Consumer perceptions on sustainable practices implemented in foodservice organizations in Korea
0
조회
0
다운로드
7
인용
0
참고문헌
키워드
초록
BACKGROUND/OBJECTIVES: Sustainable practices in foodservice organizations including commercial and noncommercial onesare critical to ensure the protection of the environment for the future. With the rapid growth of the foodservice industry,wiser usage of input sources such as food, utilities, and single use packaging should be reconsidered for future generations. Therefore, this study aims to investigate the customer’s perceptions on sustainable practices and to identify the relationshipamong sustainable practices, social contribution and purchase intention. SUBJECTS/METHODS: The study was conducted using content analyses by reviewing articles on sustainable food service practicespublished domestically and abroad. Thereafter, data were collected with a face-to-face survey using a questionnaire and analyzedwith factor analyses and multiple regressions. RESULTS: Sustainable practices classified with factor analysis consisted of 6 dimensions of green food material procurement,sustainable food preparation, green packaging, preservation of energy, waste management, and public relations on green activity,with a total of 25 green activities in foodservice operations. Consumers were not very familiar with the green activities implementedin the foodservice unit, with the lowest awareness of “green food material procurement (2.46 out of 5 points)”, and the highestawareness of “green packaging (3.74)” and “waste management (3.28). The factors influencing the perception of social contributionby foodservice organizations among 6 sustainable practice dimensions were found to be public relations on green activity(β = 0.154), waste management (β = 0.204) and sustainable food preparation (β = 0.183). Green packaging (β = 0.107) and thesocial contribution of the foodservice organization (β = 0.761) had strong relationships with the image of the organization. The purchase intentions of customers was affected only by the foodservice image (β = 0.775). CONCLUSIONS: The results of this study suggest that sustainable practices by foodservice organization present a good imageto customers and increase the awareness of valuable contributions that benefit the customer as well as the community.
Abstract
BACKGROUND/OBJECTIVES: Sustainable practices in foodservice organizations including commercial and noncommercial onesare critical to ensure the protection of the environment for the future. With the rapid growth of the foodservice industry,wiser usage of input sources such as food, utilities, and single use packaging should be reconsidered for future generations. Therefore, this study aims to investigate the customer’s perceptions on sustainable practices and to identify the relationshipamong sustainable practices, social contribution and purchase intention. SUBJECTS/METHODS: The study was conducted using content analyses by reviewing articles on sustainable food service practicespublished domestically and abroad. Thereafter, data were collected with a face-to-face survey using a questionnaire and analyzedwith factor analyses and multiple regressions. RESULTS: Sustainable practices classified with factor analysis consisted of 6 dimensions of green food material procurement,sustainable food preparation, green packaging, preservation of energy, waste management, and public relations on green activity,with a total of 25 green activities in foodservice operations. Consumers were not very familiar with the green activities implementedin the foodservice unit, with the lowest awareness of “green food material procurement (2.46 out of 5 points)”, and the highestawareness of “green packaging (3.74)” and “waste management (3.28). The factors influencing the perception of social contributionby foodservice organizations among 6 sustainable practice dimensions were found to be public relations on green activity(β = 0.154), waste management (β = 0.204) and sustainable food preparation (β = 0.183). Green packaging (β = 0.107) and thesocial contribution of the foodservice organization (β = 0.761) had strong relationships with the image of the organization. The purchase intentions of customers was affected only by the foodservice image (β = 0.775). CONCLUSIONS: The results of this study suggest that sustainable practices by foodservice organization present a good imageto customers and increase the awareness of valuable contributions that benefit the customer as well as the community.
참고문헌 (26)
- "National Restaurant Association" (2015)[URL]
- "Food and drug statistical yearbook" (2014)[URL]
- "Restaurant industry forecast" (2014)[URL]
- "Sales on institutional foodservice markets:2013.3.15 reports" (2013)[URL]
- "Market scales of food industry and commercial foodservice industry: 2012.6.13 reports" (2012)[URL]
- World Commission on Environment and Development (US), "Our Common Future" (1987), Oxford University Press
- "U.S. Environmental Protection Agency" (2014)[URL]
- Gregoire MB., "Foodservice Organizations: a Managerial and Systems Approach", pp.22~24 (2010), Pearson Education Inc
- "Certification standards" (2014)[URL]
- Kwak TK, "Foodservice Management", pp.24~27 (2014), Shinkwang Pub
- Peregrin T., "Sustainability in foodservice operations: an update", J Acad Nutr Diet, 112, pp.S12~S15 (2012)
- Wang YF, "Developing green management standards for restaurants: an application of green supply chain management", Int J Hosp Manag, 34, pp.263~273 (2013)
- Chen CJ, "College and university dining services administrators’ intention to adopt sustainable practices: results from US institutions", Int J Sustain High Educ, 12, pp.145~162 (2011)
- Dodds R, "Industry perspectives on carbon-offset programs in Canada and the United States", Sustain Sci Pract Policy, 8, pp.31~41 (2012)
- van Dooren C, "Developing and disseminating a foodprint tool to raise awareness about healthy and environmentally conscious food choices", Sustain Sci Pract Policy, 9, pp.70~82 (2013)
- Feenstra G, "Using a supply chain analysis to assess the sustainability of farm-to-institution programs", J Agric Food Syst Community Dev, 1, pp.69~85 (2011)
- Lehtinen U., "Sustainability and local food procurement: a case study of finnish public catering", Br Food J, 114, pp.1053~1071 (2012)
- Reisch L, "Sustainable food consumption: an overview of contemporary issues and policies", Sustain Sci Pract Policy, 9, pp.7~25 (2013)
- 김용중, "확장된 합리적 행동이론을 적용한 소비자의 친환경 레스토랑 선택의도에 관한 연구", 한국외식산업학회지, 8(2), pp.45~62 (2012), 한국외식산업학회
- 유주연, "해외 친환경레스토랑 인증제도 비교분석 연구", 관광연구저널, 28(9), pp.85~96 (2014), 한국관광연구학회
- Wilson ED, "‘Going Green’ in food services: can health care adopt environmentally friendly practices?", Can J Diet Pract Res, 72, pp.43~47 (2011)
- "Mitheyou standards" (2015)[URL]
- 정지형, "충남지역 친환경 급식의 날 운영에 따른 초․중학생의 친환경 농산물에 대한 인식 및 급식만족도", 한국식품영양과학회지, 42(1), pp.114~119 (2013), 한국식품영양과학회
- 정문희, "전라남도 진도 인근지역의 초등학생, 학부모, 영양(교)사의 친환경식품에 대한 인식과 학교급식 만족도", Journal of Nutrition and Health, 46(4), pp.369~381 (2013), 한국영양학회[DOI]
- Dipietro RB, "Green practices in upscale foodservice operations: customer perceptions and purchase intentions", Int J Contemp Hosp Manag, 25, pp.779~796 (2013)
- Hu HH, "The dynamics of green restaurant patronage", Cornell Hosp Q, 51, pp.344~362 (2010)