Exploring the impact of environmental management on sustainable concerns in restaurants

Purpose – This study examines how environmental concerns promote sustainable development in restaurants, emphasizing environmentally friendly practices. Design/methodology/approach – We collected 340 valid responses from restaurant employees across the United States. Subsequently, the partial least squares structural equation modeling (PLS-SEM) method was utilized to assess both the measurement and structural models. Findings – The results show that environmentally friendly practices and cleaner production methods are crucial for innovation in sustainability within the restaurant industry. Innovations in sustainability processes and products enhance environmental sustainability, emphasizing the link between water and energy consumption in operations. Thus, prioritizing energy reduction is essential for decreasing restaurants’ carbon footprint. This information should motivate all industry stakeholders. Research limitations/implications – This study uses a consistent sample of US firms, but comparing restaurant businesses in other countries could enhance the research and broaden its applicability. Longitudinal studies could also provide insights into the evolving management practices related to sustainability in restaurants. Practical implications – Our research offers valuable insights for managers and entrepreneurs in innovative restaurant management. The trend toward sustainability and its implementation is prompting companies to adopt eco-friendly practices, especially considering increasing regulations, particularly in Western countries. By applying our findings, managers and entrepreneurs can positively impact the environment through their business decisions. Social implications – Since the COVID-19 pandemic, there has been a surge in sustainability policies and practices. Society is now more aware and demanding about sustainability, with younger generations leading the way. Companies face the challenge of adopting sustainable development processes to meet these expectations. Engaging human resources in this approach can also boost employee motivation. Originality/value – The literature on environmental management and sustainable development in the restaurant sector is expanding, but many studies remain largely theoretical. This highlights the urgent need for more empirical evidence. To fill this research gap, our study examines how addressing environmental concerns can promote environmentally sustainable development within the restaurant industry. This will provide a strong empirical foundation for future research and informed decision-making.