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Abstract
ABSTRACTThis study was designed to develop a conceptual framework of environmental sustainability management in the foodservice industry and test the proposed model. The specific purposes of this study were to identify the significant factors that may have impact on sustainability management, and to investigate the influence of sustainable management practices on restaurants’ performances. An online survey was conducted to collect the data and a total of 450 complete responses were received from the participants (a response rate of 22.5%). The findings indicated that two antecedent factors—top management commitment and public concern—had significant relationships with restaurants’ sustainable practices such as energy/water efficiency, reusing/recycling, and socially responsible activities. The results also showed that two sustainable practices—energy/water efficiency and sustainable policy—had significantly affected restaurants’ performance factors such as market share/cost advantage as well as stakeholders’ satisfaction.
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