Original scientific paper
https://doi.org/10.20867/thm.32.4.7
Green training in restaurants: Balancing environmental with economic performance
Sanna-Mari Renfors
; Lapland University of Applied Sciences, Responsibility in Business and Services, Finland
Abstract
Purpose – The article explores green training in restaurants to support them in improving their
environmental performance and employees’ capacity in adopting pro-environmental behaviours.
It aims to enhance understanding of green training contents and methods as a basis for developing
effective training programmes.
Methodology/Design/Approach – The data of this qualitative study consists of semi-structured
interviews, which were analysed with inductive content analysis.
Findings – Findings imply that green training is an essential tool not only to increase employees’
green behavior but to ensure business profitability and cost-efficiency in restaurants. The main
training contents relate to strategic management of waste and resource use, innovative products
and methods in energy-efficiency and waste management, sustainable sourcing, reducing and
preventing food waste, and sustainability communication. As the contents are practical, handson training at work supported by various visual instructive materials is required. Based on
the findings, restaurants can develop their own internal training programmes to assure their
employees’ pro-environmental behaviours.
Originality of the research – Previous quantitative studies in the hospitality context have
concerned the relationship between green training and employee pro-environmental behavior in
hotels. Little attention has been paid to increasing the understanding of green training contents
and methods in restaurants.
Keywords
restaurants; sustainability; environmental performance; green HRM; green training; pro-environmental behavior
Hrčak ID:
349102
URI
Publication date:
10.7.2026.
Visits: 0 *