Investigating Environmental Sustainability Practices Among Middle Eastern Ethnic Restaurants in Sydne

Like most other sectors of the economy, environmental sustainability is increasingly gaining significant recognition within the hospitality industry. Although previous studies have examined environmental sustainability practices and attitudes within different hospitality sectors, a clear knowledge gap exists concerning the sustainability practices of ethnic restaurants, which represent a substantial sector within the hospitality field. This study explored aspects of environmental sustainability among Middle Eastern ethnic restaurants in the Australian Sydney metropolitan region, practices around water and energy consumption, local procurement, and waste management were examined through interviews with restauranteurs. Qualitative methods using in-depth semi-structured interviews with owners and employees of ethnic restaurants in Sydney were conducted in June 2017, with the aim of eliciting environmental practices followed by the restaurants, as well as the attitudes motivating these practices. Drivers and barriers to ethnic restaurants introducing these practices were also examined in order to understand constraints to application of environmental sustainability measures.;The study found that Middle Eastern ethnic restaurants are following certain techniques to reduce energy consumption such as turning off un-used equipment and using energy efficient lights. However, the interviews revealed the lack of awareness in regard to the use of energy efficient equipment in kitchens as well as limited use of renewable energy resources such as solar panels. In regard to water consumption, the study found that the environmental sustainability practices that Middle Eastern restaurants followed to reduce their water consumption included using dual-flush toilets to save water per flush and encouraging the staff to use water wisely in cleaning. Moreover, local purchasing and just in time inventory are among the sustainability practices that Middle Eastern restaurants followed in regards to purchasing and storage of goods and materials. Waste management vii techniques employed included separating rubbish and recycling - papers, plastic cardboard, and cooking oil. In addition, the study highlighted some techniques that Middle Eastern restaurants follow to reduce food waste as a part of their cultural and religious beliefs, these practices included, portion control, donating left over food, reuse of edible leftover food to create other cultural dishes, and even feeding leftovers to the birds. However, the study highlighted the absence of other techniques to treat food waste such as composting or creating gardens for herbs or edible plants.;Moreover, this study found that lack of knowledge and support, coupled with cost are the main barriers that prevent Middle Eastern ethnic restaurants from implementing environmental sustainability practices. While this study extends the literature on ethnic restaurants and sustainability practices in restaurants, it is also provides recommendations for enhancing sustainable performance within the restaurant industry and hospitality sector more broadly. It is also offers some recommendations for further investigation and future research into the understanding of environmental practices of ethnic hospitality businesses.