Merkus, Anne (2022) The road to implementing sustainability in restaurants. Master thesis, Sustainable Entrepreneurship (SE).
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Abstract
The food industry is shown to be one of the least sustainable economic industries. Therefore, the following question is addressed in this research: “How can restaurants in the Northern Netherlands become (more) sustainable?”. In collaboration with best-practice example De Pleats a qualitative method is used in the form of a case study, using semi-structured interviews. The main finding shows that restaurant holders experience a lack of time and knowledge to become (more) sustainable. This research illustrates that these barriers can be overcome by providing guidance to restaurant holders, to lessen the overwhelmingness of sustainability. Therefore, recommendations to municipalities are made to support entrepreneurs in their road to sustainability, by guiding them through the various options.
| Item Type: | Thesis (Master) |
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| Name supervisor: | Jong, G. de and Long, T.B. |
| Date Deposited: | 09 Sep 2022 09:27 |
| Last Modified: | 09 Sep 2022 09:27 |
| URI: | https://campus-fryslan.studenttheses.ub.rug.nl/id/eprint/206 |
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