Green Restaurants Research Articles

Investigations of Important and Effective Effects of Green Practices in Restaurants

Catering services is an important part in the tourism service system. Past researches focused on important topics like nutrition and food safety. It was only after the 1990s that the environmental topic was gradually given importance. This study attempted to find out the answer to the question whether green practices have strong effects on the image of the company and customers’ behavioral intentions in the hospitality industry, especially for green restaurant. The imporatnce- performance analysis measurement of performance as such provides only limited data in informing the allocation of resources to the hospitality industry, a shortcoming that becomes more marked in the circumstance of limited resources. A two-axis model is described which goes some way to addressing this deficiency.

Restaurant Facilities Layout - Reducing Carbon Footprint Aspect

Reducing carbon footprint is a trend within modern green restaurants. A carbon footprint is the total set of greenhouse gas (GHG) emissions caused by an organization, event or product. Food and beverage restaurants have to deliver food using a minimal carbon footprint. Of previous researches, only a small fraction is focused on reducing carbon footprints in a culinary room. Besides, a carbon footprint cost model was hard to solve in economic computation time. Therefore, the main purpose of this research is through a distributed information system to accelerate computing ability of a carbon footprint cost model. Through the distributed computing, our experimental results showed that the proposed approach outperformed the literature approach efficiently. The algorithm improved rate was 68.6%, and low down 82.1% carbon footprint than manual. The proposed approach could contribute to accelerate calculations in others problems due to using multiple machines in future researches.

Generation Y consumers’ selection attributes and behavioral intentions concerning green restaurants

The objectives of this study are to examine the Generation Y consumer segments’ selection attributes and behavioral intentions toward green restaurants. A survey was administered to college students between the ages of 17 and 30 at a university in a Southeastern United States city. This study identified four different consumer segments of Generation Y college students according to their food-related lifestyles. Across the four segments, there were significant differences in selection attributes. In addition, significant differences were identified between the four segments regarding their behavioral intentions toward green restaurants. Finally, the marketing implications for the target groups are discussed.

Exploring Consumer Perceptions of Green Restaurants in the US

Consumer attitudes and behavioural intentions towards environmentally sustainable practices in restaurants is an under-explored area in the hospitality literature, despite the growing ‘green’ trend. This article analyses data collected from 455 restaurant customers across five casual dining restaurants to gain insight into consumer attitudes towards, and willingness to pay more for, restaurants that engage in ‘green’ practices. The findings illustrate that there is an unfilled market niche for ‘green’ restaurants, as customers care about restaurants protecting the environment and would be willing to pay more to offset any additional costs associated with ‘green’ practices.

The Dynamics of Green Restaurant Patronage

This study specifically discusses the relationships between consumers’ knowledge of a restaurant’s sustainable practices, environmental concern, and ecological behavior and their intention to patronize a “green” restaurant. The results revealed that consumers’ knowledge of sustainable restaurant practices and environmental concerns were important determinants of consumers’ intentions to patronize green restaurants. Demographic variables, age of consumers, education levels, and income levels were found to be significant in assessing patronage of green restaurants.

US Green Restaurant Association launches university program

US Green Restaurant Association launches university program

The Green Gable Restaurant and Playhouse

The Green Gable Restaurant and Playhouse