Bui, Hien Thu ORCID: https://orcid.org/0000-0002-3146-7098 and Filimonau, Viachaslau (2021) A recipe for sustainable development: assessing transition of commercial foodservices towards the goal of the triple bottom line sustainability. International Journal of Contemporary Hospitality Management, 33 (10). pp. 3535-3563.

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Abstract

Purpose – This study aims to critically evaluate the factual triple bottom line (TBL) sustainability performance of commercial foodservices as featured in peer-reviewed academic publications.

Design/methodology/approach – The commercial foodservices’ sustainability performance-related articles were collected for a systematic review. An inductive thematic analysis was applied to the eligible articles.

Findings – The contribution of the commercial foodservice sector to the TBL sustainability is highlighted through eight themes: food waste management; food safety and hygiene; food allergy management; provision of healthy meals; local food use; employment of the disadvantaged; well-being of (non)managerial personnel; and noise level management.

Originality/value – The critical evaluation of the actual TBL sustainability measures adopted by commercial foodservice providers highlights the feasibility of the measures, thus calling for their broader industry uptake. Research gaps and issues for future investigations are accentuated for scholars to support the industry in its progress towards the goals of the TBL sustainability.

Item Type:	Article
Status:	Published
DOI:	https://doi.org/10.1108/ijchm-03-2021-0330
Subjects:	H Social Sciences > H Social Sciences (General)
School/Department:	York Business School
URI:	https://ray.yorksj.ac.uk/id/eprint/9562

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