<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2215-910X</journal-id>
<journal-title><![CDATA[Suma de Negocios]]></journal-title>
<abbrev-journal-title><![CDATA[suma neg.]]></abbrev-journal-title>
<issn>2215-910X</issn>
<publisher>
<publisher-name><![CDATA[Fundación Universitaria Konrad Lorenz]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2215-910X2023000200164</article-id>
<article-id pub-id-type="doi">10.14349/sumneg/2023.v14.n31.a8</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[La sustentabilidad en la industria de restaurantes: prácticas, desafíos y oportunidades]]></article-title>
<article-title xml:lang="en"><![CDATA[Sustainability in the restaurant industry: Practices, challenges and opportunities]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[de Niz Sedano]]></surname>
<given-names><![CDATA[Ángel Gabriel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Nájera González]]></surname>
<given-names><![CDATA[Areli]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Guadalajara  ]]></institution>
<addr-line><![CDATA[Jalisco ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma de Nayarit  ]]></institution>
<addr-line><![CDATA[Nayarit ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2023</year>
</pub-date>
<volume>14</volume>
<numero>31</numero>
<fpage>164</fpage>
<lpage>173</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S2215-910X2023000200164&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S2215-910X2023000200164&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S2215-910X2023000200164&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción/objetivo: los restaurantes son fundamentales en la economía global y un facilitador clave para la transición hacia la sustentabilidad. La industria de restaurantes enfrenta el desafío de equilibrar la demanda de alimentos de alta calidad, con la necesidad de adoptar prácticas sustentables para preservar el medioambiente y promover un futuro más viable. En este sentido, nos preguntamos, ¿cómo se ha abordado el tema desde el ámbito académico?, ¿qué se ha investigado respecto a la implementación de prácticas de sustentabilidad ambiental en la industria de restaurantes?  Metodología: esta revisión sistematizada examina la literatura existente publicada entre el 2007 y 2023 sobre las prácticas sustentables en restaurantes.  Resultados: se analizaron a detalle 131 artículos, puntualizando el año de publicación, palabras clave asociadas y prácticas sustentables desarrolladas en estudios de caso. Posteriormente, la revisión se condujo para discutir tres temáticas: experiencias positivas de las prácticas sustentables en restaurantes, crítica a prácticas alejadas de la sustentabilidad y la relación entre la implementación de prácticas sustentables, y las capacidades de los administradores y empleados de la industria de restaurantes.  Conclusiones: se destaca la importancia de abordar aspectos relacionados con la motivación organizacional, la gestión de residuos, la calidad del servicio, la cadena de suministro y la adopción de tecnologías innovadoras, como las principales claves para incorporar procesos sustentables en la industria de restaurantes.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction/objective: Restaurants are fundamental to the global economy and a key driver of the transition to sustainability. The restaurant industry faces the challenge of balancing the demand for high-quality food with the need to adopt sustainable practices to preserve the environment and promote a more viable future. In this sense we wonder how the topic has been approached from the academic?, what has been researched regarding the implementation of environmental sustainability practices in the restaurant industry?  Methodology: This systematic review examines the existing literature published between 2007 and 2023 on sustainable practices in restaurants.  Results: As a result of the search, 131 articles were analyzed in detail, focusing on year of publication, associated keywords, and sustainable practices developed in case studies. Subsequently, the review was conducted to discuss three themes; positive experiences of sustainable practices in restaurants, criticism of practices far from sustainability, and the link between sustainable practices and the capabilities of managers and employees in the restaurant and foodservice sector.  Conclusions: The conclusions highlight the importance of considering aspects related to organizational motivation, waste management, service quality, supply chain and the adoption of innovative technologies, as the main keys to incorporate sustainable processes in the restaurant industry.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Responsabilidad ambiental]]></kwd>
<kwd lng="es"><![CDATA[revisión de literatura]]></kwd>
<kwd lng="es"><![CDATA[gastronomía]]></kwd>
<kwd lng="es"><![CDATA[alimentos]]></kwd>
<kwd lng="es"><![CDATA[impactos ambientales]]></kwd>
<kwd lng="es"><![CDATA[prácticas verdes]]></kwd>
<kwd lng="es"><![CDATA[sustentabilidad]]></kwd>
<kwd lng="en"><![CDATA[Environmental responsibility]]></kwd>
<kwd lng="en"><![CDATA[literature review]]></kwd>
<kwd lng="en"><![CDATA[gastronomy]]></kwd>
<kwd lng="en"><![CDATA[food]]></kwd>
<kwd lng="en"><![CDATA[environmental impacts]]></kwd>
<kwd lng="en"><![CDATA[green practices]]></kwd>
<kwd lng="en"><![CDATA[sustainability]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Adams]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
</person-group>
<source><![CDATA[Green development: Environment and sustainability in a developing world]]></source>
<year>2008</year>
<edition>3rd ed</edition>
