The effectiveness of an online restaurant sustainability certification course to improve foodservice manager sustainability knowledge and behavior
Bibliographic Data
| ID | 21296053 |
|---|---|
| Authors | Rebecca Gordon (0000-0002-2251-4198, University cof Guelph School of Hospitality, Food, and Tourism Management), Emily Robinson (0000-0002-6692-5415, University cof Guelph School of Hospitality, Food, and Tourism Management), Bruce McAdams (0000-0001-5722-9103, University cof Guelph School of Hospitality, Food, and Tourism Management) |
| Year | 2026 |
| Volume | 128 |
| Issue | 6 |
| Pages | 2429-2447 |
| Publication date | 2026-05-28 |
| Peer Reviewed | Yes |
| Open Access | No |
| Type | ARTICLE |
| Venue | British Food Journal (JOURNAL) |
| Journal identifiers | ISSN: 0007-070X • E-ISSN: 1758-4108 |
| Publisher | Emerald (PUBLISHER) |
| DOI | 10.1108/bfj-12-2024-1335 |
| OpenAlex | W7124702762 |
| Language | EN |
| References cited | 68 |
Purpose This research examined how foodservice managers’ knowledge, attitudes and behaviors toward sustainability have been impacted by taking the Sustainable Foodservice Professional certification course. Design/methodology/approach Semi-structured interviews were conducted with 20 foodservice managers, three months after they took the Sustainable Foodservice Professional course. The Kirkpatrick model of evaluation was used as a framework to assess the effectiveness of the course. The theory of planned behavior was used to understand why course participants were unable to implement sustainability practices in their restaurants. Findings The Sustainable Foodservice Professional program provides knowledge and resources to participants, but it has limited impact on sustainable behaviors. Most participants were unable to implement meaningful sustainable practices after taking the course due to barriers which include limited time, high equipment costs, no support from ownership and the COVID-19 pandemic. Practical implications It is suggested that more resources and ownership support are provided to foodservice managers to enable them to implement sustainable restaurant initiatives in the future. Originality/value This is the first North American study to examine a sustainability course designed for foodservice professionals that explores the impact it has on increasing sustainability practices. This paper is original in its integration of the Kirkpatrick Model and the Theory of Planned Behavior to evaluate both the effectiveness of a sustainability training program and the psychological and organizational barriers to behavioral change. It contributes new insights by exploring why increased knowledge and positive attitudes do not necessarily lead to sustainable action in foodservice settings
Action (physics) · Certification · Sustainability · Sustainability organizations · Sustainable development · Theory of planned behavior · Environmental Sustainability in Business · Organic Food and Agriculture · Sustainability in Higher Education
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| Citation velocity | historical |
|---|---|
| Highly cited | No |