Green Restaurants ASSessment (GRASS): A Tool for Evaluation and Classification of Restaurants Considering Sustainability Indicators
Green restaurants are based on the implementation of environmental management and are closely related to quality management through a set of instruments and programs. This study aimed to build an instrument classification adopting cutoff points and classify restaurants using traffic light scores fro...
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| Veröffentlicht in: | Sustainability 2021-10, Vol.13 (19), p.10928 |
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| creator | Maynard, Dayanne da Costa Zandonadi, Renata Puppin Nakano, Eduardo Yoshio Raposo, António Botelho, Raquel Braz Assunção |
| description | Green restaurants are based on the implementation of environmental management and are closely related to quality management through a set of instruments and programs. This study aimed to build an instrument classification adopting cutoff points and classify restaurants using traffic light scores from the sustainability assessment checklist validated in Brazilian Portuguese for restaurants. The questionnaire classification validation was performed using a cross-sectional study conducted in a convenience sample of 97 restaurants. The instrument has 76 items, and all items were based on yes/no/not applicable answers, comparing sustainability activities. The instrument score was obtained by assigning one point to each “yes” item. Each section received a score, and a total score was provided to the restaurant from the three sections’ sum. International instruments used in the checklist development stage were checked to assist in the cutoff points determination. Therefore, the score for restaurants with low adherence to sustainable practices or red seal ranges from 0 to 40%, restaurants with medium adherence to sustainable practices or yellow seal from 40% > to |
| doi_str_mv | 10.3390/su131910928 |
| format | Article |
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This study aimed to build an instrument classification adopting cutoff points and classify restaurants using traffic light scores from the sustainability assessment checklist validated in Brazilian Portuguese for restaurants. The questionnaire classification validation was performed using a cross-sectional study conducted in a convenience sample of 97 restaurants. The instrument has 76 items, and all items were based on yes/no/not applicable answers, comparing sustainability activities. The instrument score was obtained by assigning one point to each “yes” item. Each section received a score, and a total score was provided to the restaurant from the three sections’ sum. International instruments used in the checklist development stage were checked to assist in the cutoff points determination. Therefore, the score for restaurants with low adherence to sustainable practices or red seal ranges from 0 to 40%, restaurants with medium adherence to sustainable practices or yellow seal from 40% > to <75%, and restaurants with good adherence to sustainable practices or green seal ≥75%. The instrument is divided into three sections (1. water, energy, and gas supply; 2. menu and food waste; 3. waste reduction, construction materials, chemicals, employees, and social sustainability). Percentages must be reached in all sections. Researchers did not find any green or sustainable restaurants through the checklist application in the tested sample, and 47.4% of the restaurants had the yellow seal (presenting sustainable activities) with higher scores for Section 2 regarding menu and food waste. The items less scored were the company has goals for the rational use of water, the company achieves zero greenhouse gas emissions with proven partnerships, the company has a documented program to reduce carbon emissions, and towels or uniforms are made of organic or sustainable material. Thus, it demonstrates the attention points and improvements in the analyzed restaurants. We hope that the construction and validation of the checklist and its score’s determination have contributed to broadening the discussions on sustainability in food services and serve as a starting point for future research. Strategies like these are fundamental to improve the understanding of the subject and to expand the knowledge of nutritionists who deal directly with this economic sector.</description><identifier>ISSN: 2071-1050</identifier><identifier>EISSN: 2071-1050</identifier><identifier>DOI: 10.3390/su131910928</identifier><language>eng</language><publisher>Basel: MDPI AG</publisher><subject>Check lists ; Classification ; Construction materials ; Data analysis ; Economic sectors ; Environmental impact ; Environmental management ; Food ; Food waste ; Greenhouse effect ; Greenhouse gases ; ISO standards ; Meals ; Natural resources ; Nutritionists ; Quality management ; Restaurants ; Sustainability ; Sustainable materials ; Sustainable practices ; Towels ; Traffic signals</subject><ispartof>Sustainability, 2021-10, Vol.13 (19), p.10928</ispartof><rights>2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c298t-5ffde7fb50a373995b00d447c1850e9b8fbf6b84287613706b3b2e9b003f66b3</citedby><cites>FETCH-LOGICAL-c298t-5ffde7fb50a373995b00d447c1850e9b8fbf6b84287613706b3b2e9b003f66b3</cites><orcidid>0000-0003-0370-3089 ; 0000-0002-9071-8512 ; 0000-0002-9295-3006 ; 0000-0002-5286-2249 ; 0000-0002-0369-287X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids></links><search><creatorcontrib>Maynard, Dayanne da Costa</creatorcontrib><creatorcontrib>Zandonadi, Renata Puppin</creatorcontrib><creatorcontrib>Nakano, Eduardo Yoshio</creatorcontrib><creatorcontrib>Raposo, António</creatorcontrib><creatorcontrib>Botelho, Raquel Braz Assunção</creatorcontrib><title>Green Restaurants ASSessment (GRASS): A Tool for Evaluation and Classification of Restaurants Considering Sustainability Indicators</title><title>Sustainability</title><description>Green restaurants are based on the implementation of environmental management and are closely related to quality management through a set of instruments and programs. 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Therefore, the score for restaurants with low adherence to sustainable practices or red seal ranges from 0 to 40%, restaurants with medium adherence to sustainable practices or yellow seal from 40% > to <75%, and restaurants with good adherence to sustainable practices or green seal ≥75%. The instrument is divided into three sections (1. water, energy, and gas supply; 2. menu and food waste; 3. waste reduction, construction materials, chemicals, employees, and social sustainability). Percentages must be reached in all sections. Researchers did not find any green or sustainable restaurants through the checklist application in the tested sample, and 47.4% of the restaurants had the yellow seal (presenting sustainable activities) with higher scores for Section 2 regarding menu and food waste. The items less scored were the company has goals for the rational use of water, the company achieves zero greenhouse gas emissions with proven partnerships, the company has a documented program to reduce carbon emissions, and towels or uniforms are made of organic or sustainable material. Thus, it demonstrates the attention points and improvements in the analyzed restaurants. We hope that the construction and validation of the checklist and its score’s determination have contributed to broadening the discussions on sustainability in food services and serve as a starting point for future research. Strategies like these are fundamental to improve the understanding of the subject and to expand the knowledge of nutritionists who deal directly with this economic sector.</description><subject>Check lists</subject><subject>Classification</subject><subject>Construction materials</subject><subject>Data analysis</subject><subject>Economic sectors</subject><subject>Environmental impact</subject><subject>Environmental management</subject><subject>Food</subject><subject>Food waste</subject><subject>Greenhouse effect</subject><subject>Greenhouse gases</subject><subject>ISO standards</subject><subject>Meals</subject><subject>Natural resources</subject><subject>Nutritionists</subject><subject>Quality management</subject><subject>Restaurants</subject><subject>Sustainability</subject><subject>Sustainable materials</subject><subject>Sustainable practices</subject><subject>Towels</subject><subject>Traffic signals</subject><issn>2071-1050</issn><issn>2071-1050</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNpVUE1LAzEQDaJg0Z78AwEviqwmm2428VaWWgsFoe19SXYTSdkmNbMr9OwfN6Ue6lxm3uPNmw-E7ih5ZkySFxgoo5ISmYsLNMpJSTNKCnJ5Vl-jMcCWpGBHKR-hn3k0xuOVgV4NUfke8HS9NgA743v8MF8l9PiKp3gTQodtiHj2rbpB9S54rHyLq04BOOuaExXsP68qeHCtic5_4vWQeOeVdp3rD3jh22NTiHCLrqzqwIz_8g3avM021Xu2_Jgvqukya3Ip-qywtjWl1QVRrGRSFpqQdjIpGyoKYqQWVluuxSQXJaesJFwznSc-HWt5Ajfo_mS7j-FrSEvW2zBEnybWeSEo4TwXMqmeTqomBoBobL2PbqfioaakPv65Pvsz-wUimHCu</recordid><startdate>20211001</startdate><enddate>20211001</enddate><creator>Maynard, Dayanne da Costa</creator><creator>Zandonadi, Renata Puppin</creator><creator>Nakano, Eduardo Yoshio</creator><creator>Raposo, António</creator><creator>Botelho, Raquel Braz Assunção</creator><general>MDPI AG</general><scope>AAYXX</scope><scope>CITATION</scope><scope>4U-</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>CCPQU</scope><scope>COVID</scope><scope>DWQXO</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><orcidid>https://orcid.org/0000-0003-0370-3089</orcidid><orcidid>https://orcid.org/0000-0002-9071-8512</orcidid><orcidid>https://orcid.org/0000-0002-9295-3006</orcidid><orcidid>https://orcid.org/0000-0002-5286-2249</orcidid><orcidid>https://orcid.org/0000-0002-0369-287X</orcidid></search><sort><creationdate>20211001</creationdate><title>Green Restaurants ASSessment (GRASS): A Tool for Evaluation and Classification of Restaurants Considering Sustainability Indicators</title><author>Maynard, Dayanne da Costa ; Zandonadi, Renata Puppin ; Nakano, Eduardo Yoshio ; Raposo, António ; Botelho, Raquel Braz Assunção</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c298t-5ffde7fb50a373995b00d447c1850e9b8fbf6b84287613706b3b2e9b003f66b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Check lists</topic><topic>Classification</topic><topic>Construction materials</topic><topic>Data analysis</topic><topic>Economic sectors</topic><topic>Environmental impact</topic><topic>Environmental management</topic><topic>Food</topic><topic>Food