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An Empirical Investigation into the Adoption of Green Procurement Practices in the German Food Service Industry

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  • Hauschildt, Verena
  • Schulze-Ehlers, Birgit

Abstract

This paper analyzes the relationship between sustainability views, drivers and barriers and concrete procurement practices for sustainability in the German food service industry (FSI), building on earlier work of Rankin et al. (2011) on this topic. Further innovation lies in the explicit regard to product-specific differences in the importance and level of implementation of sustainable sourcing, as well as in the special focus on the FSI, a sector with significant economic importance, for which only small amounts of information can be found. For this study, qualitative interviews among head chefs and quantitative standardized surveys among decision makers from the FSI were conducted.

Suggested Citation

  • Hauschildt, Verena & Schulze-Ehlers, Birgit, 2014. "An Empirical Investigation into the Adoption of Green Procurement Practices in the German Food Service Industry," International Food and Agribusiness Management Review, International Food and Agribusiness Management Association, vol. 17(3), pages 1-32, September.
    • Handle: RePEc:ags:ifaamr:183433
    DOI: 10.22004/ag.econ.183433
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    2. Padilla-Bernal, Luz E. & Lara-Herrera, Alfredo & Rodriguez, Alberto Velez & Loureiro, Maria L., 2018. "Views on Sustainability and the Willingness to Adopt an Environmental management System in the Mexican Vegetable Sector," International Food and Agribusiness Management Review, International Food and Agribusiness Management Association, vol. 21(3), February.
    3. Gabriel, Andreas & Rombach, Meike & Wieser, Hannah & Bitsch, Vera, 2021. "Got waste: knowledge, behavior and self-assessment on food waste of university students in Germany," International Food and Agribusiness Management Review, International Food and Agribusiness Management Association, vol. 24(6), February.

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