IDEAS home Printed from https://ideas.repec.org/a/gam/jsusta/v12y2020i17p7127-d407177.html
   My bibliography  Save this article

Restaurant Industry Practices to Promote Healthy Sustainable Eating: A Content Analysis of Restaurant Websites Using the Value Chain Approach

Author

Listed:
  • Borham Yoon

    (Department of Retail, Hospitality, and Tourism Management, The University of Tennessee, Knoxville, TN 37996, USA)

  • Yeasun Chung

    (School of Hospitality and Tourism Management, Oklahoma State University, Stillwater, OK 74078, USA)

  • Kyungyul Jun

    (Department of Food and Nutritional Science, Kosin University, Busan 49104, Korea)

Abstract

The purpose of this study is to help researchers and restaurant owners gain an understanding of healthy sustainable initiatives within restaurant businesses. This study applied a content analysis of 93 restaurant chains’ websites with a systematic coding procedure. The study identified fifteen healthy sustainable initiatives under a value chain framework, four of which follow value chain dimensions: sourcing, production, marketing, and service. The most frequently mentioned healthy sustainable practice was presenting nutrition-related information, followed by providing healthy menu options and using organic/natural produce. Sit-down restaurants were more likely to engage in healthy sustainable eating initiatives than were fast-food restaurants (e.g., increasing the availability of healthy options, smaller/reduced portion sizes, using fresh and local food, and using healthy cooking methods). This study contributes to the restaurant/foodservice management and food marketing literature by showing a comprehensive picture of what U.S. restaurant chains are doing to promote healthy sustainable eating. The findings can be used as a benchmark tool for practitioners to evaluate and develop healthy sustainable restaurant initiatives and as the foundation of measurement items for scholars.

Suggested Citation

  • Borham Yoon & Yeasun Chung & Kyungyul Jun, 2020. "Restaurant Industry Practices to Promote Healthy Sustainable Eating: A Content Analysis of Restaurant Websites Using the Value Chain Approach," Sustainability, MDPI, vol. 12(17), pages 1-16, September.
    • Handle: RePEc:gam:jsusta:v:12:y:2020:i:17:p:7127-:d:407177
    as

    Download full text from publisher

    File URL: https://www.mdpi.com/2071-1050/12/17/7127/pdf
    Download Restriction: no
    File URL: https://www.mdpi.com/2071-1050/12/17/7127/
    Download Restriction: no
    ---><---

    References listed on IDEAS

    as
    1. Bublitz, Melissa G. & Peracchio, Laura A., 2015. "Applying industry practices to promote healthy foods: An exploration of positive marketing outcomes," Journal of Business Research, Elsevier, vol. 68(12), pages 2484-2493.
    2. Bart Nooteboom, 2007. "Service value chains and effects of scale," Service Business, Springer;Pan-Pacific Business Association, vol. 1(2), pages 119-139, June.
    3. Michael Maloni & Michael Brown, 2006. "Corporate Social Responsibility in the Supply Chain: An Application in the Food Industry," Journal of Business Ethics, Springer, vol. 68(1), pages 35-52, September.
    4. Young, L.R. & Nestle, M., 2002. "The contribution of expanding portion sizes to the US obesity epidemic," American Journal of Public Health, American Public Health Association, vol. 92(2), pages 246-249.
    Full references (including those not matched with items on IDEAS)

    Citations

    Citations are extracted by the CitEc Project, subscribe to its RSS feed for this item.
    as


    Cited by:

    1. Patrizia Gazzola & Elena‐Mădălina Vătămănescu & Matilde Zamai & Franco Fassio, 2024. "Sustainability policies adoption within Italian Michelin‐starred restaurants: From external drivers to costs," Corporate Social Responsibility and Environmental Management, John Wiley & Sons, vol. 31(5), pages 4101-4114, September.
    2. Borham Yoon & Jinha Lee & Heejin Lim, 2023. "Campus Dining Sustainability: A Perspective from College Students," Sustainability, MDPI, vol. 15(3), pages 1-11, January.
    3. Neacşu Nicoleta Andreea & Tulbure Adriana, 2023. "Quality and Sustainability Strategies Implemented by Fast Food Restaurants," Proceedings of the International Conference on Business Excellence, Sciendo, vol. 17(1), pages 1559-1568, July.
    4. Shah, Priya & Dhir, Amandeep & Joshi, Rohit & Tripathy, Naliniprava, 2023. "Opportunities and challenges in food entrepreneurship: In-depth qualitative investigation of millet entrepreneurs," Journal of Business Research, Elsevier, vol. 155(PB).