<publisher-name><![CDATA[Routledge]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B2">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Alsetoohy]]></surname>
<given-names><![CDATA[O.]]></given-names>
</name>
<name>
<surname><![CDATA[Ayoun]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Abou-Kamar]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[COVID-19 pandemic is a wake-up call for sustainable local food supply chains: Evidence from green restaurants in the USA]]></article-title>
<source><![CDATA[Sustainability]]></source>
<year>2021</year>
<volume>13</volume>
<numero>16</numero>
<issue>16</issue>
<page-range>1-23</page-range></nlm-citation>
</ref>
<ref id="B3">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Alvarenga]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Sustainable restaurants in Barcelona: From popular cuisine to sustainable gourmet menus]]></article-title>
<source><![CDATA[International Journal of Gastronomy and Food Science]]></source>
<year>2023</year>
<volume>32</volume>
<page-range>100700</page-range></nlm-citation>
</ref>
<ref id="B4">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Atzori]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Shapoval]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[Murphy]]></surname>
<given-names><![CDATA[K. S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Measuring generation Y consumers&#8217; perceptions of green practices at Starbucks: An IPA analysis]]></article-title>
<source><![CDATA[Journal of Foodservice Business Research]]></source>
<year>2018</year>
<volume>21</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>1-21</page-range></nlm-citation>
</ref>
<ref id="B5">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Bagur-Femenías]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Perramon]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Oliveras-Villanueva]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effects of service quality policies in the tourism sector performance: An empirical analysis of Spanish hotels and restaurants]]></article-title>
<source><![CDATA[Sustainability]]></source>
<year>2019</year>
<volume>11</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>872</page-range></nlm-citation>
</ref>
<ref id="B6">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Baldwin]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Wilberforce]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Kapur]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Restaurant and food service life cycle assessment and development of a sustainability standard]]></article-title>
<source><![CDATA[International Journal of Life Cycle Assessment]]></source>
<year>2011</year>
<volume>16</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>40-9</page-range></nlm-citation>
</ref>
<ref id="B7">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Baloglu]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Raab]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Malek]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Organizational motivations for green practices in casual restaurants]]></article-title>
<source><![CDATA[International Journal of Hospitality &amp; Tourism Administration]]></source>
<year>2022</year>
<volume>23</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>269-88</page-range></nlm-citation>
</ref>
<ref id="B8">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Batat]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Pillars of sustainable food experiences in the luxury gastronomy sector: A qualitative exploration of Michelin-starred chefs&#8217; motivations]]></article-title>
<source><![CDATA[Journal of Retailing and Consumer Services]]></source>
<year>2020</year>
<volume>57</volume>
</nlm-citation>
</ref>
<ref id="B9">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Batat]]></surname>
<given-names><![CDATA[W]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[A phenomenological exploration into sustainability in the foodservice industry in the MEA region]]></article-title>
<source><![CDATA[Journal of Services Marketing]]></source>
<year>2021</year>
<volume>35</volume>
<numero>7, SI</numero>
<issue>7, SI</issue>
<page-range>918-32</page-range></nlm-citation>
</ref>
<ref id="B10">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Camilleri]]></surname>
<given-names><![CDATA[M. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Sustainable production and consumption of food. Mise-en-Place circular economy policies and waste management practices in tourism cities]]></article-title>
<source><![CDATA[Sustainability]]></source>
<year>2021</year>
<volume>13</volume>
<numero>17</numero>
<issue>17</issue>
<page-range>9986</page-range></nlm-citation>
</ref>
<ref id="B11">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Cantele]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Cassia]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Sustainability implementation in restaurants: A comprehensive model of drivers, barriers, and competitiveness-mediated effects on firm performance]]></article-title>
<source><![CDATA[International Journal of Hospitality Management]]></source>
<year>2020</year>
<volume>87</volume>
<page-range>102510</page-range></nlm-citation>
</ref>
<ref id="B12">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Chaturvedi]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Kulshreshtha]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Tripathi]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[Agnihotri]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Investigating the impact of restaurants&#8217; sustainable practices on consumers&#8217; satisfaction and revisit intentions: A study on leading green restaurants]]></article-title>
