Sustainable practices in restaurants: customers’ perceptions of Brazil and other countries
DOI:
https://doi.org/10.55905/oelv21n6-096Keywords:
hospitality, sustainability, sustainable practices, restaurants, customers’ perceptionsAbstract
This study aimed at comparing and contrasting consumers’ perceptions of sustainable practices in restaurants in Brazil and other countries. The data presented here was gathered through a questionnaire applied to restaurants’ consumers who lived in Brazil and in other 36 countries, by using a snowball technique. The findings show that consumers from around the world have similar perceptions regarding sustainable practices in the context of restaurants, as the most observed sustainable practices implemented in the restaurants they visit were identified as follows: implementing health protocols for customers, having open spaces for customer service, serving local/regional fruit juices, using dual flush toilet valve and using natural ventilation, while the main factors for choosing a restaurant were: service, comfort, waiting time, ambience, location, menu variety, price and local/regional cuisine. In addition, the findings expose that sustainable practices are not one of the top factors for choosing a restaurant.
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