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Environmentally friendly practices among restaurants: drivers and barriers to change

This study of environmental management in the food service industry in general and the restaurant sector in particular highlights food services’ impacts on the environment, and drivers and barriers to change.The study is based on research in Penang, Malaysia, which included a personally assisted sur...

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Main Authors: Kasim, Azilah, Ismail, Anida
Format: Article
Language:English
Published: Taylor & Francis Group 2012
Subjects:
G Geography (General)
Online Access:http://repo.uum.edu.my/24741/1/JST%2020%204%202012%20551%20570.pdf
http://repo.uum.edu.my/24741/
http://doi.org/10.1080/09669582.2011.621540
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spelling my.uum.repo.247412018-09-04T08:00:22Z http://repo.uum.edu.my/24741/ Environmentally friendly practices among restaurants: drivers and barriers to change Kasim, Azilah Ismail, Anida G Geography (General) This study of environmental management in the food service industry in general and the restaurant sector in particular highlights food services’ impacts on the environment, and drivers and barriers to change.The study is based on research in Penang, Malaysia, which included a personally assisted survey of 26 restaurant managers operating casual upscale businesses.The survey findings show that implementation of environmentally friendly practices is weak in the restaurant sector.While top managers claim to be informed and concerned about environmental issues, they are reluctant to invest in environmental management systems, to change practices, to advertise environmentally friendly products or invest in the implementation of environmentally friendly practices. They note barriers to change, including weakly enforced environmental laws and regulations, scarce and intermittent green supply chain, non-existent trade pressure and poor customer and community demand for restaurant business to implement green practices. A model of barriers and drivers leading to the implementation of environmentally friendly practices is presented in this study.Government intervention, including public education, capacity building and support in the trade and agricultural change to grow more organic crops, is suggested.The study depicts the responsiveness of restaurateurs towards the implementation of environmentally friendly practices in the context of a developing country. Taylor & Francis Group 2012 Article PeerReviewed application/pdf en http://repo.uum.edu.my/24741/1/JST%2020%204%202012%20551%20570.pdf Kasim, Azilah and Ismail, Anida (2012) Environmentally friendly practices among restaurants: drivers and barriers to change. Journal of Sustainable Tourism, 20 (4). pp. 551-570. ISSN 0966-9582 http://doi.org/10.1080/09669582.2011.621540 doi:10.1080/09669582.2011.621540
institution Universiti Utara Malaysia
building UUM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Utara Malaysia
content_source UUM Institutionali Repository
url_provider http://repo.uum.edu.my/
language English
topic G Geography (General)
spellingShingle G Geography (General)
Kasim, Azilah
Ismail, Anida
Environmentally friendly practices among restaurants: drivers and barriers to change
description This study of environmental management in the food service industry in general and the restaurant sector in particular highlights food services’ impacts on the environment, and drivers and barriers to change.The study is based on research in Penang, Malaysia, which included a personally assisted survey of 26 restaurant managers operating casual upscale businesses.The survey findings show that implementation of environmentally friendly practices is weak in the restaurant sector.While top managers claim to be informed and concerned about environmental issues, they are reluctant to invest in environmental management systems, to change practices, to advertise environmentally friendly products or invest in the implementation of environmentally friendly practices. They note barriers to change, including weakly enforced environmental laws and regulations, scarce and intermittent green supply chain, non-existent trade pressure and poor customer and community demand for restaurant business to implement green practices. A model of barriers and drivers leading to the implementation of environmentally friendly practices is presented in this study.Government intervention, including public education, capacity building and support in the trade and agricultural change to grow more organic crops, is suggested.The study depicts the responsiveness of restaurateurs towards the implementation of environmentally friendly practices in the context of a developing country.
format Article
author Kasim, Azilah
Ismail, Anida
author_facet Kasim, Azilah
Ismail, Anida
author_sort Kasim, Azilah
title Environmentally friendly practices among restaurants: drivers and barriers to change
title_short Environmentally friendly practices among restaurants: drivers and barriers to change
title_full Environmentally friendly practices among restaurants: drivers and barriers to change
title_fullStr Environmentally friendly practices among restaurants: drivers and barriers to change
title_full_unstemmed Environmentally friendly practices among restaurants: drivers and barriers to change
title_sort environmentally friendly practices among restaurants: drivers and barriers to change
publisher Taylor & Francis Group
publishDate 2012
url http://repo.uum.edu.my/24741/1/JST%2020%204%202012%20551%20570.pdf
http://repo.uum.edu.my/24741/
http://doi.org/10.1080/09669582.2011.621540
_version_ 1644284129053769728
score 13.211869

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