Sustainable Purchasing of Fresh Food by Restaurants and Cafes in France
This paper explores the purchasing practices adopted by restaurants and cafés operating in France to observe how the owner/operator(s) attitudes towards sustainable business practice impact on the choice of fresh food suppliers. A two-stage cluster analysis revealed the presence of two clusters: con...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-11-01
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| Series: | Agronomy |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2073-4395/11/11/2357 |
| _version_ | 1797511558060834816 |
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| author | Arthus Chevallier-Chantepie Peter J. Batt |
| author_facet | Arthus Chevallier-Chantepie Peter J. Batt |
| author_sort | Arthus Chevallier-Chantepie |
| collection | DOAJ |
| description | This paper explores the purchasing practices adopted by restaurants and cafés operating in France to observe how the owner/operator(s) attitudes towards sustainable business practice impact on the choice of fresh food suppliers. A two-stage cluster analysis revealed the presence of two clusters: conventional buyers and green buyers that showed significant differences in the adoption of sustainable purchasing practices, the perceived benefits derived from the adoption of sustainable business practices, and barriers to the adoption of green purchasing. In making the decision to operate as a green restaurant, the personal beliefs of the owner/operator(s) were paramount, guided in part by the belief that in order to prepare and present the best-tasting food to patrons, executive chefs needed to procure the very best ingredients. In procuring the best quality fresh food ingredients, executive chefs preferred to deal with many small suppliers with whom they had developed a long-term relationship based on their reputation for delivering premium quality products in season. |
| first_indexed | 2024-03-10T05:46:56Z |
| format | Article |
| id | doaj.art-3f9509ba6de8424b85f8ea1fd307523e |
| institution | Directory Open Access Journal |
| issn | 2073-4395 |
| language | English |
| last_indexed | 2024-03-10T05:46:56Z |
| publishDate | 2021-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Agronomy |
| spelling | doaj.art-3f9509ba6de8424b85f8ea1fd307523e2023-11-22T22:04:22ZengMDPI AGAgronomy2073-43952021-11-011111235710.3390/agronomy11112357Sustainable Purchasing of Fresh Food by Restaurants and Cafes in FranceArthus Chevallier-Chantepie0Peter J. Batt1IESEG School of Management, 92044 Paris, FranceIESEG School of Management, 92044 Paris, FranceThis paper explores the purchasing practices adopted by restaurants and cafés operating in France to observe how the owner/operator(s) attitudes towards sustainable business practice impact on the choice of fresh food suppliers. A two-stage cluster analysis revealed the presence of two clusters: conventional buyers and green buyers that showed significant differences in the adoption of sustainable purchasing practices, the perceived benefits derived from the adoption of sustainable business practices, and barriers to the adoption of green purchasing. In making the decision to operate as a green restaurant, the personal beliefs of the owner/operator(s) were paramount, guided in part by the belief that in order to prepare and present the best-tasting food to patrons, executive chefs needed to procure the very best ingredients. In procuring the best quality fresh food ingredients, executive chefs preferred to deal with many small suppliers with whom they had developed a long-term relationship based on their reputation for delivering premium quality products in season.https://www.mdpi.com/2073-4395/11/11/2357green procurementethicsbenefitsbarriers |
| spellingShingle | Arthus Chevallier-Chantepie Peter J. Batt Sustainable Purchasing of Fresh Food by Restaurants and Cafes in France Agronomy green procurement ethics benefits barriers |
| title | Sustainable Purchasing of Fresh Food by Restaurants and Cafes in France |
| title_full | Sustainable Purchasing of Fresh Food by Restaurants and Cafes in France |
| title_fullStr | Sustainable Purchasing of Fresh Food by Restaurants and Cafes in France |
| title_full_unstemmed | Sustainable Purchasing of Fresh Food by Restaurants and Cafes in France |
| title_short | Sustainable Purchasing of Fresh Food by Restaurants and Cafes in France |
| title_sort | sustainable purchasing of fresh food by restaurants and cafes in france |
| topic | green procurement ethics benefits barriers |
| url | https://www.mdpi.com/2073-4395/11/11/2357 |
| work_keys_str_mv | AT arthuschevallierchantepie sustainablepurchasingoffreshfoodbyrestaurantsandcafesinfrance AT peterjbatt sustainablepurchasingoffreshfoodbyrestaurantsandcafesinfrance |