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Sustainability
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Environmental, Economic, and Social Sustainability in Food Services
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Environmental, Economic, and Social Sustainability in Food Services

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Products and Services".

Deadline for manuscript submissions: closed (10 January 2024) | Viewed by 9426

Special Issue Editor

Prof. Dr. Leandro de Morais Cardoso

E-Mail Website
Guest Editor
Department of Nutrition, Federal University of Juiz de Fora, Governador Valadares 35 020470, Brazil
Interests: physical planning of food services; sustainability in food services; nutrients and bioactive compounds in food

Special Issue Information

Dear Colleagues,

Food services have been increasingly challenged to incorporate sustainability practices into their strategies, demanding commitments and contributions from the entire organization. During all stages of this process, some actions performed cause impacts related to sustainability. Some of these impacts include those related to some goals for sustainable development established by the United Nations, such as food security and sustainable agriculture, good health and well-being, gender equality, decent employment, communities, and responsible consumption and production.

Although sustainability is an innovation in food services that can contribute to attracting customers, increasing employee satisfaction and productivity, and impacting the performance of companies, including their finances,knowledge about sustainable practices in food services, especially the social ones, is still incipient.

The present Special Issue aims to gather high-quality original and review articles about environmental, economic, and social sustainability in food services including, but not limited to, the topics following:

  • Planning and management of sustainable physical structure;
  • Sustainable management of human resources;
  • Sustainable menu;
  • Sustainability in the supply chain of raw materials;
  • Sustainability during the preparation and consumption of meals;
  • Customer-related sustainability;
  • Communication and marketing of sustainability;
  • Development and validation of instruments for assessing sustainability;
  • Technological and managerial innovations aimed at promoting sustainability.

Prof. Dr. Leandro de Morais Cardoso
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Sustainability is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • sustainable restaurant
  • sustainable food service
  • practical practices
  • sustainability indicators
  • sustainable processes

Published Papers (2 papers)

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Research

22 pages, 981 KiB  
Article
Promoting Sustainable Food Practices in Food Service Industry: An Empirical Investigation on Saudi Arabian Restaurants
by Ahmed Hassan Abdou, Thowayeb H. Hassan and Amany E. Salem
Sustainability 2023, 15(16), 12206; https://doi.org/10.3390/su151612206 - 9 Aug 2023
Cited by 2 | Viewed by 7374
Abstract
While facing environmental challenges and rising concerns around food security and equitable access to nutritious food, sustainable food practices (SFPs) have emerged as a crucial focus area for the restaurant industry. Hence, this study aims to investigate key drivers of promoting SFPs, including [...] Read more.
While facing environmental challenges and rising concerns around food security and equitable access to nutritious food, sustainable food practices (SFPs) have emerged as a crucial focus area for the restaurant industry. Hence, this study aims to investigate key drivers of promoting SFPs, including customers’ and stakeholders’ sustainable behaviors, governmental laws and regulations around sustainability, the commitment of restaurants to combat climate change, the financial and non-financial outcomes of adopting SFPs, and restaurants’ values and culture toward sustainability. In addition, it explores the power of promoting these practices in driving restaurants’ economic, environmental, and social performance. To achieve these objectives, an online survey was administered to restaurant owners and top managers interested in implementing these practices. Accordingly, eight hypotheses, which explored the direct relationships between this study’s variables, were tested using PLS-SEM with bootstrapping. Based on 221 valid responses, this study revealed that all proposed paths were significant and aligned with each hypothesis. Notably, sustainable behavior exhibited by customers and stakeholders had the greatest influence on promoting SFPs, followed by the values and culture of restaurants related to sustainability and restaurants’ commitment to combatting climate change. Additionally, promoting SFPs was a crucial predictor for enhancing restaurants’ economic, environmental, and social performance, respectively. Upon these findings, restaurant owners and top managers should build a solid framework for promoting SFPs in their establishments by focusing on these factors, thereby improving their overall economic, environmental, and social performance. Full article
(This article belongs to the Special Issue Environmental, Economic, and Social Sustainability in Food Services)
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18 pages, 753 KiB  
Article
Development and Validation of a Tool for Assessing Sustainable Social Practices in Food Services
by Giovana Vitória Nunes Leite Duarte, Susana Pereira Antunes Procópio, Angélica Cotta Lobo Leite Carneiro and Leandro de Morais Cardoso
Sustainability 2022, 14(24), 16791; https://doi.org/10.3390/su142416791 - 14 Dec 2022
Viewed by 1585
Abstract
Background: Food services have a high potential to promote the social dimension of sustainability. However, there are no specific instruments for implementing and evaluating socially sustainable practices in these establishments. Therefore, this study aimed to develop and validate the content of a list [...] Read more.
Background: Food services have a high potential to promote the social dimension of sustainability. However, there are no specific instruments for implementing and evaluating socially sustainable practices in these establishments. Therefore, this study aimed to develop and validate the content of a list to assess sustainable social practices in food services. Methods: The pre-list of items was developed based on scientific articles about social sustainability published in the last 20 years and Brazilian legislations related to the theme. The content validity was assessed by ten nutritionists, in two phases, using the Delphi technique. The content validity index, Kappa statistic, and content validity ratio were calculated. Results: The list that was developed consisted of 130 items, which were organized into five axes: “organizational and managerial environment” (13 items), “community” (10 items), “employees” (62 items), “consumer” (33 items), and “suppliers” (12 items). Most items in the instrument (54.7%) were optional for the food services, and 45.3% were Brazilian legal obligations. After the second phase, sub-axes axes, axes, and the global instruments showed “excellent” content validity with an item content validity index ≥ of 0.8 (at minimum, 0.920) and Kappa > 0.74 (from 0.927 to 1). The content validity ratios of the items, sub-axes, and axes vary between 0 and 0.070. The instrument was considered easy to complete and useful for evaluating socially sustainable practices adopted in food services by 95.5% of the specialists. Conclusions: The instrument that was developed had its content validated and thus can help the managers and technicians responsible for the unit with social sustainability measures, thus ensuring the socially sustainable production of meals. Full article
(This article belongs to the Special Issue Environmental, Economic, and Social Sustainability in Food Services)
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