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Sustainability Indicators in Restaurants: The Development of a Checklist

Author

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  • Dayanne da Costa Maynard

    (Department of Nutrition, University of Brasília, Brasília 70910-900, Brazil)

  • Renata Puppin Zandonadi

    (Department of Nutrition, University of Brasília, Brasília 70910-900, Brazil)

  • Eduardo Yoshio Nakano

    (Department of Statistics, University of Brasília, Brasília 70910-900, Brazil)

  • Raquel Braz Assunção Botelho

    (Department of Nutrition, University of Brasília, Brasília 70910-900, Brazil)

Abstract

This study aimed to develop and carry out content validation, semantic evaluation, reproducibility, and internal consistency of a checklist designed to verify the sustainability indicators in foodservice. The preliminary version of the checklist was prepared based on the international standards ISO (International Organization for Standardization) 14000, ISO 14001, ISO 14004 and documents from the Sustainable Restaurant Association (SRA) Certification, Green Seal Certifications, and Green Restaurant Association (GRA) certification, in addition to the American Dietetic Association (ADA) position. Thirteen experts in the study topic performed the content validation and semantic evaluation of the checklist (a minimum of 80% agreement among experts and mean value ≥4 on a 5-point Likert scale were needed to keep the item in the instrument). After consensus was reached by the experts’ panel, two different researchers applied the checklist in 20 restaurants (at the same time, in the same place, without communication between them) for the analysis of reproducibility and internal consistency (Federal District, Brazil). The agreement among answers was verified by Cohen’s Kappa coefficient. The final version of the checklist consisted of 76 items, divided into three sections (1. water, energy, and gas supply; 2. menu and food waste; 3. waste reduction, construction materials, chemicals, employees, and social sustainability). The developed checklist was validated concerning the content, approved in the semantic evaluation, reproducible, and with good reliability (Intraclass Correlation Coefficient (ICC) > 0.9 and alpha > 0.672).

Suggested Citation

  • Dayanne da Costa Maynard & Renata Puppin Zandonadi & Eduardo Yoshio Nakano & Raquel Braz Assunção Botelho, 2020. "Sustainability Indicators in Restaurants: The Development of a Checklist," Sustainability, MDPI, vol. 12(10), pages 1-25, May.
    • Handle: RePEc:gam:jsusta:v:12:y:2020:i:10:p:4076-:d:358888
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    1. Maria Hatjiathanassiadou & Sthephany Rayanne Gomes de Souza & Josimara Pereira Nogueira & Luciana de Medeiros Oliveira & Virgílio José Strasburg & Priscilla Moura Rolim & Larissa Mont’Alverne Jucá Sea, 2019. "Environmental Impacts of University Restaurant Menus: A Case Study in Brazil," Sustainability, MDPI, vol. 11(19), pages 1-15, September.
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    3. Dayanne da Costa Maynard & Mayara Daré Vidigal & Priscila Farage & Renata Puppin Zandonadi & Eduardo Yoshio Nakano & Raquel Braz Assunção Botelho, 2020. "Environmental, Social and Economic Sustainability Indicators Applied to Food Services: A Systematic Review," Sustainability, MDPI, vol. 12(5), pages 1-19, February.
    4. Zhu, Qinghua & Sarkis, Joseph & Lai, Kee-hung, 2008. "Confirmation of a measurement model for green supply chain management practices implementation," International Journal of Production Economics, Elsevier, vol. 111(2), pages 261-273, February.
    5. Yi-Man Teng & Kun-Shan Wu, 2019. "Sustainability Development in Hospitality: The Effect of Perceived Value on Customers’ Green Restaurant Behavioral Intention," Sustainability, MDPI, vol. 11(7), pages 1-13, April.
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    1. Codruța Adina Băltescu & Nicoleta Andreea Neacșu & Anca Madar & Dana Boșcor & Alexandra Zamfirache, 2022. "Sustainable Development Practices of Restaurants in Romania and Changes during the COVID-19 Pandemic," Sustainability, MDPI, vol. 14(7), pages 1-24, March.
    2. Giovana Vitória Nunes Leite Duarte & Susana Pereira Antunes Procópio & Angélica Cotta Lobo Leite Carneiro & Leandro de Morais Cardoso, 2022. "Development and Validation of a Tool for Assessing Sustainable Social Practices in Food Services," Sustainability, MDPI, vol. 14(24), pages 1-18, December.
    3. de Souza, Michele & Pereira, Giancarlo Medeiros & Lopes de Sousa Jabbour, Ana Beatriz & Chiappetta Jabbour, Charbel Jose & Trento, Luiz Reni & Borchardt, Miriam & Zvirtes, Leandro, 2021. "A digitally enabled circular economy for mitigating food waste: Understanding innovative marketing strategies in the context of an emerging economy," Technological Forecasting and Social Change, Elsevier, vol. 173(C).
    4. Zakaria Elkhwesky & Islam Elbayoumi Salem & Michal Varmus & Haywantee Ramkissoon, 2022. "Sustainable practices in hospitality pre and amid COVID‐19 pandemic: Looking back for moving forward post‐COVID‐19," Sustainable Development, John Wiley & Sons, Ltd., vol. 30(5), pages 1426-1448, October.
    5. Francisco Carlos Vaz Sales & Michele De Souza & Luiz Reni Trento & Giancarlo Medeiros Pereira & Miriam Borchardt & Gabriel Sperandio Milan, 2023. "Food Waste in Distribution: Causes and Gaps to Be Filled," Sustainability, MDPI, vol. 15(4), pages 1-12, February.
    6. Kyle A. Hanners & Shawna Malvini Redden, 2021. "Communicating Values to Cultivate Sustainable Occupational Identity: How Restaurant Workers Resist Service Work Stigma," Sustainability, MDPI, vol. 13(15), pages 1-17, August.
    7. Ahmed Hassan Abdou & Thowayeb H. Hassan & Amany E. Salem, 2023. "Promoting Sustainable Food Practices in Food Service Industry: An Empirical Investigation on Saudi Arabian Restaurants," Sustainability, MDPI, vol. 15(16), pages 1-22, August.
    8. Dayanne da Costa Maynard & Renata Puppin Zandonadi & Eduardo Yoshio Nakano & António Raposo & Raquel Braz Assunção Botelho, 2021. "Green Restaurants ASSessment (GRASS): A Tool for Evaluation and Classification of Restaurants Considering Sustainability Indicators," Sustainability, MDPI, vol. 13(19), pages 1-12, September.

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