A review of restaurant sustainable indicators

Abstract

The purpose of this chapter is to develop and review a set of indicators that measure the level of sustainable performance achieved by individual restaurants and to provide a means by which all restaurant operations can implement sustainable practices. The set of indicators, derived from extensive literature review, were tested on four London restaurants purporting to be sustainable. Results show that these indicators can be used effectively by the restaurants wishing to improve their sustainable performance. In addition, by using sustainable indicators the study aims to develop a theoretical concept for future improvement in the sustainable management of restaurant operations.

Citation

Legrand, W., Sloan, P., Simons-Kaufmann, C. and Fleischer, S. (2010), "A review of restaurant sustainable indicators", Chen, J.S. (Ed.) Advances in Hospitality and Leisure (Advances in Hospitality and Leisure, Vol. 6), Emerald Group Publishing Limited, Leeds, pp. 167-183. https://doi.org/10.1108/S1745-3542(2010)0000006013