Hauschildt, VSchulze-Ehlers, B2016-10-062014Hauschildt, V., & Schulze-Ehlers, B. (2014). An empirical investigation into the adoption of green procurement practices in the German food service industry. International Food and Agribusiness Management Review, 17(3), 1-32.1559-2448AW2SO (isidoc)https://hdl.handle.net/10182/7440This 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.pp.1-32en© 2014 International Food and Agribusiness Management Association (IFAMA). All rights reservedsustainabilityfood service industrygreen procurement strategiessustainable buying behaviorJournal ArticleANZSRC::0908 Food SciencesANZSRC::150401 Food and Hospitality ServicesANZSRC::070108 Sustainable Agricultural DevelopmentANZSRC::091005 Manufacturing ManagementANZSRC::15 Commerce, Management, Tourism and ServicesANZSRC::150309 Logistics and Supply Chain ManagementANZSRC::3506 MarketingANZSRC::3509 Transportation, logistics and supply chainsANZSRC::3801 Applied economics