Naslov
1st Green Restaurant in Croatia; Challenges and Benefits of Implementing Green Practices

Autori
Gjurašić, Matina ; Krešić, Damir

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
5th International Rural Tourism Congress ; Rural Tourism: Quality, Sustainability, Inclusiveness - Congress Proceedings / Tubić, Dejan ; Bakan, Rikard ; Pleša Puljić, Nikolina - Virovitica University of Applied Sciences, 2022, 32-44

ISBN
978-953-8028-17-5

Skup
5. međunarodni kongres o ruralnom turizmu: Ruralni turizam: kvaliteta, održivost, uključivost

Mjesto i datum
Cavtat, Hrvatska, 27.04.2022. - 30.04.2022

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Domaća recenzija

Ključne riječi
green restaurant, rural tourism, sustainable practices.

Sažetak
In today’s fast-changing dynamics of the service industry, the mission of food-service entrepreneurs is going through a significant transformation. The increasing number of consumers are looking for products and services that are healthy, sustainable, and environmentally friendly. They want to be a part of restaurant sustainability which includes utilizing energy-efficient equipment, purchasing local or organic ingredients, offering healthy menu items, banning disposable cups and polystyrene containers, training employees for green practices, recycling, and composting, and reducing pollution. Such restaurant that employs green practices is called a “green restaurant” and can obtain a worldwide know certificate which increases restaurant brand and loyalty. Despite the potential benefits that green practices bring to the restaurant business and destination ; some restaurants are reluctant to invest in the implementation of environmentally friendly practices. Therefore, this case study presents the first green restaurant Konavoski Dvori in the Konavle region, Croatia, and its major challenges while implementing green practices into operation. The study conducted semi-structured interviews with the owner, management, and employees of the restaurant. Results revealed that even though there were several major challenges during the implementation phase such as policies, regulations, investment costs, and awareness, in overall there are more business advantages that such model brings. Moreover, respondents emphasized that restaurant green practices contribute to rural tourism by respecting-protecting and landscaping nature, supplying local foods, serving local dishes, and employing local people.

Izvorni jezik
Engleski

POVEZANOST RADA