Creating a Sustainability Toolkit for Restaurants
When the UN Sustainable Development Goals (SDGs) were proposed, they provided a reality check, questioning the ways in which organisations were addressing the needs of society and the planet, across all sectors worldwide. In response, this study contributes to SDG 12, Responsible Production and Cons...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-04-01
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| Series: | Tourism and Hospitality |
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| Online Access: | https://www.mdpi.com/2673-5768/6/2/70 |
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| _version_ | 1849425851158888448 |
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| author | Adam Jones Timothy Laing Ivanka Majic Francisca Farache Julian Riano |
| author_facet | Adam Jones Timothy Laing Ivanka Majic Francisca Farache Julian Riano |
| author_sort | Adam Jones |
| collection | DOAJ |
| description | When the UN Sustainable Development Goals (SDGs) were proposed, they provided a reality check, questioning the ways in which organisations were addressing the needs of society and the planet, across all sectors worldwide. In response, this study contributes to SDG 12, Responsible Production and Consumption, more specifically considering support for restaurant owners as they transition into environmentally focused and sustainable operations, in particular with the proposal of a researched and informed sustainability toolkit. To understand the factors underpinning successful sustainability practices in restaurants, we utilise the motivation, opportunity, and ability (MOA) framework, applying a two-step focus group methodology. The first focus group included restaurant owners/managers who had effectively applied sustainable operational practices. For the second focus group, we utilised MOA factors uncovered in the first group as discussion points to engage with restaurant owners/managers who had yet to embrace environmentally sustainable practices in order to understand the reasons preventing them from applying sustainability practices. Continuous networking and dynamic support were highlighted as crucial elements needed by restaurant owners to enable them to adopt and fruitfully implement sustainable practices. Theoretical contributions include the value of the MOA framework for evaluating sustainability practices, informing the development of a sustainability toolkit, and its suitability as a framework to support non-chain tourism businesses in developing practices to support sustainability, inclusivity, and access. |
| format | Article |
| id | doaj-art-45deba515d024d2ebcd234c046aebc46 |
| institution | Kabale University |
| issn | 2673-5768 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Tourism and Hospitality |
| spelling | doaj-art-45deba515d024d2ebcd234c046aebc462025-08-20T03:29:39ZengMDPI AGTourism and Hospitality2673-57682025-04-01627010.3390/tourhosp6020070Creating a Sustainability Toolkit for RestaurantsAdam Jones0Timothy Laing1Ivanka Majic2Francisca Farache3Julian Riano4School of Business and Law, University of Brighton, Brighton BN2 4GJ, UKSchool of Business and Law, University of Brighton, Brighton BN2 4GJ, UKRestaurants Brighton, 20 Grant Street, Brighton BN2 9UN, UKSchool of Business and Law, University of Brighton, Brighton BN2 4GJ, UKSchool of Business and Law, University of Brighton, Brighton BN2 4GJ, UKWhen the UN Sustainable Development Goals (SDGs) were proposed, they provided a reality check, questioning the ways in which organisations were addressing the needs of society and the planet, across all sectors worldwide. In response, this study contributes to SDG 12, Responsible Production and Consumption, more specifically considering support for restaurant owners as they transition into environmentally focused and sustainable operations, in particular with the proposal of a researched and informed sustainability toolkit. To understand the factors underpinning successful sustainability practices in restaurants, we utilise the motivation, opportunity, and ability (MOA) framework, applying a two-step focus group methodology. The first focus group included restaurant owners/managers who had effectively applied sustainable operational practices. For the second focus group, we utilised MOA factors uncovered in the first group as discussion points to engage with restaurant owners/managers who had yet to embrace environmentally sustainable practices in order to understand the reasons preventing them from applying sustainability practices. Continuous networking and dynamic support were highlighted as crucial elements needed by restaurant owners to enable them to adopt and fruitfully implement sustainable practices. Theoretical contributions include the value of the MOA framework for evaluating sustainability practices, informing the development of a sustainability toolkit, and its suitability as a framework to support non-chain tourism businesses in developing practices to support sustainability, inclusivity, and access.https://www.mdpi.com/2673-5768/6/2/70restaurant sustainabilitymotivation opportunity and abilityrestaurant sustainability toolkitsustainable tourismSDG12 |
| spellingShingle | Adam Jones Timothy Laing Ivanka Majic Francisca Farache Julian Riano Creating a Sustainability Toolkit for Restaurants Tourism and Hospitality restaurant sustainability motivation opportunity and ability restaurant sustainability toolkit sustainable tourism SDG12 |
| title | Creating a Sustainability Toolkit for Restaurants |
| title_full | Creating a Sustainability Toolkit for Restaurants |
| title_fullStr | Creating a Sustainability Toolkit for Restaurants |
| title_full_unstemmed | Creating a Sustainability Toolkit for Restaurants |
| title_short | Creating a Sustainability Toolkit for Restaurants |
| title_sort | creating a sustainability toolkit for restaurants |
| topic | restaurant sustainability motivation opportunity and ability restaurant sustainability toolkit sustainable tourism SDG12 |
| url | https://www.mdpi.com/2673-5768/6/2/70 |
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