<source><![CDATA[Asia-Pacific Journal of Business Administration]]></source>
<year>2022</year>
</nlm-citation>
</ref>
<ref id="B13">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Da Silva]]></surname>
<given-names><![CDATA[D. J. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Johann]]></surname>
<given-names><![CDATA[D. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Schaefer]]></surname>
<given-names><![CDATA[J. L.]]></given-names>
</name>
<name>
<surname><![CDATA[de Fátima Nunes]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Pozzer]]></surname>
<given-names><![CDATA[R. H. P.]]></given-names>
</name>
<name>
<surname><![CDATA[Polacinski]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluation of sustainable alternatives for restaurants using the fuzzy TOPSIS method]]></article-title>
<source><![CDATA[International Journal of Business Excellence]]></source>
<year>2022</year>
<volume>28</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>544-66</page-range></nlm-citation>
</ref>
<ref id="B14">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[De la Lama]]></surname>
<given-names><![CDATA[R. L.]]></given-names>
</name>
<name>
<surname><![CDATA[de la Puente]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Valdés-Velásquez]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Bringing sustainable seafood back to the table: Exploring chefs&#8217; knowledge, attitudes and practices in Peru]]></article-title>
<source><![CDATA[Oryx]]></source>
<year>2020</year>
<volume>54</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>520-8</page-range></nlm-citation>
</ref>
<ref id="B15">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Filimonau]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[Coskun]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Derqui]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Matute]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Restaurant management and food waste reduction: Factors affecting attitudes and intentions in restaurants of Spain]]></article-title>
<source><![CDATA[International Journal of Contemporary Hospitality Management]]></source>
<year>2022</year>
<volume>34</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>1177-203</page-range></nlm-citation>
</ref>
<ref id="B16">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Fry]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Egel]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Global leadership for sustainability]]></article-title>
<source><![CDATA[Sustainability]]></source>
<year>2021</year>
<volume>13</volume>
<numero>11</numero>
<issue>11</issue>
<page-range>6360</page-range></nlm-citation>
</ref>
<ref id="B17">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Gruia]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Florescu]]></surname>
<given-names><![CDATA[G.-I.]]></given-names>
</name>
<name>
<surname><![CDATA[Gaceu]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Oprea]]></surname>
<given-names><![CDATA[O. B.]]></given-names>
</name>
<name>
<surname><![CDATA[Tane]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Reducing environmental risk by applying a polyvalent model of waste management in the restaurant industry]]></article-title>
<source><![CDATA[Sustainability]]></source>
<year>2021</year>
<volume>13</volume>
<numero>11</numero>
<issue>11</issue>
<page-range>5852</page-range></nlm-citation>
</ref>
<ref id="B18">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Haider]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Fatima]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Bakhsh]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Ahmed]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of intervention on employees&#8217; intentions to use environmentally sustainable work practices: A field experiment]]></article-title>
<source><![CDATA[Journal of Environmental Management]]></source>
<year>2019</year>
<volume>248</volume>
<page-range>109334</page-range></nlm-citation>
</ref>
<ref id="B19">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Higgins-Desbiolles]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Wijesinghe]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The critical capacities of restaurants as facilitators for transformations to sustainability]]></article-title>
<source><![CDATA[Journal of Sustainable Tourism]]></source>
<year>2019</year>
<volume>27</volume>
<numero>7, SI</numero>
<issue>7, SI</issue>
<page-range>1080-105</page-range></nlm-citation>
</ref>
<ref id="B20">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Huang]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Hall]]></surname>
<given-names><![CDATA[C. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Locality in the promoted sustainability practices of Michelin-Starred restaurants]]></article-title>
<source><![CDATA[Sustainability]]></source>
<year>2023</year>
<volume>15</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>3672</page-range></nlm-citation>
</ref>
<ref id="B21">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ip-Soo-Ching]]></surname>
<given-names><![CDATA[J. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Veerapa]]></surname>
<given-names><![CDATA[N. K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Permaculture: Insights into kitchen gardens of environmental and eco-tourism operator in Thailand]]></article-title>
<source><![CDATA[Acta Horticulturae]]></source>
<year>2015</year>
<volume>1088</volume>
<page-range>633-6</page-range></nlm-citation>
</ref>
