Title: The Value Proposition Of Green Foodservice: A Qualitative Examination
Authors: Vince Richard Q. Gomez
Volume: 9
Issue: 8
Pages: 1-7
Publication Date: 2025/08/28
Abstract:
This study investigates the advantages of suztainable practices beyond legal compliance as sustainability becomes increasingly important in the foodservice sector. The study examines the financial, customer-focused, and environmental benefits that foodservice businesses that have incorporated sustainability into their operations have to offer using a qualitative methodology. Semi-structured interviews with chefs, restaurant managers, and sustainability officers from different culinary enterprises that operate sustainably were used to collect data. Three main elements emerge from the data: environmental effect, consumer loyalty, and cost savings. Businesses claim significant cost savings via energy-efficient procedures, trash reduction, and buying in bulk from regional vendors. Because environmentally conscientious diners like firms that share their beliefs, sustainable operations have also been related to improved brand image and customer retention. Finally, the beneficial ecological effects-like a smaller carbon footprint and resource preservation-showcase how sustainability benefits both business and the environment. This study highlights that sustainability is a strategic strategy with multifaceted benefits for foodservice operations, rather than just a compliance concern.