The impact of sustainability practices on environmental performance: A Study of the Restaurant Industry in Jordan

Document Type : Original Article

Authors

1 Hotel Management Dep., Faculty of Tourism and Hotels, Minia University, Minia, Egypt.

2 faculty of tourism and hotels

3 Associate Professor, Hotel Management Department, Faculty of Tourism and Hotels, Minia University

Abstract

This study aims to evaluate the impact of environmental practices on the environmental performance of restaurants. The focus is on three key practices: energy management, water efficiency, and waste reduction. These practices are examined to determine their role in enhancing sustainability within the restaurant sector. A quantitative approach was adopted. Data were collected using a structured questionnaire distributed to restaurant managers and decision-makers. The sample included a variety of restaurant types, primarily from urban and semi-urban areas. The collected data reached 123 questionnaires were analyzed using Partial Least Squares Structural Equation Modeling (PLS-SEM). The results indicate that energy management has a significant positive impact on environmental performance. However, waste reduction and water efficiency showed no statistically significant relationship. These findings highlight implementation barriers that may affect the success of certain sustainability initiatives. This research contributes to the literature by offering an integrated framework for assessing environmental practices in restaurants. It also provides practical recommendations for stakeholders, including policymakers, restaurant Owners and Operators, NGOS, and academic and training institutions. Finally, the study identifies several limitations and offers directions for future research. These include exploring long-term sustainability effects, addressing potential response bias, and examining the role of managerial commitment.

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