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Freeman_asu_0010N_10634

Freeman_asu_0010N_10634

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Published by Marian
Freeman_asu_0010N_10634
Freeman_asu_0010N_10634

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Published by: Marian on Jun 26, 2013
Copyright:Attribution Non-commercial

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07/29/2015

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Traditional and sustainably marketed restaurants have different barriers to

sustainable practices. The sustainability-marketed restaurants interviewed have a

mission statement and management supporting their sustainable business

practices, but have more institutional barriers. The traditional restaurants

interviewed lacked stated sustainability goals, had varied support from

management, and lacked clarity on the benefits of sustainable practices and how

to access these practices. Traditional restaurants’ most common barriers are cost,

lack of awareness, and space. Sustainability-marketed restaurants barriers varied

by location. Restaurant A struggled with lack of knowledge relating to water-

efficiency and alternative food waste reduction techniques. Restaurant B has legal

barriers barring further water efficiency and food scrap diversion efforts.

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