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How sustainable is sustainable hospitality research? A review of sustainable restaurant literature from 1991 to 2015

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  • Freya Higgins-Desbiolles
  • Emily Moskwa
  • Gayathri Wijesinghe

Abstract

This research was designed to evaluate our current state of knowledge by systematically reviewing tourism and hospitality academic literature concerning sustainability in the restaurant sector by undertaking a systematic review and content analysis. The characteristics of 76 articles are listed in a comprehensive table, presenting research design and research variables, and the articles are examined for their approach to the sustainability concept as applied to the restaurant industry (i.e. the range of responsible practices addressed in each work). The findings indicate that the majority of the literature only engages with parts of sustainability, particularly ecological, rather than holistic sustainability. This matters because it may mean we fail in our attempts to achieve more sustainable restaurant operations.This research suggests that tourism and hospitality studies need to re-engage with the evolving conceptualisation of sustainability to ensure that best practice responses to changing requirements are undertaken. The narrow focus on ecological aspects of sustainability featuring in restaurants does not acknowledge the full meaning of sustainability and therefore may constrain efforts to secure more sustainable futures. Illuminating such gaps in knowledge is important in order to strengthen our conceptual understandings, refine our practices and thereby secure more sustainable futures through tourism and hospitality.

Suggested Citation

  • Freya Higgins-Desbiolles & Emily Moskwa & Gayathri Wijesinghe, 2019. "How sustainable is sustainable hospitality research? A review of sustainable restaurant literature from 1991 to 2015," Current Issues in Tourism, Taylor & Francis Journals, vol. 22(13), pages 1551-1580, August.
    • Handle: RePEc:taf:rcitxx:v:22:y:2019:i:13:p:1551-1580
    DOI: 10.1080/13683500.2017.1383368
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    Cited by:

    1. Claudia Troncoso-Pantoja & Paola Cáceres-Rodríguez & Antonio Amaya-Placencia & Claudia Lataste-Quintana & Rodrigo Valenzuela, 2023. "Exploring the Meanings of Food Sustainability: An Interpretive Phenomenological Analysis," Sustainability, MDPI, vol. 15(18), pages 1-14, September.
    2. Vilaz, Caryl F. & Sy, Melecio Jr. A., 2023. "The Mediating Effect of Leadership Style on the Relationship between Green Practices and Business Sustainability of Restaurants: A Triple Bottom Line Theory," International Journal of Research and Innovation in Social Science, International Journal of Research and Innovation in Social Science (IJRISS), vol. 7(12), pages 1861-1876, December.
    3. Senthilkumaran Piramanayagam & Samita Sen & Partho Pratim Seal, 2024. "Sustainable consumption behaviour among guests in luxury hotels through the lens of the extended theory of planned behaviour," Environment, Development and Sustainability: A Multidisciplinary Approach to the Theory and Practice of Sustainable Development, Springer, vol. 26(10), pages 25397-25413, October.
    4. Bellucci, Marco & Biggeri, Mario & Nitti, Carmela & Terenzi, Linda, 2023. "Accounting for disability and work inclusion in tourism," Annals of Tourism Research, Elsevier, vol. 98(C).

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