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Cited by 67Culinary Culture and TourismEnvironmental Sustainability in BusinessCorporate Social Responsibility and Sustainability

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The critical capacities of restaurants as facilitators for transformations to sustainability

Higgins-Desbiolles, Freya, Wijesinghe, Gayathri·2019·Journal of Sustainable Tourism
DOI 10.1080/09669582.2018.1510410
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Abstract

The United Nations released the Sustainable Development Goals (SDGs) following the 2012 Rio +20 UN Conference on Sustainable Development. This articulated 17 SDGs that balance the environmental, social and economic aspects of development, setting a timespan between 2015 and 2030 to end global poverty through sustainable development approaches.According to the World Travel and Tourism Council, the tourism industry as a critical component of the global economy can play an important role in influencing consumers to participate in sustainability through their food consumption choices. Research shows restaurants and cafés around the world have offered sustainability best practice initiatives drawing attention to the political consequences of personal eating habits. This article presents the findings from case study research of twenty Australian restaurants featuring sustainability in their business concept and in their practices. Findings indicate that restaurants make surprising and valuable contributions to the SDG agenda. These restaurants’ efforts range from: implementation of specific SDGs; using food as a way to unite and empower people; educating their stakeholders about environmental and community impacts of sustainability practices; and modelling alternatives that in some cases address critical questions of how are we to live.

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Crossref · 10.1080/09669582.2018.1510410

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  • Food choices of tourists play an important role in the world's progress toward sustainability goals.

    “Food choices of tourists play an important role in the world's progress toward sustainability goals (Higgins-Desbiolles & Wijesinghe, 2018).”

    From Ethical Veganism as the Future of Tourist Consumption (2026) · cites this paper as Higgins-Desbiolles & Wijesinghe, 2018

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Metadata

Authors
Higgins-Desbiolles, F., & Wijesinghe, G.
Affiliations
  • School of Management, University of South Australia
  • University of South Australia (AU)
ORCID
Wijesinghe, Gayathri
Venue
Journal of Sustainable Tourism
Publisher
Informa UK Limited
Published
2018-10-31
Volume
27
Issue
7
Pages
1080-1105
ISSN
  • 0966-9582 (ISSN-L)
  • 1747-7646
DOI
10.1080/09669582.2018.1510410
OpenAlex
W2899426780
Cited by
67
References
1
Citations by year
2026: 4 · 2025: 4 · 2024: 16 · 2023: 13 · 2022: 15 · 2021: 7 · 2020: 7 · 2019: 1
FWCI
3.53
Type
journal article
Language
en
Open access
closed
Locations
  • Journal of Sustainable Tourism (publishedVersion)
  • UniSA Research Outputs Repository (University of South Australia) (submittedVersion)
Topics
  • Social Sciences › Business, Management and Accounting › Tourism, Leisure and Hospitality Management › Culinary Culture and Tourism
  • Social Sciences › Business, Management and Accounting › Marketing › Environmental Sustainability in Business
  • Social Sciences › Business, Management and Accounting › Organizational Behavior and Human Resource Management › Corporate Social Responsibility and Sustainability
Keywords
restaurants, Sustainable Development Goals, sustainability transformation, dietary intake, sustainable tourism, stakeholder education, community empowerment

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