<ref id="B22">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Iraldo]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Testa]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Lanzini]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Battaglia]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Greening competitiveness for hotels and restaurants]]></article-title>
<source><![CDATA[Journal of Small Business and Enterprise Development]]></source>
<year>2017</year>
<volume>24</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>607-28</page-range></nlm-citation>
</ref>
<ref id="B23">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Jang]]></surname>
<given-names><![CDATA[Y. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Zheng]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[Bosselman]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Top managers&#8217; environmental values, leadership, and stakeholder engagement in promoting environmental sustainability in the restaurant industry]]></article-title>
<source><![CDATA[International Journal of Hospitality Management]]></source>
<year>2017</year>
<volume>63</volume>
<page-range>101-11</page-range></nlm-citation>
</ref>
<ref id="B24">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kaljonen]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Salo]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Lyytimäki]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Furman]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[From isolated labels and nudges to sustained tinkering: Assessing long-term changes in sustainable eating at a lunch restaurant]]></article-title>
<source><![CDATA[British Food Journal]]></source>
<year>2020</year>
<volume>122</volume>
<numero>11</numero>
<issue>11</issue>
<page-range>3313-29</page-range></nlm-citation>
</ref>
<ref id="B25">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Karagiannis]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Andrinos]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The role of sustainable restaurant practices in city branding: The case of Athens]]></article-title>
<source><![CDATA[Sustainability]]></source>
<year>2021</year>
<volume>13</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>2271</page-range></nlm-citation>
</ref>
<ref id="B26">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kim]]></surname>
<given-names><![CDATA[M. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Hall]]></surname>
<given-names><![CDATA[C. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Can sustainable restaurant practices enhance customer loyalty? The roles of value theory and environmental concerns]]></article-title>
<source><![CDATA[Journal of Hospitality and Tourism Management]]></source>
<year>2020</year>
<volume>43</volume>
<page-range>127-38</page-range></nlm-citation>
</ref>
<ref id="B27">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kwok]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Huang]]></surname>
<given-names><![CDATA[Y.-K.]]></given-names>
</name>
<name>
<surname><![CDATA[Hu]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Green attributes of restaurants: What really matters to consumers?]]></article-title>
<source><![CDATA[International Journal of Hospitality Management]]></source>
<year>2016</year>
<volume>55</volume>
<page-range>107-17</page-range></nlm-citation>
</ref>
<ref id="B28">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Lamy]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Costa]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Sirieix]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Michaud]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Less red meat to be greener? An exploratory study of the representations of sustainable cuisine among French chefs]]></article-title>
<source><![CDATA[International Journal of Gastronomy and Food Science]]></source>
<year>2023</year>
<volume>31</volume>
<page-range>100627</page-range></nlm-citation>
</ref>
<ref id="B29">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Lang]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Wang]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Chen]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
<name>
<surname><![CDATA[Yang]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Xue]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Han]]></surname>
<given-names><![CDATA[W]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Awareness of food waste recycling in restaurants: Evidence from China]]></article-title>
<source><![CDATA[Resources Conservation and Recycling]]></source>
<year>2020</year>
<volume>161</volume>
<page-range>104949</page-range></nlm-citation>
</ref>
<ref id="B30">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Langgat]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Ramdani]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Pavic]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Tok]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Environmentally sustainable practices and hotel performance: Evidence from Malaysia]]></article-title>
<source><![CDATA[Sustainability]]></source>
<year>2023</year>
<volume>15</volume>
<numero>6</numero>
<issue>6</issue>
<page-range>1-15</page-range></nlm-citation>
</ref>
<ref id="B31">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Lee]]></surname>
<given-names><![CDATA[M. J. (MJ)]]></given-names>
</name>
<name>
<surname><![CDATA[Kang]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Choi]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Olds]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Managerial attitudes towards green practices in educational restaurant operations: An importance-performance analysis]]></article-title>