waste</topic><topic>Greenhouse effect</topic><topic>Greenhouse gases</topic><topic>ISO standards</topic><topic>Meals</topic><topic>Natural resources</topic><topic>Nutritionists</topic><topic>Quality management</topic><topic>Restaurants</topic><topic>Sustainability</topic><topic>Sustainable materials</topic><topic>Sustainable practices</topic><topic>Towels</topic><topic>Traffic signals</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Maynard, Dayanne da Costa</creatorcontrib><creatorcontrib>Zandonadi, Renata Puppin</creatorcontrib><creatorcontrib>Nakano, Eduardo Yoshio</creatorcontrib><creatorcontrib>Raposo, António</creatorcontrib><creatorcontrib>Botelho, Raquel Braz Assunção</creatorcontrib><collection>CrossRef</collection><collection>University Readers</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>ProQuest One Community College</collection><collection>Coronavirus Research Database</collection><collection>ProQuest Central Korea</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><jtitle>Sustainability</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Maynard, Dayanne da Costa</au><au>Zandonadi, Renata Puppin</au><au>Nakano, Eduardo Yoshio</au><au>Raposo, António</au><au>Botelho, Raquel Braz Assunção</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Green Restaurants ASSessment (GRASS): A Tool for Evaluation and Classification of Restaurants Considering Sustainability Indicators</atitle><jtitle>Sustainability</jtitle><date>2021-10-01</date><risdate>2021</risdate><volume>13</volume><issue>19</issue><spage>10928</spage><pages>10928-</pages><issn>2071-1050</issn><eissn>2071-1050</eissn><abstract>Green restaurants are based on the implementation of environmental management and are closely related to quality management through a set of instruments and programs. This study aimed to build an instrument classification adopting cutoff points and classify restaurants using traffic light scores from the sustainability assessment checklist validated in Brazilian Portuguese for restaurants. The questionnaire classification validation was performed using a cross-sectional study conducted in a convenience sample of 97 restaurants. The instrument has 76 items, and all items were based on yes/no/not applicable answers, comparing sustainability activities. The instrument score was obtained by assigning one point to each “yes” item. Each section received a score, and a total score was provided to the restaurant from the three sections’ sum. International instruments used in the checklist development stage were checked to assist in the cutoff points determination. Therefore, the score for restaurants with low adherence to sustainable practices or red seal ranges from 0 to 40%, restaurants with medium adherence to sustainable practices or yellow seal from 40% > to <75%, and restaurants with good adherence to sustainable practices or green seal ≥75%. The instrument is divided into three sections (1. water, energy, and gas supply; 2. menu and food waste; 3. waste reduction, construction materials, chemicals, employees, and social sustainability). Percentages must be reached in all sections. Researchers did not find any green or sustainable restaurants through the checklist application in the tested sample, and 47.4% of the restaurants had the yellow seal (presenting sustainable activities) with higher scores for Section 2 regarding menu and food waste. The items less scored were the company has goals for the rational use of water, the company achieves zero greenhouse gas emissions with proven partnerships, the company has a documented program to reduce carbon emissions, and towels or uniforms are made of organic or sustainable material. Thus, it demonstrates the attention points and improvements in the analyzed restaurants. We hope that the construction and validation of the checklist and its score’s determination have contributed to broadening the discussions on sustainability in food services and serve as a starting point for future research. Strategies like these are fundamental to improve the understanding of the subject and to expand the knowledge of nutritionists who deal directly with this economic sector.</abstract><cop>Basel</cop><pub>MDPI AG</pub><doi>10.3390/su131910928</doi><orcidid>https://orcid.org/0000-0003-0370-3089</orcidid><orcidid>https://orcid.org/0000-0002-9071-8512</orcidid><orcidid>https://orcid.org/0000-0002-9295-3006</orcidid><orcidid>https://orcid.org/0000-0002-5286-2249</orcidid><orcidid>https://orcid.org/0000-0002-0369-287X</orcidid><oa>free_for_read</oa></addata></record> |
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| source | MDPI - Multidisciplinary Digital Publishing Institute; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | Check lists Classification Construction materials Data analysis Economic sectors Environmental impact Environmental management Food Food waste Greenhouse effect Greenhouse gases ISO standards Meals Natural resources Nutritionists Quality management Restaurants Sustainability Sustainable materials Sustainable practices Towels Traffic signals |
| title | Green Restaurants ASSessment (GRASS): A Tool for Evaluation and Classification of Restaurants Considering Sustainability Indicators |
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