och ritningar från det pågående planarbetet utgjort del av faktainsamlingen inför arbetet. Resultat: Arbetet resulterade i fem byggnader placerade längs vattenlinjen mot Saltsjön och ett allmänt gångstråk i form av en brygga som ska kunna användas som passage förbi Skeppsholmsviken 6. Slutsats: Resultatet visar att en utbyggnad av Gröna Lund har stark kulturhistorisk förankring och att platsen i utbyggt utseende kommer kunna nyttjas bättre av både allmänheten och Gröna Lunds besökare. Utbyggnaden kommer även medföra positiva ekologiska, sociala och ekonomiska konsekvenser som minskad biltrafik, ökad trygghet, fler jobbmöjligheter och stärkt turistnäring. Det är möjligt att göra utbyggnaden ekologiskt hållbar genom att använda trä som byggnadsmaterial, grundlägga bryggan på pålar och höja bryggdäcket en bit över vattnet för att få ett större ljusinsläpp. / Aim: The aim of the thesis is to investigate and design the extension of Gröna Lund within the property of Skeppsholmsviken 6 in regards to the factors that affected the formation. Methods: Interviews were conducted with people involved in the current project. A survey was administered on social media to explore public opinion and requisition tied to the extension work. Furthermore, an audit of detailed plans, reports and drawings was carried through. Results: The constructions resulted in five buildings placed along the coastline facing Saltsjön and a public board walk in terms of a dock which should be accessible for passage through Skeppsholmsviken 6. Conclusions: The results show that the extension of Gröna Lund has a strong cultural and historical attachment and will benefit the public and visitors of Gröna Lund. Additionally, the extension will have positive ecological, social and economic consequences such as increased safety, tourism, job opportunities and reduced traffic. The extension can be made ecologically sustainable by using wood as a building material, build it on piles and raising the dock a bit over the water surface to get a larger light transmission.