An empirical investigation into the adoption of green procurement practices in the German food service industry
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Date
2014
Type
Journal Article
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Fields of Research
ANZSRC::0908 Food Sciences, ANZSRC::150401 Food and Hospitality Services, ANZSRC::070108 Sustainable Agricultural Development, ANZSRC::091005 Manufacturing Management, ANZSRC::15 Commerce, Management, Tourism and Services, ANZSRC::150309 Logistics and Supply Chain Management, ANZSRC::3506 Marketing, ANZSRC::3509 Transportation, logistics and supply chains, ANZSRC::3801 Applied economics
Abstract
This paper analyzes the relationship between sustainability views, drivers and barriers and concrete procurement practices for sustainability in the German food service industry (FSI), building on earlier work of Rankin et al. (2011) on this topic. Further innovation lies in the explicit regard to product-specific differences in the importance and level of implementation of sustainable sourcing, as well as in the special focus on the FSI, a sector with significant economic importance, for which only small amounts of information can be found. For this study, qualitative interviews among head chefs and quantitative standardized surveys among decision makers from the FSI were conducted.
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© 2014 International Food and Agribusiness Management Association (IFAMA). All rights reserved