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The forces and barriers pushing Dutch restaurants to a change and their effects to be more environmental sustainable.

Jordaan, Bo (2023) The forces and barriers pushing Dutch restaurants to a change and their effects to be more environmental sustainable.

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Abstract:The restaurant sector is crucial in encouraging environmental responsibility as the demand for sustainable development becomes of importance. However, a number of factors influence how much a restaurant embraces sustainability. In order to gain important insights into the difficulties and possibilities the sector is facing, this research tries to identify and evaluate these drivers and barriers. Data were gathered using a qualitative study technique through interviews with managers, chefs, and employees. The investigation concentrated on a number of variables. The study sought to identify the intricate interactions between drivers and impediments in the context of sustainable practices in Dutch restaurants by investigating these characteristics. This study intends to close the knowledge gap about the particular contextual elements impacting sustainable practices in the Dutch restaurant business by conducting interviews and collecting data from numerous interviews with establishments. The study did note several obstacles to the adoption of sustainable methods. Restaurants faced difficulties due to financial restrictions, such as the high cost of environmentally friendly items and the difficulty obtaining financing. Sustainable methods are also hampered by customer readiness, habituated behaviour, and aversion to change.
Item Type:Essay (Bachelor)
Faculty:BMS: Behavioural, Management and Social Sciences
Subject:85 business administration, organizational science
Programme:International Business Administration BSc (50952)
Link to this item:https://purl.utwente.nl/essays/95415
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