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Developing a Preliminary List of Indicators for Green Restaurants in Taiwan: An Expert Consensus Approach

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  • Der-Fa Chen

    (Department of Electrical and Mechanical Technology, National Changhua University of Education, No. 1, Jin-De Rd., Changhua 500, Taiwan
    Graduate Institute of Technological and Vocational Education, National Changhua University of Education, No. 1, Jin-De Rd., Changhua 500, Taiwan)

  • Chun-Chung Liao

    (Department of Electrical and Mechanical Technology, National Changhua University of Education, No. 1, Jin-De Rd., Changhua 500, Taiwan)

  • Shang-Hao Cheng

    (Department of Electrical and Mechanical Technology, National Changhua University of Education, No. 1, Jin-De Rd., Changhua 500, Taiwan)

  • Wen-Jye Shyr

    (Department of Electrical and Mechanical Technology, National Changhua University of Education, No. 1, Jin-De Rd., Changhua 500, Taiwan
    Graduate Institute of Technological and Vocational Education, National Changhua University of Education, No. 1, Jin-De Rd., Changhua 500, Taiwan)

  • Chin-Chung Huang

    (Department of Electrical and Mechanical Technology, National Changhua University of Education, No. 1, Jin-De Rd., Changhua 500, Taiwan)

Abstract

This study aims to develop a preliminary list of indicators suitable for green restaurants in Taiwan. The research methodology includes expert consensus (Delphi method) and incorporates interviews with field experts. An analysis of the responses provided by these industry experts led to the identification of five dimensions of evaluation indicators for green restaurants. The K–S test involves using a z-test on ordinal variables for single samples to determine whether the sample distribution diverges from the frequency distribution. This study analyzed the responses provided by the interviewed experts to identify and extract evaluation indicators for green restaurants. The extracted indicators comprise five dimensions (resource management, ingredient and product selection, environmental and indoor quality, green certification and management, and customer awareness and participation), 15 sub-dimensions, and 70 detailed indicators. The research results can serve as a reference for course planning in related programs at universities and colleges, as well as for industry planning of green restaurants, and as a reference for the promotion of national sustainable environmental policies in Taiwan. Therefore, based on the results of this study, recommendations are provided for educational institutions related to green restaurants, official organizations related to green restaurants, the industry related to green restaurants, and future researchers.

Suggested Citation

  • Der-Fa Chen & Chun-Chung Liao & Shang-Hao Cheng & Wen-Jye Shyr & Chin-Chung Huang, 2025. "Developing a Preliminary List of Indicators for Green Restaurants in Taiwan: An Expert Consensus Approach," Sustainability, MDPI, vol. 17(15), pages 1-16, July.
    • Handle: RePEc:gam:jsusta:v:17:y:2025:i:15:p:6882-:d:1712482
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