<source><![CDATA[Journal of Hospitality &amp; Tourism Education]]></source>
<year>2020</year>
<volume>32</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>142-55</page-range></nlm-citation>
</ref>
<ref id="B32">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Madanaguli]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Dhir]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Kaur]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Srivastava]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Singh]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Environmental sustainability in restaurants. A systematic review and future research agenda on restaurant adoption of green practices]]></article-title>
<source><![CDATA[Scandinavian Journal of Hospitality and Tourism]]></source>
<year>2022</year>
<volume>22</volume>
<numero>4-5</numero>
<issue>4-5</issue>
<page-range>303-30</page-range></nlm-citation>
</ref>
<ref id="B33">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mai]]></surname>
<given-names><![CDATA[K. N.]]></given-names>
</name>
<name>
<surname><![CDATA[Nhan]]></surname>
<given-names><![CDATA[D. H.]]></given-names>
</name>
<name>
<surname><![CDATA[Nguyen]]></surname>
<given-names><![CDATA[P. T. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Empirical study of green practices fostering customers&#8217; willingness to consume via customer behaviors: The case of green restaurants in Ho Chi Minh city of Vietnam]]></article-title>
<source><![CDATA[Sustainability]]></source>
<year>2023</year>
<volume>15</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>4263</page-range></nlm-citation>
</ref>
<ref id="B34">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Martín-Ríos]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Meier]]></surname>
<given-names><![CDATA[C. D.]]></given-names>
</name>
<name>
<surname><![CDATA[Pasamar]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Sustainable waste management solutions for the foodservice industry: A Delphi study]]></article-title>
<source><![CDATA[Waste Management &amp; Research]]></source>
<year>2022</year>
<volume>40</volume>
<numero>9</numero>
<issue>9</issue>
<page-range>1412-23</page-range></nlm-citation>
</ref>
<ref id="B35">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Maschio]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Stoll]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Hoppe]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Sant&#8217;Anna]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Heath, nutrition and sustainability are in the core heart of Brazilian consumers&#8217; perception of whole foods utilization]]></article-title>
<source><![CDATA[International Journal of Gastronomy and Food Science]]></source>
<year>2023</year>
<volume>31</volume>
<page-range>100640</page-range></nlm-citation>
</ref>
<ref id="B36">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Maynard]]></surname>
<given-names><![CDATA[D. da C.]]></given-names>
</name>
<name>
<surname><![CDATA[Zandonadi]]></surname>
<given-names><![CDATA[R. P.]]></given-names>
</name>
<name>
<surname><![CDATA[Nakano]]></surname>
<given-names><![CDATA[E. Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Raposo]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Botelho]]></surname>
<given-names><![CDATA[R. B. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Green Restaurants ASSessment (GRASS): A tool for evaluation and classification of restaurants considering sustainability indicators]]></article-title>
<source><![CDATA[Sustainability]]></source>
<year>2021</year>
<volume>13</volume>
<numero>19</numero>
<issue>19</issue>
<page-range>10928</page-range></nlm-citation>
</ref>
<ref id="B37">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mohammed]]></surname>
<given-names><![CDATA[A. H. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[SMEs&#8217; sustainable development challenges post-COVID-19: The tourism sector]]></article-title>
<source><![CDATA[World Journal of Entrepreneurship, Management and Sustainable Development]]></source>
<year>2022</year>
<volume>18</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>407-24</page-range></nlm-citation>
</ref>
<ref id="B38">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Moher]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Liberati]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Tetzlaff]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Altman]]></surname>
<given-names><![CDATA[D. G.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Preferred reporting items for systematic reviews and meta-analyses: The PRISMA statement]]></article-title>
<source><![CDATA[PLoS Medicine]]></source>
<year>2009</year>
<volume>6</volume>
<numero>7</numero>
<issue>7</issue>
</nlm-citation>
</ref>
<ref id="B39">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Montesdeoca-Calderón]]></surname>
<given-names><![CDATA[M. G.]]></given-names>
</name>
<name>
<surname><![CDATA[Gil-Saura]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Ruiz-Molina]]></surname>
<given-names><![CDATA[M. E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[¿Cómo influyen las prácticas verdes y el manejo del desperdicio alimentario en el capital de marca de los restaurantes?]]></article-title>
<source><![CDATA[Estudios Gerenciales]]></source>
<year>2020</year>
<volume>36</volume>
<numero>154</numero>
<issue>154</issue>
<page-range>100-13</page-range></nlm-citation>
</ref>
<ref id="B40">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mrusek]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Ottenbacher]]></surname>
<given-names><![CDATA[M. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Harrington]]></surname>
