The Awareness Of Sustainability Practices Among Small-Scale Restaurants In India

Abstract

The aspect of sustainability among small-scale restaurants takes into consideration protection, preservation and restoration of the surrounding environment which tends to make enhancements in the social life, thereby promoting economic development. Food and beverages expenditure have been contributing significantly in the economic growth as well as in the growth of the hospitality sector of a country. Nutrition, undernourishment and micronutrient deficiency have become predominant in India on the other hand; the biggest challenge in agriculture sustainability is water as the country lacks recycling of water.

Underdeveloped infrastructure, resource constraints and lack of knowledge and awareness have caused issues in small and medium scale enterprises in adopting green practices and sustainable environmental practices. The aim of the business operating in the food sector of the Indian subcontinent is the need for meeting the demands of the population with judicious use of input goods. Majority of the organizations are practicing the phenomenon of Corporate Sustainability for designing their activities on sustainable lines for restoring the hazards caused to nature due to human activities.

Positivism research philosophy has provided an overall understanding of the perspective of the survey participants and it has also helped provide assistance to understand the current scenario of the small-scale Indian restaurants. With the help of survey and use of inductive approach, proper research outcome can be evaluated with the help of numeric data. The aspects of the survey include accurate characteristics of a large populace of participants and accurate sampling to meet the targeted results. The restaurant executives are chosen on the basis of operational experience within the restaurant industry of India.

In addition to that, operational experience has also been chosen as the exclusion criteria of the research. There are several challenges which need to be addressed by the restaurant management, otherwise it can impact the performance of the industry. The challenges are an unhealthy eating environment, huge population growth in smaller eating places making it difficult to maneuver the food supplies. The possible solutions for these problems require big and airy eating places and green management within the restaurant industry.