    Most related items

    These are the items that most often cite the same works as this one and are cited by the same works as this one.
    1. Wright, Scott A. & Schultz, Ainslie E., 2022. "Too gritty to indulge: Grit and indulgent food choices," Journal of Business Research, Elsevier, vol. 139(C), pages 173-183.
    2. Stephen Chen, 2009. "Corporate Responsibilities in Internet-Enabled Social Networks," Journal of Business Ethics, Springer, vol. 90(4), pages 523-536, December.
    3. Sang-Heui Lee & Jay Wyk, 2015. "National institutions and logistic performance: a path analysis," Service Business, Springer;Pan-Pacific Business Association, vol. 9(4), pages 733-747, December.
    4. Carlson, Laura A. & Bitsch, Vera, 2018. "Social sustainability in the ready-made-garment sector in Bangladesh: an institutional approach to supply chains," International Food and Agribusiness Management Review, International Food and Agribusiness Management Association, vol. 21(2), March.
    5. Kara, Karahan & Yalçın, Galip Cihan & Akagün Ergin, Elif & Simic, Vladimir & Pamucar, Dragan, 2024. "A neutrosophic WENSLO-ARLON model for measuring sustainable brand equity performance," Socio-Economic Planning Sciences, Elsevier, vol. 94(C).
    6. Klassen, Robert D. & Vereecke, Ann, 2012. "Social issues in supply chains: Capabilities link responsibility, risk (opportunity), and performance," International Journal of Production Economics, Elsevier, vol. 140(1), pages 103-115.
    7. Pepe, Cosetta & Musso, Fabio & Risso, Mario, 2009. "Retailers and SME suppliers social responsibility in international supply chains," MPRA Paper 31112, University Library of Munich, Germany.
    8. Hsueh, Che-Fu, 2014. "Improving corporate social responsibility in a supply chain through a new revenue sharing contract," International Journal of Production Economics, Elsevier, vol. 151(C), pages 214-222.
    9. Werner Hediger, 2013. "From Multifunctionality and Sustainability of Agriculture to the Social Responsibility of the Agri-food System," Journal of Socio-Economics in Agriculture (Until 2015: Yearbook of Socioeconomics in Agriculture), Swiss Society for Agricultural Economics and Rural Sociology, vol. 6(1), pages 59-80.
    10. Angélique Catharina Elford & Claus-Heinrich Daub, 2019. "Solutions for SMEs Challenged by CSR: A Multiple Cases Approach in the Food Industry within the DACH-Region," Sustainability, MDPI, vol. 11(17), pages 1-31, August.
    11. Sini Forssell & Leena Lankoski, 2015. "The sustainability promise of alternative food networks: an examination through “alternative” characteristics," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 32(1), pages 63-75, March.
    12. Peggy J. Liu & Kelly L. Haws & Karen Scherr & Joseph P. Redden & James R. Bettman & Gavan J. Fitzsimons, 2019. "The Primacy of “What” over “How Much”: How Type and Quantity Shape Healthiness Perceptions of Food Portions," Management Science, INFORMS, vol. 65(7), pages 3353-3381, July.
    13. Dong-Woo Koo, 2018. "The Impact of Risk Perceptions of Food Ingredients on the Restaurant Industry: Focused on the Moderating Role of Corporate Social Responsibility," Sustainability, MDPI, vol. 10(9), pages 1-11, September.
    14. Henry Buller, 2010. "Commentary," Environment and Planning A, , vol. 42(8), pages 1875-1880, August.
    15. Roose, Gudrun & Van Kerckhove, Anneleen & Huyghe, Elke, 2017. "Honey they shrank the food! An integrative study of the impact of food granularity and its operationalization mode on consumption," Journal of Business Research, Elsevier, vol. 75(C), pages 210-220.
    16. Mihaela DUMITRASCU & Liliana FELEAGA, 2019. "Mission, Vision, and Values of Organizations, the Catalysts of Corporate Social Responsibility," The Audit Financiar journal, Chamber of Financial Auditors of Romania, vol. 17(153), pages 142-142.
    17. Francesco Perrini & Angeloantonio Russo & Antonio Tencati & Clodia Vurro, 2011. "Deconstructing the Relationship Between Corporate Social and Financial Performance," Journal of Business Ethics, Springer, vol. 102(1), pages 59-76, March.
    18. Debra A. Hoffmann & Jenna M. Marx & Jacob M. Burmeister & Dara R. Musher-Eizenman, 2018. "Friday Night Is Pizza Night: A Comparison of Children’s Dietary Intake and Maternal Perceptions and Feeding Goals on Weekdays and Weekends," IJERPH, MDPI, vol. 15(4), pages 1-12, April.
    19. Pere Mercadé‐Melé & Carmina Fandos‐Herrera & Sofía Velasco‐Gómez, 2021. "How corporate social responsibility influences consumer behavior: An empirical analysis in the Spanish agrifood sector," Agribusiness, John Wiley & Sons, Ltd., vol. 37(3), pages 590-611, July.
    20. Germano Glufke Reis & Carla Forte Maiolino Molento, 2020. "Emerging Market Multinationals and International Corporate Social Responsibility Standards: Bringing Animals to the Fore," Journal of Business Ethics, Springer, vol. 166(2), pages 351-368, October.

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:gam:jsusta:v:12:y:2020:i:17:p:7127-:d:407177. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    If CitEc recognized a bibliographic reference but did not link an item in RePEc to it, you can help with this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: MDPI Indexing Manager (email available below). General contact details of provider: https://www.mdpi.com .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.