Executive Summary
This review examines sustainability practices in the restaurant industry from 2020-2025, analyzing environmental, social, economic, and technological dimensions. Using a rigorous methodology including comprehensive database searches and thematic synthesis, we identified significant fragmentation across research streams and persistent gaps between theoretical frameworks and practical implementation. Our analysis reveals how contextual factors—including geographical location and restaurant segment—significantly influence sustainability approaches, challenging universal prescriptions. The review highlights critical methodological limitations in current research, particularly regarding measurement approaches, system boundaries, and ethical considerations of technological innovations. These findings provide a foundation for developing more integrated, context-sensitive sustainability frameworks for both researchers and practitioners.
Recommended Citation
Reynolds, Joel
(2025)
"Sustainable Practices in the Restaurant Industry: Review 2020-2025,"
ICHRIE Research Reports: Vol. 10:
Iss.
6, Article 4.
DOI: www.doi.org/10.61701/340163.287
Available at:
https://via.library.depaul.edu/ichrie_rr/vol10/iss6/4