<given-names><![CDATA[R. J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The impact of sustainability and leadership on the innovation management of Michelin-Starred chefs]]></article-title>
<source><![CDATA[Sustainability]]></source>
<year>2022</year>
<volume>14</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>330</page-range></nlm-citation>
</ref>
<ref id="B41">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Nasifoglu Elidemir]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Ozturen]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Bayighomog]]></surname>
<given-names><![CDATA[S. W.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Innovative behaviors, employee creativity, and sustainable competitive advantage: A moderated mediation]]></article-title>
<source><![CDATA[Sustainability]]></source>
<year>2020</year>
<volume>12</volume>
<numero>8</numero>
<issue>8</issue>
<page-range>3295</page-range></nlm-citation>
</ref>
<ref id="B42">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Niederle]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Schubert]]></surname>
<given-names><![CDATA[M. N.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[HOW does veganism contribute to shape sustainable food systems? Practices, meanings and identities of vegan restaurants in Porto Alegre, Brazil]]></article-title>
<source><![CDATA[Journal of Rural Studies]]></source>
<year>2020</year>
<volume>78</volume>
<page-range>304-13</page-range></nlm-citation>
</ref>
<ref id="B43">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Nigam]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Kumari]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Green practices for sustainability of quick service chain restaurants business: An empirical investigation]]></article-title>
<source><![CDATA[World Review of Entrepreneurship, Management and Sustainable Development]]></source>
<year>2018</year>
<volume>14</volume>
<numero>6</numero>
<issue>6</issue>
<page-range>717-29</page-range></nlm-citation>
</ref>
<ref id="B44">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ocampo]]></surname>
<given-names><![CDATA[J. C. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Marshall]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Wellton]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Jonsson]]></surname>
<given-names><![CDATA[I. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[When sustainable cuisine imaginaries become unsustainable: Storage and preservation practices in Swedish restaurants]]></article-title>
<source><![CDATA[International Journal of Gastronomy and Food Science]]></source>
<year>2021</year>
<volume>24</volume>
<page-range>100353</page-range></nlm-citation>
</ref>
<ref id="B45">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Oke]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[McKenzie]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Osobajo]]></surname>
<given-names><![CDATA[O.]]></given-names>
</name>
<name>
<surname><![CDATA[Lawani]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effects of millennials willingness to pay on buying behaviour at ethical and socially responsible restaurants: Serial mediation analysis]]></article-title>
<source><![CDATA[International Journal of Hospitality Management]]></source>
<year>2023</year>
<volume>113</volume>
<page-range>103507</page-range></nlm-citation>
</ref>
<ref id="B46">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Oladeji]]></surname>
<given-names><![CDATA[S. O.]]></given-names>
</name>
<name>
<surname><![CDATA[Awolala]]></surname>
<given-names><![CDATA[D. O.]]></given-names>
</name>
<name>
<surname><![CDATA[Alabi]]></surname>
<given-names><![CDATA[O. I.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluation of sustainable ecotourism practices in Oke-Idanre Hills, Ondo-State, Nigeria]]></article-title>
<source><![CDATA[Environment Development and Sustainability]]></source>
<year>2022</year>
<volume>24</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>2656-84</page-range></nlm-citation>
</ref>
<ref id="B47">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Park]]></surname>
<given-names><![CDATA[E. (Olivia)]]></given-names>
</name>
<name>
<surname><![CDATA[Chae]]></surname>
<given-names><![CDATA[B. (Kevin)]]></given-names>
</name>
<name>
<surname><![CDATA[Kwon]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Kim]]></surname>
<given-names><![CDATA[W.-H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The effects of green restaurant attributes on customer satisfaction using the structural topic model on online customer reviews]]></article-title>
<source><![CDATA[Sustainability]]></source>
<year>2020</year>
<volume>12</volume>
<numero>7</numero>
<issue>7</issue>
<page-range>2843</page-range></nlm-citation>
</ref>
<ref id="B48">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Raab]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Baloglu]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Chen]]></surname>
<given-names><![CDATA[Y.-S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Restaurant managers&#8217; adoption of sustainable practices: An application of institutional theory and theory of planned behavior]]></article-title>
<source><![CDATA[Journal of Foodservice Business Research]]></source>
<year>2018</year>
<volume>21</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>154-71</page-range></nlm-citation>
</ref>
<ref id="B49">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Remar]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Sukhu]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Bilgihan]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The effects of environmental consciousness and menu information on the perception of restaurant image]]></article-title>
