A Sustainability "Green" Certification Audit of Food Service Operations and the Development of a Restaurant Sustainability Instrument" (2013)
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University of Central Florida STARS Electronic Theses and Dissertations, 2004-2019 2013 A Sustainability "green" Certification uditA Of Food Service Operations And The Development Of A Restaurant Sustainability Instrument Hans Hagglund University of Central Florida Part of the Education Commons, and the Hospitality Administration and Management Commons Find similar works at: https://stars.library.ucf.edu/etd University of Central Florida Libraries http://library.ucf.edu This Doctoral Dissertation (Open Access) is brought to you for free and open access by STARS. It has been accepted for inclusion in Electronic Theses and Dissertations, 2004-2019 by an authorized administrator of STARS. For more information, please contact [email protected]. STARS Citation Hagglund, Hans, "A Sustainability "green" Certification Audit Of Food Service Operations And The Development Of A Restaurant Sustainability Instrument" (2013). Electronic Theses and Dissertations, 2004-2019. 2538. https://stars.library.ucf.edu/etd/2538 A SUSTAINABILITY “GREEN” CERTIFICATION AUDIT OF FOODSERVICE OPERATIONS AND THE DEVELOPMENT OF A RESTAURANT SUSTAINABILITY INSTRUMENT by H. PEDER HÄGGLUND B.S. Endicott College, 1995 M.S. University of Central Florida, 1998 A dissertation submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy in the College of Education at the University of Central Florida Orlando, Florida Spring Term 2013 Major Professor: Dana Tesone © Hans Peder Hägglund 2013 ii ABSTRACT This study investigates current green restaurant certifications as well as developing a new more user certification. First, a fact finding investigation to find the most established and commonly utilized green restaurant certifications were compared. Second, a new green certification was developed. Third, chosen green restaurant certifications were compared. Lastly, the new green certification analyzed whether restaurants in the central Florida area utilized green practices. Data were collected in face to face sessions with restaurant managers during non- peak hours of operation. There were numerous surveys utilized in this research study. The statistical methodology utilized in this study was average means and factor analysis in SPPS 20. The statistical results indicated that the newly developed green certification was ranked closely to the two established certification of the Green Restaurant Association and the Green Seal. Furthermore, when inquiring about restaurant green practices the result strongly indicated that restaurants are not utilizing green practices. As a side note there were restaurants that were not even using the more basic green practices such as energy efficient light bulbs. Implications, limitations and suggestions for future research were discussed in the final chapter. iii I dedicate this dissertation to my two boys (Christopher and Matthew) and my parents (Hans and Gun-Marie). iv ACKNOWLEDGMENTS To Dr. Dana Tesone, my chair, for your guidance, direction and support. Without your interminable encouraging support, straight forward advice, and always finding a positive outcome that helped me reach this far. To Dr. Paul Rompf for your constant reminders, detailed and focused engagement and always looking out for my best. Thank you for always making sure I was on the right track. To Dr. Jill Fjelstul for your encouraging reminders. I express my gratitude for your willingness to assist me in this process. To Dr. John Weishampel for sharing your great knowledge of sustainability and your enthusiasm which has helped me reach my goal. To Dr. Robinson for all his support through the years. To Dr. Joe Hutchinson for your continuous support throughout this long and tedious process. To the entire Rosen College Kitchen staff (Renee, Cesar, Frank, Alyson, Loren, Jesse, Nick, James, and Brittany) and TJ Ormseth for all their support. Finally to my wife Margaret for her support during this long journey. v TABLE OF CONTENTS LIST OF FIGURES .......................................................................................................... xii LIST OF TABLES ........................................................................................................... xiii CHAPTER ONE: INTRODUCTION ................................................................................. 1 CSR in the Hospitality Industry .............................................................................. 2 Definition of Sustainability ..................................................................................... 6 Engaging Development ............................................................................... 6 Strategies to Enhance the Present ............................................................... 9 Preserve the Future ................................................................................... 10 United Nations and Sustainability ........................................................................ 11 Sustainability in the Hospitality Industry ............................................................. 13 Problem Statement ................................................................................................ 14 Purpose of the Study ............................................................................................. 14 Significance of the Study ...................................................................................... 16 Research Questions ............................................................................................... 16 Summary ............................................................................................................... 17 CHAPTER TWO: LITERATURE REVIEW ................................................................... 18 Early Definitions of CSR ...................................................................................... 18 Economic Responsibilitie ......................................................................... 22 vi Legal Responsibilities ............................................................................... 22 Ethical Responsibilities ............................................................................. 22 Philanthropic Responsibilities .................................................................. 22 CSR Models .......................................................................................................... 23 Porter and Kramer’s Four Justifications for CSR ..................................... 26 Ecological Footprint.............................................................................................. 27 Definitions of Sustainability ................................................................................. 28 Sustainability and Earth’s Population ................................................................... 29 Sustainability, Environment and US Politics ........................................................ 30 Sustainability in Business ..................................................................................... 32 Sustainability’s 4 Es (Edwards, 2005) .................................................................. 32 Ecology / Environment: ............................................................................ 33 Economy / Employment: .......................................................................... 34 Equity / Equality: ...................................................................................... 34 Education: ................................................................................................. 35 Sustainability in the Lodging Industry .................................................................. 35 Restaurant Facilities and Energy Usage ............................................................... 38 Building Audits ..................................................................................................... 41 The Restaurant Industry ........................................................................................ 42 Restaurant Segments ............................................................................................. 42 Impact of Restaurants on Society ......................................................................... 44 vii Economic Impact of Restaurants .......................................................................... 46 Sustainability in the Restaurant Industry .............................................................. 47 Supporting Healthy Lifestyles .................................................................. 51 Sustainable Agriculture ............................................................................. 52 Safe Food Practices ................................................................................... 53 Environment .............................................................................................. 53 Environmentally Friendly Practices .......................................................... 54 Social Concerns ........................................................................................ 54 Community Involvement .......................................................................... 54 Green Activism ......................................................................................... 55 Socially Responsible Design..................................................................... 55 Fair Human Resources Practices .............................................................. 55 Socially Responsible Marketing