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
| Identifer | oai:union.ndltd.org:asu.edu/item:9066 |
| Date | January 2011 |
| Contributors | Freeman, Emily Mcconnell (Author), Eakin, Hallie (Advisor), Basile, George (Advisor), Williams, Eric D (Committee member), Arizona State University (Publisher) |
| Source Sets | Arizona State University |
| Language | English |
| Detected Language | English |
| Type | Masters Thesis |
| Format | 91 pages |
| Rights | http://rightsstatements.org/vocab/InC/1.0/, All Rights Reserved |
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