National Chain Restaurant Practices Supporting Food Sustainability

Courtney Pinard, Carmen Byker, Elena Serrano, Alison H. Harmon

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

Although sustainable food practices are becoming popular among consumers, there is little known about restaurants’ practices, such as sourcing local or organic products. The goal of this study was to examine published information about sustainable practices in chain restaurants in 2008 and 2011. Restaurant websites were inspected in 2008 and 2011–2012 for information supporting sustainable food practices. Sustainability ratings were categorized as no practice, planned practice, or practice. In 2008, there were few reported practices; however, in 2011 there was a proliferation. This research demonstrates the increasing popularity of sustainable food practices and the potential to reach a broader audience.

Original languageEnglish (US)
Pages (from-to)535-545
Number of pages11
JournalJournal of Hunger and Environmental Nutrition
Volume9
Issue number4
DOIs
StatePublished - Oct 2 2014

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Restaurants
sustainability
food
Food
Research
organic product
proliferation
popularity
website
rating

Keywords

  • diffusions of innovations
  • food
  • policy
  • practice
  • restaurant
  • sustainable

ASJC Scopus subject areas

  • Health(social science)
  • Nutrition and Dietetics
  • Public Health, Environmental and Occupational Health

Cite this

National Chain Restaurant Practices Supporting Food Sustainability. / Pinard, Courtney; Byker, Carmen; Serrano, Elena; Harmon, Alison H.

In: Journal of Hunger and Environmental Nutrition, Vol. 9, No. 4, 02.10.2014, p. 535-545.

Research output: Contribution to journalArticle

Pinard, Courtney ; Byker, Carmen ; Serrano, Elena ; Harmon, Alison H. / National Chain Restaurant Practices Supporting Food Sustainability. In: Journal of Hunger and Environmental Nutrition. 2014 ; Vol. 9, No. 4. pp. 535-545.
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