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Healthy Eating and Sustainable Consumption in Foodservice Industry

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Economic and Business Aspects of Sustainability".

Deadline for manuscript submissions: closed (22 June 2023) | Viewed by 23242

Special Issue Editor

Howard Feiertag Department of Hospitality and Tourism Management, Pamplin College of Business, Virginia Tech, Blacksburg, VA 24061, USA
Interests: foodservice management; consumer behavior; healthy eating; sustainable consumption

Special Issue Information

Dear Colleagues,

Sustainability is one of the biggest challenges of our time and is a topic that has attracted a large amount of attention for a long time. Mitigation efforts to slow down and stabilize the progress of global warming have been embraced worldwide. In particular, the foodservice industry, including retail food businesses (e.g., grocery stores), the commercial foodservice sector (e.g., restaurants, food trucks, cafeterias, coffee shops), and the non-commercial foodservice sector (e.g., schools, university, corporations), has increasingly prioritized initiatives centering on environmental and social sustainability.

However, during the COVID19- pandemic, many of these sustainable efforts suddenly halted.  Most foodservice establishments ended sustainability initiatives and shifted their focus to health and hygiene concerns related to COVID-19. Furthermore, many foodservice businesses had to change their operations to accommodate the rise in take-out, curbside pick-up, and delivery services. This change in focus, while primarily focused on keeping the industry alive, had unintended consequences on environmental management practices.

As far as the consequences and impacts of the sustainability of food consumption/practices in the foodservices sector and incidental effects are concerned, the body of research on foodservices is rather limited. These gaps underscore the need for theoretical and practical research to advance the progress on sustainability in the foodservice sector by addressing central research issues, which is the reason behind the current call for papers. Consumer attitudes, menu choices, packaging strategies, sustainable practices, and communication strategies have all impacted public health, the environment, society, the economy, and even climate change. Thus, gaining a better understanding of consumers’ behavior towards healthy eating and sustainable consumption and the role of businesses is crucial. 

These things have all changed and we need to be at the forefront of research on the issues and implications of sustainability and foodservice management.

The aim of this Special Issue is to collect research relating to sustainability in the foodservice sector, where consumers and businesses play a role in improving healthy eating and sustainable consumption. Contributions may wish to address but are not limited to the topics of:

  • Sustainable consumer behavior in the foodservice industry;
  • Sustainable consumption drivers and behaviors:
  • Consumer perceptions and behaviors regarding the waste generation process;
  • Interventions and strategies to improve healthy eating behaviors;
  • Interventions and strategies to promote sustainable consumption;
  • Interventions and strategies to reduce food waste and plastic waste from take-out or delivery options;
  • Communication strategy in sustainability messaging and marketing;
  • Sustainability-oriented brands and price sensitive segments;
  • Sustainability initiatives, such as developing plant-based diets and using biodegradable materials;
  • Innovative supply chains that change the way consumers access food and packaging;
  • Business models underpinning the creation of sustainable consumption;
  • Technological transformations in sustainability.

Dr. Eojina Kim
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 consumption
  • healthy eating
  • foodservice
  • restaurants
  • food delivery
  • food waste
  • responsible behavior
  • consumer behavior

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Published Papers (6 papers)

