Aveneu Park, Starling, Australia

In a value of Chinese Yen 2.1

In this
section, I develop a theory that explains the conditions under which sustainability
implementation leads to improved firm performance. To ensure that the theory
development is consistent and clear, it is important to define sustainability
and introduce the sustainable foodservice concept before moving forward. Sustainability
is a mix of two words ‘sustain’ meaning to keep/maintain, and ‘ability’ referring
to the extent we are able to keep/maintain. Recently, sustainability has been
considered as  a holistic approach that
help firms work toward economic, social, and environmental pillars equally (Chang et al., 2017). The most
widely cited definition of sustainability  is “meeting the needs of the current
generation without compromising the ability of future generations to meet their
needs” (Brundtland & Khalid, 1987: 41).

The continued expansion of the foodservice
industry worldwide highlights the significance of sustainability implementation
(Kim, Yoon, & Shin, 2015). According to the United Nations (2017) the food sector is accounted for 30 percent
of the world’s total energy and 22 percent of total Greenhouse Gas emissions.
In the USA, foodservice sales are expected to reach $799 billion in 2017,
showing a continuing rising trend (NRA, 2017). In China, the world’s largest consumer
market, the foodservice industry reached a value of Chinese Yen 2.1 trillion in
2010, presenting double-digit increase compared to previous years (Kim et al., 2015). This continual growth contributes to the depletion of the environment
and scarce resources (i.e. water, electricity, gas) (Hu,
Parsa, & Self, 2010).

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growing stream of research have focused on mapping the practices that
restaurant companies must accomplish to achieve sustainability. For instance, (Choi & Parsa, 2007) proposed
three domains of sustainable practices in the restaurant industry including; food
(i.e. local, organic), environment (i.e. environmentally friendly practices),
and community (i.e. donations, time). In his study, Jang (2016) also described environmental sustainability as
a restaurant company’s attempts to mitigate its negative environmental impact
by, for instance, serving sustainable food, promoting energy efficiency and
conservation, promoting water efficiency and conservation, reducing waste,
reusing and recycling, and supporting the community’s efforts to enhance the


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