<source><![CDATA[British Food Journal]]></source>
<year>2022</year>
<volume>124</volume>
<numero>11</numero>
<issue>11</issue>
<page-range>3563-81</page-range></nlm-citation>
</ref>
<ref id="B50">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Said]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
<name>
<surname><![CDATA[Sharma]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Thi Bich Nhuong]]></surname>
<given-names><![CDATA[Q.]]></given-names>
</name>
<name>
<surname><![CDATA[Bora]]></surname>
<given-names><![CDATA[B. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Lichtfouse]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Khalid]]></surname>
<given-names><![CDATA[H. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Luque]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Nguyen]]></surname>
<given-names><![CDATA[X. P.]]></given-names>
</name>
<name>
<surname><![CDATA[Hoang]]></surname>
<given-names><![CDATA[A. T.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Intelligent approaches for sustainable management and valorisation of food waste]]></article-title>
<source><![CDATA[Bioresource Technology]]></source>
<year>2023</year>
<volume>377</volume>
<page-range>128952</page-range></nlm-citation>
</ref>
<ref id="B51">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[State]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Popescu]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Good practices for overcoming the impact of the Sars-Cov-2 crisis on the HoReCa industry]]></article-title>
<source><![CDATA[Amfiteatru Economic]]></source>
<year>2022</year>
<volume>24</volume>
<numero>59</numero>
<issue>59</issue>
<page-range>289-300</page-range></nlm-citation>
</ref>
<ref id="B52">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Teixeira]]></surname>
<given-names><![CDATA[R. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Nicolau Korres]]></surname>
<given-names><![CDATA[A. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Borges]]></surname>
<given-names><![CDATA[R. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Rabello]]></surname>
<given-names><![CDATA[L. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Ribeiro]]></surname>
<given-names><![CDATA[I. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Bringhenti]]></surname>
<given-names><![CDATA[J. R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Sustainable practices for the organic waste management generated in an educational institution restaurant]]></article-title>
<source><![CDATA[In World Sustainability Series]]></source>
<year>2020</year>
<page-range>803-20</page-range></nlm-citation>
</ref>
<ref id="B53">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Vizzoto]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Testa]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Iraldo]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Strategies to reduce food waste in the foodservices sector: A systematic review]]></article-title>
<source><![CDATA[International Journal of Hospitality Management]]></source>
<year>2021</year>
<volume>95</volume>
<page-range>102933</page-range></nlm-citation>
</ref>
<ref id="B54">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Wellton]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Jonsson]]></surname>
<given-names><![CDATA[I. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Walter]]></surname>
<given-names><![CDATA[U.]]></given-names>
</name>
</person-group>
<source><![CDATA[Culinary collisions: The vision of local food use collides with daily restaurant practice. In Food tourism and regional development]]></source>
<year>2016</year>
<page-range>289-300</page-range><publisher-name><![CDATA[Routledge]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B55">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Wellton]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Lainpelto]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The intertwinement of professional knowledge culture, leadership practices and sustainability in the restaurant industry]]></article-title>
<source><![CDATA[Scandinavian Journal of Hospitality and Tourism]]></source>
<year>2021</year>
<volume>21</volume>
<numero>5, SI</numero>
<issue>5, SI</issue>
<page-range>550-66</page-range></nlm-citation>
</ref>
<ref id="B56">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Yoon]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Chung]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Jun]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Restaurant industry practices to promote healthy sustainable eating: A content analysis of restaurant websites using the value chain approach]]></article-title>
<source><![CDATA[Sustainability]]></source>
<year>2020</year>
<volume>12</volume>
<numero>17</numero>
<issue>17</issue>
<page-range>7127</page-range></nlm-citation>
</ref>
<ref id="B57">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Shao]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Jeong]]></surname>
<given-names><![CDATA[E. (Lena)]]></given-names>
</name>
<name>
<surname><![CDATA[Jang]]></surname>
<given-names><![CDATA[S. (Shawn).]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The effects of restaurant green demarketing on green skepticism and dining intentions: Investigating the roles of benefit associations and green reputation]]></article-title>
<source><![CDATA[International Journal of Hospitality Management]]></source>
<year>2021</year>
<volume>97</volume>
<page-range>103007</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
