Transformative systemic changes to embed environmental sustainability in foodservices: A grounded theory exploration

Area of Science:

• Environmental Science
• Foodservice Management
• Sustainability Studies

Background:

• Foodservices significantly contribute to global environmental impact.
• A lack of guidance hinders the transformation towards environmentally sustainable foodservices.
• Systemic change is crucial for sustainable foodservice operations.

Purpose of the Study:

• To explore food-related environmentally sustainable strategies.
• To assess the transferability of these strategies across diverse foodservice settings.
• To inform a framework for practical application and future research.

Main Methods:

• A constructivist grounded theory approach was employed.
• Semi-structured interviews were conducted with ten purposively sampled foodservice sustainability consultants.
• Data analysis involved line-by-line coding, categorization, and theme development.

Main Results:

• An overarching theme of 'Transforming the Foodservice System' emerged.
• Four sub-themes were identified: embedding leadership, shifting perspective, constructing collaborative networks, and fostering momentum.
• A range of implementation strategies were captured within these sub-themes.

Conclusions:

• The identified themes informed the development of a practical application framework.
• This framework supports the implementation of sustainable strategies in foodservices.
• The framework is valuable for both foodservice practice and future research in environmental sustainability.