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Research

14 pages, 1134 KiB  
Article
Impact of Food Safety and Nutrition Knowledge on the Lifestyle of Young Poles—The Case of the Lublin Region
by Andrzej Soroka, Anna Katarzyna Mazurek-Kusiak, Joanna Trafiałek, Agnieszka Godlewska, Joanna Hawlena, Surya Sasikumar Nair, Katarzyna Kachniarz and Wojciech Kolanowski
Sustainability 2023, 15(16), 12132; https://doi.org/10.3390/su151612132 - 8 Aug 2023
Cited by 1 | Viewed by 1477
Abstract
The aim of the study was to show the differences in healthy lifestyle and healthy food choices between high school and college students. The study was conducted in the Lublin region, Poland, with a group of 200 high school and college students using [...] Read more.
The aim of the study was to show the differences in healthy lifestyle and healthy food choices between high school and college students. The study was conducted in the Lublin region, Poland, with a group of 200 high school and college students using purposive sampling with the following four subgroups of 50 students, broken down by gender and type of school. Respondents completed a questionnaire concerning healthy lifestyle, healthy food choices, and barriers preventing a healthy lifestyle. Using discriminant analysis, the factors and barriers to practicing a healthy lifestyle and the factors of healthy food choices were identified by the respondent group and by gender. A multidimensional exploratory technique was also used to interpret the results. The surveyed high school and college students were not very committed to practicing a healthy lifestyle. Multidimensional exploratory technique was also used to interpret the lifestyle and healthy food choices questions. There was variation between the attitudes of college and high school students toward a healthy lifestyle. High school students paid more attention to physical activity and eating breakfast than did college students. On the other hand, college students, at a greater level than high school students, ate a healthy diet and checked the composition of the products they consumed, including the presence of preservatives and artificial additives, and the expiration date of the products. The main barriers to practicing a healthy lifestyle were, for college students, a lack of time and, for high school students, a lack of healthy food offerings in high school canteens. Full article
(This article belongs to the Special Issue Healthy Eating and Sustainable Consumption in Foodservice Industry)
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13 pages, 1439 KiB  
Article
Factors Affecting Taiwanese Consumers’ Intention to Purchase Abnormally Shaped Produce
by Yen-Lun Su, Pongsakorn Ngamsom and Jen-Hung Wang
Sustainability 2023, 15(9), 7715; https://doi.org/10.3390/su15097715 - 8 May 2023
Cited by 1 | Viewed by 1755
Abstract
This study examines the effects of produce shape abnormality, organic labeling, and discounts on consumers’ intention to purchase produce. Two studies were conducted. In Study 1, a 3 (normal, moderate, and extreme shape abnormality) × 2 (with and without organic labeling) between-subjects design [...] Read more.
This study examines the effects of produce shape abnormality, organic labeling, and discounts on consumers’ intention to purchase produce. Two studies were conducted. In Study 1, a 3 (normal, moderate, and extreme shape abnormality) × 2 (with and without organic labeling) between-subjects design was used. In Study 2, a 2 (moderate and extreme shape abnormality) × 5 (discount: 30%, 40%, 50%, 60%, and 70%) between-subjects design was used. A total of 480 valid responses to questionnaires were collected. Study 1 revealed that the interaction between produce shape abnormality and organic labeling significantly affects purchase intention. Study 2 revealed that the interaction between produce shape abnormality and discount significantly affected purchase intentions. For a 30% discount, the results indicate no difference in intention to purchase moderately or extremely abnormally shaped produce. For 40%, 50%, 60%, and 70% discounts, intention to purchase moderately abnormally shaped produce was stronger than that for extremely abnormally shaped produce. This study discusses the implications of the findings, limitations, and recommendations for future research. Full article
(This article belongs to the Special Issue Healthy Eating and Sustainable Consumption in Foodservice Industry)
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14 pages, 823 KiB  
Article
Social and Personal Norms in Shaping Customers’ Environmentally Sustainable Behavior in Restaurants’ Social Media Communities
by Yoon-Jung Jang and Eojina Kim
Sustainability 2023, 15(8), 6410; https://doi.org/10.3390/su15086410 - 9 Apr 2023
Cited by 2 | Viewed by 3124
Abstract
This study aimed to investigate how personal and social norms affect customer engagement with social media that promote environmentally sustainable behaviors. A self-administered survey of potential participants was conducted. Hypothesized relationships were tested using structural equation modeling and multigroup analysis. The findings confirmed [...] Read more.
This study aimed to investigate how personal and social norms affect customer engagement with social media that promote environmentally sustainable behaviors. A self-administered survey of potential participants was conducted. Hypothesized relationships were tested using structural equation modeling and multigroup analysis. The findings confirmed the strong positive effect of social norms on customer engagement; this engagement had a significant influence on brand commitment and sustainable behavior. The moderating roles of social rewards were indicated by significantly greater effects of social norms on customer engagement in the high social reward group. Full article
(This article belongs to the Special Issue Healthy Eating and Sustainable Consumption in Foodservice Industry)
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18 pages, 357 KiB  
Article
Locality in the Promoted Sustainability Practices of Michelin-Starred Restaurants
