What motivates the adoption of green restaurant products and services? A systematic review and future research agenda

By Arun T. M., Puneet Kaur, Alberto Ferraris, Amandeep Dhir. Business Strategy and the Environment, 2021

126 citations recorded by the source corpus.

s to gauge their relevance to restaurant adoption. We were thus left with 182 studies as a result. Finally, we proceeded to read the full text of each article. We eliminated all studies that did not have consumer adoption as the focus of the study. Examples of such topics included studies that discussed green measures in restaurants without considering consumer perception or its influence on their adoption decision. We were left with only 42 studies that studied consumers' adoption of green restaurants. To ensure that no relevant studies were left out, we performed reverse and forward citation analysis on every study. In doing so, we were able to identify eight more studies investigating green restaurant adoption. The 50 extracted research articles were then analyzed using qualitative content analysis techniques. We used a qualitative content analysis approach to analyze our search results (Hsieh & Shannon, 2005). An increasing number of health and social science researchers currently use qualitative research approaches to examine novel topics, provide textual information, and identify the years, subject, authors, and institutes of the published materials (Bouyssou & Marchant, 2011). When analyzing the research articles, we took special care to note the following information: the article's journal source, year of publication, the primary issue 2226 T. M. ET AL.

Subfields: Food Science, Management, Monitoring, Policy and Law, Marketing

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