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...

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Autores principales:	Arthus Chevallier-Chantepie, Peter J. Batt
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	green procurement ethics benefits barriers Agriculture S
Acceso en línea:	https://doaj.org/article/3f9509ba6de8424b85f8ea1fd307523e
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id	oai:doaj.org-article:3f9509ba6de8424b85f8ea1fd307523e
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spelling	oai:doaj.org-article:3f9509ba6de8424b85f8ea1fd307523e2021-11-25T16:12:30ZSustainable Purchasing of Fresh Food by Restaurants and Cafes in France10.3390/agronomy111123572073-4395https://doaj.org/article/3f9509ba6de8424b85f8ea1fd307523e2021-11-01T00:00:00Zhttps://www.mdpi.com/2073-4395/11/11/2357https://doaj.org/toc/2073-4395This 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.Arthus Chevallier-ChantepiePeter J. BattMDPI AGarticlegreen procurementethicsbenefitsbarriersAgricultureSENAgronomy, Vol 11, Iss 2357, p 2357 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	green procurement ethics benefits barriers Agriculture S
spellingShingle	green procurement ethics benefits barriers Agriculture S Arthus Chevallier-Chantepie Peter J. Batt Sustainable Purchasing of Fresh Food by Restaurants and Cafes in France
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.
format	article
author	Arthus Chevallier-Chantepie Peter J. Batt
author_facet	Arthus Chevallier-Chantepie Peter J. Batt
author_sort	Arthus Chevallier-Chantepie
title	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_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_sort	sustainable purchasing of fresh food by restaurants and cafes in france
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/3f9509ba6de8424b85f8ea1fd307523e
work_keys_str_mv	AT arthuschevallierchantepie sustainablepurchasingoffreshfoodbyrestaurantsandcafesinfrance AT peterjbatt sustainablepurchasingoffreshfoodbyrestaurantsandcafesinfrance
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Sustainable Purchasing of Fresh Food by Restaurants and Cafes in France

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