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Why Restaurants Should Go Green? – Main Environmental Practices In Restaurants Industry

Author

Listed:
  • Stefan-Dragos CÎRSTEA

    (Universitatea Tehnica Cluj-Napoca, Facultatea de Inginerie Electrică)

Abstract

Hospitality businesses influence the sustainability of their natural environment by consuming significant amounts of natural resources. Restaurant industry employs one in every three retail workers and consumes one-third of all retail electricity use and almost 30% of all meals were eaten away from home, last year. This study attempted to identify the most important benefits obtained from green practices implementation and which are the basic environmental practices that can be adopted by the organisations in order the improve their image and reduce their costs. Moreover, our research has been undertaken in parallel with worldwide existing trends in order to better understand the direction in which green restaurants are moving. This study results inventories the main environmental practices and actions that can be implemented in restaurants.

Suggested Citation

  • Stefan-Dragos CÎRSTEA, 2015. "Why Restaurants Should Go Green? – Main Environmental Practices In Restaurants Industry," Management Intercultural, Romanian Foundation for Business Intelligence, Editorial Department, issue 34, pages 331-338, November.
    • Handle: RePEc:cmj:interc:y:2015:i:34:p:331-338
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    More about this item

    Keywords

    Green restaurant; Green industry; Environmental practices; Economic benefits;
    All these keywords.

    JEL classification:

    • Q56 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Environmental Economics - - - Environment and Development; Environment and Trade; Sustainability; Environmental Accounts and Accounting; Environmental Equity; Population Growth
    • M10 - Business Administration and Business Economics; Marketing; Accounting; Personnel Economics - - Business Administration - - - General

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