by Yuying Huang and C. Michael Hall
Sustainability 2023, 15(4), 3672; https://doi.org/10.3390/su15043672 - 16 Feb 2023
Cited by 9 | Viewed by 6653
Abstract
Sustainable practices are increasingly promoted in the restaurant industry. One significant aspect of sustainability in restaurants is the use of local supply chains, especially for food, which also serve as a means for restaurants to promote freshness of produce, sourcing, and quality. Considering [...] Read more.
Sustainable practices are increasingly promoted in the restaurant industry. One significant aspect of sustainability in restaurants is the use of local supply chains, especially for food, which also serve as a means for restaurants to promote freshness of produce, sourcing, and quality. Considering the prevalence of locality in menu marketing, this study aims to explore the relationships between sustainability and locality at fine-dining restaurants. Michelin-starred restaurants are significant influencers in the restaurant industry, as well as food fashions overall, and may therefore serve to promote sustainability practices. This study examines the sustainability of 135 Michelin three-star restaurants by conducting website content analysis. By identifying restaurants’ sustainable practices during the processes of procurement, preparation, and presentation and analysing the official websites of 135 Michelin three-star restaurants, this study finds that although all sustainable practices are mentioned by less than half of the reviewed websites, most practices could be interpreted as being embedded in their locality, especially local food and restaurant history. This study suggests that promoting locality could therefore help sustain sustainability in the fine-dining restaurant industry. Although this study is limited to the website content of official websites for Michelin three-star restaurants, it provides potentially valuable insights on the promotion of sustainable restaurant practices. Full article
(This article belongs to the Special Issue Healthy Eating and Sustainable Consumption in Foodservice Industry)
14 pages, 1237 KiB  
Article
The Impact of Trayless Dining Implementation on University Diners’ Satisfaction, Food Selection, Consumption, and Waste Behaviors
by Wenhao Zhang and Junehee Kwon
Sustainability 2022, 14(24), 16669; https://doi.org/10.3390/su142416669 - 13 Dec 2022
Cited by 5 | Viewed by 2832
Abstract
To evaluate the impact of trayless dining implementation on food selection, consumption, waste, and customer satisfaction, the authors used the quasi-experimental design to assess the attitudes and behaviors of on-campus diners at a university. Students dined as usual (i.e., with trays) while data [...] Read more.
To evaluate the impact of trayless dining implementation on food selection, consumption, waste, and customer satisfaction, the authors used the quasi-experimental design to assess the attitudes and behaviors of on-campus diners at a university. Students dined as usual (i.e., with trays) while data were collected for one week and without trays for the second week. Digital photography and plate waste assessment of 329 trays evaluated participants’ food selection, consumption, and waste behaviors. Surveys were used to assess students’ attitudes and satisfaction with trayless dining (n = 73). An independent samples Mann–Whitney U test was utilized to analyze food selection, consumption, and waste differences. The result of the study revealed that the amount of food selected and consumed was reduced during trayless dining implementation. The total calories and fat content were lower during trayless dining implementation, and the participants reported reduced satiety. However, the data did not show significant food waste reduction but showed customer dissatisfaction and reluctance to change due to increased inconvenience. This study contributed to the existing literature by quantifying diners’ food selection, consumption, and waste amounts, revealing the positive impact of trayless dining on food selection and consumption. Additionally, the detailed methodology will allow future researchers to replicate a similar intervention. Full article
(This article belongs to the Special Issue Healthy Eating and Sustainable Consumption in Foodservice Industry)
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16 pages, 889 KiB  
Article
Factors Influencing Loyalty to Health Food Brands: An Analysis from the Value Perceived by the Peruvian Consumer
by Elizabeth Emperatriz García-Salirrosas, Dany Yudet Millones-Liza, Jorge Alberto Esponda-Pérez, Ángel Acevedo-Duque, Jessica Müller-Pérez and Lisette C. Sánchez Díaz
Sustainability 2022, 14(17), 10529; https://doi.org/10.3390/su141710529 - 24 Aug 2022
Cited by 14 | Viewed by 6107
Abstract
The COVID 19 pandemic brought significant changes in consumption habits, bringing about an era of more sustainable and healthier consumption. The objective of the present study is to measure brand loyalty to healthy foods in Peru, not only in a pandemic context, but [...] Read more.
The COVID 19 pandemic brought significant changes in consumption habits, bringing about an era of more sustainable and healthier consumption. The objective of the present study is to measure brand loyalty to healthy foods in Peru, not only in a pandemic context, but also in a natural context based on the dimensions of the PERVAL value scale. Data were collected through an online survey and processed using partial least squares structural equation modeling (PLS-SEM). The results of the model among 396 consumers revealed that qualitative value and emotional value have the highest contribution to brand loyalty, followed by economic value and social value. These findings suggest that product quality should be taken as a priority and, although social value does not contribute much to health food brand loyalty, it is a trend sought after by consumers. Full article
(This article belongs to the Special Issue Healthy Eating and Sustainable Consumption in Foodservice Industry)
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